Some coffee doesn't need more cowbell, but I think this elaborate method of brewing makes the best cup.
credit due to Dresden Codak for the title.
edit: For those wondering: this is a yama japanese siphon pot. The system regulates the temperature and agitation of the grounds naturally. I use an ounce of medium grind (approximately 3-4mm grounds). Lately I've been enjoying malabar coffee because of the slightly peppery flavor, but I usually go for a coffee with subtle nutty notes. Floral coffee grates on my palate, which is odd because hoppy beers don't as much as they used to.
and greetings to the folks from Can You Stay for Dinner
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