Indulge in deliciously brewed coffee with a Bodum Eileen Coffee Maker & Coffee Mugs. The design is classy and elegant for entertaining or simply enjoying your favorite cup of java.

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This French press coffee maker and these coffee beautifully designed matching mugs feature a stainless steel frame design to protect the glass jug from bumps and knocks.

* Coffee maker and set of two mugs sold separately.

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The 12-piece set includes six cups and six saucers, and you never know where you’ll find some hidden coffee beans!

Made of dishwasher-safe and microwave-safe stoneware, this set will keep things lively for years to come.

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Spoon the ground coffee beans into the glass flask and add boiling water. Stir and serve. Coffee has never been better — or easier to make. The included neoprene cover keeps the coffee hot for up to half an hour.

Contents: heat-resistant glass flask, filter funnel with smart tip-up lid, cover, and plastic stirrer.

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Or, you can choose to face reality and get your morning coffee with the “Stress” mug. As the mug indicates, “Good morning! Let the stress begin!” Each piece is individually hand-painted. Lead free, dishwasher and microwave safe.

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The cupper tastes (and smells) for aroma, flavor, body, acidity, finish and a wide variety of more subtle attributes. To reproduce the professional setting at home one can start with a simple arrangement.

Have an ample supply of fresh, filtered water. Even the best grounds are spoiled by tainted water. Water can become ’stale’, by absorbing odors from the air, by excessive distasteful minerals such as sulfur or even by the growth of mildew in pipes. Avoid distilled or softened water that retains too much of the softening salts.

A tray that holds a dozen small glasses or cupping bowls is handy. An assortment of measuring scoops, spoons, etc completes the tools. Of course, don’t forget the coffee!

Boil the water and grind the beans with a burr grinder set to different settings for the number of different trials desired. You’ll be surprised what a difference the fineness of the grind makes to the final result.

Prepare the coffee, allowing any samples to steep for a few minutes. Filter the coffee or allow to settle and spoon out a sample, then smell. Take the aroma in, running it through the nose and concentrating. Then taste, by running the liquid over the entire tongue. Hold for a few seconds, then spit into a container.

Think about the coffee’s profile. Is it woody or winey? Acidic or smooth? Syrupy or thin? Peppery or floral? It’s amazing how varied different coffees are, but given the wide variety of climates, soil and preparation methods it shouldn’t be too surprising.

Experiment with coffees of different countries – a Kenyan AA (darker, rougher) is quite different from a Colombian (more floral), which is different yet again from a Yemen Mocha (winey).

Try different roasts from light to very dark, American to Viennese. Change the grind from rough to very fine. Even with the same bean, modifying the roast and grind can make a big difference.

Generally you’ll want to have about two tablespoons (10 grams) of coffee for each six fluid ounces (180 ml) of water. Adjust as you experiment. The water should be not very far from 200F (93C), but you can adjust this too as you try different ‘recipes’.

Keep in mind some of the different attributes of the profile:

Acid – a tartness that tastes somewhat dry, noticeable in a Mexican, softer in a Sumatra brew. Aging can make a big difference here, as does the roast.

Aroma – the sensation produced by vapors, fruity or herb-like. Kona(s) are known for a floral aroma.

Bitter – From caffeine and other compounds, a robusta will generally be more bitter than an arabica. Sense by swishing on the back of the tongue.

Body – Degree of ‘thickness’, a light American roast will contrast sharply with a dark French, for example.

Nuttiness – Created by aldehydes and ketones, creates a sensation like roasted nuts. A sign, usually, of poor quality beans.

Sharpness – a sensation from the combination of acids and salts. Pronounced in inexpensive robusta.

Experiment with many different blends and brews and you’ll soon find yourself a true coffee snob!

I feel the same way about coffee. It may be fascinating and delicious and even romantic, but sheesh – all those names!

There’s the elegant and simple Frappe, but with a silent ‘e’. Widely consumed in Europe and Latin America, it’s a cold espresso made with two teaspoons of sugar and milk with crushed ice cubes. For a nice variation, add a quarter cup each of brandy and crème de cacao. Since it’s served with a straw, I just wish those drinking it were silent, too.

The counterpart to the innocent Frappe is the wicked Cappuccino Borgia, named for the famed poisoner. You’ll just die for one of these quarter-cup peeled orange, one and a half cup chocolate ice cream dreams. Add also six tablespoons of orange juice and a quarter-cup milk to an espresso, blend and start speaking 15th century Italian.

Re-enter the 21st century and jet to the Caribbean for a Calypso Cooler. A cup of chilled, extra strength coffee gets subjected to a couple of ripe bananas and two cups of coffee ice cream. Add four tablespoons of rum and lose your luggage.

While we’re adding alcohol to our coffee, let’s not forget the mysterious Latin: Caffee Zabaglone. A quarter cup of dry Marsala with a quarter cup of sugar starts the feast. Add a pinch of salt and four egg yolks, then wisk and cook until thick. Add a cup of Italian roast at room temperature and you’ve got a drink, breakfast and a hangover cure all in one.

But the ancestors of Rome have nothing on those of France in modern New Orleans. Add double strength American roast to a half-cup each of heavy cream, eggnog and bourbon and you have a Mardi Gras, with a silent ’s’. Too bad the crowd isn’t silent – it’s 4 a.m. and I’m trying to sleep.

Ordinary Turkish coffee is famous for its dark, strong flavor cut with cardamom. But they’re not the only ones to have discovered a good use for this ancient spice. Scandinavians make a Cardamom Kaffee.

Start with an eighth-cup of cognac and add two teaspoons of curacao, a teaspoon of sugar and a cardamom pod (cracked and seeded). Heat in the microwave for about ten seconds then light with a match. Pour on a half-cup of extra strength coffee and be prepared to douse a four-alarm fire.

Despite all the names, I have to give credit to the many creative inventors of all those different mixtures. They may not have invented huge bombs, but their products sure do give you a jolt!