# Daily Extraction

> Daily Extraction is a free library of every coffee brewing method in the world, from the V60 and AeroPress to Turkish cezve, Vietnamese phin and Ethiopian jebena, with clear recipes, history and step-by-step guides.

Every published guide has a plain Markdown version at the same URL with `.md` instead of the trailing slash (for example https://dailyextraction.com/methods/v60.md). The complete text of every guide is at https://dailyextraction.com/llms-full.txt. Content is written in British English, researched from cited sources and dated with its last update.

## Brewing methods

- [9Barista Stovetop Espresso](https://dailyextraction.com/methods/9barista.md): The 9Barista is a stovetop espresso maker with two boilers. The lower boiler builds up 9 bars of pressure; the upper boiler, open to the air, holds 100°C and cools the brew water, which a finned heat exchanger then brings to about 93°C. That water is pushed through about 20 g of finely ground, tamped coffee, giving roughly a 40 g espresso, with no pump or electronics.
- [Aceh Kopi Saring](https://dailyextraction.com/methods/aceh-kopi-saring.md): Kopi saring ("strained coffee") is the coffee of Aceh, Indonesia's westernmost province. Ground coffee goes into a cloth filter, hot water is poured through into a pot, and the coffee is poured back and forth between pots like teh tarik, giving a strong, smooth black coffee. Add a little condensed milk and sugar, frothed up, and it becomes kopi sanger.
- [AeroPress](https://dailyextraction.com/methods/aeropress.md): To 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. Fit the plunger about 1 cm in, steep for 2 minutes, give it a gentle swirl, wait 30 seconds, then press down gently. That's James Hoffmann's widely used recipe.
- [AeroPress Clear](https://dailyextraction.com/methods/aeropress-clear.md): The AeroPress Clear is the AeroPress Original's patented brewing method in a see-through body made of Tritan, a tough, shatterproof plastic. Launched on 8 May 2023, it makes one 10 oz serving of American coffee or cold brew, or up to three espresso-style shots, with one press. It's BPA-free and dishwasher safe.
- [AeroPress Clear XL](https://dailyextraction.com/methods/aeropress-clear-xl.md): The AeroPress Clear XL is the large AeroPress made in see-through, shatterproof Tritan. Announced in April 2025, it brews 20 oz (600 ml), or 2–4 cups, at once, and comes with a 20 oz Tritan carafe, a scoop, a stirrer and XL paper filters. It's dishwasher safe on the top or bottom rack.
- [AeroPress Flow Control](https://dailyextraction.com/methods/aeropress-flow-control.md): The AeroPress Flow Control filter cap swaps in for the standard cap and has a pressure-actuated valve that stays closed until you press. That stops coffee dripping through while it steeps, so you can brew for longer and use coarser grinds. Launched in April 2023, it fits the standard-size AeroPress models but not the XL, which has its own Variable Flow Control Cap.
- [AeroPress Go](https://dailyextraction.com/methods/aeropress-go.md): The AeroPress Go is the travel version of the AeroPress, released in 2019. It brews exactly like the Original but has a smaller chamber, up to 8 oz (237 ml), and packs inside its own 15 oz (444 ml) mug with a lid, together with a scoop, a fold-up stirrer and a holder for about 20 filters.
- [AeroPress Go Plus](https://dailyextraction.com/methods/aeropress-go-plus.md): The AeroPress Go Plus is a travel coffee system announced by AeroPress, Inc. in June 2024. A Tritan AeroPress brews up to 10 oz at a time straight into a 16 oz double-wall, vacuum-insulated stainless steel tumbler, which has a magnetic, splash-resistant lid and a built-in filter holder. The press, scoop and stirrer all pack away inside the tumbler.
- [Inverted AeroPress](https://dailyextraction.com/methods/aeropress-inverted.md): The inverted AeroPress method means brewing with the AeroPress upside down, standing on its plunger, so no coffee drips through while it steeps. You then fit the filter cap and flip it onto a mug to press. AeroPress strongly discourages it because the brewer is less stable and can tip, risking burns. It suggests seating the plunger in the chamber or using the Flow Control cap instead.
