Daily Extraction
Callum Mckeown smiling by the sea at sunset

Callum Mckeown

Founder & editor

Founder of Daily Extraction. A former coffee hater turned home brewer, hooked on filter coffee since visiting Colombia's coffee farms. Favourite: the siphon.

Good day! Like most, growing up I hated coffee. To be honest, I couldn't stand it. I'm not really sure when it changed, but I knew that I loved my Nespresso machine with the pods. I even bought a milk frother, and that was enough kick for the time.

I guess it all really started when I met my partner. For the first time I tried coffee not from a machine and, oh dear, I was hooked. Espresso is good, easy and convenient, but try a filter coffee, in whichever method, and the kick is something that stays with you. From then on I have been obsessed with coffee methods; in fact, the more scientific the better.

Travelling through Colombia brought experiences beyond my belief. I landed myself on several coffee farms and plantations, trying coffee from cultural methods (tinto with panela) to modern ones (V60, Chemex, AeroPress). In fact, I bought my very first brewer in Colombia: the AeroPress. I loved it, and I loved the experience I came away with. It's almost surreal picking coffee from an arabica tree, bright red skins beaming right at you, and seeing it through the eyes of a farmer. Truly mesmerising.

I've come to a point in my coffee journey where I have favourites, and no doubt you will too. To be honest, espresso doesn't quite hit the spot for me anymore. Coffee is a personal journey and no one's experience is exactly the same; it truly is a personal adventure. Now I sit back and think about which methods I would like in my coffee bar. It's safe to say I really like coffee.

P.S. The Japanese siphon is my favourite. I also love to hear stories and share them, but nothing more than learning something new. After all, if we don't try new things, we remain closed. Thank you.

Brewing methods by Callum Mckeown

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  1. No. 1774:6 Method (Tetsu Kasuya)Japan · IntermediateThe 4:6 method is a V60 recipe by Tetsu Kasuya, who won the 2016 World Brewers Cup with it.
  2. No. 1669Barista Stovetop EspressoUnited Kingdom · IntermediateThe 9Barista is a stovetop espresso maker with two boilers.
  3. No. 162Aceh Kopi SaringIndonesia · IntermediateKopi saring ("strained coffee") is the coffee of Aceh, Indonesia's westernmost province.
  4. No. 052AeroPressUnited States · BeginnerTo make AeroPress coffee, put a paper filter in the cap and the AeroPress on a mug, add 11 g of medium-fine coffee and pour in 200 g of freshly boiled water.
  5. No. 140AeroPress ClearUnited States · BeginnerThe AeroPress Clear is the AeroPress Original's patented brewing method in a see-through body made of Tritan, a tough, shatterproof plastic.
  6. No. 141AeroPress Clear XLUnited States · BeginnerThe AeroPress Clear XL is the large AeroPress made in see-through, shatterproof Tritan.
  7. No. 055AeroPress Flow ControlUnited States · BeginnerThe AeroPress Flow Control filter cap swaps in for the standard cap and has a pressure-actuated valve that stays closed until you press.
  8. No. 054AeroPress GoUnited States · BeginnerThe AeroPress Go is the travel version of the AeroPress, released in 2019.
  9. No. 142AeroPress Go PlusUnited States · BeginnerThe AeroPress Go Plus is a travel coffee system announced by AeroPress, Inc.
  10. No. 143AeroPress PremiumUnited States · BeginnerThe AeroPress Premium is the glass and metal AeroPress.
  11. No. 138AeroPress XLUnited States · BeginnerThe AeroPress XL is the largest AeroPress, launched in June 2023 with twice the capacity of the Original, enough for 2–4 cups at once.
  12. No. 170Alessi 9090Italy · BeginnerThe Alessi 9090 is a stainless steel stovetop espresso maker (moka pot) designed by Richard Sapper in 1979.
  13. No. 121Alpha Dominche SteampunkUnited States · BeginnerThe Steampunk is a programmable café brewer from Alpha Dominche.
  14. No. 008April BrewerDenmark · BeginnerPut a flat-bottom filter in the April Brewer and add 12 to 14 g of coffee for 200 g of water, the range April founder Patrik Rolf gives for one cup.
  15. No. 072Arabic Coffee (Qahwa)Saudi Arabia & the Gulf · IntermediateGulf-style qahwa uses very lightly roasted coffee.
  16. No. 070Armenian SoorjArmenia · IntermediatePut a cup of cold water per person into a jazzve with a generous teaspoon of powder-fine coffee and, if you like, a level teaspoon of sugar per cup, and stir.
  17. No. 048Atomic Stovetop Coffee MakerItaly · IntermediateFill the Atomic's boiler with water, fill the coffee holder with a fine grind (not espresso fine) and clamp it into the head.
  18. No. 016Automatic Drip Coffee MakerGermany · BeginnerUse about 55–60 g of medium-ground coffee per litre of water, the SCA's Golden Cup ratio, with fresh, filtered cold water in the reservoir.
