Whether or not coffee is healthy or harmful is constantly in debate. A world without it, however, would seem very hard to swallow. There is just as much debate over the benefits and harm from wine consumption as well. The goal should always be quality over quantity.
For many years in restaurants, I was guilty of leaving ½ cups of consumed coffee from one end of the kitchen to the next. There was always a cup close by, rarely an empty one. As time passed, I began to build an appreciation for coffee made from exceptional beans, ground close to the time of brewing, served at the right temperature with the appropriate balance of water to grounds, brewed using the right method, and served (a very important piece to the formula) in the right cup or mug. Early on in my coffee drinking days I would have thought that much of this was nonsense, especially, the “right cup.” I can assure you, all of this is important to those who respect making the perfect cup.
Just as there is a protocol for selecting, serving and drinking the right wine, so too does this apply to coffee. The beans (from my perspective) should be Arabica and not Robusta, preferably from South America. Terroir is just as important to coffee as it is to grapes for great wine. The roast is complete after the second or in some cases, third crack and rich in color. The process of roasting brings out the oil in the beans where most of the flavor resides.
Store the beans in an airtight container to preserve the freshness and grind within an hour of brewing. Much of the flavor and aroma is lost shortly after grinding. Just as an important part of the wine experience is aroma (bouquet), so too is the bouquet of coffee important.