943:, sometimes known as "cold press". Cold water is poured over coffee grounds and allowed to steep for eight to twenty-four hours. The coffee is then filtered, usually through a very thick filter, removing all particles. This process produces a very strong concentrate which can be stored in a refrigerated, airtight container for up to eight weeks. The coffee can then be prepared for drinking by adding hot water to the concentrate at a water-to-concentrate ratio of approximately 3:1, but can be adjusted to the drinker's preference. The coffee prepared by this method is very low in acidity with a smooth taste, and is often preferred by those with sensitive stomachs. Others, however, feel this method strips coffee of its bold flavor and character. Thus, this method is not common, and there are few appliances designed for it.
246:
204:
water itself, contact time with hot water (less sensitive with cold water), and the brew ratio employed. Preferred brew ratios of water to coffee often fall into the range of 15â18:1 by mass; even within this fairly small range, differences are easily perceived by an experienced coffee drinker. Processes can range from extremely manual (e.g. hand grinding with manual pour-over in steady increments) to totally automated by a single appliance with a reservoir of roast beans which it automatically measures and grinds, and water, which it automatically heats and doses. Another common style of automated coffee maker is fed a single-serving "
916:, which was in almost universal use in the United States prior to the 1970s, and is still popular in some households today, differs from the pressure percolator described above. It uses the pressure of the boiling water to force it to a chamber above the grounds, but relies on gravity to pass the water down through the grounds, where it then repeats the process until shut off by an internal timer. Some coffee aficionados hold the coffee produced in low esteem because of this multiple-pass process. Others prefer gravity percolation and claim it delivers a richer cup of coffee in comparison to drip brewing.
1383:
1271:
932:
1412:
293:
361:
991:, also known as the "Italian coffeepot" or the "caffettiera," is a three-chamber design which boils water in the lower section. The generated steam pressure, about one bar (100 kPa, 14.5 psi), forces the boiling water up through coffee grounds held in the middle section, separated by a filter mesh from the top section. The resultant coffee (almost espresso strength, but without the crema) is collected in the top section. Moka pots usually sit directly on a stovetop heater or burner. Some models have a transparent glass or plastic top.
1355:
1784:
1657:
859:
pot, the coffee grounds are placed in the bowl, and the whole apparatus is set over a burner. As the water heats, it is forced by the increasing vapor pressure up the siphon and into the bowl where it mixes with the grounds. When all the water possible has been forced into the bowl the infusion is allowed to sit for some time before the brewer is removed from the heat. As the water vapor in the lower pot cools, it contracts, forming a partial vacuum and drawing the coffee down through the filter.
901:. Strength varies according to the ratio of water to coffee and the fineness of the grind, but is typically weaker in taste and contains a lower concentration of caffeine than espresso, though often (due to size) more total caffeine. By convention, regular coffee brewed by this method is served by some restaurants in a brown or black pot (or a pot with a brown or black handle), while decaffeinated coffee is served in an orange pot (or a pot with an orange handle). A variation is the traditional
1303:
1584:, sometimes Espresso macchiato or "short" macchiato â macchiato meaning "marked" â is an espresso with a little steamed milk added to the top, usually 30â60 ml (1.0â2.0 US fl oz), sometimes sweetened with sugar or flavored syrup. A "long" macchiato is a double espresso with a little steamed milk. This differs from a latte macchiato which is milk "marked" with espresso. A macchiato may be 'traditional' or 'topped up' (extra milk added) depending on strength preferences.
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442:. Devices of this sort are cheaper than burr grinders, but the grind is not uniform and will produce particles of widely varying sizes, while ideally all particles should have the same size, appropriate for the method of brewing. Moreover, the particles get smaller and smaller during the grinding process, which makes it difficult to achieve a consistent grind from batch to batch.
1743:-style coffee is another form of drip brew. In this form, hot water is allowed to drip though a metal mesh into a cup, and the resulting strong brew is poured into a glass containing sweetened condensed milk which may contain ice. Due to the high volume of coffee grounds required to make strong coffee in this fashion, the brewing process is quite slow. It is highly popular in
277:
257:. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, its color shifts to yellow, then to a light "cinnamon" brown, and then to a rich dark brown color. During roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source.
1545:
606:"Cowboy coffee" is made by heating coarse grounds with water in a pot, letting the grounds settle and pouring off the liquid to drink, sometimes filtering it to remove fine grounds. While the name suggests that this method was used by cowboys, presumably on the trail around a campfire, it is used by others; some people prefer this method.
1578:
tall glass; if the espresso is slowly poured into the frothed milk from the rim of the glass, three layers of different shades will form, with the milk at the bottom, the froth on top and the espresso in between. A latte may be sweetened with sugar or flavored syrup. Caramel and vanilla and other flavors are used.
572:, was the main method used for brewing coffee until the 1930s and is still used in some European and Middle Eastern countries. The aromatic oils in coffee are released at 96 °C (205 °F), which is just below boiling, while the bitter acids are released when the water has reached boiling point.
2009:
when a businessman taking part in the open, international trade exhibition there, couldn't wait for hot water for his coffee. His idea spread instantly to all Greece. Preparation: one spoonful of instant coffee (and sugar if one wishes) in a shaker with some water (and milk). It is shaken hard enough
972:
is made by forcing hot water at 91â95 °C (196â203 °F) under a pressure of between 8 and 18 bar (800 and 1,800 kPa; 120 and 260 psi), through a lightly packed matrix, called a "puck," of finely ground coffee. The 30â60 millilitres (1.1â2.1 imp fl oz) beverage is
946:
The amount of coffee used affects both the strength and the flavor of the brew in a typical drip-brewing filtration-based coffee maker. The softer flavors come out of the coffee first and the more bitter flavors only after some time, so a large brew will tend to be both stronger and more bitter. This
927:
is placed in the upper compartment, the pierced pressing disc is used to cover the ground coffee, and hot water is poured on top of this disk. Unlike the regular drip brew, the coffee does not start pouring down immediately. This is because of the chicory, which holds on to the water longer than just
390:
These mills offer a wide range of grind settings, making them suitable to grind coffee for various brewing systems such as espresso, drip, percolators, French press, and others. Many burr grinders, including almost all domestic versions, are unable to achieve the extremely fine grind required for the
311:
If a brewing method is used in which the time of exposure of the ground coffee to the heated water is adjustable, then a short brewing time can be used for finely ground coffee. This produces coffee of equal flavor yet uses less ground coffee. A blade grinder does not cause frictional heat buildup in
307:
The fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans that are too finely ground for the brewing method in which they are used will expose too much surface area to the heated
2041:
in 1994. Other coffeehouses serve similar concoctions, but under different names, since "Frappuccino" is a
Starbucks trademark. One commonly used by many stores is Ice Storm. Another prominent example is the Javakula at Seattle's Best Coffee. The iced cappuccino ("ice cap"), sold at coffee chain Tim
1990:
is a cold version of hot coffee, typically drip or espresso diluted with ice water. Iced coffee can also be an iced or chilled form of any drink in this list. In
Australia, iced coffee is cold milk flavoured with a small amount of coffee, often topped with ice cream or whipped cream, and served in a
382:
use two revolving abrasive elements, such as wheels or conical grinding elements made of stainless steel or ceramic, between which the coffee beans are crushed or "torn" with little frictional heating. The process of squeezing and crushing of the beans releases the coffee's oils, which are then more
858:
consists of two chambers: a pot below, atop which is set a bowl or funnel with its siphon descending nearly to the bottom of the pot. The bottom of the bowl is blocked by a filter of glass, cloth or plastic, and the bowl and pot are joined by a gasket that forms a tight seal. Water is placed in the
717:
fine mesh filter. The grounds are placed in the cylinder, and off-the-boil water is then poured into it. The coffee and hot water are left in the cylinder for a few minutes (typically 4â7 minutes) and then the plunger is gently pushed down, leaving the filter immediately above the grounds, allowing
398:
Burr grinders are of two types - conical burrs and flat wheel burrs. Most manual coffee grinders use conical burrs, but there have been a number of exceptions recently using flat wheel burrs including ghost burrs and hybrid designs. Both of them grind coffee bean consistently and with uniform size.
