Philip Brown of PERC recommends the pour-over method, which relies on a device such as a Melitta and a cone filter. The hot water is hand-poured slowly over freshly ground coffee.
-- "95 percent of coffee is water. Use water that you'd normally feel comfortable drinking by itself. If you're used to drinking tap water, that's fine, as long as that's what you'd normally drink."
-- "The water needs to be at 200-207 degrees to extract all the compounds from the coffee you want. Pull it off the heat as soon as it comes to a rolling boil. Let it stop rolling, then pour it."
-- "Pour a little bit on the coffee first and let it bloom. That bloom is the CO2 escaping from the coffee. Let all the gas come out and settle, then make your second pour."
-- "Never store your coffee in the freezer or refrigerator. Just keep it covered in a cool, dry place. Your pantry is fine. The only thing about coffee that goes bad is the oil on the bean -- it can turn rancid."