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The Neapolitan flip coffee pot (cuccumella) is a drip brew coffeemaker for the stove top that was very popular in Italy until last century. Unlike a Moka express, a Napoletana does not use the pressure of steam to force the water through the coffee, relying instead on gravity.

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Dark roasted mixture of Robusta and Arabica with chocolate smell combined with sweet condensed milk. The coffee is dripping slowly through metal filter in small metal container right above the cup.

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Slow dripped coffee through an Aeropress coffee maker. PuckPuck is an attachment that turns any AeroPress Coffee Maker into a cold brew drip system.

Experience the smooth taste of slow dripped coffee at home through your Aeropress. PuckPuck allows for a controlled slow dripping of water over a bed of coffee, creating a uniquely versatile brew that can be enjoyed over ice, with milk or as a mixer with your cocktails.

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A vacuum coffee maker operates as a siphon, where heating and cooling the lower vessel changes the vapor pressure of water in the lower, first pushing the water up into the upper vessel, then allowing the water to fall back down into the lower vessel. The prepared coffee is then poured off from the top.

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The Chemex Coffeemaker is a manual pour-over style glass coffeemaker, invented by Peter Schlumbohm in 1941, manufactured by the Chemex Corporation in Chicopee, Massachusetts.

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Easy to brew and super consistent, the French Press is very reliable. Its classic and well-engineered design hasn’t changed much since its invention in 1929, and it’s perfect for making multiple cups of heavy-bodied coffee in 4 minutes.

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Grind the coffee coarsely, which you can do yourself at home or wherever you buy the beans. Combine the grounds with water, then let it steep overnight, or for around 12 hours. During this time, the coffee slowly infuses into the water, creating a strong, concentrated brew.

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The nitro cold brew works in a very simple way. Nitrogen doesn't dissolve easily in water making the coffee brew thicker and foamy. So, how does it works? The cold brew coffee inside a canister is given a shot of nitrogen or nitrous oxide through a high-pressure valve. The infusion creates a bubbling, creamy, and frothy concoction.

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An espresso machine brews coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso.

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Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served.

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The AeroPress is a manual coffeemaker invented by Alan Adler, founder of AeroPress, Inc., formerly Aerobie, Inc. It consists of a cylindrical chamber, and a plunger with an airtight silicone seal, similar to a syringe. Ground coffee beans and water are steeped inside, then forced through a filter by pressing the plunger through the chamber. It is capable of brewing highly concentrated coffee, which the manufacturer describes as "espresso style", but can also be used to brew filter strength coffee, or cold brew coffee.[1]

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The V60 Coffee Dripper (also referred to as the V60 Coffee Maker) is made by Hario. Filter paper is inserted into the V shape and coffee grounds placed within the filter paper. The brewed coffee then drips into your cup, delivering a great coffee.

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The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurised by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and quickly became one of the staples of Italian culture.

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A spring piston lever works via an internal spring that pushes water through our ground coffee under pressure. The barista uses a lever (i.e. pulls the shot) to force the spring to compress. This ensures the water is at a perfect brewing temperature to avoid bitter shots.

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Nothing compares to freshly ground coffee. Roasted coffee beans contain a number volatile aromatic substances, as well as captured carbon dioxide. Some of these can vanish in a matter of seconds after grinding the beans. For any coffee lover, a grinder isn't a matter of luxury, but a matter of necessity.

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Roasts - ask us to give you more info on this topic 

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Roasts - ask us to give you more info on this topic 

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Sound is a good indicator of temperature during roasting. There are two temperature thresholds called "cracks" that roasters listen for. At approximately 196 °C (385 °F), the coffee will emit a cracking sound. This point is referred to as "first crack," marking the beginnings of a "light roast". At first crack, a large amount of the coffee's moisture has been evaporated and the beans will increase in size. When the coffee reaches approximately 224 °C (435 °F), it emits a "second crack", this sound represents the structure of the coffee starting to collapse. If the roast is allowed to progress further, it begins to take on the characteristics of the roasting process and loses the characteristics of the coffee's origin.

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Home coffee roasting - courtesy of Vlado :)

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Home coffee roasting - courtesy of Vlado :)

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Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure the freshest possible roast.

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The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward "single-origin" coffees served at specialty shops.

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Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.

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When the “seeds” or beans are removed from the fruit (cherry) of the coffee plant, they are green. Later, after they have been roasted, they take on their characteristic, dark brown color. Green coffee beans are dried and cleaned in preparation for roasting. If you want to roast your on your own, this is the state in which you will receive them.

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Traditionally coffee is harvested by hand by one of two ways: strip picking or selective picking. Strip picking is exactly how it sounds, trees are harvested entirely at one time "stripping" all the beans off the branches, ripe as well as unripe cherries. Typically, only Robusta coffee is strip picked.

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Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds of some species, called coffee beans, are used to flavor various beverages and products.