Brewed CoffeeCall it American coffee. Call it filter coffee. By any name, brewed, filtered coffee is by far the most popular preparation method throughout the U.S. and Northern Europe, alive with aroma and rich taste. The method’s origins can be traced to early 20th-century Germany and the advent of paper filters. 7/8g of coffee100-150 (3.3-3.5 oz) of waterWarm up the coffee pot for a few minutes, filling it with hot waterUse 7-8 grams (about a tablespoon) of ground coffee for about every 100-150 ml (about 3.3-5 oz) of water. The amount of coffee can be adjusted to your taste, or to the machine manufacturer’s recommendations.Add water and coffee to machineRemove from heat and pour into thermal carafe (if you don’t brew directly into one) to keep the coffee warm and fragrant.
CappuccinoMyth: cappuccino’s silky magic is beyond the grasp of home baristas. It’s just too delicate of a dance, best left to the cafe.
Truth: great cappuccino is a delight available to discerning coffee lovers, right in their own kitchens. It takes some practice with water, steam and foam, along with the right equipment on your countertop. You’ll want an espresso machine with a built-in steaming wand. And of course, illy coffee on hand as your foundation.25ml espresso85ml fresh milkPour cold milk into a metal steaming pitcher, about a third fullRelease steam from the steaming wand for two seconds to eliminate any residual waterDip the tip of the steaming wand into milk and start the jet. As the foam rises and the volume of milk increases, lower the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the work)Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doublesTap the base of the pitcher firmly on the countertop to compress the foamPrepare an espresso in a large cup (ideally, a cappuccino cup)Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward the rimOperate the steam one more time to eliminate any remaining milk residue
EspressoThe name says all: an espresso is to be freshly prepared and enjoyed immediately. Expressly.
For coffee purists, espresso is the quintessential coffee preparation – rich, aromatic and velvety all at once; a natural layer of crema on top belying a full-bodied, yet deftly balanced liquid below. When ideally realized, a small miracle of chemistry and physics: science and art gliding together on air.7g of coffeeA jet of hot water at 88°-93°C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee
French PressA cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many the world over, creating an earthy, rich taste in the cup.
The secret is all in the grind: choose medium, with uniformity and consistency throughout. Very coarse grinds may clog the filter, while very fine grinds will pass through the filter, muddying the results.7/8g of coffeee200 (6.7) of waterPlace the pot on a dry, flat surface. Hold the handle firmly, then pull out the plungerAdd a heaping tablespoon (7-8 grams) of coffee to the pot per 200 ml (6.7 oz) of waterPour hot wate—not quite boiling—into the pot, and gently stirCarefully reinsert the plunger into the pot, stopping just above the water and ground coffee (do not plunge yet), and let stand for 3-4 minutes Press down slowly, exerting steady pressure until coffee grounds are fullAfter each use, wash the pot with water and mild detergent, and dry thoroughly
MokaIn Italy, ordering a Caffe Moka is quite different from, say, calling for a Mocha coffee in America. To sound alike is not to taste alike, coffee-style. For making moka, the chocolate syrup is nowhere in sight.CoffeeCold waterFill the base chamber with cold water up to the level of the valve. Insert the filter.Completely fill the filter with ground coffee, but don’t pack it down.Make sure the filter and rubber gasket are in place. Screw the two chambers tightly together.Place the moka pot on the stove. Warning: keep the heat low.Remove pot from heat just when coffee starts to gurgle, before it starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.Mix the coffee with a spoon before pouring into cups.Rinse the coffee maker with hot water and let dry thoroughly before screwing chambers back together.
NeapolitanNaples has a long and rich coffee tradition all its own, steeped in a 17th-century innovation called the cuccumella. Also known as the Neapolitan coffee maker, it remains the city’s signature preparation method; a slow, delightful ritual, celebrated daily.5-6g (1/5 oz) coffeeMeasure 5-6 grams (about 1/5 oz) of medium-ground coffee per cup desired.Place coffee in the tank’s opening and screw on the filter.Add the required amount of water at the bottom of the machine, not higher than the small hole. Insert the tank with filter containing ground coffee, and screw the two parts of the machine together.Place the unit on the stove, spout downwards, and bring water to a boil.Remove the unit from the heat when steam starts to release from the hole, holding both handles tightly.Turn the unit upside down, striking it firmly against the counter, so that the water starts passing through the filter, allowing the liquid coffee to collect in the lower portion over the course of a few minutes.Serve once all coffee collects. Wash all parts thoroughly in warm water (and mild detergent, if necessary). Dry thoroughly.
Turkish CoffeeNo coffee world tour is complete without a stop in Turkey, where long-handled pots made from copper and brass (known as a cezve or ibrik) create a surprisingly, satisfyingly thick coffee with natural sweetness, enjoyed throughout the Middle East.50ml (1.7 oz) waterCoffeeAdd water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desiredAdd sugar to taste, stirring to blend itBring to a boil, remove from heat and add a teaspoon of coffee per cupBoil coffeeRemove the cevze from heat immediately after bringing to a first boil, discarding the accumulated foam, and mix well.Boil coffee again.Allow remaining powder to settle before serving. You can add a tablespoon of cold water to the pot after boiling twice to accelerate the process.