  19. No. 019Automatic Pour-over MachineGlobal · BeginnerIt's a machine that does the pouring in pour-over coffee for you.
  20. No. 017Batch BrewGlobal · BeginnerBatch brew is filter coffee made in bulk on a commercial brewer.
  21. No. 120Bean-to-Cup MachineItaly · BeginnerA bean-to-cup, or super-automatic, machine grinds a dose of whole beans, brews an espresso-based coffee in a built-in brewing unit, and empties the used grounds into a container, all at the touch of a button.
  22. No. 087Bedouin CoffeeJordan · IntermediateIn front of the guests: the beans are roasted in a pan over a wood fire, pounded in a mortar called a mehbash or mihbaj, then boiled in a long-spouted pot with green cardamom.
  23. No. 007Bee House DripperJapan · BeginnerThe Bee House is a ceramic, wedge-shaped pour-over dripper made in Mino, Japan, with two small holes and peek windows so you can see your cup fill.
  24. No. 064Belgian Balance SiphonBelgium · AdvancedA Belgian balance siphon sits a metal water kettle and a glass coffee vessel side by side, joined by a tube.
  25. No. 046Bialetti BrikkaItaly · BeginnerTo use a Bialetti Brikka, fill the base with water using the measuring cup that comes with it, then fill the funnel loosely and level with medium-fine coffee, without tamping.
  26. No. 139Bialetti Brikka InductionItaly · BeginnerTo use the Bialetti Brikka Induction, fill the base with cold water up to the marked level using the supplied measuring cup, add ground coffee to the filter without pressing it, and screw the top on firmly.
  27. No. 137Bialetti Moka InductionItaly · BeginnerThe Bialetti Moka Induction is a moka pot that works on induction hobs as well as gas and electric.
  28. No. 050Bialetti Mukka ExpressItaly · BeginnerTo use a Bialetti Mukka Express, fill the base with water to level 1 for gas or level 2 for an electric hob, fill the funnel with ground coffee without pressing it, and pour cold milk into the top chamber up to its mark.
  29. No. 136Bialetti VenusItaly · BeginnerTo use a Bialetti Venus, fill the base with water to just below the safety valve, fill the funnel with ground coffee without tamping it, screw the pot together and put it on the heat.
  30. No. 102Biggin Coffee PotUnited Kingdom · BeginnerA coffee biggin is a pot with a removable top section that holds the ground coffee over a perforated base, a strainer or a cloth bag.
  31. No. 043Blooming EspressoGlobal · AdvancedBlooming espresso is a way of pulling a shot with a pause in the middle.
  32. No. 153Bonavita Immersion DripperUnited States · BeginnerThe Bonavita Immersion Dripper is a porcelain cone with an open/close switch in its base.
  33. No. 071Bosnian CoffeeBosnia and Herzegovina · IntermediateHeat water in a džezva until it boils and keep a little aside.
  34. No. 090Brazilian Coador de PanoBrazil · BeginnerA coador de pano is a Brazilian cloth coffee filter on a ring with a handle.
  35. No. 158Buna QalaaEthiopia · IntermediateBuna qalaa ("slaughtered coffee") is an Oromo dish from Ethiopia in which whole coffee beans are fried in butter and eaten rather than brewed.
  36. No. 173Bunn TrifectaUnited States · IntermediateThe Bunn Trifecta is a commercial single-cup immersion brewer.
  37. No. 041Café AllongéFrance · AdvancedA café allongé is the French long coffee, from allonger, to lengthen.
  38. No. 081Café de OllaMexico · BeginnerSimmer water with piloncillo (unrefined cane sugar) and a cinnamon stick, traditionally in a clay pot, until the sugar dissolves.
  39. No. 084Café ToubaSenegal · IntermediateCafé Touba is Senegal's spiced coffee.
  40. No. 172Cafec Flower DripperJapan · BeginnerThe Cafec Flower Dripper is a 60° cone pour-over dripper from Cafec, the brand of Japanese filter-paper maker Sanyo Sangyo.
  41. No. 134Camp Coffee EssenceUnited Kingdom · BeginnerCamp Coffee is a liquid coffee and chicory essence, a syrup you stir into hot water or milk, first made by Paterson & Sons in Glasgow, usually dated to 1876.
  42. No. 127Capsule Filter MachinesGlobal · BeginnerThey pump hot water through a single portion of ground coffee at low pressure, so you get a mug of filter-style coffee, not espresso.
  43. No. 015Ceramic Cone Pour-overGlobal · BeginnerPreheat the ceramic dripper thoroughly with hot water first, because cold porcelain pulls heat out of your brew.
  44. No. 154CeraPotta Ceramic Coffee FilterJapan · BeginnerRinse the CeraPotta with boiling water, add medium-coarse coffee (about 30 g for two cups), and bloom it for 30 seconds.
  45. No. 003ChemexUnited States · BeginnerFold a Chemex filter so its three-layer side sits against the spout, rinse it, and add coffee ground medium-coarse.