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Espresso is significantly different â it is much stronger, and has more varied extraction. Seven grams of grounds are used to make a 25 ml shot of espresso (this comes to 280 g/L, but the amount of water used is actually more than 25 ml because some stays with the grounds). Espresso
584:
owing to an extremely fine grind that results in a mud-like sludge at the bottom of the cup, allows for extremely simple preparation, but drinkers then have to be careful if they want to avoid drinking grounds either from this layer or floating at the surface of the coffee, which can be avoided by
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the process. It does not contain other flavors, and is usually served without milk. Greek coffee is served in a small cup with a handle, sometimes accompanied by a small cookie, and always with a glass of water. A similar method to the Greek preparation is used in
Colombia to make "tinto," strong
1577:
for "milk", in
English-speaking countries; it is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte is made of one-third espresso and two-thirds steamed milk. More frothed milk makes it weaker than a cappuccino. A latte is also commonly served in a
1509:
is different from an
Americano. It is a "longer" espresso run through the machine, typically anything above 1:3; The extra water runs through the puck of coffee in the espresso machine, as opposed to adding water. Typically resulting in more bitter flavours although some light roasted coffees can
1111:
solubles are dissolved â this depends both on solubility of different substances at different temperatures, and changes over the course of extraction. Different substances are extracted during the first 1% of brewing time than in the period from 19% extraction to 20% extraction. This is primarily
922:
uses an apparatus typically made of stainless steel. There are two cylindrical compartments, one sitting on top of the other. The upper compartment has tiny holes (less than ~0.5 mm). And then there is the pierced pressing disc with a stem handle, and a covering lid. The finely ground coffee
1025:
is another recent invention, which is a mechanical, non-electronic device where pressure is simply exerted by the user manually pressing a piston down with their hand, forcing medium-temperature water through coffee grounds in about 30 seconds (into a single cup.) This method produces a smoother
203:
Even with the same roast, the character of the extraction is highly dependent on distribution of particle sizes produced by the grinding process, temperature of the grounds after grinding, freshness of the roast and grind, brewing process and equipment, temperature of the water, character of the
386:
Both manually and electrically powered mills are available. These mills grind the coffee to a fairly uniform size determined by the separation of the two abrasive surfaces between which the coffee is ground; the uniform grind produces a more even extraction when brewed, without excessively fine
950:
In addition to the "cold press", there is a method called "Cold Drip Coffee". Also known as "Dutch Ice Coffee" (and very popular in Japan), instead of steeping, this method very slowly drips cold water into the grounds, which then very slowly pass through a filter. Unlike the cold press (which
473:
In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder produces a more even grind size distribution and heats the ground coffee less than other grinding methods. However, due to their size and cost, roller grinders are used exclusively by commercial and
1201:
These are most easily achieved with a brewing ratio of 55 g/L (55 grams of coffee per litre of water) for
American standards, to 63 g/L in Norwegian standards, yielding approximately 14â16 grams of coffee for a standard 240 ml (8.1 US fl oz) cup. These
540:
Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and reheating such coffee tends to give it a "muddy" flavour, as some compounds that impart flavor to coffee are destroyed if this is done. Even at room temperature, deterioration will occur; however, if kept in an oxygen-free
1052:
Proper brewing of coffee requires using the correct amount of coffee grounds, extracted to the correct degree (largely determined by the correct time), at the correct temperature using the water of balanced mineral composition. SCAA defines a precise composition of water for the barista
907:, or Napoletana, a drip brew coffee maker for the stovetop. It consists of a bottom section filled with water, a middle filter section, and an upside-down pot placed on the top. When the water boils, the coffee maker is flipped over to let the water filter through the coffee grounds.
1671:
is black coffee with unheated milk or creamer added to it; this is the most popular way of drinking coffee in the United States. Some persons who drink coffee this way add sugar to it. (Note: though having a similar term, this is not to be confused with the Beirut herbal tea from
1857:
or "face" is considered crucial, and since it requires some skill to achieve its presence is taken as evidence of a well-made brew. (See above for preparation method.) It is usually made sweet, with sugar added after the brew process begins, and often is flavored with
977:
cups; sugar is often added. It is consumed during the day at cafes and from street vendors, or after an evening meal. It is the basis for many coffee drinks. It is one of the most concentrated forms of coffee regularly consumed, with a distinctive flavor provided by
718:
the coffee to be poured out while the filter retains the grounds. Depending on the type of filter, it is important to pay attention to the grind of the coffee beans, though a rather coarse grind is almost always called for. A plain glass cylinder may be used, or a
2058:
a regular espresso shot poured over a small amount of crushed ice, served in an espresso cup. Sometimes it is requested to be sweetened as the pouring over the ice causes the shot to become bitter. Originating in Italy and has migrated to
Australian coffee
1686:
is similar to latte except that drip-brewed or French press coffee is used instead of espresso, with an equal amount of milk (in France, this term refers to a milk coffee that is generally made using espresso coffee that is not dissimilar to a café con
555:
The French press is considered one of the oldest and simplest methods to brew coffee. Despite its simplicity, it can be a little tricky. The most important part of the process is to not leave the coffee in the French press for too long after pressing.
1197:
for brewed coffee varies. American standards for "ideal strength" are generally considered to be between 1.25±0.10% (1.15â1.35%), while
Norwegian standards are about 1.40±0.10% (1.30â1.50%). European standards fall in the middle range at 1.20â1.45%.
1495:
is an espresso drink where the weight of the ground coffee is equal to the weight of the brewed shots a 1:1 ratio. The result is a "shorter" shot that, when brewed using darker roasted coffee is sweeter but with lighter coffees can become highly
541:
environment it can last almost indefinitely at room temperature, and sealed containers of brewed coffee are sometimes commercially available in food stores in
America or Europe, with refrigerated bottled coffee drinks being commonly available at
199:
to prevent oxidation and lengthen its shelf life. Especially in hot climates, some find cold or iced coffee more refreshing. This can be prepared well in advance as it maintains its character when stored cold better than as a hot beverage.
928:
the ground coffee beans can. This causes the beverage to be much more potent than the
American drip variety. 2â3 teaspoonfuls of this decoction is added to a 100â150 ml milk. Sugar is then sometimes added by individual preference.
406:
Many electrical burr grinders offer larger hoppers for storing whole coffee beans and are easy to use with a portafilter for espresso grind. Almost every burr coffee grinder grinds with lower noise than with other grinding methods.
308:
water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used. Due to the importance of a grind's fineness, a uniform grind is highly desirable.
999:
machines force hot water under low pressure through a coffee pod composed of finely ground coffee sealed between two layers of filter paper or through a proprietary capsule containing ground coffee. Examples include the pod-based
445:
Blade grinders create "coffee dust" that can clog up sieves in espresso machines and French presses, and are best suited for drip coffee makers. They are not recommended for grinding coffee for use with pump espresso machines.
1502:
is a Portuguese espresso, longer than its Italian counterpart, but a little bit softer in taste. This is due to the fact that Portuguese roasting is slightly lighter than the Italian one. "Bica" is thus similar to "Lungo" in
575:
The simplest method is to put the ground coffee in a cup, pour hot water over it and let cool while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that is still used in parts of
602:
A modern variant of this method is utilized by the German Empot (2014), a specially formed porcelain coffee pot with a reservoir at its bottom to hold back the sunken coffee grounds when pouring the finished coffee.
1695:
is an Indonesian-style coffee similar in presentation to Turkish coffee. However, kopi tubruk is made from coarse coffee grounds, and is boiled together with a solid lump of sugar. It is popular on the islands of
1526:
is similar to Americano it can be prepared in different order (a double shot of espresso is added to water instead of vice versa) and is often served in a similar cup to a Flat white (6 oz); Most common in
231:) also changes the perceived character of the brewed coffee. Principally, dairy products mute delicate aromas and thicken mouthfeel (particularly when frothed), while sweeteners mask astringency and bitterness.
312:
the ground coffee unless used to grind very large amounts as in a commercial operation. A fine grind allows the most efficient extraction but coffee ground too finely will slow down filtration or screening.
