Ibrik
A small pot with a long handle that is used to brew Middle Eastern-style Turkish or Greek coffee.

Jug
This is the ancient method when hot water is poured over coffee grounds in an stoneware jug and left to soak for around five hours. Pour carefully as to avoid grounds in your coffee.

Plunger pot/French Press
A more recent version of the jug method, a glass cylinder with a top which has a plunger rod passing through it. The rod is attached to a metal filter that fits securely inside the cylinder. Add coffee grounds and hot water, let the grounds steep for four minutes and then press down the plunger to force the grounds to the bottom of the cylinder.

Drip filter
There are many different kinds of drip filters: one would be the automatic electric coffee maker with pointed or flat-bottomed filters. Some people with drip filter coffee makers have found they can taste a paper taste from the filter, so they use reusable metal filters.

Vacuum
Water is brought to a boil in the lower of two glass globes. Steam forces the hot water into the upper globe through a glass tube where there are coffee grounds. After steeping for a few minutes, the pot is removed from heat, as the temperature drops in the bottom globe a vacuum forms, the coffee is then sucked back into the lower globe through a screen, the lower globe is removable to pour.

Percolation
Water is boiled in the percolator, the water is then forced up a metal stem into a filter basket containing coffee grounds, then it drips back into the bottom section of the percolator, circulating until the correct strength is reached.

Espresso machine
Steam is forced through dark roasted ground coffee that is in a filter insert clamped into the machine. The thick espresso experience comes out with a hat of foam on top, known as crema. The steam may also be channeled through a spigot that injects it into a pitcher of milk, resulting in the hot, frothy topping for latte and cappucino.

Dutch coffee concentrate/Cold Water Method
Mix coffee and water in a glass and let soak for 12 to 24 hours according to what strength you would like. Use cheesecloth to line a funnel and set the funnel inside a glass jar. Pour coffee and water mixture through the funnel. Let it drain completely. Cover the mixture and refrigerate. To make a cup of coffee, put boiling water into a cup and stir in 1 to 1 1/2 tablespoons of the mixture.

Moka Pot
A stove-top method of brewing espresso, the moka pot has two chambers: a bottom chamber for water and an upper chamber in which the coffee brews into. Heat forces the water in the lower chamber up through a filter in the middle of the pot containing the ground coffee. The espresso gurgles up into the upper chamber, from where it is served.

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