Id be interested in what other snobs think too :)
It seems that the most important thing, as always, is to use freshly ground beans from a recent roast.
I use a rather coarse grind, with visible pieces up to 2 or 3 mm, which some might think is too coarse, I dunno.
For my 1 cup bodum plunger, I use ~16g of coffee.
* fill kettle, and set to boil.
* load up hand grinder with 16g of beans and start grinding
* kettle finishes boiling, Im still grinding (usually!)
* put grinds in plunger
* pour the by now slightly cooled kettle water over the grounds making sure to wet all of them, and start a timer. Also fill mug with kettle water.
* at 1 minute I stir with a spoon (or my aeropress stirrer), to get the floaties back down in the water
* at 4 minutes I pour into my mug (after emptying the warming water), and start drinking.
That seems to create a very nice coffee, with a lot of complex flavours and aromas.