by Donna LaHale

Created on: September 22, 2007   Last Updated: January 20, 2009

Three out of four of us plod, dreary eyed and grumbly, toward our kitchens each and every morning. We ignore the whimper of the dog that needs to go outside, and narrowly avoid an NFL worthy punt of the cat that ran between our legs, seemingly intent on delaying that morning gratification we so desperately seek....hot, aromatic, usually caffeine laden coffee.

The way we like our coffee to taste is as uniquely individual as the fingerprints we leave on the cups from which we drink. Personally, if you wave the coffee over my Spiced Vanilla Rum creamer and two packets of Splenda, I'm good. My parents on the other hand, having grown up during the Depression years, wanted their coffee to be strong enough to serve itself and walk on over to the table. Regardless of where you fall in that spectrum, there are a few tricks you can employ to ensure that your morning cup of joe is as good today as it will be next week. And, most importantly, when your mother-in-law comes to visit! Start with a clean machine. Coffee pots are not like cast iron skillets. Seasoning them is not desirable. If you just brought home your new machine, read the manufacturer's guidelines about getting it ready to brew coffee. At the very least, run several pots of water through your machine to eliminate any residue leftover from the manufacturing of the machine. If your machine is tried and true, you should run a mixture of 1 part vinegar to 3 parts water through it at least once a quarter to keep it fresh.

Next, select good quality beans that match what you like in your coffee. Starbucks, for example, is known to have a stronger taste than a Folger's coffee might. Most coffee packaging now identifies the darkness, or boldness, of the roast. The darker the roast, the stronger the coffee. Don't be afraid to experiment with new flavors. The varieties are seemingly endless. Couple that with the multitude of additives available to we coffee aficionados, and we can understand how coffee shops are on every corner. Speaking of varieties, there are two in coffee. Arabica and Robusta. Arabica beans tend to have a smoother, richer taste when roasted. Robusta are generally less expensive, and are used in blends and instant coffees regularly. However, any bean, regardless of how good it is, can get ruined in the roasting process, so seeing "100% Arabica" on a package does not guarantee you'll love it. But, it is a safer bet.

A crucial step in the process is using good water. Today's machines don't require the use of bottled water, but there is a caveat. If you don't like the taste of your tap water, you won't like the taste of your coffee made with that water.

Of course, the real measure of success in brewing a great cup of coffee comes, well, in the measuring. Generally, use one tablespoon per cup of water. Remember, your taste preference will dictate if you should skimp on those tablespoons, or heap them for a bolder flavor. Find your nirvana, and make it that way everyday.

Don't ignore the filter! Use an unbleached filter to avoid transference of any chemical tastes to your coveted java treat. Even better, go green in your coffee making habits, and buy a gold reusable filter that you can clean after each use. But, choose this carefully if you take this route. You need to ensure the filter is well made so that it won't allow those pesky grounds to escape into your morning bliss.

And finally, you need to find that perfect coffee mug. Whether you prefer an insulated mug to keep it hot so you can enjoy it longer, or you have one lovingly painted by a seven year old that gave it to you as a perfect holiday gift, drinking coffee is not an action. It is an experience. Enjoy it!

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