  46. No. 148Chemex ChemAerUnited States · BeginnerThe Chemex ChemAer is an 8-cup (40 oz) Chemex launched in February 2023 with a pair of moulded paddles inside its lower chamber.
  47. No. 147Chemex FunnexUnited States · BeginnerThe Chemex Funnex is a single-cup pour-over dripper from Chemex.
  48. No. 144Chemex Glass HandleUnited States · BeginnerThe Chemex Glass Handle Series is the Chemex pour-over with a glass handle in place of the wooden collar and leather tie.
  49. No. 145Chemex HandblownUnited States · BeginnerThe Chemex Handblown Series is the Chemex pour-over made by hand by glassblowers in small batches, using glass blown in Croatia.
  50. No. 146Chemex OttomaticUnited States · BeginnerThe Chemex Ottomatic is Chemex's electric coffeemaker.
  51. No. 088Chicory CoffeeUnited States · BeginnerChicory coffee is coffee blended with the roasted, ground root of the chicory plant.
  52. No. 160Chukku KaapiIndia · BeginnerSimmer water with dried ginger, crushed black pepper, cumin and holy basil (tulsi) leaves for about 10 minutes, sweetening it with palm jaggery.
  53. No. 023Clever DripperTaiwan · BeginnerA Clever Dripper is a cone brewer with a valve in the bottom.
  54. No. 096Cloth Filter Pour-overGlobal · BeginnerPut a reusable cotton filter, such as a CoffeeSock, in your V60, Chemex or other dripper and brew as with paper.
  55. No. 123Clover Vacuum-press BrewerUnited States · BeginnerThe Clover is a commercial single-cup coffee brewer that works like an automated French press.
  56. No. 025Coffee BagsGlobal · BeginnerPut the coffee bag in your mug and pour hot water over it, about 8 oz (227 ml) for a typical bag.
  57. No. 024Coffee CuppingGlobal · IntermediateCupping is a simple, standard way to taste and compare coffees.
  58. No. 033Coffee in a TeapotUnited Kingdom · BeginnerWarm the teapot, add a rounded tablespoon of medium-coarse coffee per cup plus one for the pot, and pour on water just off the boil.
  59. No. 124Coffee UrnGlobal · BeginnerFill the urn with cold water to the cup mark, seat the stem in the heat well, add coarse percolator-grind coffee to the wetted basket and lock the lid.
  60. No. 091ColadorPuerto Rico · BeginnerA colador is a cotton or flannel coffee sock on a wire ring with a handle.
  61. No. 104Cold BrewGlobal · BeginnerTo make cold brew, stir 100 g of coarsely ground coffee into 800 g of cold, filtered water (a 1:8 ratio) and steep it in the fridge for 12–18 hours.
  62. No. 116Cold Brew BottleJapan · BeginnerHario's instructions: put 55 g of medium-fine coffee in the Filter-in Bottle's strainer, fit it to the spout and set it on the bottle.
  63. No. 106Cold Brew ConcentrateGlobal · BeginnerSteep coarse coffee in about four times its weight of water for 24 hours, then strain it twice.
  64. No. 082Colombian Tinto & OlletaColombia · BeginnerTinto is Colombia's everyday small black coffee, usually served sweet.
  65. No. 176Cometeer Frozen CoffeeUnited States · BeginnerFor hot coffee, take a frozen Cometeer capsule from the freezer, peel off the lid, drop the frozen puck into a mug and pour over 6 to 8 oz of hot water, then stir.
  66. No. 065Cona Vacuum BrewerUnited Kingdom · IntermediateA Cona is an all-glass vacuum brewer with a glass rod filter.
  67. No. 089Costa Rican ChorreadorCosta Rica · BeginnerA chorreador is a wooden stand that holds a cloth filter bag, the bolsita, over a cup or pot.
  68. No. 027Cowboy CoffeeUnited States · BeginnerBring water to the boil in a pot, take it off the heat and let it cool for about 30 seconds.
  69. No. 077Cypriot CoffeeCyprus · IntermediatePut one demitasse of cold water per cup into a briki with a heaped teaspoon of finely ground coffee per cup, and sugar for metrio or glyki.
  70. No. 152December DripperSouth Korea · BeginnerThe December Dripper is a flat-bottomed steel dripper whose rotating base opens 0, 4, 8 or 12 of its 12 holes.
  71. No. 061Delter Coffee PressAustralia · IntermediateWith the plunger pushed fully in, flip the Delter, add about 12 g of coffee and screw on the cap with a rinsed filter.
  72. No. 165Dibek CoffeeTürkiye · BeginnerDibek coffee (dibek kahvesi) is Turkish coffee made from beans pounded in a dibek, a large stone or wooden mortar, instead of ground in a mill.
  73. No. 086Electric CezveTürkiye · BeginnerAn electric Turkish coffee machine heats water and powder-fine coffee in a small pot, like an automatic cezve, and uses sensors to stop as the foam rises, before it boils over.
