My definition of good coffee is almost certainly going to be different than nearly everyone else’s definition of the same term. I would like to think, or at least hope, that my best effort would at least be pleasant to someone else, but I don’t even try thinking that my way is the best or only way.
Oh, what is my way? Freshly roasted beans, coarsely ground (at least compared to finer grinds) using a good burr grinder, filtered cold water brought to a boil, left to cool while I put the grounds into a clean and large French Press. When the water has cooled for a few minutes down from boiling, pour it over the grounds, stir until they are saturated and suspended in the slurry, cover and wait for it to steep, at the appropriate time, slowly and with a lover’s firm touch, press the plunger until it has captured all of the grounds at the bottom of the press. Pour into a cup, mug or other vessel, do not add sugar, do not add cream (okay, that does sound purist/snobby, so sue me), do not add anything other than your inhalation and exhalation over the top of the cup. Sip when it is almost too hot, but you know you’ve waited long enough. Share with a friend if you are fortunate to have one present, and enjoy the brew, the company, and most importantly, savor all that you can of the moment.