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