  74. No. 101Electric PercolatorUnited States · BeginnerFill the pot with cold water to the cup mark, fit the perk tube and basket, and add regular or percolator-grind coffee.
  75. No. 075Eritrean Coffee CeremonyEritrea · IntermediateIt's Eritrea's most revered household tradition.
  76. No. 126ESE Paper PodsItaly · BeginnerESE, or Easy Serving Espresso, pods are single doses of espresso coffee, about 7 g of ground, pre-tamped coffee sealed between two sheets of filter paper, 44 mm across.
  77. No. 035EspressoItaly · AdvancedEspresso is a small, concentrated coffee made by forcing hot water at about 9 bar through a tamped puck of finely ground coffee.
  78. No. 026Espro PressCanada · BeginnerAn Espro Press is a French press with a double micro-filter.
  79. No. 074Ethiopian Jebena BunaEthiopia · IntermediateJebena buna is the Ethiopian coffee ceremony.
  80. No. 174Fellow AidenUnited States · BeginnerThe Fellow Aiden is a programmable drip coffee maker designed to brew like pour-over.
  81. No. 056Fellow PrismoUnited States · IntermediateThe Fellow Prismo is a replacement cap for the AeroPress with a pressure-actuated valve and a metal filter.
  82. No. 010Fellow Stagg X DripperUnited States · IntermediateThe Fellow Stagg X is a flat-bottomed, double-wall insulated steel dripper.
  83. No. 128Freeze-dried Instant CoffeeGlobal · BeginnerFreeze-dried instant coffee is made by brewing coffee at scale, concentrating it into an extract and freezing it, at temperatures as low as -40°C.
  84. No. 167French Drip Pot (Du Belloy)France · BeginnerA French drip pot, or cafetière du Belloy, is a two-part coffee pot from about 1800.
  85. No. 022French PressFrance · BeginnerTo make French press coffee, add 30 g of coarsely ground coffee to the press, pour in 500 g of water just off the boil (93–96 °C) and steep for 4 minutes.
  86. No. 012Gabi Master DripperSouth Korea · BeginnerThe Gabi Master A is a Korean pour-over dripper with a water bottle and a shower-head spout on top, which drips the water evenly over the coffee for you.
  87. No. 059Goat Story GinaGlobal · IntermediateThe GINA is a coffee brewer from Goat Story that works three ways: pour-over with its valve open, immersion with it closed, and cold drip with ice water dripping slowly onto coffee in the carafe.
  88. No. 069Greek CoffeeGreece · IntermediateMeasure one demitasse of cold water per cup into a briki, add a heaped teaspoon of powder-fine Greek coffee per cup and sugar to taste, and stir until it dissolves.
  89. No. 151Hario Mugen SwitchJapan · BeginnerThe Hario Mugen Switch (MUGEN x SWITCH Dripper, MUSD-02-B) is Hario’s one-pour MUGEN cone on the Switch valve base.
  90. No. 057Hario SwitchJapan · IntermediateThe Hario Switch, or V60 Immersion Dripper Switch, is a V60 cone on a base with a stainless steel ball valve.
  91. No. 001Hario V60Japan · IntermediateTo brew with a Hario V60, use 15 g of medium-fine coffee and 250 g of water at 92–96 °C.
  92. No. 164Haya Amwani (Chewed Coffee)Tanzania · IntermediateAmwani is the traditional coffee of the Haya people of northwest Tanzania, around Bukoba.
  93. No. 094Hong Kong Silk-stocking CoffeeHong Kong · IntermediateHong Kong-style coffee is brewed in a cloth bag, the "silk stocking", with near-boiling water, then "pulled": poured through the bag from one kettle into another, from a height.
  94. No. 112Iced AeroPressGlobal · BeginnerBrew a stronger AeroPress straight onto ice.
  95. No. 053Inverted AeroPressGlobal · IntermediateThe inverted AeroPress method means brewing with the AeroPress upside down, standing on its plunger, so no coffee drips through while it steeps.
  96. No. 132Japanese Canned CoffeeJapan · BeginnerJapanese canned coffee, kan kōhī, is ready-to-drink coffee sold in cans, above all from vending machines that serve it hot or cold.
  97. No. 014Japanese Drip BagJapan · BeginnerTear the top off the drip bag, pull out the paper "ears" and hook them over the rim of your cup, so the bag hangs inside.
  98. No. 108Japanese Iced CoffeeJapan · IntermediateJapanese iced coffee is pour-over coffee brewed hot straight onto ice.
  99. No. 119K-Cup Pod BrewersUnited States · BeginnerA K-Cup is a small plastic cup of ground coffee with a paper filter inside and a foil lid.
  100. No. 085Kaffeost (Coffee Cheese)Finland · BeginnerKaffeost is coffee with cheese, from northern Finland and Sweden.
  101. No. 156Kahawa ChunguKenya · BeginnerKahawa chungu, Swahili for "bitter coffee", is the strong black coffee of the Kenyan and Tanzanian coast.
