The basic rule for making a perfect cup of coffee is to start with fresh cold water and "the richest coffee in the world." The consensus of brewing experts is that six ounces of boiling water mixed with two level tablespoons Coffee will produce a splendid cup.

• Make sure the equipment used is clean.
• The freshness of brewed coffee normally expires after 20 minutes when the liquid has been heated in a pot on a warmer. Freshness can be preserved for up to two hours in a vacuum air pot or thermos bottle.
• The plunger-pot makes the richest brew. For best results for filter/drip, use a cone-shaped filter and a reusable mesh insert.
• Roasted coffee beans start to lose some of their flavor within two weeks. Ground coffee begins to lose its flavor in minutes. Freezing is not necessary to maintain the flavor. Keep beans and ground coffee in an air-tight container. Make sure not to buy large quantities of coffee at a time (no more than a month's worth.)
• Store the airtight container in a slightly cool, dark place at a temperature between 50º and 70ºF.

Quick Way
Make your coffee double strength, using 1 Standard Measure (2 level tablespoons) of coffee to each 3 ounces of fresh, cold water. Pour over iced cubes. The extra strength hot coffee compensates for the melting ice.

Pre-cooled Way
Brew your coffee the regular way using 1 Standard Measure of coffee to each 6-ounce cup of fresh, cold water. Cool in a tightly covered non-metal container, no more than 3 hours.

Coffee Cube way
Freeze freshly-brewed regular strength coffee into coffee cubes in the ice tray. Use instead of plain ice cubes, pouring hot, freshly-brewed regular coffee over them.

Instant Way
Mix about twice the usual amount of instant coffee, according to taste, with a little water in each tall glass (this is based on 12-oz. "cooler-type" glasses). Then add ice cubes and fill with cold water.