The subject of pots for brewing is another, much more complicated matter. Finding one that works acceptably (along with an amenably functional and reasonably long-lived vacuum cleaner) and that stays that way beyond the warranty period -- unless one wishes to forego electric varieties completely and return to grandma's stovetop method which requires dedicated attention and timing -- might be referenced arguably as The Homemaker Challenge of the 20th and 21st Centuries. My favorite perker was a German glass ball type structure with a netted submersible "bulb" for holding grounds. When filled with clear cool water and switched on, the liquid simmered to a roaring boil that mimicked ocean fury and intrigued the cat also. Being foreign-born, when the "bulb" cracked unfixably, the whole apparatus was forced into early retirement.

As a beverage, coffee originated in Ethiopia during the 15th century and we should be grateful to that country and nationality for that, as should many employers and even professors, and a certain percentage of spouses and children and other family members. Today, the people of Brazil are by far its largest growers and exporters. Roasted green berries of many varieties ground to consistencies from coarse to fine become everything from pure espresso to latte to cappaccino to the loose boiled grounds of some native javas in Turkey and elsewhere. Nearly all, though, have their own dedicated pots designed for one purpose and that purpose only, although there are usually ways around this cultural persnicketiness. There is, naturally, a national association devoted to java in all of its aspects. The National Coffee Assocation of the USA, Inc. provides history, brewing tips, geographic sources and much more in an interesting and easy-to-use format.

Café au lait, of course, is the classic French concoction of half steaming strong coffee and half near-to-the-boil milk or cream poured into a cup or mug simultaneously from either side with an elegant flourish that results in a frothy top. Sugars are welcome additions also, from natural organic to browns to our everyday table white granulated, and a surprising number of spices may be chosen in combination or separately to add a special hint of piquant flavoring: nutmeg, cinammon, cardamom, mint, dried and preserved lemon and orange or even pineapple and ginger. Cocoa and many cordials are also splendid embellishments to the natural flavors of java, as is dark rum in particular. For toning down that slightly acidic afterswirl, there's regular and chocolate milk, heavy cream, half-and-half, and all the new flavored additions from hazelnut to almond. Coffeehouses historic to brand new serve up many of these delights along with live and recorded musical and literary entertainment from magazines to newspapers to books to author presentations. Four of my favorite kaffeklatches are Asheville's Malaprop's, Washington DC's Kramerbooks and Afterwords Cafe, Johnson City TN's Nelson Fine Art Gallery and Jonesborough TN's Cranberry Thistle, but there are many around the country comfortable, lively and inviting. Most provide gourmet snacking and dining inside and on covered outside patio areas also.

We've come a long way, baby, since the days of, "I'll just have mine black, thank you." And it's all an everyday and gourmet blessing, too.