  102. No. 171Kalita 102 Wedge DripperJapan · BeginnerThe Kalita 102 is Kalita's classic wedge-shaped (trapezoid) coffee dripper for 2 to 4 cups, with three holes in the bottom and ribs inside.
  103. No. 002Kalita WaveJapan · BeginnerThe Kalita Wave is a flat-bottomed pour-over dripper with three small holes and wave-shaped filters.
  104. No. 149Kalita Wave TsubameJapan · BeginnerThe Kalita Wave Tsubame is the stainless steel version of the Kalita Wave, made in the metalworking city of Tsubame in Niigata, Japan.
  105. No. 103Karlsbad Coffee PotCzech Republic · IntermediateA Karlsbad coffee pot is a porcelain pour-over with a glazed porcelain filter and no paper.
  106. No. 006Kono Meimon DripperJapan · IntermediateThe Kono Meimon is a Japanese cone dripper with ribs only on the lower part of the cone.
  107. No. 080Kopi JossIndonesia · AdvancedKopi joss is Yogyakarta's charcoal coffee.
  108. No. 092Kopi SockMalaysia & Singapore · BeginnerKopi is brewed from Nanyang-roasted coffee, usually robusta roasted with sugar and margarine or butter.
  109. No. 079Kopi TubrukIndonesia · BeginnerKopi tubruk is Indonesia's everyday coffee.
  110. No. 078Kuti (Coffee Leaf Tea)Ethiopia · BeginnerKuti is coffee leaf tea from Ethiopia: a drink made by boiling the dried, often roasted, leaves of the coffee plant rather than its beans.
  111. No. 107Kyoto Slow DripJapan · IntermediateKyoto-style cold drip lets ice-cold water fall one drop at a time through coffee in a tower.
  112. No. 161Lao Sock CoffeeLaos · BeginnerGround coffee, usually strong Robusta from the Bolaven Plateau, is put in a sock-shaped cloth filter and hot water is poured through it into a short glass with sweetened condensed milk in the bottom.
  113. No. 076Lebanese CoffeeLebanon · IntermediateBring water to the boil in a rakweh, add sugar if you take it, then stir in powder-fine coffee, 1 to 2 teaspoons per small cup, and a little cardamom.
  114. No. 036Lever EspressoItaly · AdvancedA lever espresso machine uses a piston, moved by a lever, instead of an electric pump.
  115. No. 131Liquid Coffee ConcentrateGlobal · BeginnerLiquid coffee concentrate is coffee extracted so strongly that a spoonful makes a cup.
  116. No. 040LungoItaly · AdvancedA lungo is a long espresso: the same dose of coffee, but about twice as much water is pushed through it, so you get a bigger, milder cup.
  117. No. 037Manual Espresso PressGlobal · AdvancedA manual espresso press makes espresso with hand power: you heat the water in a kettle, pour it over the coffee in the brewer, then press a lever to push it through.
  118. No. 034Mason Jar CoffeeGlobal · BeginnerThe easiest way is cold brew.
  119. No. 004Melitta Pour-OverGermany · BeginnerFold the seams of a Melitta paper filter, set it in the cone on your mug, add ground coffee and pour water just off the boil.
  120. No. 020Metal Mesh Cone FilterGlobal · BeginnerSit the metal cone in your brewer, such as an Able Kone in a Chemex, add ground coffee and pour hot water gently over it, then lift the filter out and rinse it.
  121. No. 045Moka PotItaly · BeginnerTo make moka pot coffee, fill the base with hot water to just below the safety valve, then fill the basket level with about 13 g of fine coffee without tamping.
  122. No. 083Moroccan Spiced CoffeeMorocco · BeginnerBoil water, take it off the heat and stir in ground coffee with whole spices such as cinnamon, cloves, black pepper, fennel seed and ginger.
  123. No. 066Napier Vacuum MachineUnited Kingdom · BeginnerA Napier machine brews coffee in an open jar with boiling water, next to a sealed glass or silver globe holding a little water.
  124. No. 099Neapolitan Flip PotItaly · IntermediateFill the lower part of the cuccumella with water to just below the small hole, put ground coffee in the perforated basket and screw on the filter, then fit the upper part with its spout facing down.
  125. No. 013Nel DripJapan · AdvancedNel drip is pour-over through a flannel cloth filter, the classic method of Japan's kissaten coffee houses.
  126. No. 117Nespresso Original CapsulesSwitzerland · BeginnerA Nespresso Original machine pushes hot water under pressure through a sealed capsule of ground coffee, making an espresso-style coffee in under a minute.
  127. No. 118Nespresso Vertuo CentrifusionSwitzerland · BeginnerA Vertuo machine reads a barcode printed on the rim of each capsule, which tells it the water temperature, the amount of water and how fast to spin.
  128. No. 058NextLevel PulsarUnited States · IntermediateThe NextLevel Pulsar is a no-bypass dripper with a valve and a water-spreading cap.
