While we're all familiar with a quick cup of coffee from the automatic drip machine, the process behind our morning java is actually much more complex. What makes a good cup of coffee? How does the whole process work? Here's a look at the methods behind the bean.

Coffee beans actually come from the berry-like fruit of the leafy tree, Arabica. Arabica trees are grown all over the world, each with their own unique set of qualities.

African and Arabian coffees are typically acidic with a fruity-floral twist. Latin-American coffees on the other hand, can range from acidic and bold to rich and smooth, depending upon the beans' origin. Look to Peru and you'll find a soft, sweet flavor while the Columbian bean is known for its intensely bold taste. If it's Indian coffees you're looking at, you're likely to find earthy Sumatras as well as several of the Robusta species, a less-expensive and acidic bean used in low-grade commercial coffees.

The Arabica is a self-pollinating plant, meaning that it doesn't depend on insects or birds to populate its species. This would explain the long-standing perseverance of the coffee tree despite the drastic climate differences across the globe. Allowed to grow wild, the evergreen Arabica will reach heights of up to 20 feet. Yet impressive as that may be, picking fruit from a 20 foot tree isn't practical so the Arabica plant is typically pruned to a more modest 6 or 7 feet for easy harvesting.

The fruit itself requires about 7 months to mature, turning a bright red when it's ready to be picked, although a few varieties will turn bright yellow instead. Inside the fruit are two small beans, oval in shape, flat sides pressed together. Every now and then, you'll find only one bean inside, rounder than the two-bean variety and sold as "peaberry" coffee in the coffee industry.

The tree can be grown in sun or shade, although direct and intense sunlight for long periods of time can be damaging to the tree. In some parts of the world - Ethiopia, Columbia and Central America - the Arabica tree is grown in the shade and does quite well considering the popularity of these coffee importers. The soil should be moist but not continuously wet and the weather should be free from any extreme cold or heat.

In order to receive your premium beans, they'll need to be plucked from their fruit and dried - a series of events known as "processing" and then graded for desirable qualities.

Depending upon the region, beans can be dry or wet processed; two distinctly different methods that can have noticeably different influences on the flavor of the beans.

The dry processing method is the original (and oldest) form of removing the bean from the fruit. The beans are laid out in the sun, fruit and all, where they dry naturally - typically between one and three weeks - until the fruit easily peels away. During the drying period, the beans are raked on a regular basis to maintain the bean's temperature and keep the drying process evenly distributed. A faster alternative to this "natural" processing method is the use of industrial drying machines or sometimes, a combination of the two.

The wet processing method is just that: wet. The outer skin that covers the fruit is removed and the beans are then placed in a tank, sticky fruit and all. Natural bacteria begins to eat the outer fruit, known as fermentation. During this process, the beans are literally soaking in their own juice, absorbing the natural and unique flavor of the fruit. A variation to this method is called the wet fermentation, where water is added to the dissolving fruit juices.

Once the fermentation is complete, the beans are washed and then dried. Traditionally, beans are dried in the sun, similar to the dry processing method mentioned above. Larger, more industrial coffee producers may opt to use a drier instead.

So why is the processing method so very important? Because the beans absorb any flavors and/or chemical additives that may be added to the mix, it's imperative to keep the process as natural as possible. Beans that are dried directly on the ground for example, often sport a distinct musky or "earthy" flavor. To ensure the beans aren't accidentally tainted by some unforeseen variant, coffee growers keep the harvesting and drying process well protected.

Once the beans have been dried, they are cleaned and then sorted according to various criteria. This is usually done through the use of several machines that remove not only any excess skin but also rocks and other debris that might have found their way into the batch. The beans are sorted first by density and size, with the heavier, larger beans being the better choice.

The beans are then sorted by color, a step that can be done by yet another machine however many coffee growers however, prefer to attack this part of the process by hand. Finer, upscale coffees frequently see the hand-picking process two and even three times to ensure only the finest coffee beans make it through.

Once the defective and low-grade beans have been picked out of the batch, they are graded according to size, growing conditions and origin, preparation process and flavor. If the beans score high, they'll be sold as a premium grade of coffee. Lower scores will likewise reduce the overall price.