1646:
is espresso with a small amount of very lightly foamed milk added, in contrast to a macchiato's more frothy texture. In Spain when served with condensed milk, this is called "cafe con leche condensada", or
2083:
topped with an espresso shot. Often, the drinker is served the ice cream and espresso in separate cups, and will mix them at the table so as to prevent the ice cream from entirely melting before it can be
2042:
Horton's, is a popular ice-blended drink in Canada. A frappuccino is a latte, mocha, or macchiato mixed with crushed ice and flavorings (such as vanilla/hazelnut if requested by the customer) and blended.
180:, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate).
227:(both positive and negative), and the duration and intensity of flavour perception in the mouth (finish). The addition of sweeteners, dairy products (e.g. milk or cream), or dairy alternatives (e.g.
195:
or insulated bottle to maintain its temperature. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Whole roast coffee or ground coffee is often
982:, a layer of flavorful emulsified oils in the form of a colloidal foam floating on the surface, which is produced by the high pressure. Espresso is more viscous than other forms of brewed coffee.
552:
Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Some such devices also grind the beans automatically before brewing.
1437:
Instant coffee is made commercially by drying prepared coffee; the resulting soluble powder is dissolved in hot water by the user, and sugar/sweeteners and milk or creamers are added as desired.
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2542:
951:
functions similar to a French Press) which takes eight to twenty-four hours, a Cold Drip process only takes about two hours, with taste and consistency results similar to that of a cold press.
841:
bag, shaped like a filter, into which coffee is loaded, then steeped in hot water. This method is especially suitable for use with local-brew coffees in Malaysia, primarily of the varieties
2533:
Gloess, Alexia N.; SchönbÀchler, Barbara; Klopprogge, Babette; D'Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan (April 2013) .
2065:
is a process of brewing coffee slowly (12 hours) with cold water to produce a strong coffee concentrate, often served diluted with water or milk of choice. A common commercial example is
2246:
315:
Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing.
2001:
and in Greece it is consumed more than Turkish coffee (which the Greeks refer to as "elliniko" or "greek" after the Greek-Turkish dispute over Cyprus in 1974). Frappé was created in
1213:
coffee tastes subjectively stronger than medium roasts. Standards are based on medium roasts, and the equivalent strength for a dark roast requires using a lower brewing ratio.
1222:
Coffee in all these forms is made with roasted and ground coffee and hot water, the used grounds either remaining behind or being filtered out of the cup or jug after the main
897:
or brew basket. Drip brew makers can be simple filter holder types manually filled with hot water, or they can use automated systems as found in the popular electric drip
687:) and brought to the boil then immediately removed from the heat. It may be very briefly brought to the boil two or three times. Turkish coffee is sometimes flavored with
1604:
is one part espresso with two parts steamed milk, usually served in a cappuccino cup with the foam decorated with a motif (e.g., fern or heart). This is a speciality of
947:
can be modified by stopping the filtration after a planned time and then adding hot water to the brew instead of waiting for all the water to pass through the grounds.
2098:; eating them delivers more caffeine to the body than does drinking the same mass (or volume) of brewed coffee (ratios depend upon the brewing method) and has similar
1718:. The coffee is drip-brewed for a few hours in a traditional metal coffee filter before being served with milk and sugar. The ratio is usually 1/4 decoction, 3/4 milk.
2153:
2037:) was originally developed, named, trademarked and sold by George Howell's Eastern Massachusetts coffee shop chain, The Coffee Connection, which was purchased by
1087:
The ratio of coffee grounds (mass, in grams or ounces) to water (volume, in liters or half-gallons): how much coffee is used for a given quantity of water.
691:, particularly in Arab countries. The resulting strong coffee, with foam on the top and a thick layer of grounds at the bottom, is drunk from small cups.
3472:
2022:
1624:
is the inverse of a caffĂš macchiato, being a tall glass of steamed milk spotted with a small amount of espresso, sometimes sweetened with sugar or syrup.
1270:
1853:
is served in very small cups about the size of those used for espresso. Traditional Turkish coffee cups have no handles, but modern ones often do. The
399:
There are also burr grinders, including a few manual coffee grinders, utilizing two burr sets for prebreaking and fine-grinding in order to sieve out
160:. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be
2247:
https://web.archive.org/web/20240922162540/https://freizeit.at/essen-trinken/kulturgeschichte-wie-kaffee-im-laufe-der-zeit-zubereitet-wurde/402050233
827:. They are simply disposable bags containing coffee; the grounds do not exit the bag as it mixes with the water, so no extra filtering is required.
403:, potentially work as slow feeders, achieve more uniform coffee grinds, and, in the case of manual grinders, ease operation or improve through-put.
2055:
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585:
dribbling cold water onto the "floaters" from the back of a spoon. If the coffee beans are not ground finely enough, the grounds do not sink.
1559:
is an American variation of a latte: a milk-based espresso drink using steamed half-and-half (light - 10 per cent - cream) instead of milk.
3672:
2418:
English: The preparation of cold brew coffee, roughly following the preparation process described by Cory Doctorow in the novel Homeland
1835:
is used as a flavoring. Vanilla- and hazelnut-flavored coffees are common in the United States; these are usually artificially flavored.
1724:
is prepared similarly to Turkish coffee. The main difference is that the coffee beans are ground into a finer powder and sugar is added
509:
in several different ways, but these methods fall into four main groups depending on how the water is introduced to the coffee grounds:
1171:
which graph these elements, and center around an "ideal" rectangle indicating the target brewing range. The yield in the horizontal (
2048:
iced coffee is a popular drink commonly offered at Thai restaurants in the United States. It consists of coffee, ice, and sweetened
1618:
is a Bica (Portuguese espresso) to which is added hot milk, tapped from a canister and sprayed into the glass in which it is served.
461:
require that the grounds be almost powdery in fineness, finer than can be achieved by most burr grinders. Pounding the beans with a
1060:) soluble flavors from the coffee grounds in water. Specialized vocabulary and guidelines exist to discuss this, primarily various
815:(2019), the Melitta Amano (2020), the NextLevel Pulsar (2021), the Cuptimo (2022), and the Sworksdesign Bottomless Dripper (2023).
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168:, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (
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Water-cooled roller grinders are used for high production rates as well as for fine grinds such as Turkish and espresso.
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Characteristics which may be emphasized or deemphasized by different preparation methods include: acidity (brightness),
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Black coffee is drip-brewed, percolated, vacuum brewed, or French-press-style coffee served without cream or sugar.
2490:
1880:
when real coffee was scarce, as in wartime. Chicory is popular as an additive in Belgium and is an ingredient in
1774:
is two espresso shots added to a cup of coffee (typically 210â480 ml, 7â16 oz). Some add milk or sugar.
1768:
is one espresso shot added to a cup of coffee (typically 210â480 ml, 7â16 oz). Some add milk or sugar.
1354:
75:
64:
1207:
has about 212 mg caffeine per 100 g as compare to around 40 mg per 100 g of normal coffee.
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1927:, sugar, and cream. There are many variants, essentially the same but with the use of a different spirit:
383:
easily extracted during the infusion process with hot water, making the coffee taste richer and smoother.
245:
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The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
1868:
is sometimes combined with coffee as a flavoring agent, as in the style of coffee served at the famous
1360:
1226:
compounds have been extracted. The fineness of grind required differs for the various brewing methods.
1071:
Also known as "solubles yield" â what percentage (by weight) of the grounds are dissolved in the water.
903:
2534:
1800:
is a common additive that is either sprinkled on top or mixed with the coffee to imitate the taste of
3340:
1520:), with hot water then added to give a similar strength (but different flavor) to drip-brewed coffee.
645:. Very finely ground coffee, optionally sugar, and water are placed in a narrow-topped pot, called a
3235:
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or other spices. In many places it is customary to serve it with a tall glass of water on the side.
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2224:"3 Common Mistakes People Make When Brewing French Press Coffee â Smart Coffee for Regular Joes"
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also known as filtered coffee, is made by letting hot water drip onto coffee grounds held in a
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arrangement to keep the coffee hot; this is not to be confused with a vacuum brewerâsee below.
431:
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can be reused for hair care or skin care as well as in the garden. These can also be used as
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floated on top. These beverages are often given names according to the alcoholic addition:
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Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000
8:
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juice concentrate in cake form. A muslin or fine-cloth bag is used to strain the grounds.
