I have improved my coffee technique to the point where I can enjoy it black, no milk and artificial sugar needed to conceal bitterness. Start with real ground coffee, instant just doesn't cut it. Need not be a fancy brand, I get excellent results with Maxwell House and Shur-Fine, the local store house brand. Keep the opened coffee can in the fridge, the low temperature slows the evaporation of volatile essences. Use one heaping tablespoon of coffee to each cup (each 8 oz measuring cup, not coffee cup)of water.
Coffee maker must be spotlessly clean inside and out. The flavorful oils of brewed coffee coat the entire inside of the coffee maker and then go rancid if not washed off.
The coffee maker must be cleanable. This lets out percolators, the inside of the perk tube is uncleanable. French presses, Mr Coffee style electric makers, drip makers, and the all glass vacuum coffee makers will make good coffee. The maker ought to be the right size. You don't want to fill up an 8 cup coffee maker to make coffee for just you. Find a two cup coffee maker to make coffee for yourself.
Don't let the stale coffee and leftover grounds sit in the pot, the rancid odor can sink into the inside of the maker and disflavor the next pot. To make coffee again before doing the dishes, rinse the maker with hot water, add a drop of liquid dishwash and fill it with hot water. Let it stand until it's coffee time again. The soapy water will dissolve any stale coffee that might be left in the pot.
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