- [AeroPress Premium](https://dailyextraction.com/methods/aeropress-premium.md): The AeroPress Premium is the glass and metal AeroPress. Launched in September 2024, it has a handmade, double-wall borosilicate glass chamber with stainless steel and aluminium parts, holds 10 oz (1–2 cups), and comes with a stainless steel scoop and stirrer. It's hand wash only, and AeroPress advises against brewing with it upside down.
- [AeroPress XL](https://dailyextraction.com/methods/aeropress-xl.md): The AeroPress XL is the largest AeroPress, launched in June 2023 with twice the capacity of the Original, enough for 2–4 cups at once. It brews the same way and comes with its own Tritan carafe, a scoop and XL-size paper filters. Standard AeroPress filters and the standard Flow Control cap don't fit; it has its own XL versions.
- [Alessi 9090](https://dailyextraction.com/methods/alessi-9090.md): The Alessi 9090 is a stainless steel stovetop espresso maker (moka pot) designed by Richard Sapper in 1979. It was Alessi's first coffee maker and won the Compasso d'Oro that year. It's used like any moka pot, but it has a wide base to catch the heat, an anti-drip spout and a lever lock that opens and closes with one twist of the handle.
- [Café Allongé](https://dailyextraction.com/methods/allonge.md): A café allongé is the French long coffee, from allonger, to lengthen. Depending on the café, it's made one of two ways: as a lungo, with more water pushed through the espresso, or as an espresso topped up with a little hot water. Either way it's a longer, milder cup than an espresso but smaller than an Americano.
- [Haya Amwani (Chewed Coffee)](https://dailyextraction.com/methods/amwani.md): Amwani is the traditional coffee of the Haya people of northwest Tanzania, around Bukoba. Rather than brewing it, they boiled Robusta coffee cherries with herbs, smoked or steamed them, and chewed them as a stimulant. Amwani was used in formal greetings, tributes to kings and rituals, and growing it needed royal permission.
- [April Brewer](https://dailyextraction.com/methods/april-brewer.md): Put 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. Pour 100 g of water, let it drain completely, then pour the second 100 g and let that drain too. Rolf has dropped the separate bloom in favour of bigger pours.
- [Arabic Coffee (Qahwa)](https://dailyextraction.com/methods/arabic-qahwa.md): Gulf-style qahwa uses very lightly roasted coffee. Simmer about 3 tablespoons of ground light roast in 3 cups of water for around 15 minutes, add 1 to 1½ tablespoons of freshly ground cardamom near the end, and a pinch of saffron if you like. Let it settle for about 5 minutes, then pour it into a dallah and serve in small handleless cups with dates.
- [Armenian Soorj](https://dailyextraction.com/methods/armenian-soorj.md): Put 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. Heat it, and as the foam rises, lift it off before it boils. Stir, put it back and repeat. When the foam rises a third time, pour it into small cups, which can hold a cardamom pod.
- [Atomic Stovetop Coffee Maker](https://dailyextraction.com/methods/atomic-coffee-maker.md): Fill the Atomic's boiler with water, fill the coffee holder with a fine grind (not espresso fine) and clamp it into the head. Check the steam knob is shut, then heat it on the hob. Steam pressure pushes the water through the coffee into the jug, usually within 2 to 4 minutes. While it brews, open the steam knob to froth milk with the wand.
- [Automatic Drip Coffee Maker](https://dailyextraction.com/methods/automatic-drip.md): Use 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. Rinse the paper filter, level the coffee in the basket and start the machine. A good machine heats the water to about 90–96°C and finishes in 4 to 8 minutes. Serve it fresh, and clean and descale the machine regularly.
- [Batch Brew](https://dailyextraction.com/methods/batch-brew.md): Batch brew is filter coffee made in bulk on a commercial brewer. A good starting recipe is 60 g of coffee per litre, so 120 g for a 2-litre batch, ground coarse, with water at about 96°C. Aim for 4:30 of water dispense and 5:30–6:30 total contact time, then stir the airpot and serve within an hour.
- [Bean-to-Cup Machine](https://dailyextraction.com/methods/bean-to-cup.md): A 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. Many also froth milk. Saeco says it launched the first fully automatic bean machine for the home, the Superautomatica, in 1985.