1714:, is prepared with rough-ground dark roasted coffee beans (e.g., Arabica, PeaBerry), and
1145:
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177:
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2535:"Comparison of nine common coffee extraction methods: instrumental and sensory analysis"
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2714:
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2357:"Tag des Kaffees, Mein Sammlerportal, Kaffee, Berlin, alte Reklame auf sampor.de / MSP"
2339:"Tag des Kaffees, Mein Sammlerportal, Kaffee, Berlin, alte Reklame auf sampor.de / MSP"
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which are often strong-flavored, allowing the ground coffee in the sock to be reused.
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in the United States. Canned coffee is particularly popular in Japan and South Korea.
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For the agricultural and industrial processes for producing whole coffee beans, see
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772:(c. 1960sâ1970s) were devices combining steeping (immersion) with drip-filtering (
3726:
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3290:
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2841:
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for "milk"), usually half coffee and half milk, similar to latte but less frothy.
1621:
660:
493:, the water passes through the coffee grounds, gaining soluble compounds to form
341:
301:
240:
161:
3140:
3125:
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and some Caribbean and South American styles of coffee are often brewed using a
617:(aka Arabic coffee, etc.), a very early method of making coffee, is used in the
268:
is a special pan or apparatus suitable to heat up and roast green coffee beans.
260:
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven,
191:
if splashed or spilled; if not consumed promptly, coffee is often sealed into a
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2011:
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is equal parts of espresso coffee and milk and froth, sometimes sprinkled with
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807:(2009), the Bonavita Immersion Dripper (2014), the Goat Story GINA (2016), the
804:
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1202:
guidelines apply regardless of brewing method, with the following exceptions:
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A variation on the moka pot with the upper section formed as a coffee fountain
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Café royal, with a flambéd and slightly caramelised teaspoonful of sugar and
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of water, immediately before drinking, yielding a hot beverage capable of
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McCusker, Rachel R.; Goldberger, Bruce A.; Cone, Edward J. (2003-10-27).
2018:
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Roasting coffee transforms the chemical and physical properties of green
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designed specifically for coffee and spices, or in a general use home
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2309:"EMPOT | EMPOT â der Kaffeezubereiter ohne Kompromisse! - EMPOT"
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The above methods are sometimes used with hot milk instead of water.
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1974:
Kaffekask, a Swedish variant where some coffee is added to a cup of
1957:
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is a cold drink, often served as dessert, consisting of a scoop of
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beverage than espresso, falling somewhere between the flavor of a
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dissolved solids/water = grounds/water Ă dissolved solids/grounds
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2010:
for one minute, then icecubes are added and it is served with a
1796:
Flavored coffee: In some cultures, flavored coffees are common.
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which are used to optimally brew coffee. The key concepts are:
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Chocolate-covered roasted coffee beans are available as a
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Brewing – the Norwegian Coffee Association Standard
1938:
1056:
More technically, coffee brewing consists of dissolving (
276:
2279:, p. 88, Corby Kummer, Houghton Mifflin Harcourt, 2003,
2260:, p. 87, Corby Kummer, Houghton Mifflin Harcourt, 2003,
1544:
1651:
1183:
line, since for a giving brewing ratio the strength is
1077:
Also known as "solubles concentration", as measured by
328:
There are four methods of grinding coffee for brewing:
2373:
2298:, Terry Krautwurst, Backpacker Magazine, February 1991
395:; traditional Turkish hand grinders are an exception.
1941:; a similar drink exists in northern Germany, called
2487:
Coffee, brewed from grounds, prepared with tap water
2204:
Craft Coffee: A Manual: Brewing a Better Cup at Home
2114:
1229:
215:(especially more delicate floral and citrus notes),
208:" of pre-measured coffee grounds for each beverage.
1516:style coffee is made with espresso (one or several
67:. Unsourced material may be challenged and removed.
1897:can be added to coffee, often sweetened and with
300:The whole coffee beans are ground, also known as
3740:
1099:which can be analyzed as the following formula:
280:An old-fashioned manual burr-mill coffee grinder
1535:but regularly found in speciality coffee shops.
1489:. Typical ratio of 1:2, ground coffee to water.
1468:
1179:-axis), and a given brewing ratio determines a
27:Process of turning coffee beans into a beverage
183:Coffee is usually brewed hot, at close to the
2634:
2483:Coffee, brewed, espresso, restaurant-prepared
2328:Mark Prince, 11 November 2003. coffeegeek.com
2088:
1193:is widely agreed to be 20±2% (18â22%), while
1942:
1539:
803:. Newer devices supporting this include the
767:
761:
742:
734:
726:
580:. This method, known as "mud coffee" in the
1081:â how concentrated or watery the coffee is.
2641:
2627:
2557:(4). WĂ€denswil & ZĂŒrich, Switzerland:
2025:) is a variation of iced coffee. The name
1888:
1876:. Chicory has historically been used as a
1804:. Other flavorings include spices such as
1660:Cream being poured into drip-brewed coffee
1636:is espresso with steamed milk ("leche" is
935:Allow cold brew to steep for 8 to 24 hours
2566:
2391:
364:Turkish manual coffee and pepper grinders
127:Learn how and when to remove this message
3673:Gustav III of Sweden's coffee experiment
1997:is a strong cold coffee drink made from
1937:Caribbean or Jamaican coffee, with dark
1782:
1655:
1543:
1472:
958:
930:
874:
866:
589:
497:. Insoluble compounds remain within the
484:
465:can pulverise the coffee finely enough.
414:
367:
359:
351:
291:
283:
275:
244:
164:, the roasted coffee beans must then be
140:
3443:Coffee ceremony of Ethiopia and Eritrea
2526:Specialty Coffee Association of America
2376:"Caffeine Content of Specialty Coffees"
2014:because of the "foam" that is produced.
1729:black coffee that is often brewed with
1280:without pump (only with steam pressure)
533:), or pressurised percolation (as with
14:
3741:
2727:List of countries by coffee production
2519:
2437:
2151:
1175:-axis), the strength is the vertical (
249:Dutch coffee-roasting machine, c. 1920
2622:
2543:European Food Research and Technology
2461:Brewing – the European Standard
2450:Brewing – the American Standard
1951:Gaelic or Scotch coffee, with Scotch
1167:Brewing guidelines are summarised by
862:
304:, to facilitate the brewing process.
2414:
2145:
2102:effects, unless the beans have been
1652:Brewed or boiled, non espresso-based
65:adding citations to reliable sources
36:
1787:Madras filter coffee, still in its
1778:
1759:
1445:For a more comprehensive list, see
871:Single serve Vietnamese drip filter
474:industrial scale coffee producers.
24:
3622:United States Barista Championship
2513:
1710:, particularly common in southern
1095:Strength â Brew ratio Ă Extraction
776:), a method sometimes also called
709:is a tall, narrow cylinder with a
468:
264:) or by specialized appliances. A
25:
3765:
2154:"Fun Ways to Reuse Coffee Grinds"
2017:Ice-blended coffee (trade names:
1426:
1230:Gallery of common brewing methods
729:Arndt'sche Caffee-Aufgussmaschine
525:), gravitational feed (used with
3721:
3720:
3707:
2117:
1630:is a latte with chocolate added.
1510:benefit from longer extractions.
1410:
1395:
1381:
1367:
1353:
1338:
1323:
1301:
1285:
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1153:
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372:Various grinders for coffee and
347:
41:
2602:from the original on 2023-12-31
2559:Springer Science+Business Media
2495:
2491:USDA National Nutrient Database
2476:
2465:
2454:
2443:
2430:
2408:
2349:
2331:
2319:
1440:
52:needs additional citations for
2301:
2289:
2270:
2251:
2240:
2216:
2196:
2175:
2152:Kozlan, Melanie (2010-08-03).
1981:
1091:These are related as follows:
13:
1:
3073:Single-serve coffee container
2138:
1463:
1217:
1041:
737:KaffeeaufguĂkanne Max ThĂŒrmer
387:particles that clog filters.
