See attached PDF from the UK's Royal Society of Chemistry. Because the proper preparation of caffeinated beverages is Serious Fucking Business. I would add that most of it, particularly concerning milk and brewing times, applies equally well to coffee. And that I prefer honey over processed white sugar.
http://coffeegeek.com/ is also good.
Considering how often I see potentially tasty brewed beverages become bitter sludge, surely this belongs in the 'herb lore' section, as it certainly is not common knowledge. *grumbles and goes to make a fresh pot*.
