This way took actual learning and involved careful decisions and genuine measurements. No kidding it is something how tasty is our brew. Also I am documenting for future generations. Plus it is easy to take camping.

1. The Coffee. First off, quick rundown for those starting from zero. Believe it or not, coffee come in different varieties and roasts. Like raisins! The roasting determines how “dark” or “oily” is the bean. Plus other factors no doubt. Doesn’t it remind you of chocolate? I appreciate dark chocolate. Same thing with coffee OMG. Like olives and wine, it turns out all along the issue was my hyper refined palette was objecting to sub par items.
2. The Grinder. We use an Orphan Espresso Lido 3 Manual Coffee Grinder. Friends, major internet research went into this. We are mobile + don’t like the noise + of course demanded quality burrs + didn’t want to pay too much.
3. The Measurer. Some plastic tablespoon sized thing that somehow came into our lives. 4 heaping spoonfuls. More = worse. Less = worse. Don’t question!!
4. Water Temperature. Heat the water until some bubbles start coming up from the bottom, turn off the heat, wait until no more bubbles (not too long, maybe 10-30 seconds?), then pour. I can understand this is vague. Pulling out a thermometer, etc was just over the cliff. No need for a full boil; full boil means, for us, that the temperature will be too high.
5. The Brewing Thing. We use an Espro Press because coffee grounds make for a lesser experience, darling.
6. Timing. 4 minutes and 30 seconds.
7. What Else? I like cold coffee. Meaning I’d rather wait for it to chill even if it means significant time. Ice, even frozen coffee, doesn’t work, taste is not good. So I wait. Actually, I simply drink my share the morning after. No big deal.

By the way there are a LOT of forums and posts dealing with a quality cup of coffee. Many opinions. I didn’t expect the extent of time and energy people have put forth. I found it inspiring to take extra time to find a recipe I like.