- [Bee House Dripper](https://dailyextraction.com/methods/bee-house.md): The 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. Fold a #2 or #4 wedge filter into it, add medium-ground coffee and pour. CoffeeHow's recipe for the large size is 28 g of coffee to 450 ml of water at 92–96°C, with a 30–45 second bloom.
- [Belgian Balance Siphon](https://dailyextraction.com/methods/belgian-balance-siphon.md): A Belgian balance siphon sits a metal water kettle and a glass coffee vessel side by side, joined by a tube. A burner heats the kettle and vapour pressure pushes the water across onto the coffee. As the kettle empties it rises on a balance arm, which drops a cap over the flame. The kettle cools and the vacuum pulls the brewed coffee back, ready to pour from its tap.
- [Bialetti Brikka Induction](https://dailyextraction.com/methods/bialetti-brikka-induction.md): To 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. Heat on a medium setting, avoiding the highest on induction. Froth forms as the coffee rises; pour once the bubbling stops.
- [Bialetti Moka Induction](https://dailyextraction.com/methods/bialetti-moka-induction.md): The Bialetti Moka Induction is a moka pot that works on induction hobs as well as gas and electric. It keeps the classic eight-sided aluminium top of the Moka Express but sits on a two-layer boiler: steel outside so induction can heat it, aluminium inside to spread the heat evenly. It comes in 2, 4 and 6-cup sizes.
- [Bialetti Venus](https://dailyextraction.com/methods/bialetti-venus.md): To 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. It takes about 4–6 minutes. When it starts to gurgle, take it off, stir the coffee in the top and pour. The 4, 6 and 10-cup sizes work on induction.
- [Biggin Coffee Pot](https://dailyextraction.com/methods/biggin.md): A 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. You pour boiling water onto the coffee and it drips through into the pot. An 1855 American study used half an ounce (about 14 g) of coffee to six fluid ounces of water per cup.
- [Blooming Espresso](https://dailyextraction.com/methods/blooming-espresso.md): Blooming espresso is a way of pulling a shot with a pause in the middle. You pre-infuse the puck with water, stop and let it soak, often for around 30 seconds, then apply pressure and extract. Scott Rao created his Blooming Espresso profile in late 2018 on the Decent espresso machine, aiming for a more even extraction.
- [Bonavita Immersion Dripper](https://dailyextraction.com/methods/bonavita-immersion-dripper.md): The Bonavita Immersion Dripper is a porcelain cone with an open/close switch in its base. Put in a rinsed #4 paper filter, close the switch, add 26 g of fairly coarse coffee and 380 g of hot water, then open the switch over your mug at 2:30. That’s Black Oak Coffee’s recipe; the brewer holds about 450 ml.
- [Bosnian Coffee](https://dailyextraction.com/methods/bosnian-coffee.md): Heat water in a džezva until it boils and keep a little aside. Take it off the heat, stir in powder-fine coffee and return it to a low heat until the foam rises. Add back the reserved water, then pour into a small handleless cup, a fildžan. Serve with sugar cubes, rahat lokum and a glass of water. Sugar isn't added to the pot.
- [Bialetti Brikka](https://dailyextraction.com/methods/brikka.md): To 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. Screw it together and heat on low to medium. After a few minutes the valve opens and the coffee bursts through with a foamy top; take it off the heat straight away.
- [Buna Qalaa](https://dailyextraction.com/methods/buna-qalaa.md): Buna qalaa ("slaughtered coffee") is an Oromo dish from Ethiopia in which whole coffee beans are fried in butter and eaten rather than brewed. The tip of each dried bean is nicked open, often with the teeth, so the butter can soak in. Hot milk may be added, and it's served at blessings, weddings and other ceremonies.
- [Bunn Trifecta](https://dailyextraction.com/methods/bunn-trifecta.md): The Bunn Trifecta is a commercial single-cup immersion brewer. Ground coffee goes into a brew cup, hot water rises up from below, and the machine pre-infuses the coffee, then jets air into the chamber to stir it ("Air Infusion"). At the end, air pressure presses the coffee out through a fine metal screen. Baristas can set 11 brewing variables.
