Unless you’ve been living under a rock, you’ve heard the latest about Starbucks closing 600 of its U.S. stores. This week, the company that introduced tall, grande and venti into our morning vernacular released the confirmed roster of stores that are slated to close over the next 12 months.

Like it or not, Starbucks has been instrumental in changing the coffee culture of this country over the past two decades. The European custom of sitting in a café with a cup of joe is now a part of American life. Our tastes have changed, too; no longer do we tolerate brown crayon water brewed in a big boiler vat but instead crave brewed-to-order beverages made from single-origin beans.

So will the massive closings affect your morning routine at all – or will you sigh relief when those familiar green signs fade out of your neighborhood?

Perhaps the financial realities – felt both on a corporate level and in our morning to-go cup --  should wake us up to smell coffee made at home. Here are a few home-brewing tips to keep in mind that I learned last year from Peet’s coffee educator Erica Hess. (Interestingly, the first Starbucks store, which opened in Seattle in 1971, used Peets beans for its brew.)

How to Make Coffee Bar-Quality Coffee at Home

* Use whole beans rather than pre-ground coffee and grind on as-need basis.

* For every six to eight ounces of water, you need two tablespoons of coffee.

* Store beans in an airtight container on a counter. No freezing beans allowed!  Even the fridge is better than the freezer but not in the original bag.

* Water should be cold and filtered, if possible.

* For automatic drippers, brew what you're going to drink. Or, transfer coffee to a thermos or insulated carafe to keep coffee rom burning. Ideally, try your hand at a French press.