  129. No. 109Nitro Cold BrewUnited States · AdvancedNitro cold brew is cold brew coffee infused with nitrogen in a keg and poured from a tap, like a stout.
  130. No. 029Norwegian KokekaffeNorway · BeginnerBring water to the boil in a kettle or pot, take it off the heat and stir in coarse (kokmalt) coffee until it's all wet.
  131. No. 009Orea BrewerUnited Kingdom · IntermediateThe Orea is a flat-bottomed dripper from London with steep 73° walls and a fast flow.
  132. No. 150Origami AirJapan · IntermediateThe Origami Air is the resin version of the Origami dripper.
  133. No. 005Origami DripperJapan · IntermediateThe Origami is a Japanese porcelain pour-over dripper with 20 deep ribs, designed by the founders of Trunk Coffee.
  134. No. 175Osma Recirculating BrewerUnited States · IntermediateOsma pumps water down through a basket of ground coffee and back into the same container, over and over, until the coffee reaches the strength you want.
  135. No. 155Peruvian Esencia de CaféPeru · BeginnerEsencia de café is a very strong coffee concentrate from Peru and Ecuador.
  136. No. 038Portable Espresso MakerGlobal · IntermediateA portable espresso maker is a small, hand-pumped device for making espresso away from home.
  137. No. 133Ready-to-drink CoffeeGlobal · BeginnerReady-to-drink, or RTD, coffee is coffee sold already made, in bottles, cans or cartons, usually chilled and often with milk and sugar.
  138. No. 039RistrettoItaly · AdvancedA ristretto is a short, concentrated espresso: the same dose of coffee as a normal shot, but with about half the water.
  139. No. 018SCA-certified Home BrewerGlobal · BeginnerAn SCA-certified home brewer is a drip coffee maker that the Specialty Coffee Association has tested against its home brewer standard, SCA 310-2021.
  140. No. 030Scandinavian Egg CoffeeUnited States · IntermediateMix the coffee grounds with a beaten raw egg, often with its crushed shell, and a little cold water, into a paste.
  141. No. 168Silex Vacuum Coffee MakerUnited States · IntermediateThe Silex is a glass vacuum coffee maker, introduced in the United States in 1915.
  142. No. 063Siphon CoffeeGermany · AdvancedA siphon, or vacuum pot, has two glass chambers.
  143. No. 110Snap-chilled CoffeeUnited States · AdvancedSnap-chilled coffee is coffee brewed hot, the usual way, then chilled very quickly by a refrigeration machine rather than by ice.
  144. No. 135Soluble Coffee SticksSouth Korea · Beginner3-in-1 coffee, or coffee mix, is instant coffee, powdered creamer and sugar mixed in a single stick or sachet.
  145. No. 044Soup ShotGlobal · AdvancedA soup shot is a modern espresso-style shot pulled at very low pressure, under 2 bar and by some accounts never above 1, with a much coarser grind and paper filters around the puck.
  146. No. 098South Indian Filter CoffeeIndia · BeginnerPut about 15 g of fine coffee, often blended with chicory, in the top of a South Indian filter, set the pressing disc on it and pour in water just off the boil.
  147. No. 032Sowden SoftBrewUnited Kingdom · BeginnerA Sowden SoftBrew is a porcelain coffee pot with a fine stainless steel filter fixed inside.
  148. No. 130Specialty Instant CoffeeGlobal · BeginnerStir one serving of specialty instant into hot or cold water.
  149. No. 122Spinn Centrifugal BrewerUnited States · BeginnerThe Spinn grinds whole beans and brews them in a fast-spinning chamber.
  150. No. 129Spray-dried Instant CoffeeGlobal · BeginnerSpray-dried instant coffee is made by brewing coffee at scale, concentrating it, then spraying the extract as a fine mist into a tall chamber of hot air.
  151. No. 049Steam-driven EspressoItaly · AdvancedSteam-driven espresso was coffee made on the first espresso machines, which used steam pressure from a boiler to push hot water through the coffee.
  152. No. 100Stovetop PercolatorUnited States · BeginnerFill the percolator with water to the line, fit the tube and basket, and add coarse coffee, about one heaped tablespoon per 8 oz cup.
  153. No. 157Sudanese Jebena CoffeeSudan · IntermediateCoffee beans are roasted almost black in a pan, then pounded in a wooden mortar with spices such as ginger and cardamom.
  154. No. 028Swedish KokkaffeSweden · BeginnerKokkaffe is Swedish boiled coffee.
  155. No. 169Technivorm MoccamasterNetherlands · BeginnerFill the reservoir with fresh water, put a pre-wetted paper filter in the brew basket and add 55 g of medium-ground coffee per litre (about two tablespoons per 6 oz).
  156. No. 105Toddy Cold Brew SystemUnited States · BeginnerPush the stopper into the Toddy's base and fit the felt filter.
