Many brewers don't reach 195-205 degrees (the ideal temp). Switch to a French press or pour-over method for better flavor.
Buying pre-ground beans is a no-no. Once ground, they start to release their flavors. The longer you wait to brew, the more the flavor will diminish.
When the water is on its way to boiling, just pour some of it into the cup to heat the mug while the coffee’s brewing.
A thick-walled cup maintains the coffee’s steaming-hot temperature for longer. Find a diner-style white coffee mug, preferably made of ceramic.
Ideally, you want to use beans that have been roasted within the last three weeks. Coffee roasters that sell their beans on site will often label the bags.
Measuring grounds allows you to control the strength of the cup. A good rule of thumb is to use 8 heaping teaspoons for a standard 34-ounce French press; about 1 heaping teaspoon for every 4 to 5 ounces.
Many coffee shops have those packets of raw sugar, a sweetener that simply tastes better than white. In terms of milk, try a whole milk or half-and-half.
Ever try a cup of coffee and think "that’s really weak"? Start with two heaping tablespoons of coffee per cup, then modify if needed.
It’s tempting to use tap water because it’s free and easy, but you really will taste a difference when you switch to filtered water.
If you’re only an occasional coffee drinker, make sure that you remove the used grounds. If they sit, they can get moldy.
Store your beans in an airtight container. Stash it in a cool spot with low humidity, like a cupboard or pantry.
Wash the carafe, filter basket and lids in soapy water after every use. Once a month, run a brew cycle with equal parts water and vinegar.