Most days I'm a french press'er. I grind fresh every morning and make a carafe. I have a thermos I take it to work in. I also have an insulated french press that keeps the coffee hot for a couple of hours, which is perfect on a lazy Sunday morning.
If I have house-guests for breakfast/brunch I like to use the percolator because it has the richness of french press but makes the quantity of a standard electric coffee maker. And it also feels lovely and nostalgic to me.
On more fancy occasions (if I'm hosting brunch or serving espresso with dessert) I might bring out the bialetti stove-top espresso maker, like Incubus mentioned. This rich heavy espresso without a fiddly $1000+ machine.
My everyday go-to coffee is small-batches from a local roaster, they use the very best beans the world has to offer, and their roasting is spot on (and they're queer to boot). It is also re-stocked and sold weekly at my mom & pop corner grocer, so I know I'm always getting fresh beans and I'm supporting two local businesses that are philanthropic in the community.
http://www.indigocoffee.com/index.cfm
If I want something special I will buy mail-order Blue Bottle based in the Bay Area and famous for their brilliant roasting
http://www.bluebottlecoffee.net/about/who-we-are/
And then there is Kona! Proper 100% (no blends) Kona. Always dear and exceptional Kona.
When next I have some I'm going to try the Kona crème brulee recipe I found on pinterest
http://www.latimes.com/features/food...,5645076.story
And I've thought about adapting this recipe for Kona chocolate chip ice cream with a frozen greek yogurt
http://smells-like-home.com/2009/05/...hip-ice-cream/