Drip filter

More common is the drip filter. Again it has the capability to produce perfectly acceptable coffee if the basic rules are followed. It is important to get the right proportion of coffee grounds and not let it simmer for too long. Fresh is always best with coffee!

Plungers

Plungers are very popular at present and are particularly favoured at work where they can be easily used without too much mess. Use the grind that best suits the plunger strainer and water that is just below boiling. It is advisable to warm the whole assembly by pouring in hot water beforehand then emptying just before making the coffee. This ensures the coffee temperature drops only minimally whilst being brewed. The plunger should be left to stand only for two or three minutes before depressing the plunger. The coffee will become bitter if it is left to stand in the plunger for more than a few minutes after depressing the plunger.

Stove-pots

Stove-top espresso pots are probably the best for producing espresso-like coffee without the full coffee shop machine. Use a similar grind to that used for a plunger. Place 7 grams of coffee in the filter basket for each cup and tamp down the coffee in the filter before you reassemble the pot. Don't be tempted to overload the filter to make an extra strong brew as this may prevent the pot from operating properly. Allow the pot to brew only as long as it takes to move the water through the ground coffee into the upper chamber - when you hear the gurgling sound it means all the water has moved to the top chamber. If you boil it for too long the flavours will disappear from the coffee and you'll melt the bottom out of the stove-pot!