No. 122 · Coffee
AeroPress coffee
AeroPress's own signature method: 16–18 g medium-ground coffee, water at 85°C to the 4 mark, a 60-second wait, then press.
Photo: Funny.pochi, CC BY-SA 4.0
Coffee
Burr coffee grinder
Grinds beans between two burrs for an even grind size, which helps coffee extract evenly.
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Guides that use it
Used in (alcohol-free)
No. 120 · Coffee
Cafetière (French press) coffee
Coarse coffee steeped for about four minutes in water just off the boil, then plunged. Ratio 1:10 to 1:16.
Photo: Infrogmation, CC BY-SA 2.0
No. 128 · Coffee
Caffè americano
An espresso lengthened with hot water at about one part espresso to three or four parts water.
Photo: Airbunny, CC BY-SA 3.0
No. 127 · Coffee
Caffè latte
Espresso with plenty of steamed milk and a light layer of foam, traditionally served in a glass.
Photo: GeorgeMichaelFarewell, CC BY-SA 4.0
No. 126 · Coffee
Cappuccino
Espresso topped with steamed milk and a thick layer of foam; usually smaller than a latte.
Photo: Kgbo, CC BY-SA 4.0
No. 124 · Coffee
Cold brew coffee
Coarse coffee steeped in cold water for about 12 hours, strained, then served over ice. A concentrate at 1:4 to 1:5.
Photo: Sage Ross, CC BY-SA 3.0
No. 119 · Coffee
Espresso
Finely ground coffee extracted under pressure in 20–30 seconds, at about one part coffee to two parts liquid espresso by weight.
Photo: HSwaff, CC BY-SA 4.0
No. 125 · Coffee
Flat white
A double espresso with a little steamed milk and a thin layer of microfoam, in a smaller cup than a latte.
Photo: 책읽는달팽, CC BY-SA 3.0
No. 123 · Coffee
Moka pot coffee
Stovetop coffee: water in the base up to the valve line, fine coffee levelled in the funnel, gentle heat.
Photo: Coyau, CC BY-SA 3.0
No. 121 · Coffee
Pour-over coffee
Medium-ground coffee in a paper filter, bloomed then slowly poured over at about 93°C for 2–4 minutes.
Photo: User:GorillaWarfare, CC BY-SA 1.0