The Palatable Coffee
Arab/Turkish Coffee: Being prepared in an "ibriq"- the small copper pot with a long handle, the Arab coffee consists of two teaspoons of finely-ground coffee plus one of sugar. After adding this combination to a cup of water, it is brought to the boil. A cardamom seed can also be added for flavor.
The Filter Method: The drip or filter method is possibly the most widely used method today. Finely-ground coffee is placed in a paper or reusable cone-shaped unit and nearly boiling water is poured on the top. The filter method is used especially in Germany and the USA.
The Plunger/Cafetiere: Known to be invented in 1933, this method extracts the maximum flavor from the ground beans. The pot is warmed, coarsely ground coffee is placed in the bottom, hot water is added to the grounds and stirred, then it is allowed to steep for three to five minutes, before the plunger is pushed down to separate the coffee grounds from the coffee infusion.
The Jug: Addressed as the "serviceable stop-gap method" as well as the simplest of all, it requires quite coarsely ground coffee and hot water.
Espresso and Cappuccino: Initially invented in Italy, these are the fastest growing methods of making coffee. Espresso is the foundation of cappuccino; it is the coffee upon which a luxuriant structure of frothed and foamed milk is ladled and poured.
The Moka-Napoletana: Another Italian method, it combines the characteristics of espresso and percolator coffee.
Soluble/Instant Coffee: The first soluble "instant" coffee was invented in 1901 by a Japanese-American chemist Satori Kato of Chicago. It has a number of advantages over fresh brewed coffee, including ease and convenience. It stays fresh for long, is fast, cheap and clean.
Flavored Coffees: An interesting and fast growing area of the market is flavored coffees. Today there are over 100 different flavored varieties available. In fact, the growth in popularity of flavored coffee is proof of coffee's versatility and strength.