As this is Byard's vfb, I will only put some basics out here since it is off topic. Email me off list for further info.
Dark, oily beans (French roast) are heated at higher temps and usually longer making them more bitter/stronger tasting. High grown (mountain grown) beans are better. Soil fertility is important for flavor. There are many varieties and several species. Buy only the freshest beans you can find. Bag them seperately. Freezing and keeping out air increases the storage time and flavor. I'm partial to Columbian Arabicas but there are so many regions, countries, roasters, bean qualities you wouldn't believe it. Higher brewing temperatures yield more flavor and are usually brewed into thermoses. Pots are only good for about 20-30 minutes maximum holding as the sugars begin to burn and become bitter. Thermoses can hold coffee for about 4 hours or more and are worth the investment if you have folks drinking coffee over a period of time. Murf, "pepper sauce guide" ;-)