1469:Espresso-based, without milk
1008:systems and the proprietary
760:(1930s) filter holders, the
7:
2522:The Coffee Brewing Handbook
2110:
954:
837:which is actually a simple
694:
449:
410:
271:
234:
176:must be separated from the
10:
3770:
3627:World Barista Championship
3053:Neapolitan flip coffee pot
2648:
2503:"How to Make an Americano"
2089:Confectionery (non-drinks)
1840:
1485:: see above under heading
1444:
1430:
1361:Neapolitan flip coffee pot
1263:Moka 2 Cup Coffee Fountain
1045:
904:Neapolitan flip coffee pot
559:
480:
238:
152:is the process of turning
145:Filter coffee being brewed
29:
3701:
3640:
3614:
3564:
3496:
3415:
3389:
3081:
2920:
2879:
2755:
2697:
2656:
2568:10.1007/s00217-013-1917-x
2415:Ross, Sage (2013-05-13),
2069:, which is a drip system.
1917:, or other strong spirit.
1540:Espresso-based, with milk
1152:
1139:
1126:
1121:
823:are used less often than
766:(c. 1960sâ1970s) and the
713:that includes a metal or
2679:International Coffee Day
2202:Easto, Jessica. (2017).
1447:List of coffee beverages
3473:Historical coffeehouses
2520:Lingle, Ted R. (1995).
2181:Sinnott, Kevin. (2011)
2005:in 1957 in the city of
1930:Café au Drambuie, with
1889:Alcoholic coffee drinks
1704:and their surroundings.
1569:is often called simply
356:A burr grinder interior
3683:Coffee vending machine
2907:Furan-2-ylmethanethiol
2326:How to Use a Press Pot
1943:
1893:Alcoholic spirits and
1792:
1661:
1552:
1478:
1404:Vietnamese iced coffee
1169:Brewing Control Charts
1079:Total Dissolved Solids
964:
936:
880:
872:
768:
762:
745:BĂŒttner-Kaffeemaschine
743:
735:
727:
599:
502:
427:
376:
365:
357:
297:
289:
281:
250:
146:
3488:Viennese coffee house
3019:Karlsbad coffee maker
2613:Supplemental material
1843:Karlsbad coffee spice
1786:
1659:
1547:
1476:
1454:Also see the article
1317:Gravity and steeping:
1185:directly proportional
1046:Further information:
996:Single-serving coffee
962:
939:Another variation is
934:
878:
870:
778:percolative immersion
593:
488:
418:
371:
363:
355:
295:
287:
279:
248:
144:
3648:Coffee and doughnuts
3251:Indian filter coffee
2684:Single-origin coffee
2393:10.1093/jat/27.7.520
2206:, Agate Publishing.
2133:Home roasting coffee
1960:coffee, with KahlĂșa
1882:Madras filter coffee
1708:Indian filter coffee
1389:Indian coffee filter
920:Indian filter coffee
288:Wheel coffee grinder
76:"Coffee preparation"
61:improve this article
3688:Used coffee grounds
1107:A subtler issue is
913:electric percolator
801:steep & release
786:immersion drip brew
782:immersion pour-over
763:Morena Kaffeefilter
319:Used coffee grounds
3749:Coffee preparation
3693:Sustainable coffee
3390:Organization lists
3351:RĂŒdesheimer Kaffee
3131:Café com cheirinho
2720:Sustainable coffee
2715:Shade-grown coffee
2029:(a portmanteau of
1934:instead of whiskey
1905:Black coffee with
1793:
1662:
1553:
1479:
965:
937:
881:
873:
863:Filtration methods
769:Onko Kaffee-Filter
600:
543:convenience stores
503:
428:
377:
366:
358:
298:
290:
282:
251:
150:Coffee preparation
147:
3736:
3735:
3714:Coffee portal
3632:World Brewers Cup
3256:Ipoh white coffee
2737:Coffee wastewater
2705:Coffee production
2689:Third-wave coffee
2277:The Joy of Coffee
2258:The Joy of Coffee
1878:coffee substitute
1678:Ipoh white coffee
1676:or the Malaysian
1165:
1164:
1048:Coffee extraction
879:Drip coffee maker
463:mortar and pestle
425:propeller grinder
174:coffee extraction
137:
136:
129:
111:
32:Coffee processing
16:(Redirected from
3761:
3727:Category: Coffee
3724:
3723:
3712:
3711:
3663:Coffee leaf rust
3536:Dandelion coffee
3402:Coffee companies
3241:Gassosa al caffĂš
3009:Espresso machine
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2364:
2359:. Archived from
2353:
2347:
2346:
2341:. Archived from
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2329:
2323:
2317:
2316:
2311:. Archived from
2305:
2299:
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2287:
2274:
2268:
2255:
2249:
2244:
2238:
2237:
2235:
2234:
2220:
2214:
2212:978-1-57284804-7
2200:
2194:
2191:978-1-61058094-6
2185:, Quarry Books.
2179:
2173:
2172:
2170:
2169:
2160:. Archived from
2158:Four Green Steps
2149:
2127:
2122:
2121:
2063:Cold brew coffee
1948:
1779:Flavored coffees
1760:Fortified coffee
1414:
1399:
1385:
1371:
1357:
1342:
1327:
1310:espresso machine
1305:
1294:espresso machine
1289:
1278:espresso machine
1273:
1259:
1245:
1157:
1156:
1144:
1143:
1131:
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1119:
1118:
941:cold brew coffee
893:surrounded by a
809:December Dripper
771:
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3565:Serving vessels
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3411:
3385:
3291:Latte macchiato
3161:CaffĂš macchiato
3077:
2916:
2875:
2760:
2751:
2732:Coffee roasting
2693:
2652:
2647:
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2603:
2599:
2545:
2537:
2516:
2514:Further reading
2511:
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1984:
1891:
1845:
1781:
1762:
1654:
1622:Latte macchiato
1582:CaffĂš macchiato
1542:
1471:
1466:
1450:
1443:
1435:
1429:
1422:
1415:
1406:
1402:Preparation of
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1154:
1146:SCAE brew chart
1141:
1133:SCAA brew chart
1128:
1122:External images
1053:championships.
1050:
1044:
957:
865:
733:(c. 1900), the
697:
562:
483:
471:
469:Roller grinding
452:
434:), either in a
413:
391:preparation of
350:
342:roller grinding
274:
243:
241:Coffee roasting
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58:
46:
35:
28:
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3754:Coffee culture
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3658:Coffee service
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3480:
3475:
3470:
3465:
3460:
3458:Coffee cupping
3455:
3453:Coffee culture
3450:
3445:
3440:
3435:
3430:
3428:Bikini barista
3425:
3419:
3417:
3413:
3412:
3410:
3409:
3404:
3399:
3393:
3391:
3387:
3386:
3384:
3383:
3378:
3376:Wiener Melange
3373:
3368:
3363:
3361:Turkish coffee
3358:
3353:
3348:
3343:
3338:
3333:
3328:
3323:
3318:
3313:
3308:
3303:
3301:Liqueur coffee
3298:
3293:
3288:
3286:Kurdish coffee
3283:
3278:
3273:
3268:
3263:
3258:
3253:
3248:
3243:
3238:
3233:
3228:
3223:
3218:
3213:
3208:
3203:
3201:Dalgona coffee
3198:
3193:
3188:
3183:
3181:Coffee cabinet
3178:
3173:
3168:
3163:
3158:
3153:
3151:CaffĂš corretto
3148:
3143:
3138:
3136:Café con leche
3133:
3128:
3123:
3118:
3113:
3108:
3103:
3098:
3093:
3087:
3085:
3079:
3078:
3076:
3075:
3070:
3065:
3063:Turkish coffee
3060:
3055:
3050:
3045:
3040:
3039:
3038:
3031:Instant coffee
3028:
3023:
3022:
3021:
3011:
3006:
3005:
3004:
2999:
2994:
2984:
2979:
2978:
2977:
2967:
2962:
2957:
2952:
2947:
2942:
2937:
2932:
2926:
2924:
2918:
2917:
2915:
2914:
2909:
2904:
2899:
2894:
2889:
2883:
2881:
2877:
2876:
2874:
2873:
2872:
2871:
2859:
2852:
2851:
2850:
2838:
2831:
2830:
2829:
2824:
2819:
2814:
2809:
2804:
2799:
2794:
2789:
2784:
2779:
2766:
2764:
2753:
2752:
2750:
2749:
2744:
2742:Decaffeination
2739:
2734:
2729:
2724:
2723:
2722:
2717:
2712:
2710:Organic coffee
2701:
2699:
2695:
2694:
2692:
2691:
2686:
2681:
2676:
2671:
2666:
2660:
2658:
2654:
2653:
2646:
2645:
2638:
2631:
2623:
2617:
2616:
2530:
2524:(1 ed.).
