Every morning my day starts with Coffee. I used to live in the world of K-cups, just dropping a capsule and pressing a button, but this drink no longer satisfies me. I’m in search. I want to make the perfect cup of coffee—or pretty damn close. For me, the perfect cup is an opportunity to try something new and love every sip. But I haven’t figured out what my perfect cup is yet… Not yet.

Collin County is home to many coffee shops that make some of the best coffee I have ever tasted. I was hoping to find inspiration and learn how to improve my skills.

In the beginning there were beans

The look of Toasted Coffee + Kitchen Plano, black and white with bright blue trim, pairs with a bright coffee and fun flavor. Owner Bob Sinnott tells me about the adventures of a business owner during what he calls his “midlife crisis.” His past in the customer service industry was mostly behind the scenes, but he wanted more. He takes a sip of iced tea and explains that he’s not the coffee expert, but Toasted Plano manager Ethan Levy. Levy, a five-year veteran of the coffee industry, moves around the store as if he could do it with his eyes closed. It works on an espresso machine like a tool. Every movement looks choreographed, memorized and precise. Sinnott wasn’t exaggerating Levy’s coffee-making skills—I can feel it. Like mine, Levi’s passion for coffee stems from the first sip in the morning.

The trick to finding the right cup of coffee starts with the Beans, Levy says. He prefers a medium roast. “I find a medium roast for the best espresso, and if you’re using drip coffee at home, I suggest a darker roast to give your regular cup of coffee a fuller flavor,” he says. It’s good for Levy to start with Ethiopian or Guatemalan roasts of the same origin, as well as his personal favorites. He recommends buying small batches of different types and keep trying until you find the one you like best. “Look at the flavors of the beans you buy and get roasts with flavors that you know you will love,” he says. I’m also a big fan of single origin Ethiopian beans. The coffee of this country, supplied and sold for hundreds of years, has a deep aroma, almost winey. Some say that Ethiopia is the birthplace of coffee, and legend dates the history of coffee in the country to 600 AD.

But the beans must be processed. There are three main ways to do this: washed processing, natural (or dry) processing, and honey processing. In the washing or wet processing method, the beans are dried without the skin of the plant, also known as the cherry. After the depulping process, the beans are fermented and then washed before drying. The dry method is known to be more old-fashioned: the beans are dried without fruit removal or peeling. In a less common method of processing honey, as the beans dry, a sticky coating forms that oxidizes and darkens.

Levy likes washed, processed coffee the most, and so do I. The aroma of freshly brewed coffee is deep and strong, but the taste is soft and velvety. The rinsing process is complex and includes a fermentation step, so if you don’t live where the coffee beans are grown, you can find a pre-washed batch in stores. Toasted is known for its sweet coffee brews, but the sweet taste can also come from the beans. Often washed coffee leaves notes of cane sugar and even chocolate. Whatever the process, store the beans in the freezer to extend their shelf life and keep the beans as fresh as possible.

These processed beans need to be turned into coffee grounds. If you grind your own beans (recommended!), Levy says the trick to improving coffee quality is to play around with different hand grind sizes to see what tastes best and make sure you taste your brew before adding something else. Medium and medium-fine are hard defaults.

It’s also important to keep a close eye on the temperature of the water, Levy says, pointing to the massive espresso machine: between 195 and 205 degrees is best. Not everyone has fancy equipment at home, but the temperature rule is still respected.

“It’s very important not to change many variables,” Levy says. “There is a fine line that should not be crossed when extracting.” There is room to experiment with different flavors and brewing methods, but there are things to keep in mind.

Show me your mug

Frisco’s Coley’s coffee shop on Legacy Drive is bright, modern and cozy. Autumn sunlight pours in through the big windows and you know I had to go for a good old pumpkin spice latte and Coley’s does it well. I want to unwind on this chilly day with a Stephen King novel and PSL (Pumpkin Spice Latte, that is). But I’m not here to read horror stories, I’m here to improve my coffee making skills.

“I live and work in the area where the coffee shop is located, and I wanted the coffee we serve to reach more people,” owner Coley O’Toole tells me. He gestures as if holding a mug.

