When I owned Eli's, I consistently heard over and over again from customers that despite their best efforts, they could never re-create a cup of Eli's Coffee at home. Usually shocking to them, I agreed. In fact, I rarely even bothered trying on my inexpensive Bunn coffee maker from some big box store. The coffee would come out inconsistent; sometimes too weak, sometimes abrasively strong, and almost always bitter. It wasn't too much of a bother for me to just go to Eli's and get a cup myself; I was often headed there daily anyway, so I never bothered trying to perfect the home brew.
I only get my coffee from Eli's! Everyone has their favorite roaster of course, but Eli's has a wholesale account with Grounds for Change. These fine folks roast coffee to order the same day Eli's places the order, expedites shipping and it arrives fresh and ready to be brewed. All of their coffees are certified Fair Trade, Shade Grown and Organic. My latest favorite is the Bolivia Taipiplaya, but I often choose Nicaragua Segovia.
I wait until I have everything prepped and ready to go before I grind my coffee. This ensures the freshest cup. The water is in the machine and the filter is in the basket.
Here's where top notch home equipment comes in handy, yet again. I splurged on the Bodum Bistro Burr Grinder from Grounds for Change. You can probably find this anywhere, but I do try to support family owned businesses whenever possible.
I keep my grinder set where you can see it below and for a full put I allow it to run for the maximum of 20 seconds. Of course you can adjust yours to your liking, but this gives me a cup of coffee as close to Eli's as I can get without actually leaving the house. Also, I realize I need to scrub my grinder!
Once I grind the coffee I dump it into the filter, level it out by shaking the basket gently, then I add a wee bit of sugar. Some folks swear by a couple of dashes of salt, others like to add a bit of vanilla or cinnamon.