2515:
2512:
2509:
2508:
2494:
2475:
2464:
2453:
2442:
2429:
2407:
2386:(7): 520â522.
2380:J Anal Toxicol
2366:
2363:on 2023-12-31.
2348:
2345:on 2024-03-16.
2330:
2318:
2315:on 2016-04-21.
2300:
2288:
2269:
2250:
2239:
2215:
2195:
2174:
2143:
2142:
2140:
2137:
2136:
2135:
2129:
2128:
2112:
2109:
2108:
2107:
2090:
2087:
2086:
2085:
2070:
2060:
2056:Igloo Espresso
2053:
2050:condensed milk
2043:
2015:
2012:drinking straw
1999:instant coffee
1992:
1983:
1980:
1979:
1978:
1972:
1966:
1965:
1964:
1962:coffee liqueur
1955:
1949:
1935:
1918:
1890:
1887:
1886:
1885:
1863:
1851:Turkish coffee
1847:
1846:
1837:
1836:
1780:
1777:
1776:
1775:
1769:
1761:
1758:
1757:
1756:
1738:
1719:
1705:
1688:
1681:
1666:
1653:
1650:
1649:
1648:
1641:
1634:Café con leche
1631:
1625:
1619:
1613:
1599:
1585:
1579:
1560:
1541:
1538:
1537:
1536:
1521:
1511:
1504:
1497:
1490:
1470:
1467:
1465:
1462:
1461:
1460:
1456:Coffee culture
1442:
1439:
1433:Instant coffee
1431:Main article:
1428:
1427:Instant coffee
1425:
1424:
1423:
1416:
1409:
1407:
1401:
1394:
1392:
1387:
1380:
1378:
1373:
1366:
1364:
1359:
1352:
1350:
1344:
1337:
1335:
1329:
1322:
1314:
1313:
1307:
1300:
1298:
1291:
1284:
1282:
1275:
1268:
1266:
1261:
1254:
1252:
1247:
1240:
1231:
1228:
1219:
1216:
1215:
1214:
1208:
1195:ideal strength
1187:to the yield.
1163:
1162:
1159:NCA brew chart
1150:
1149:
1137:
1136:
1124:
1123:
1105:
1104:
1097:
1096:
1089:
1088:
1085:
1082:
1075:
1072:
1069:
1043:
1040:
956:
953:
864:
861:
805:Clever Dripper
790:hybrid brewing
696:
693:
614:Turkish coffee
561:
558:
547:grocery stores
505:Coffee can be
482:
479:
470:
467:
459:Turkish coffee
451:
448:
412:
409:
393:Turkish coffee
349:
346:
296:Coffee grinder
273:
270:
266:coffee roaster
262:popcorn popper
239:Main article:
236:
233:
172:), the liquid
135:
134:
49:
47:
40:
26:
9:
6:
4:
3:
2:
3766:
3755:
3752:
3750:
3747:
3746:
3744:
3729:
3728:
3718:
3716:
3715:
3710:
3704:
3703:
3700:
3694:
3691:
3689:
3686:
3684:
3681:
3679:
3678:Canned coffee
3676:
3674:
3671:
3669:
3666:
3664:
3661:
3659:
3656:
3654:
3651:
3649:
3646:
3645:
3643:
3639:
3633:
3630:
3628:
3625:
3623:
3620:
3619:
3617:
3613:
3607:
3604:
3602:
3599:
3595:
3592:
3591:
3590:
3587:
3585:
3582:
3578:
3575:
3574:
3573:
3570:
3569:
3567:
3563:
3557:
3554:
3552:
3549:
3547:
3544:
3542:
3539:
3537:
3534:
3532:
3529:
3527:
3526:Cereal coffee
3524:
3522:
3519:
3517:
3514:
3512:
3509:
3507:
3506:Barley coffee
3504:
3503:
3501:
3499:
3495:
3489:
3486:
3484:
3481:
3479:
3476:
3474:
3471:
3469:
3466:
3464:
3463:Coffee palace
3461:
3459:
3456:
3454:
3451:
3449:
3446:
3444:
3441:
3439:
3436:
3434:
3433:CaffĂš sospeso
3431:
3429:
3426:
3424:
3421:
3420:
3418:
3414:
3408:
3405:
3403:
3400:
3398:
3395:
3394:
3392:
3388:
3382:
3379:
3377:
3374:
3372:
3371:White Russian
3369:
3367:
3364:
3362:
3359:
3357:
3354:
3352:
3349:
3347:
3344:
3342:
3339:
3337:
3334:
3332:
3329:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3307:
3304:
3302:
3299:
3297:
3294:
3292:
3289:
3287:
3284:
3282:
3279:
3277:
3274:
3272:
3269:
3267:
3264:
3262:
3259:
3257:
3254:
3252:
3249:
3247:
3244:
3242:
3239:
3237:
3234:
3232:
3229:
3227:
3224:
3222:
3221:Frappé coffee
3219:
3217:
3214:
3212:
3209:
3207:
3204:
3202:
3199:
3197:
3194:
3192:
3189:
3187:
3184:
3182:
3179:
3177:
3174:
3172:
3169:
3167:
3164:
3162:
3159:
3157:
3154:
3152:
3149:
3147:
3144:
3142:
3139:
3137:
3134:
3132:
3129:
3127:
3124:
3122:
3121:CĂ phĂȘ sữa ÄĂĄ
3119:
3117:
3116:Black Russian
3114:
3112:
3109:
3107:
3104:
3102:
3101:Beaten coffee
3099:
3097:
3094:
3092:
3089:
3088:
3086:
3084:
3083:Coffee drinks
3080:
3074:
3071:
3069:
3066:
3064:
3061:
3059:
3056:
3054:
3051:
3049:
3046:
3044:
3041:
3037:
3034:
3033:
3032:
3029:
3027:
3024:
3020:
3017:
3016:
3015:
3012:
3010:
3007:
3003:
3000:
2998:
2995:
2993:
2990:
2989:
2988:
2985:
2983:
2980:
2976:
2973:
2972:
2971:
2968:
2966:
2963:
2961:
2958:
2956:
2953:
2951:
2948:
2946:
2945:Brewed coffee
2943:
2941:
2938:
2936:
2935:Arabic coffee
2933:
2931:
2928:
2927:
2925:
2923:
2919:
2913:
2910:
2908:
2905:
2903:
2900:
2898:
2895:
2893:
2890:
2888:
2885:
2884:
2882:
2878:
2870:
2867:
2866:
2865:
2864:
2860:
2858:
2857:
2853:
2849:
2846:
2845:
2844:
2843:
2839:
2837:
2836:
2832:
2828:
2825:
2823:
2820:
2818:
2815:
2813:
2810:
2808:
2805:
2803:
2800:
2798:
2795:
2793:
2790:
2788:
2785:
2783:
2782:Blue Mountain
2780:
2778:
2775:
2774:
2773:
2772:
2768:
2767:
2765:
2763:
2758:
2754:
2748:
2747:Home roasting
2745:
2743:
2740:
2738:
2735:
2733:
2730:
2728:
2725:
2721:
2718:
2716:
2713:
2711:
2708:
2707:
2706:
2703:
2702:
2700:
2696:
2690:
2687:
2685:
2682:
2680:
2677:
2675:
2672:
2670:
2667:
2665:
2662:
2661:
2659:
2655:
2651:
2644:
2639:
2637:
2632:
2630:
2625:
2624:
2621:
2614:
2598:
2594:
2590:
2586:
2582:
2578:
2574:
2569:
2564:
2560:
2556:
2552:
2549:
2544:
2536:
2531:
2527:
2523:
2518:
2517:
2504:
2498:
2492:
2488:
2484:
2479:
2473:
2468:
2462:
2457:
2451:
2446:
2439:
2433:
2420:
2419:
2411:
2403:
2399:
2394:
2389:
2385:
2381:
2377:
2370:
2362:
2358:
2352:
2344:
2340:
2334:
2327:
2322:
2314:
2310:
2304:
2297:
2292:
2286:
2285:0-618-30240-9
2282:
2278:
2273:
2267:
2266:0-618-30240-9
2263:
2259:
2254:
2248:
2243:
2229:
2225:
2219:
2213:
2209:
2205:
2199:
2192:
2188:
2184:
2178:
2164:on 2011-08-11
2163:
2159:
2155:
2148:
2144:
2134:
2131:
2130:
2126:
