Wow, now that's going out on a limb. Since the “perfect” pot, cup, urn, cezve, or mouthful of coffee is so subjective and a matter of personal preference, claiming to have that esoteric secret may be a bit over the top. So I will defer to individual taste on some matters. However, brewing excellent coffee comes down to a few fundamentals: water (quality and how much), temperature, method, and, of course the quantity and quality of the coffee itself. So are you ready? Here we go...

Coffee beans; they get roasted, toasted, even covered in chocolate, but most of all they get ground up into a dark brown powder with a fantastic, alluring aroma that gets transformed via hot water into the most popular stimulating beverage in the world.

Grown in many countries with tropical climates, similar to wine grapes, the quality and flavor of coffee differs in subtle ways related to soil and other growing conditions that vary by region (and even among plantations of the same region).

Gourmet coffees have names both evocative and exotic in nature; Jamaican Blue Mountain, Costa Rica Tarrazu, Guatemalan Antigua, and Kona.

Coffee has never been a crop grown for subsistence purposes (such as rice, corn, or wheat). Although millions of coffee drinkers feel other wise (I know I do), the deep, wonderful, aromatic cup of Joe that is a necessary part of the day for many, is NOT a basic food crop.

Morning breaks fast in Central America. As in other tropical regions, the sun jumps into the sky to burn away the mist that enshrouded the trees during the night.

One of the beautiful things about coffee (and the principle reason why it has become so popular) is the caffeine that kick starts the morning and clears the head for the day.