- [Café de Olla](https://dailyextraction.com/methods/cafe-de-olla.md): Simmer water with piloncillo (unrefined cane sugar) and a cinnamon stick, traditionally in a clay pot, until the sugar dissolves. Take it off the boil, stir in ground coffee and let it steep for a few minutes, then strain or let the grounds settle. One recipe uses 1.5 litres of water, 90 g of piloncillo and about 45 g of coffee for six cups.
- [Café Touba](https://dailyextraction.com/methods/cafe-touba.md): Café Touba is Senegal's spiced coffee. The beans are roasted with djar, the peppery seed pods of grains of Selim, and often cloves, then ground together. Boiling water is poured through the spiced coffee in a filter, and the coffee is sweetened and frothed by pouring it back and forth between two cups. It's linked with Sheikh Amadou Bamba.
- [Cafec Flower Dripper](https://dailyextraction.com/methods/cafec-flower-dripper.md): The Cafec Flower Dripper is a 60° cone pour-over dripper from Cafec, the brand of Japanese filter-paper maker Sanyo Sangyo. Petal-shaped ribs carved into its walls keep an air layer between the paper and the dripper, so the coffee can bloom fully, as in a flannel (nel) filter. It comes in 1-cup and 2–4 cup sizes, in Tritan plastic or Arita porcelain.
- [Camp Coffee Essence](https://dailyextraction.com/methods/camp-coffee.md): Camp 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. It was meant as a quick, simple alternative to brewing coffee, and tradition says it was made for the Gordon Highlanders to use on campaign. Today it's also used in baking, such as coffee and walnut cake.
- [Japanese Canned Coffee](https://dailyextraction.com/methods/canned-coffee.md): Japanese canned coffee, kan kōhī, is ready-to-drink coffee sold in cans, above all from vending machines that serve it hot or cold. UCC launched its canned milk coffee in April 1969. In 1973 Pokka and Sankyo Electric brought out a vending machine that sold cans hot in winter and cold in summer, making hot canned coffee an everyday drink.
- [Capsule Filter Machines](https://dailyextraction.com/methods/capsule-drip.md): They pump hot water through a single portion of ground coffee at low pressure, so you get a mug of filter-style coffee, not espresso. Philips lists its Senseo Original at 1 bar, brewing one cup in 30 seconds from a paper pad of about 7 g of coffee. Tassimo reads a barcode on each T-Disc to set water, temperature and time.
- [Ceramic Cone Pour-over](https://dailyextraction.com/methods/ceramic-cone.md): Preheat the ceramic dripper thoroughly with hot water first, because cold porcelain pulls heat out of your brew. ORIGAMI’s porcelain recipe then uses 15 g of medium-fine coffee and 240 ml of water at 93–95°C: bloom with 30 ml for 40 seconds, pour slowly in circles and finish in 3:00 to 3:30.
- [CeraPotta Ceramic Coffee Filter](https://dailyextraction.com/methods/cerapotta.md): Rinse the CeraPotta with boiling water, add medium-coarse coffee (about 30 g for two cups), and bloom it for 30 seconds. Then pour about 360 ml of water at 90 to 95°C, either in one go to the rim for a lighter cup, or in five pours for a deeper one. The coffee drips through the porous ceramic, with no paper filter.
- [Chemex ChemAer](https://dailyextraction.com/methods/chemaer.md): The Chemex ChemAer is an 8-cup (40 oz) Chemex launched in February 2023 with a pair of moulded paddles inside its lower chamber. When you swirl the brewed coffee, the paddles create turbulence that aerates it. It brews like any Chemex, through Chemex bonded filters, and is also designed to aerate wine.
- [Chemex](https://dailyextraction.com/methods/chemex.md): Fold a Chemex filter so its three-layer side sits against the spout, rinse it, and add coffee ground medium-coarse. Counter Culture Coffee's recipe uses 45 g of coffee and 750 g of water at about 93°C: bloom with 100 g, then pour in stages every 30 seconds until you reach 750 g. The thick filter gives a very clean cup.
- [Chemex Funnex](https://dailyextraction.com/methods/chemex-funnex.md): The Chemex Funnex is a single-cup pour-over dripper from Chemex. It's made of double-walled borosilicate glass and sits straight on a mug, travel cup or flask on its silicone gasket, brewing 5 to 15 oz at a time through Chemex's half-moon FP-2 filters. It brings the Chemex's clean cup to one mug, with no carafe.