2125:Coffee portal
2120:
2115:
2105:
2104:decaffeinated
2101:
2100:physiological
2097:
2093:
2092:
2082:
2078:
2074:
2071:
2068:
2064:
2061:
2057:
2054:
2051:
2047:
2044:
2040:
2036:
2032:
2028:
2024:
2020:
2016:
2013:
2008:
2004:
2000:
1996:
1993:
1989:
1986:
1985:
1977:
1973:
1971:
1967:
1963:
1959:
1956:
1954:
1950:
1947:
1946:
1940:
1936:
1933:
1929:
1928:
1926:
1923:, with Irish
1922:
1919:
1916:
1912:
1908:
1904:
1903:
1902:
1900:
1896:
1883:
1879:
1875:
1871:
1870:Café du Monde
1867:
1864:
1861:
1856:
1852:
1849:
1848:
1844:
1839:
1838:
1834:
1831:
1827:
1823:
1820:, or Italian
1819:
1815:
1811:
1807:
1803:
1799:
1795:
1794:
1790:
1785:
1773:
1770:
1767:
1764:
1763:
1754:
1750:
1746:
1742:
1739:
1736:
1732:
1727:
1723:
1720:
1717:
1713:
1709:
1706:
1703:
1699:
1694:
1693:
1689:
1685:
1682:
1679:
1675:
1670:
1667:
1664:
1663:
1658:
1645:
1642:
1639:
1635:
1632:
1629:
1626:
1623:
1620:
1617:
1614:
1611:
1607:
1603:
1600:
1597:
1593:
1589:
1586:
1583:
1580:
1576:
1572:
1568:
1567:caffĂš e latte
1564:
1561:
1558:
1555:
1554:
1551:
1546:
1534:
1530:
1525:
1522:
1519:
1515:
1512:
1508:
1505:
1501:
1498:
1494:
1491:
1488:
1484:
1481:
1480:
1475:
1459:
1457:
1452:
1451:
1448:
1438:
1434:
1420:
1417:Disassembled
1413:
1408:
1405:
1398:
1393:
1390:
1384:
1379:
1376:
1375:Vacuum brewer
1370:
1365:
1362:
1356:
1351:
1348:
1341:
1336:
1333:
1326:
1321:
1320:
1319:
1318:
1311:
1304:
1299:
1295:
1288:
1283:
1279:
1272:
1267:
1264:
1258:
1253:
1250:
1244:
1239:
1238:
1237:
1236:
1227:
1225:
1212:
1209:
1205:
1204:
1203:
1199:
1196:
1192:
1188:
1186:
1182:
1178:
1174:
1170:
1160:
1151:
1147:
1138:
1134:
1125:
1120:
1117:
1115:
1110:
1102:
1101:
1100:
1094:
1093:
1092:
1086:
1083:
1080:
1076:
1073:
1070:
1067:
1066:
1065:
1063:
1059:
1054:
1049:
1039:
1037:
1036:
1031:
1030:
1024:
1023:
1017:
1015:
1011:
1007:
1003:
998:
997:
992:
990:
989:
983:
981:
976:
971:
970:
961:
952:
948:
944:
942:
933:
929:
926:
921:
917:
915:
914:
908:
906:
905:
900:
896:
895:filter holder
892:
891:coffee filter
888:
886:
877:
869:
860:
857:
856:
855:vacuum brewer
850:
848:
844:
840:
836:
832:
828:
826:
822:
821:
816:
814:
810:
806:
802:
798:
797:
791:
787:
783:
779:
775:
770:
764:
759:
755:
752:
747:
746:
739:
738:
731:
730:
723:
721:
716:
712:
708:
707:French press,
704:
703:
692:
690:
686:
682:
678:
674:
670:
666:
662:
658:
654:
650:
649:
644:
640:
636:
632:
628:
624:
620:
616:
615:
610:
607:
604:
597:
592:
588:
586:
583:
579:
573:
571:
567:
557:
553:
550:
548:
544:
538:
536:
532:
528:
524:
520:
516:
512:
508:
500:
499:coffee filter
496:
492:
487:
478:
475:
466:
464:
460:
456:
455:Arabic coffee
447:
443:
441:
437:
436:blade grinder
433:
426:
422:
417:
408:
404:
402:
396:
394:
388:
384:
381:
375:
370:
362:
354:
348:Burr-grinding
345:
343:
339:
335:
331:
330:burr-grinding
326:
324:
320:
316:
313:
309:
305:
303:
294:
286:
278:
269:
267:
263:
258:
256:
247:
242:
232:
230:
226:
222:
218:
214:
209:
207:
201:
198:
197:vacuum-packed
194:
190:
186:
185:boiling point
181:
179:
175:
171:
167:
163:
159:
155:
151:
143:
139:
131:
128:
120:
109:
106:
102:
99:
95:
92:
88:
85:
81:
78: â
77:
73:
72:Find sources:
66:
62:
56:
55:
50:This article
48:
44:
39:
38:
33:
19:
18:Ground coffee
3719:
3705:
3615:Competitions
3601:Tasse à café
3438:Coffee break
3407:Coffeehouses
3397:Bakery cafés
3366:White coffee
3356:Tenom coffee
3261:Irish coffee
3141:Café de olla
3126:Café au lait
3068:Vacuum maker
3036:Coffee syrup
3026:French press
2921:
2892:Caffeic acid
2861:
2854:
2840:
2835:Charrieriana
2833:
2769:
2611:(21 pages) (
2604:. Retrieved
2554:
2541:
2521:
2497:
2478:
2467:
2456:
2445:
2432:
2422:, retrieved
2417:
2410:
2383:
2379:
2369:
2361:the original
2351:
2343:the original
2333:
2321:
2313:the original
2303:
2291:
2272:
2253:
2242:
2231:. Retrieved
2227:
2218:
2203:
2198:
2182:
2177:
2166:. Retrieved
2162:the original
2147:
2067:Toddy coffee
2034:
2030:
2026:
2007:Thessaloniki
1921:Irish coffee
1892:
1854:
1725:
1722:Greek coffee
1690:
1684:Café au lait
1669:White coffee
1594:or powdered
1570:
1566:
1486:
1453:
1441:Presentation
1436:
1419:Drip-O-lator
1347:French press
1316:
1315:
1234:
1233:
1221:
1210:
1200:
1194:
1190:
1189:
1176:
1172:
1168:
1166:
1113:
1112:affected by
1108:
1106:
1098:
1090:
1061:
1055:
1051:
1035:French Press
1033:
1027:
1020:
1018:
1014:Keurig K-Cup
994:
993:
986:
984:
967:
966:
949:
945:
938:
923:with 15â20%
918:
911:
909:
902:
899:coffee-maker
883:
882:
853:
851:
846:
842:
834:
829:
818:
817:
813:Hario Switch
811:(2017), the
800:
793:
789:
785:
781:
777:
749:(1926), the
741:(1900), the
724:
720:vacuum flask
706:
700:
698:
680:
672:
664:
656:
646:
623:North Africa
612:
611:
608:
605:
601:
598:coffee maker
587:
574:
563:
554:
551:
539:
531:drip brewing
504:
476:
472:
453:
444:
429:
405:
401:coffee chaff
397:
389:
385:
378:
327:
317:
314:
310:
306:
299:
265:
259:
255:coffee beans
252:
210:
202:
193:vacuum flask
182:
178:used grounds
156:into liquid
154:coffee beans
149:
148:
138:
123:
114:
104:
97:
90:
83:
71:
59:Please help
54:verification
51:
3668:Coffee wars
3498:Substitutes
3468:Coffeehouse
3281:Kopi tubruk
3246:Iced coffee
3226:Frappuccino
3196:Café Cubano
3186:Coffee milk
3166:CaffĂš mocha
3156:CaffĂš crema
3014:French drip
2982:Drip coffee
2965:Coffeemaker
2922:Preparation
2902:Coffee bean
2807:Maracaturra
2561:: 607â627.
