1. Ingredients and necessary tools: Melitta filter (red or black plastic advised), No. 4 brown filters, nice ceramic mug, Caffe Umbria Arco Etrusco Roast (whole beans), coffee grinder, kettle, spoon. Total time: 15-20 mins.
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  2. In the kettle, bring some water to a vigorous boil.
    2 cups-ish is the minimum, but feel it out.
  3. Place Melitta filter on ceramic mug.
  4. Place one brown no. 4 filter in Melitta.
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    Use two fingers to parse the filter. You should render the paper flush with greater plastic filter.
  5. Put a LOT of grounds into the grinder. I would say 3 heaping spoonfuls of beans.
    The number 1 mistake Americans make is using too few grounds.
  6. Grind beans to a fine consistency.
    30 seconds on the blades should do.
  7. Gently tap grounds out into filter.
  8. Use a flat-bottomed shot glass to tamp the grounds down.
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    Apply a great deal of pressure so that the grounds are firmly compacted. If you don't have a flat-bottomed shot glass, Jose Cuervo makes a great one.
  9. Remove the kettle from heat (should have boiled by now).
  10. DO NOT FILL UP MELITTA FILTER with water. You should never get the water line more then about a half inch above the original level of coffee grounds.
  11. SLOWLY, SLOWLY, SLOWLY and gently begin to pour some water onto your grounds. Wait thirty seconds to a minute.
    On the first pour, just coat the surface of the grounds with a few drops of hot water. You will begin to smell something heavenly. Then wait.
  12. Still slowly, begin adding more water. Never fill it too fast or too high.
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  13. AFTER your first pour, you should start carefully stirring the grounds with the spoon, pressing the against the sides to relinquish the robust flavors.
  14. Continue the process until ceramic cup is full of coffee.
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    You are done. Discard grounds, rinse filter, and drink immediately.