I love coffee as much (or maybe a tad bit more) than tea. I've been serious about both for going on 20 years. I was briefly a coffee roaster in the SF bay area in the late 80s, and again for several years in the 90s (in Humboldt CA). Nowadays I enjoy a good single-origin coffee, made in a press pot, siphon or nel drip (manual pour-over with a cloth filter). I only buy enough freshly roasted beans to last for two weeks, and of course grind just before brewing (with a burr grinder). As much as I love my tea, I don't think that even the best oolongs or puers can match the aromatic complexity or depth of flavor that a perfectly roasted East African or Latin American coffee can deliver (especially as the cup approaches room temp).
I must note that I can't drink as much coffee as I once did. One 12 oz serving every morning, or every-other.