Thank you all for the comments, from brewing stronger to checking out
the alt.coffee newsgroup. I'd already noticed that more grounds per cup
does lend to a much better flavor, and I learned quite a bit browsing
through all of the posts at a.c with subject titles seeming to be of
interest and/or guidance.

Based on just my simple intelligence, a seemingly great bit of advice is
to buy beans from a possible supplier that operates close by, who also
ships within a day of roasting for expectation of freshness. I also
learned, to help with the fact that I only care to make three to four
cups per day, that freezing the beans in wait of use is recommended.
Posted here in rfc is the company of Moore Coffee, Tea & Spices, which
happen to be located within a few hours of my So. Cal. home (with also
an 800 number I'll be calling on Monday), and I do think I try the
French Roast for a begin.
Thank you all!

=A0=A0=A0Picky ~JA~