Brewing methods

A handheld immersion brewer invented in 2005 that uses a plunger and a paper micro-filter to push coffee through under light pressure.

A pour-over brewer with an hourglass-shaped glass carafe and a thicker, bonded paper filter that produces an exceptionally clean, bright cup.

A slow cold-water drip brewer: water drips one drop at a time through a bed of grounds for 3 to 8 hours, producing a clean, tea-like cold concentrate.

Also: Kyoto-style cold brew, Dutch coffee

Brewed coffee made in a batch machine that drips hot water through a flat-bottom paper filter into a carafe: the standard "house brew" at most cafés.

Also: batch brew, filter coffee

The pump-driven, ~9-bar pressure machine (usually with a multi-group head and steam wands) that anchors every specialty bar's drink menu.

A full-immersion brewer where coarsely ground coffee steeps directly in hot water for about four minutes before a metal mesh plunger separates the grounds.

Also: cafetière, press pot

A stovetop aluminum pot that brews concentrated coffee by forcing steam-driven hot water up through a basket of grounds into a top chamber.

Vietnam's traditional single-cup metal drip filter: a small chamber that sits on top of a glass and brews 2 to 4 oz of strong coffee one cup at a time.

A manual brewing method where hot water is poured in a slow, controlled stream over coffee grounds in a paper or cloth filter.

A vacuum-pot brewer where heat drives water from a lower chamber up into coffee in an upper chamber, then pulls it back down through a filter as it cools.

Also: vacuum pot

Hario's conical pour-over dripper with a 60-degree angle, spiral interior ridges, and a single large hole at the bottom.