- [Chemex Glass Handle](https://dailyextraction.com/methods/chemex-glass-handle.md): The Chemex Glass Handle Series is the Chemex pour-over with a glass handle in place of the wooden collar and leather tie. It's made from the same borosilicate glass and brews exactly the same way; Chemex says the difference is purely in the look. It comes in 3, 6, 8 and 10-cup sizes and uses the same Chemex bonded filters.
- [Chemex Handblown](https://dailyextraction.com/methods/chemex-handblown.md): The Chemex Handblown Series is the Chemex pour-over made by hand by glassblowers in small batches, using glass blown in Croatia. It has the same hourglass shape, wooden collar and leather tie as the Classic and uses the same Chemex filters, but comes in its own sizes: 3, 5, 8 and 13 cups.
- [Chemex Ottomatic](https://dailyextraction.com/methods/chemex-ottomatic.md): The Chemex Ottomatic is Chemex's electric coffeemaker. It heats the water and pours it over the coffee in a Chemex for you, handling the pre-infusion, temperature and contact time, then keeps the pot warm on a hot plate. Chemex unveiled it in 2014; the current Ottomatic 2.0 adds an iced coffee mode and comes with a 6-cup Classic Chemex.
- [Chicory Coffee](https://dailyextraction.com/methods/chicory-coffee.md): Chicory coffee is coffee blended with the roasted, ground root of the chicory plant. It's brewed like ordinary filter coffee and is famous in New Orleans, where Café Du Monde serves it as café au lait: half hot coffee, half hot milk. Chicory adds body and a bitter, chocolate-like note, and it has long been used to stretch coffee when beans were scarce.
- [Costa Rican Chorreador](https://dailyextraction.com/methods/chorreador.md): A chorreador is a wooden stand that holds a cloth filter bag, the bolsita, over a cup or pot. Rinse the bolsita with hot water, add about 20 g of coffee per 240 g of water and pour 50 g of water just off the boil to bloom it. Then pour the rest slowly in stages, to 240 g, and let it drip through the cloth: about 3 to 4 minutes. Rinse the bolsita without soap afterwards.
- [Chukku Kaapi](https://dailyextraction.com/methods/chukku-kaapi.md): Simmer water with dried ginger, crushed black pepper, cumin and holy basil (tulsi) leaves for about 10 minutes, sweetening it with palm jaggery. Add instant coffee powder, take it off the heat, strain and drink it warm. In Kerala it's a traditional home remedy for colds and coughs, as well as an everyday warming drink.
- [Clever Dripper](https://dailyextraction.com/methods/clever-dripper.md): A Clever Dripper is a cone brewer with a valve in the bottom. Off the mug, the valve stays shut so the coffee steeps like a French press; set it on a mug and the valve opens, draining through a paper filter. Ozone Coffee uses 15 g of coffee to 250 g of water at 95°C, steeps until 2:15, then drains for a total of about 3:30.
- [Cloth Filter Pour-over](https://dailyextraction.com/methods/cloth-bag-pour-over.md): Put a reusable cotton filter, such as a CoffeeSock, in your V60, Chemex or other dripper and brew as with paper. One reviewer used 20 g of coffee to 300 g of water just off the boil: a 50 g bloom, then two pours, finishing in about 3:30. Afterwards, empty it and rinse it in hot water, without soap.
- [Clover Vacuum-press Brewer](https://dailyextraction.com/methods/clover.md): The Clover is a commercial single-cup coffee brewer that works like an automated French press. Coffee steeps in a heated chamber; then a piston rises, pulling the coffee down through a fine stainless-steel mesh by vacuum. The barista sets water volume, temperature and brew time for each coffee. Invented by Zander Nosler, it was bought by Starbucks in 2008 and relaunched as the Clover Vertica in 2022.