There are basically two ways to get freshly roasted coffee beans. The first is to buy them pre-roasted from a respectable supplier; the second is to roast them yourself.

If you opt to let someone else handle the roasting, there are a few things you should note.

Those delicious coffee beans are delivered to your roaster in their raw state, meaning that they're still green. And this is for good reason. Stored properly, raw coffee beans will last for years without losing any of their precious flavor. Roasted beans on the other hand, will begin to lose its luster within a week. To preserve as much of the original coffee flavor as possible, roasters store the beans raw, roasting just before they're shipped to you.

If you choose to roast your own beans, you'll soon discover that roasting - good roasting - is quite the art. Roasting at home doesn't take a large amount of time, but it will require a longer commitment than turning on that drip coffee maker you might have become accustomed to. You will of course, need some equipment, but coffee roasting doesn't have to become a major expense. To roast your beans, you'll need to maintain a temperature of no less than 400 degrees F and they must continue to move. While this can be accomplished with nothing more than your oven, a small consumer-grade roaster is probably your easiest and best bet.

How long should you roast the beans? That all depends. A darker roast will produce a richer coffee while a light, short roast will deliver a well... lighter taste. To find your perfect roast, you're going to have to play with the settings until you find something you like. You'll also do well to remember that no two batches of beans are the same. What worked with one batch may not be quite right for another.

After roasting and cooling your beans, you'll need to grind them soon or risk losing that flavor you've worked so hard to develop. Like roasting, you have a few choices but you'll likely find an electric grinder to be the easiest option to manage.

Don't be surprised if it takes you a few tries to master grinding that perfect cup. Too fine and you risk a thick pot of goop... to coarse and you could end up with lightly flavored water. In general, the finer the grind, the more flavor in your coffee. Just be sure you grounds are thick enough to stay inside the filter.

While there are several "types" of coffee brewing machines, they all perform the same basic function - pushing hot water through the grounds to produce your cup of java. To accomplish this seemingly simple task, you'll need a pot of one kind or another. The most recognized coffee pot is the automatic drip machine and yes, this will work just fine for your freshly ground coffee beans. If however, you'd like to venture deeper into the coffee brewing experience, there are a few other options available.

A French press, also known as a plunger pot, is basically a cynlinder with a mesh filter. The coffee grounds are placed in the filter and then steeped in hot water poured into the cylinder itself. When the coffee is just about "done", you push the plunger top down - slowly and keeping the plunger straight - to force the coffee grounds to the bottom of the pot. The grounds are trapped beneath the plunger with your rich, fresh coffee floating on top.

Another, albeit simplified alternative is the open pot brewing method. Place coffee in an open pot, add water and boil. Of course, you'll need to strain the coffee before drinking but that doesn't mean your coffee will be any less exquisite.

How do you serve your coffee? In a large open mug or an insulated container? Do you use a carafe to keep it warm or just leave the pot on the burner?

Our love of coffee has inspired a variety of serving tools to compliment the entire coffee-drinking experience. Large, open mugs for example offer a unique and colorful style to your morning cup. These larger cups obviously hold more of your delicious java but also allow your coffee to go colder quicker.

Insulated mugs are a popular choice, especially for those who like to take their coffee to go. These mugs come in a variety of shapes, sizes and designs and offer their owner the ability to travel easily with hot coffee safely in their reach.

For some, coffee drinking is a more formal event and might require the good china or that special coffee cup and saucer set purchased just for the occassion.

Which serving solution is best? Only you can decide.

In addition to coffee serving wares, there are also a variety of condiments that can be added to the drink itself.

Cream and sugar are perhaps the most common, creating a smoother, sweeter coffee than in its original "black" form. In place of powdered creamers, many coffee drinkers prefer actual milk or half and half. Sweeteners, such as Equal and Sweet-N-Low can also be substituted, allowing you to achieve the sweet without the sugar. Flavored creamers have become quite popular as well, adding hints of cinnamon, hazlenut and french vanilla to your favorite hot drink.