2546: [
2438:Lingle 1995
2296:Camp Coffee
2019:Frappuccino
1991:tall glass.
1988:Iced coffee
1982:Cold drinks
1874:New Orleans
1791:and tumbler
1741:Indochinese
1692:Kopi tubruk
1610:New Zealand
1573:, which is
1563:CaffĂš latte
1557:CaffĂš breve
1533:New Zealand
1332:drip brewer
1308:Commercial
1191:Ideal yield
1161:(Norwegian)
1114:temperature
910:The common
820:Coffee bags
774:percolation
627:East Africa
619:Middle East
582:Middle East
527:percolators
229:almond milk
221:astringency
117:August 2014
3743:Categories
3653:Coffee bag
3572:Coffee cup
3511:Barley tea
3336:Raf coffee
3316:Marocchino
3306:Long black
3276:Kopi luwak
3216:Flat white
3206:Egg coffee
3171:Cappuccino
3146:Café Touba
3058:Percolator
2960:Chorreador
2880:Components
2812:Maragogipe
2698:Production
2669:Fair trade
2606:2023-12-31
2505:. WikiHow.
2424:2022-12-08
2233:2016-03-20
2228:The Kitchn
2168:2013-02-17
2139:References
2096:confection
2035:cappuccino
2027:Frappucino
1841:See also:
1602:Flat white
1588:Cappuccino
1524:Long black
1477:Cappuccino
1464:Hot drinks
1421:coffee pot
1345:CafetiĂšre/
1218:Separation
1211:Dark roast
1148:(European)
1135:(American)
1084:Brew ratio
1068:Extraction
1042:Extraction
973:served in
570:maceration
380:Burr mills
225:bitterness
87:newspapers
3589:Demitasse
3516:Barleycup
3483:Latte art
3478:Kopi tiam
3448:CoffeeCon
3416:Lifestyle
3381:Yuenyeung
3346:Ristretto
3176:Carajillo
3096:Americano
3002:ristretto
2970:Cold brew
2930:AeroPress
2787:Bonifieur
2762:varieties
2664:Economics
2585:1438-2377
2577:1438-2385
2489:, in the
2084:consumed.
2077:ice cream
2039:Starbucks
2023:Ice Storm
1945:PharisÀer
1824:. In the
1798:Chocolate
1772:Black Eye
1735:sugarcane
1647:"Bombon".
1606:Australia
1529:Australia
1514:Americano
1493:Ristretto
1330:Electric
1296:with pump
1235:Pressure:
1058:solvation
1022:AeroPress
1016:systems.
1006:Home Café
975:demitasse
885:Drip brew
831:Malaysian
702:cafetiĂšre
677:Ć tokavian
578:Indonesia
566:decoction
564:Boiling,
521:(through
513:(through
511:decoction
491:pour-over
323:biodiesel
217:mouthfeel
3546:Maya nut
3321:Mazagran
3211:Espresso
3091:Affogato
3048:Moka pot
3043:Knockbox
2987:Espresso
2897:Caffeine
2887:Cafestol
2856:Racemosa
2842:Liberica
2597:Archived
2593:31366362
2402:14607010
2111:See also
2073:Affogato
1976:brÀnnvin
1932:Drambuie
1895:liqueurs
1860:cardamom
1818:cardamom
1810:cinnamon
1753:Cambodia
1592:cinnamon
1487:Pressure
1483:Espresso
1249:Moka pot
1074:Strength
1029:moka pot
988:moka pot
969:Espresso
955:Pressure
847:Liberica
825:tea bags
794:steeped
695:Steeping
689:cardamom
661:Egyptian
535:espresso
523:steeping
519:infusion
450:Pounding
411:Chopping
338:pounding
334:chopping
272:Grinding
235:Roasting
219:(body),
189:scalding
3531:Chicory
3423:Barista
3341:Red eye
3326:Moretta
3191:Cortado
3111:Bicerin
2912:Kahweol
2863:Robusta
2817:Molokai
2792:Bourbon
2777:Benguet
2771:Arabica
2757:Species
2674:History
2193:. p. 81
1925:whiskey
1866:Chicory
1833:blossom
1826:Maghreb
1789:dabarah
1766:Red Eye
1749:Vietnam
1716:chicory
1687:leche).
1674:Lebanon
1644:Cortado
1638:Spanish
1575:Italian
1548:A café
1496:acidic.
1224:soluble
1062:ratios,
1010:Tassimo
925:chicory
887:coffee,
843:Robusta
835:"sock,"
751:Melitta
711:plunger
685:Russian
653:Turkish
639:Balkans
594:German
560:Boiling
529:and in
515:boiling
481:Brewing
440:blender
302:milling
162:roasted
101:scholar
3725:
3577:sleeve
3551:Postum
3331:Oliang
3236:Garoto
2992:doppio
2950:Chemex
2940:Jebena
2848:Barako
2827:Sagada
2797:Geisha
2657:Topics
2650:Coffee
2591:
2583:
2575:
2400:
2283:
2264:
2210:
2189:
2081:gelato
2059:shops.
2031:frappé
2003:Greece
1995:Frappé
1970:cognac
1958:KahlĂșa
1953:whisky
1915:grappa
1907:brandy
1830:orange
1828:, the
1822:syrups
1814:nutmeg
1731:panela
1726:during
1503:Italy.
1181:radial
1032:and a
1002:Senseo
839:muslin
673:dĆŸezva
657:kanaka
643:Russia
641:, and
637:, the
635:Greece
631:Turkey
507:brewed
495:coffee
374:spices
340:, and
325:fuel.
170:brewed
166:ground
158:coffee
103:
96:
89:
82:
74:
3641:Misc.
3594:spoon
3584:Cezve
3556:Qishr
3311:Lungo
3296:Latte
3266:Karsk
3231:GalĂŁo
2997:lungo
2975:nitro
2955:Cezve
2600:(PDF)
2589:S2CID
2573:eISSN
2550:]
2538:(PDF)
1913:, or
1909:, or
1899:cream
1855:crema
1802:Mocha
1712:India
1628:Mocha
1616:GalĂŁo
1596:cocoa
1571:latte
1550:Latte
1518:shots
1507:Lungo
1292:Home
1276:Home
1109:which
980:crema
796:bloom
715:nylon
705:, or
681:turka
679:) or
669:Greek
665:briki
648:cezve
596:Empot
489:In a
421:blade
213:aroma
108:JSTOR
94:books
3606:Zarf
3541:Inka
3521:Caro
3271:Kopi
3106:Bica
2869:Sulu
2822:S795
2802:Kona
2759:and
2581:ISSN
2485:and
2398:PMID
2281:ISBN
2262:ISBN
2208:ISBN
2187:ISBN
2046:Thai
2033:and
1911:marc
1806:salt
1751:and
1745:Laos
1733:, a
1702:Bali
1700:and
1698:Java
1608:and
1531:and
1500:Bica
1019:The
1012:and
1004:and
985:The
845:and
725:The
545:and
457:and
80:news
2563:doi
2555:236
2388:doi
2079:or
1939:rum
1872:in
1565:or
799:or
758:402
754:401
671:),
663:),
655:),
568:or
537:).
517:),
432:rpm
423:or
206:pod
63:by
3745::
2595:.
2587:.
2579:.
2571:.
2553:.
2540:.
2396:.
2384:27
2382:.
2378:.
2226:.
2156:.
2021:,
1816:,
1812:,
1808:,
1747:,
1680:.)
1116:.
1038:.
852:A
792:,
788:,
784:,
780:,
699:A
633:,
629:,
625:,
621:,
419:A
344:.
336:,
332:,
223:,
2642:e
2635:t
2628:v
2615:)
2609:.
2565::
2548:d
2528:.
2440:)
2436:(
2404:.
2390::
2236:.
2171:.
2106:.
2052:.
1884:.
1755:.
1612:.
1598:.
1458:.
1449:.
1177:y
1173:x
756:/
683:(
675:(
667:(
659:(
651:(
501:.
130:)
124:(
119:)
115:(
105:·
98:·
91:·
84:·
57:.
34:.
20:)
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