  157. No. 021TricolateAustralia · BeginnerThe Tricolate is a cylinder-shaped dripper with straight walls, so no water can bypass the coffee, and a dispersion screen that spreads the water for you.
  158. No. 163Tunisian Orange Blossom CoffeeTunisia · IntermediateTraditional Tunisian coffee is made like Turkish coffee: very finely ground coffee heated with water (and sugar, if you like) in a small pot called a zézoua until it foams.
  159. No. 042Turbo ShotGlobal · AdvancedA turbo shot is a fast espresso made with a coarser grind than usual, often in around 15 seconds, and sometimes at lower pressure.
  160. No. 159Turek & Plujka (Glass Coffee)Czech Republic · BeginnerTurek is the Czech and Slovak way of making coffee by putting ground coffee straight into a cup and pouring hot water over it, with no pot or filter.
  161. No. 067Turkish CoffeeTürkiye · IntermediateTo make Turkish coffee, mix 7 g of powder-fine coffee with 70 ml of cold water (and sugar, if wanted) in a cezve.
  162. No. 068Turkish Coffee on Hot SandTürkiye · AdvancedFor kumda kahve, a pan of fine sand is heated over a flame, and the cezve of coffee, cold water and sugar is pushed down into it.
  163. No. 111Ultrasonic Cold BrewAustralia · BeginnerUltrasonic cold brew is an experimental method from UNSW Sydney that uses sound waves instead of time.
  164. No. 060Valve Immersion DripperGlobal · BeginnerA valve immersion dripper is a filter dripper with a valve in its base.
  165. No. 125Vending Machine CoffeeUnited States · BeginnerIt heats water in a boiler, then mixes it with the coffee for the drink you choose.
  166. No. 115Vietnamese Iced CoffeeVietnam · BeginnerPut sweetened condensed milk in a glass, brew strong coffee over it with a phin, stir, then pour it over ice.
  167. No. 097Vietnamese PhinVietnam · BeginnerSit the phin on a cup, add finely ground coffee, rest the press disc on top and bloom with a little hot water.
  168. No. 073Yemeni QishrYemen · BeginnerQishr is a traditional Yemeni drink made by brewing the dried husks of the coffee cherry, rather than the beans, usually with ginger and often with cinnamon or cardamom and sugar.

Coffee drinks by Callum Mckeown

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  1. D 034AffogatoItalyAn affogato is an Italian dessert-drink: a scoop of vanilla gelato or ice cream with a shot of hot espresso poured over it.
  2. D 037BicerinItalyA bicerin is a hot drink from Turin, Italy: thick hot chocolate, espresso and cream, poured in layers into a small clear glass and drunk without stirring.
  3. D 014Café au LaitFranceCafé au lait is French for "coffee with milk": strong brewed coffee, traditionally from a moka pot or French press, mixed with hot milk and no foam.
  4. D 036Café BombónSpainCafé bombón is a Spanish coffee of espresso and sweetened condensed milk, traditionally in equal parts, served in a small glass so you can see the two layers before you stir them.
  5. D 013Café con LecheSpainCafé con leche is Spanish for "coffee with milk": equal parts espresso and hot milk, Spain's most popular coffee.
  6. D 008Café CubanoCubaCafé cubano, or Cuban coffee, is strong, dark-roast coffee from a moka pot or espresso machine, sweetened by beating the first drops with sugar into a thick, pale foam called espumita, then pouring in the rest.
  7. D 004Caffè AmericanoItalyAn Americano is espresso diluted with hot water, giving a drink close in strength to filter coffee but with espresso's flavour.
  8. D 043Caffè CorrettoItalyA caffè corretto is an espresso "corrected" with a small amount of spirit, usually grappa, sometimes sambuca or brandy, added to the cup or served on the side.
  9. D 011Caffè LatteHotA caffè latte is espresso with a generous amount of steamed milk and only a little foam: bigger and milder than a cappuccino.
  10. D 033Caffè MochaHotA caffè mocha is a chocolate version of a caffè latte: espresso and hot or steamed milk with chocolate, usually cocoa powder and sugar or chocolate syrup, often topped with milk foam or whipped cream.
  11. D 029Caffè ShakeratoItalyA caffè shakerato is an Italian summer coffee: espresso, sugar and ice shaken hard in a cocktail shaker until cold and frothy, then strained into a martini glass so it wears a thick, pale foam.
  12. D 010CappuccinoItalyA cappuccino is a single espresso topped with milk steamed into a dense, fine foam, served in a cup of about 150–160 ml.
  13. D 042CarajilloSpainA carajillo is espresso mixed with a spirit or liqueur.
  14. D 007CortadoSpainA cortado is a small Spanish espresso drink: equal parts espresso and warm milk, about 4 oz in all, with the milk steamed only to temperature, without much foam.
  15. D 028Dalgona CoffeeHot or coldDalgona coffee is equal parts instant coffee, sugar and hot water whipped into a thick, toffee- coloured foam and spooned over cold or hot milk.
