Choosing the right filter: Paper filters come either bleached or unbleached. The bleached filters are less expensive, but some claim that they can detect a chemical taste in the coffee. You can find unbleached filters alongside the bleached versions in supermarkets. Gold filters are usually 23 karat gold-covered plastic and can be used for years. Paper filters absorb some of the coffee's essential oils, whereas gold filters pass them on into your pot along with fine sediment. Some prefer this sediment, and some find the taste muddy. Your choice. Measuring the coffee: The proper coffee to water ratio is crucial. For a strong cup of coffee: 2 tablespoons of ground coffee to 6 ounces of water. (This is not 1 cup of water, which is 8 ounces.) If you like stronger or weaker coffee, adjust the measurements accordingly. Try adding a teaspoon of sugar to your grounds for a more flavorful brew. Brewing your coffee. Good water makes good coffee, and the water from your tap may not be good. Highly chlorinated or heavily mineralized water will leave off-flavors in your coffee. Use a filtered water or bottled water. Distilled water makes the coffee taste flat. Coffee like tea should never boil, most experts agree that water between 195 degrees and 205 degrees is best. You can test the temperature with and common kitchen thermometer by running a pot of water through your coffee maker.

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