To obtain "World Class Taste", regarded as above the 90% level, water temperature between 95° and 98° Celsius is absolutely necessary, ( 203° to 208.4° F ) which is a few degrees below the boiling point of water.  Very finely ground coffee beans and correct water temperature can not be over emphasized!     French Press and Vacuum Pots make above average coffee, but I have difficulty in obtaining a consistently accurate water temperature, variation in taste from pot -to- pot, and I hate the Excessive Clean-Up.     Through experimental testing a method was found to obtain a temperature of about 205° - 206° F ( 96.4° C ), which is within the desired range.  It's very simple and very easy.  Boil twice the amount of water as what you want in coffee and use all of it on the grounds in the filter.  I highly recommend a pint of water (16oz - two cups) to make eight to ten ounces of coffee in a twelve ounce cup.  The extra "head-pressure" results in faster brewing also. 1.     Use a teakettle and heat the water to a good whistling boil. 2.     Hold the kettle very close to a heavy glass measuring cup,         pour the hot water into this "intermediary" vessel. 3.     Immediately pour the water from the measuring cup onto         the coffee grounds.  Quickly and completely. 4.     Two minutes maximum time for brewing.  CRITICAL ! 5.     I stop at one minute and accept how much is in the cup. Simply pick-up the filter holder dripping coffee, place it on a second cup to finish dripping, drink the first cup and discard the second cup which has the "dredges and last leeching."  Super Simple to stop the brewing process before bitterness sets in.  This is not a closely guarded National Secret, but machine makers usually don't give it equal treatment.  Most machines can't avoid the last leeching unless you take action to intervene, and if you don't, it could be the cause for some bitter taste in your coffee.       Except for a good filter holder, everything you need to make a cup of superb coffee is available in the average department store.  Or you may already have them in your kitchen cabinet.         To Page 3 with details for making a Filter Holder       Coffee Shop method to make 8 -10 or more cups, each of different flavor - different strength, 3 - 4 - 5 times per hour with a very low cost for brewing equipment.   As fast as water can be boiled and beans can be ground.   Eliminates waste by not having to throw out old stale coffee.   Maximizing the aroma of freshly brewing coffee.       Have you ever wondered why numerous Coffee Shops startup - fail and close?  Consider this, if average taste and texture is served, about what anyone can make at home, for what reason other than atmosphere and convenience should clients patronage a shop?       A special cup of coffee had better evoke some very stong memory of aroma - taste - texture, for these are programmed into memory from just one good experience.  If a shop does not meet or exceed a memorable experience with it's primary product then it is probably doomed.  Atmosphere is usually a costly item.  'Average to Bad' coffee usually costs no less to brew and serve than 'Superb Coffee'.  Sooner ot later it will be a matter of taste.       Also, if you have heard the false rumor "that filtered coffee is passé", do not believe it, for it's not completely true.  A more adequate way for those folks making those claims, would be to state filtered coffee made with an automatic drip machine using coarse ground coffee beans and the wrong kind of filter does not allow the oils and some sediments to pass through.       Compromise is required if you want the convenience of an "auto-drip" machine.  The compromise is to "give-up" some taste and flavor.  The resulting hot liquid qualifies to be called coffee, and if someone is willing to accept less than the best, so be it.  It is a matter of choice in a free world.  I choose to not give-up great taste found in the ultimate cup of superb coffee.       When you compromise in getting full flavor and taste because you are not getting the oils from the beans into your cup, then perhaps you may not be getting the benefit and enjoyment from the caffeine and oils.       The disadvantage - drawback to making coffee using this method is only being able to brew one cup at a time.  Ten ounces (10oz) is usually the most I can obtain before the filter clogs with the very finely ground coffee.  Some excess is required to obtain the Ultimate Cup of Superb Coffee.  When I pay in excess of $8.00 - $10.00 per pound for high quality roasted coffee, skimping is not a consideration, I want Superb Coffee and Superb Coffee is not 'cheap coffee'.  The old cliche of 'you get what you pay for' is very true in coffee making.       Since I'm explaining a recommended 'Do It Yourself', I can tell you the downside, try that with a 'marketeer' after your money.       It only costs me about $10.00 in parts for a 'Do It Yourself' ten cups at a time in coffee making equipment as described on the next page.  Don't knock it if you haven't tried it.  Sometimes the simple things in life are the best.

Page 1, CORRECT WATER TEMPERATURE

Page 2, FINELY GROUND COFFEE

Page 3, FILTER HOLDER

Page 4, COFFEE BEANS