Earlier this year, the New York Times ran a piece in their Food section called "Three Steps to Brewing a Better Cup of Coffee" that I recently ran across. The author noted three steps you can take to improve the quality of your morning cup, but there are some other items I would like to add that can definitely improve the brewing process.

Of all the dark roast coffees that I've tried, the monsooned Malabar is my favorite.

A good first exposure to a medium roast that won't leave you with a bad taste in your mouth.