1. Drip / Filter Coffee

• Method: Hot water passes through coffee grounds in a paper or metal filter.

• Equipment: Automatic drip machines, pour-over devices (Chemex, Hario V60, Kalita Wave).

• Flavor: Clean, bright, highlights acidity.

2. Pour-Over

• Method: Manual pouring of water over coffee in a filter.

• Equipment: Chemex, V60, Kalita Wave.

• Flavor: Precise control, nuanced flavors, bright and clean.

3. French Press / Plunger

• Method: Coarse coffee steeped, then pressed through a metal mesh.

• Equipment: French press.

• Flavor: Full-bodied, rich, retains oils and fine particles.

4. Espresso

• Method: Hot water forced through finely ground coffee under high pressure.

• Equipment: Espresso machine.

• Flavor: Strong, concentrated, crema on top; base for lattes, cappuccinos.

5. Moka Pot / Stovetop Espresso

• Method: Steam pressure pushes water through coffee.

• Equipment: Moka pot.

• Flavor: Strong, rich, slightly bitter; not true espresso.

6. AeroPress

• Method: Coffee steeped briefly, then forced through a filter with air pressure.

• Equipment: AeroPress.

• Flavor: Versatile; can mimic espresso or drip coffee; clean.

7. Cold Brew

• Method: Coarse coffee steeped in cold water 12–24 hours, then filtered.

• Equipment: Cold brew maker, mason jar, Toddy system.

• Flavor: Smooth, low-acid, naturally sweet.

8. Iced Coffee

• Method: Hot-brewed coffee cooled over ice.

• Flavor: Refreshing, more acidic than cold brew.

9. Siphon / Vacuum Coffee

• Method: Water vapor moves water into a chamber with coffee, then back down through a filter.

• Equipment: Siphon coffee maker.

• Flavor: Clean, aromatic, visually dramatic.

10. Turkish / Greek Coffee

• Method: Very fine coffee simmered with water (and sugar optionally).

• Equipment: Cezve / ibrik.

• Flavor: Thick, strong, unfiltered; sediment remains in cup.

11. Vietnamese Coffee

• Method: Hot water drips slowly through coffee over sweetened condensed milk.

• Equipment: Phin (Vietnamese drip filter).

• Flavor: Strong, sweet, creamy; often served iced.

12. Percolator

• Method: Boiling water cycles through coffee repeatedly.

• Equipment: Stovetop or electric percolator.

• Flavor: Strong, sometimes bitter; old-fashioned method.

13. Single-Serve / Pod / Capsule

• Method: Pre-packaged coffee pods brewed under pressure.

• Equipment: Keurig, Nespresso, Dolce Gusto.

• Flavor: Convenient, consistent; quality varies with pod.

14. Nitro Coffee

• Method: Cold brew infused with nitrogen gas.

• Equipment: Nitro tap system.

• Flavor: Creamy, smooth, naturally sweet; served cold.

15. Cowboy / Campfire Coffee

• Method: Coffee boiled directly in water over fire.

• Equipment: Pot over heat.

• Flavor: Strong, rustic, sometimes gritty; simple outdoors method.

16. Japanese Iced Coffee

• Method: Hot coffee brewed directly onto ice.

• Flavor: Traps aroma, crisp, vibrant; quick cooling preserves flavors.