It is this first sip that distinguishes good coffee from bad. You can tell if it’s too bitter or watery as soon as it touches your tongue.

“You can warm the mugs before pouring and that can affect the result,” says O’Toole. “You have to pay attention to the level of heat, especially when working with plastic cups.”

Every aspect of the coffee-making process is important, and O’Toole tells me that the mug itself plays a big part in the coffee-making process. In this sense, coffee is like wine. You don’t drink champagne from a glass of pinot noir (or maybe you do!). Suddenly I became worried. Am I using the wrong mug? I look around the store and see others drinking from paper cups. I am relaxed.

But it’s not just the shape of the mug. Temperature matters. O’Toole recommends warming the cup slightly before pouring the coffee so that you get the desired hot cup that stays warm while you drink. He says that using a larger cup can create an opportunity to try new types of milk, creamer and syrups, while diluting the intense flavor that may be too strong for some. The large mug will also allow you to add the flavor of your coffee to whatever you’re tasting, and I begin to inhale lightly through my nose as I bring the cup up to my nose. So don’t worry, your mug is fine, but experiment with others to see if you get a different flavor. Find your perfect mug to make the perfect cup.

I think of the big blue cup that sits next to the coffee pot at home. It fits perfectly in my hands. For me, this can make or break a mug: if the handle isn’t big enough to fit perfectly in my hand, it stays on the shelf. As I prepare coffee at home the next morning, I remember the advice and taste the gray mug that sits far back and collects dust. Not bad by any means, just different.

Back at Coley’s, O’Toole told me that two tablespoons (or so) of coffee grounds for every eight ounces of water is a good start, regardless of your machine’s brew settings. The same ratio of water to soil can be used for a simple cup of Joe. From there, you can add more bases depending on your preference. Then brew – but wait. Wait 25 to 30 seconds before administering any other liquids such as milk or syrup.

I am not a purist. Syrups exist for a reason. I like different flavors of syrups, but not any old ones. The cloying sweetness destroys complexity. “I make sure the syrups I use are organic or as natural as possible,” says O’Toole. He explains that organic and natural ingredients are best for flavors. The best cup should not contain things that are harmful to your body. He explains that making your own syrups is a great way to try new things while staying healthy.

If you have a taste for espresso, you get what you pay for. A quality espresso machine will make your drink taste better and last longer. He says the most important thing to focus on when making this cup is to invest your time and money in the best roasts, syrups and equipment. But even with the best espresso machine on earth, you need to know what you’re doing.

“Take your time,” O’Toole says. “But also invest in technology.” The correct technique depends on what type of coffee you use and what machine you prefer.

To get an education

If you want a formal education in coffee brewing, visit the Texas Coffee School. The team teaches the art of making and appreciating coffee to their “coffee makers”, as they call their students. They learn not only how to try, but also practical tips.

“Always buy freshly roasted coffee every week, not in large batches for a month,” Anna Gench, the school’s education manager, tells me, for example. She also recommends investing in a small coffee scale to keep the ratio of coffee to water the same every day. If you’re serious about making the best coffee, you should start with good equipment. The school recommends the burr grinder they use.

Some of the Texas Coffee School’s best practices include coarsening the grind if the coffee tastes bitter, and adjusting the coffee to water ratio, which may be necessary to balance the concentration. Too long a brew time can result in over-extraction, too short a time can lead to under-extraction. The bottom line is to find the perfect balance that you enjoy the most.

“It’s like owning a sports car,” Gench explains. “You can spend a lot of money, but if you never do the necessary maintenance, it will all be a waste of time.”

With the school’s practical, hands-on advice, the result is not only more Java fans, but many new businesses and coffee shop owners.

Mastering anything takes time and practice (money too), but once you find something that makes your mornings better, this is your perfect cup. I’m still on the hunt, but armed with new knowledge, I’m closer to caffeine perfection. Hell, maybe one day I’ll explore the world of latte art by pouring beautiful foamy flowers, but right now I’m focused on the drink itself.