I always buy my beans from the Algerian Coffee Store in London's Old Compton Street in Soho.
Specifically the Mocha Parfait beans which are one of the store's house blends.
I grind them every morning and use a stainless steel cafetiere.I think the key is to let the water stand for a while after boiling so as not to scorch the coffee.
I leave the cafetiere to stand on the warming plate of my AGA and fill a large coffee mug I bought in New Orleans 20 years ago with hot water to warm up the cup.
I've discovered that the optimum time to let it brew is usually about the time it takes me to have some rapid jiggery-pokery with the missus while she's taking a shower.Although if she's not in the mood about the time it takes me to wet shave.
When ready I empty out the water,put the milk in first then the coffee and sweeten with some Australian honey.
It probably all sounds a bit too finnicky for some people but two cups later and the usual morning hangover is already on the mend.
Especially if there's been jiggery-pokery.Fellers will understand.