Aeropress: In this immersion method, coffee grounds are steeped for 10-50 seconds, then the brew is pushed through a filter using a plunger. You can use either the AeroPress paper filters or opt for thin metal disc filters.

Automatic Drip: This method involves an automatic machine where water is heated in a boiler and then drips over a bed of ground coffee, extracting the flavors as it filters through.

Chemex: The Chemex brew method involves an infusion process similar to drip coffee but uses thicker filters (20-30% more than typical pour-overs). This results in a slower brew that enhances the coffee’s flavor profile, producing a clean, crisp taste.

Clever Dripper: The Clever Dripper combines immersion brewing with a pour-over process. Hot water is poured over coffee grounds in a brewing vessel and allowed to steep. Once the steeping time is up, placing the vessel on a mug allows the brewed coffee to drain through, resulting in a rich, flavorful cup.

Cold Brew: To make cold brew, mix water with coarsely ground coffee and let it steep in the fridge overnight. Strain the mixture the next day to remove the grounds before serving.

Cupping: Cupping is a tasting method used by coffee professionals to evaluate and compare the flavor, aroma, and quality of different coffees or roast profiles.

Espresso: Espresso is brewed by forcing nearly boiling water through a compacted puck of ground coffee. This results in a thick, concentrated coffee shot known as espresso. Fun fact: the first espresso machine was invented and patented by Angelo Moriondo of Turin, Italy, in 1884.

French Press: Also known as a plunger pot, the French Press is an immersion brewing method where ground coffee is steeped in hot water before being pressed down with a plunger, resulting in a robust, full-bodied coffee.

Kalita Wave: Similar to a standard Melitta cone, the Kalita Wave uses a flat-bottom design with three drainage holes. This Japanese-designed method allows better control over water flow and temperature, resulting in a balanced and consistent brew.

Moka Pot: The Moka Pot, often called by the popular brand name Bialetti, consists of three chambers: water at the bottom, coffee grounds in the middle, and brewed coffee at the top. As the pot heats on the stove, pressure builds and forces the water through the grounds, producing a strong, rich coffee, though with less pressure than an espresso machine.

Pour-over/Manual Drip: In pour-over brewing, hot water is manually poured over coffee grounds in a filter. The water extracts the coffee’s flavors as it passes through the grounds and the filter, dripping into a carafe or mug below.

V60: The V60, named for its 60-degree cone shape, is a popular pour-over device available in plastic, ceramic, glass, and metal versions. Coffee grounds are placed in a filter inside the cone, and water is poured over them, allowing the coffee to drip directly into your cup.

Vacuum Pot/Siphon: This brewing method uses two chambers where vacuum and vapor pressure work together to brew coffee. Water is heated in the lower chamber, creating vapor that forces the water into the upper chamber to brew the coffee. Once brewed, the coffee is drawn back down into the lower chamber through a filter, resulting in a clean and flavorful cup.

Walküre: The Walküre, a German invention from 1899, is a unique pour-over method that uses ceramic filters instead of paper. This technique produces a clean cup of coffee that retains the flavorful oils, offering a distinct and robust flavor profile.