5. Grind It Up

Despite fact that many store-bought coffees say "For All Coffeemakers," selecting right grind for your coffee maker is key to crafting that perfect cup. A general guideline for grinds includes:

· Automatic drip: medium grind · Plunger or French press: coarse grind · Percolator: coarser grind · Espresso maker: fine grind

6. What's in Your Water?

When it comes to coffee, fresh is name of game and, believe it or not, fresh water will make a world of difference in every cup. Think about it: Since your coffee is 99% water, you'll want to make sure you choose best tasting water you can find. Bottled, distilled, or purified water seems to do trick for H2O-conscious countless coffee connoisseurs.

7. Measure It

To assure yourself of perfection every time, you'll want to make sure you spoon out correct amount of coffee grinds. Of course, your personal taste preference should be ultimate judge, but a general rule of thumb is 1 to 2 tablespoons of ground coffee for every six ounces of water.

8. Bling, Bling in Your Coffee?

While we're not talking diamonds or platinum, using gold (or stainless steel) mesh filters in your coffee maker will go a long way toward keeping your cup of coffee tasting great. Many paper filters release bleaches, chlorine, and dyes that can leave you with a bitter cup of coffee. If you must use paper, go with unbleached filters for best results.

9. Brew It Up Right

A key to great tasting coffee every time is making sure your water is "off boil"-a fancy term that simply means "not quite to boiling." To achieve this water temperature, bring your water to a boil and then let it cool down for few moments (195-205° F) and you'll assure yourself of a perfect cup every time.

10. Drink It Down in Style

Drink your freshly brewed, gourmet coffee in a glass or porcelain mug. Unless you like bitter taste, avoid reheating your coffee in either microwave or on stove.

If you keep brewing with these ten timeless tips in mind, you're sure to find your cup runneth over with great tasting coffee every time!

6. So how long do I leave my fish on grill? A good rule of thumb is about 10 minutes for every inch of thickness. There are a few exceptions to this rule, but your recipe should note this if that is case. Fish is done when its color turns opaque and just begins to flake with a fork. A little underdone is better than overdone as your fish will continue to cook after taken off grill.

7. Marinades are great to add additional flavor to fish. Marinade your fish for only 30-60 minutes before grilling. Because of their lack of connective tissue, fish absorbs marinades easily. Do not over marinade or flavors may overpower flavor of your fish.

8. Do I need to baste my fish? When grilling, baste lean fish periodically with your favorite basting liquid or olive oil. This will help keep fish from drying out. Basting is not really necessary with fattier fish but you may wish to do so for more flavor.

9. I love to grill with skewers. Lightly marinated shrimp are great! Use fairly large shrimp for this. Chunks of fish also work well as long as they are firm fleshed. Alternate with chunks of your favorite vegetables for great kebobs. If using wooden skewers, be sure to soak them in water for at least 30 minutes. This will keep them from burning up on your grill.

10. One last tip. Tired of your hands smelling like a tacklebox long after you’ve washed your hands? Try rubbing some lemon juice on your hands. Then wash with soap and water. This will also help get rid of onion or garlic odors.

Grilling seafood isn’t really very hard if you follow these tips. With a little practice you will be grilling perfect seafood in no time. Your stomach will thank you for it, as well as all your friends and family. So slap a nice fillet of salmon on grill today.