If you want to take your coffee to the next level, you need to do it the Italian way with a Stove Top Moka Pot/Cafetiere. As you use it repeatedly, a film of coffee residues builds up inside the top section and improving the depth and flavour of each successive cup. The first two or three goes, chuck the coffee away to get rid of the taste of aluminium. Only clean the top occasionally when the residues get too much. Never clean to a polished finish, in either chamber, or else you will continually. taste aluminium - Let the bottom chamber calcify. Bialetti are the original makers. This is the original way to make espresso I think.
http://www.wikihow.com/Use-a-Moka-Pot
That's my "I've-just-given-up-smoking face.