Unless you have a fancy machine that automates the whole process of coffee making, you'll have to do what we do when we want a nice cup of good, strong coffee.  The French Press is an inexpensive device which makes a small amount of coffee quickly and tastily.  Grind the beans to order, and have ready a thermometer to monitor the water temperature...possibly the most critical part of the whole operation.

You'll need to work out your own quantities of beans to grind and water to pour to achieve your preferred strength.

Grind coarsely as the French Press manufacturer recommends.

Use your finger to get every last grain of ground coffee into the beaker.

Use your thermometer with a protective holder so you don't burn your fingers, and make sure the temperature is between 195º and 205º...200º is just about right most of the time.  (Note this is below the boiling point of 212º at sea level, so if you live in NYC and the water boils, it's already too darn hot. Check your own elevation and adjust accordingly: reduce boiling point 1.9º per 1000 feet of elevation.)  As you get used to checking the temperature, you'll recognize and associate the appropriate sound your kettle makes when it gets to the right point.  In time you won't even need to consult the thermometer...you can play it by ear.

When it reaches temperature, pour the water into the beaker to your pre-arranged mark.  Use a spoon to stir vigorously without banging into the sides of the beaker.

Align the pouring slots of the plunger with the pouring spot of the beaker, fit into the opening, and push down slowly on the plunger until the spherical plunger end rests on the plastic beaker top.  You should feel lots of reistance.  The plunger pushes a screen which catches all the coffee grounds and promotes rapid brewing as it makes its way to the bottom.

Add heavy cream and sugar, as you like it.  If you use artificial whitener and sweetner, you should be drinking instant coffee!

And...if you can't sleep, remember it's not the coffee, it's the bunk.