| When brewing coffee the ratio of ground coffee to | | | | cone shaped filters. |
| water is vital. Generally the rule is 1 standard coffee | | | | The commonest version of the Metal drip pot is the |
| scoop (2 tablespoons) of ground coffee to every 6 | | | | old-fashioned stovetop pot divided from top to |
| ounces of water. The only problem here is that | | | | bottom into chambers for hot water, ground coffee |
| coffee scoops can vary in capacity. The ideal way is | | | | and brewed coffee. These are excellent and produce |
| to measure the capacity of your coffee scoop and | | | | coffee, which is full in flavor and body. |
| adjust your subsequent coffee measurements | | | | Plunger Pots or French Press Pots operate in a unique |
| accordingly. If weaker coffee is preferred then the 2 | | | | manner. The course ground coffee is placed into the |
| to 6 rule applies. Make it full strength and then dilute | | | | pot. Hot water is then added and the grounds are |
| to taste with hot water or milk. | | | | left to steep. Then a metal screen attached to a |
| There are many ways to brew coffee but a | | | | plunger is slowly pushed down forcing the coffee |
| percolator should not be one of them. Percolators | | | | grounds to the bottom of the pot. This coffee has a |
| violate two of the fundamental rules of good coffee | | | | thick texture and is particularly appropriate to the |
| brewing. They boil the coffee which extracts bitter | | | | flavors of dark roasted coffees. |
| and sour substances that should play no part in | | | | Espresso coffee is fast becoming popular and the |
| coffee and they pour water that is too hot over the | | | | term espresso refers to the brewing method and |
| grounds repeatedly. The water should be just right | | | | not a coffee bean. This method gives the fullest |
| and poured only once. | | | | bodied coffee by far. Espresso machines force hot |
| There are many recommended methods of brewing | | | | (not boiling) water through finely ground coffee at |
| a good cup of coffee. | | | | high pressure. |
| The filter cone method involves pouring the hot | | | | Almost certainly every nation of the eastern |
| water through ground coffee that has been | | | | Mediterranean brew coffee with a very simple |
| measured into a filter set inside a cone. Over recent | | | | method which is though to have originated in the |
| years this method has become increasingly popular. | | | | coffee houses of Cairo in the fifteenth century. Very |
| Connoisseurs prefer to use gold-washed metal filters | | | | finely ground, sweetened coffee is lightly boiled |
| but paper filters are convenient and easy to use. | | | | several times in a medieval looking long handles brass |
| Electric Drip machines operate in much the same | | | | or copper vessel called a cezve in Turkish and ibrik or |
| fashion as manual filter cones except that they pour | | | | briki in Greek. Although the coffee is not filtered the |
| water over the coffee electrically from a | | | | grounds stay in the bottom of the pot but some |
| pre-measured reservoir. The flat-bottomed cupcake | | | | sediments will find there way into the cup where it |
| shaped filters are thought to allow the water to | | | | sinks to the bottom and remains. |
| saturate the ground coffee more evenly than the | | | | |
