Turkish

This method is used throughout the Middle East and Greece and is perhaps the original method of extracting the liquor from the beans. The process is simple and results in a very strong, sweet, and thick cup of coffee. The coffee is ground, placed in a pot, called an ibrit, with sugar and water and brought to a boil three times. It is served in small cups.

Percolator

This method passes brewed coffee from a heated reservoir below up through the grounds above, again and again. Although accompanied by a comforting aroma and that distinct morning music as it gurgles away, the coffee that it produces is far from soothing.

Drip

This is today's most popular method of preparing coffee. Near-boiling water is poured slowly through the grounds, either manually through a cone containing a filter, or sprayed over the grounds by any of the numerous electric drip machines. It is important to remember that the water must be maintained at 195°F so make sure you purchase a capable machine. Also the pot should be removed from the keep-warm burner to prevent the coffee from burning.

French Press

This method utilizes infusion and pressure. After placing ground coffee in a beaker, hot water is added to create coffee "stew". This is allowed to steep and then a plunger filter pushes the grounds to the bottom and the coffee is left at the top. The French Press method allows the coffee to retain more brewing substances (oils, colloids, etc) than would be left by methods using paper filters.

Espresso

Once the sole property of coffeehouses, these machines are becoming more common in households as they become cheaper to obtain. Hot water is forced through finely ground coffee and into a cup. Due to the pressure involved, the resulting coffee is more concentrated than the Drip method.

Cold-Water Method

Ground coffee is mixed with cold water in a large container (one pound finely ground coffee to one quart cold water) and let stand at room temperature for 10 to 12 hours. This will create a coffee extract. The grounds are then strained and the result is refrigerated. When ready to drink, fill a cup one fourth (or less) full and add hot water. This method extracts fewer of the coffee's natural oils and the extract will keep in the refrigerator for about a week. The Cold-Water Method is also a wonderful way to make coffee ice-cubes, ensuring that your iced coffee doesn't become diluted as the ice-cubes melt. Simply pour the extract into ice-cube trays and freeze.

Match the Grind to the Method
The fineness/coarseness of the grind is a major factor in determining the amount of oils and other flavor components that are extracted from the bean. As coffee is a subjective taste, these are general guidelines, using the electric grinders commonly found in most homes. You should always feel free to vary them depending on your own tastes.

• Make sure that your equipment is thoroughly cleaned. Leftover oils and grounds will impart strange flavors.
• If you don't start with quality beans, you shouldn't expect quality coffee in the cup.
• This also applies to the water that you use to prepare the coffee.
• Always grind your coffee immediately before brewing.
• Make sure that the grind of the coffee matches your method and tastes.
• Use the right amount of coffee. A good index is 2tbsps for each 6oz cup of coffee.
• Warm your mug before pouring the coffee in; this keeps the coffee hot longer.
• Before serving, stir the coffee. Heavier oils and inconsistent extraction will cause differences in the consistency of the coffee.
• If you are making more than you intend to drink, store the coffee in a thermos. The burner or warmer slowly heats the brewed coffee, destroying its flavor.
• After going through all of this work, take the time to enjoy the fruits of your labors. Don't gulp, savor!