  16. D 038EinspännerAustriaAn Einspänner is a Viennese coffee: strong black coffee, often a double espresso or Mokka, served in a tall glass, sometimes with a handle, under a thick cap of whipped cream.
  17. D 031EiskaffeeGermanyEiskaffee is German "ice cream coffee": cold, strong coffee poured over a scoop or two of vanilla ice cream in a tall glass, topped with whipped cream and often chocolate.
  18. D 006Espresso MacchiatoItalyAn espresso macchiato is a shot of espresso "marked" with a small amount of milk and milk foam.
  19. D 041Espresso MartiniUnited KingdomAn espresso martini is a cocktail of vodka, fresh espresso and coffee liqueur, shaken hard with ice and strained into a chilled glass under a thick foam, garnished with three coffee beans.
  20. D 032Espresso TonicIcedAn espresso tonic is a non-alcoholic drink of tonic water over ice with espresso poured on top, so it sits in layers: bitter, sweet and fizzy.
  21. D 012Flat WhiteHotA flat white is a small espresso coffee, usually a double ristretto, topped with steamed milk and a thin layer of silky microfoam, served in a 6–8 oz cup.
  22. D 025Freddo CappuccinoGreeceA freddo cappuccino is a Greek iced coffee: a freddo espresso (a double espresso shaken with ice and poured over fresh ice) topped with a thick layer of cold milk foam.
  23. D 024Freddo EspressoGreeceA freddo espresso is a Greek iced coffee: a hot double espresso shaken or mixed hard with ice until it's cold and topped with a dense foam, then poured over fresh ice.
  24. D 016GalãoPortugalA galão is a Portuguese coffee: a shot of espresso filled up with steamed milk and served in a tall glass.
  25. D 023Greek FrappéGreeceA Greek frappé is instant coffee shaken with sugar and a little cold water into a thick foam, poured over ice and topped up with cold water, with evaporated milk if you like.
  26. D 022Iced AmericanoIcedAn iced Americano is espresso with cold water, poured over ice: the cold version of a caffè Americano.
  27. D 020Iced CoffeeIcedIced coffee is coffee served cold: usually brewed hot, at a higher strength than normal, then chilled and poured over ice, black or with milk and sweetener.
  28. D 021Iced LatteIcedAn iced latte is espresso combined with cold milk and ice: the cold version of a caffè latte.
  29. D 040Irish CoffeeIrelandIrish coffee is hot coffee sweetened with sugar, mixed with Irish whiskey and topped with a layer of lightly whipped cream that floats on top.
  30. D 039KaisermelangeAustriaA Kaisermelange, the "emperor's melange", is a historical Viennese coffee: a raw egg yolk whisked with honey, topped up with a double mocha (strong black coffee) and finished with a dash of cognac.
  31. D 018Kopi TarikHotKopi tarik is "pulled coffee": strong kopitiam coffee, roasted with margarine and sugar, sweetened with condensed milk and poured back and forth between two jugs until it has a frothy head.
  32. D 015Latte MacchiatoItalyA latte macchiato is a tall glass of steamed milk topped with foam and "marked" with a shot, or half a shot, of espresso poured in last, so it settles in layers.
  33. D 005Long BlackHotA long black is a double espresso poured over hot water, usually 100 to 120 ml, so the crema floats on top.
  34. D 030MazagranIcedA mazagran is cold, sweetened coffee diluted with water or poured over ice, served in a tall glass.
  35. D 027Oliang (Thai Iced Coffee)ThailandOliang is Thai iced coffee: a mix of robusta coffee roasted with grains and seeds such as corn, soybeans, rice and sesame, brewed in a cloth coffee sock, sweetened and poured over ice.
  36. D 044PharisäerGermanyA Pharisäer is a North Frisian coffee: strong hot coffee sweetened with sugar, with a shot of rum, hidden under a thick layer of whipped cream.
  37. D 009Red EyeUnited StatesA red eye is a cup of drip or filter coffee with a shot of espresso added.
  38. D 045Rüdesheimer KaffeeGermanyRüdesheimer Kaffee is a coffee from Rüdesheim am Rhein, Germany: Asbach Uralt brandy is flambéed with sugar cubes in a special cup, then topped with hot coffee, whipped cream sweetened with vanilla sugar, and chocolate flakes.
  39. D 035Vietnamese Egg Coffee (Cà Phê Trứng)VietnamVietnamese egg coffee, cà phê trứng, is strong coffee topped with egg yolks whipped with sweetened condensed milk and sugar into a thick, sweet cream.
  40. D 017Wiener MelangeAustriaA Wiener Melange is Vienna's classic coffee house drink: coffee and warm milk, about half and half, topped with milk foam.
  41. D 019Yuanyang (Coffee With Milk Tea)Hong KongYuanyang, or yuenyeung, is a Hong Kong drink of coffee mixed with Hong Kong-style milk tea: strong black tea with evaporated or condensed milk and sugar.

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