- [Brazilian Coador de Pano](https://dailyextraction.com/methods/coador-de-pano.md): A coador de pano is a Brazilian cloth coffee filter on a ring with a handle. For cafezinho, heat water to just off the boil, often with sugar dissolved in it, then stir in fine coffee, about 8 to 10 g per 100 ml, and pour it through the cloth into a pot. Some families add the sugar to the grounds instead. Serve it small, strong and sweet.
- [Coffee Bags](https://dailyextraction.com/methods/coffee-bags.md): Put the coffee bag in your mug and pour hot water over it, about 8 oz (227 ml) for a typical bag. Dunk it for 15 to 30 seconds to get it brewing, then leave it to steep for about 5 minutes, or as long as the pack says. Lift it out, squeeze gently if you like, and drink. For a stronger cup, steep longer or use less water.
- [Liquid Coffee Concentrate](https://dailyextraction.com/methods/coffee-concentrate.md): Liquid coffee concentrate is coffee extracted so strongly that a spoonful makes a cup. You add water or milk, hot or cold. Bottled "essences" go back to at least 1870, and New Orleans cooks kept a home-made drip extract in corked bottles. Modern brands such as Jot say a tablespoon, topped up with water or milk, makes a cup.
- [Colador](https://dailyextraction.com/methods/colador.md): A colador is a cotton or flannel coffee sock on a wire ring with a handle. Put finely ground dark-roast coffee in the sock, about 4 tablespoons for 2 cups (480 ml) of water. Heat the water until it steams but doesn't boil, then pour it slowly through the coffee in a thin stream; it takes a minute or two to filter through. For café con leche, add hot milk and sugar to taste.
- [Cold Brew](https://dailyextraction.com/methods/cold-brew.md): To 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. Strain it through a sieve, then a paper filter. Serve it over ice, diluted about half and half with water or milk.
- [Cold Brew Bottle](https://dailyextraction.com/methods/cold-brew-bottle.md): Hario'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. Pour cold water gently through it up to the line, about 700 ml, put the stopper on and shake it gently. Leave it in the fridge for 8 hours, give it a gentle shake and pour. Drink it within 2 to 3 days.
- [Cold Brew Concentrate](https://dailyextraction.com/methods/cold-brew-concentrate.md): Steep coarse coffee in about four times its weight of water for 24 hours, then strain it twice. America's Test Kitchen uses 8 oz (227 g) of coffee to 4 cups (946 ml) of water. It's too strong to drink neat: dilute it about 1:1 with water or milk, keep it sealed in the fridge, and use it within about two weeks.
- [Colombian Tinto & Olleta](https://dailyextraction.com/methods/colombian-olleta.md): Tinto is Colombia's everyday small black coffee, usually served sweet. In the traditional way, water is boiled in an olleta, an aluminium pot for hot drinks, often with panela, raw cane sugar, dissolved in it. Coffee grounds are added and boiled, then the pot comes off the heat. When the grounds sink, the coffee is poured off carefully, or strained.
- [Cometeer Frozen Coffee](https://dailyextraction.com/methods/cometeer.md): For 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. For iced coffee or lattes, thaw the capsule first, in the fridge overnight or in water for about five minutes, then pour it into 6 to 8 oz of cold water, milk or ice.
- [Cona Vacuum Brewer](https://dailyextraction.com/methods/cona.md): A Cona is an all-glass vacuum brewer with a glass rod filter. Fill the lower bowl with hot water, put medium or coarse coffee in the funnel at about 50 g per litre, and light the spirit lamp. When the water boils, seat the funnel; the water rises and brews for 2 to 3 minutes. Snuff the flame and the coffee is drawn back down through the glass filter.
- [Cowboy Coffee](https://dailyextraction.com/methods/cowboy-coffee.md): Bring water to the boil in a pot, take it off the heat and let it cool for about 30 seconds. Stir in coarse coffee, about 2 tablespoons per 8 oz of water, and let it steep for 4 to 5 minutes, stirring halfway. Add a splash of cold water to help the grounds sink, then pour slowly, leaving the grounds behind in the pot.
- [Coffee Cupping](https://dailyextraction.com/methods/cupping.md): Cupping is a simple, standard way to taste and compare coffees. Put 8.25 g of medium-coarse coffee in a cup for every 150 ml of water, smell the dry grounds, then pour water at about 93°C to the brim. After 4 minutes, break the crust with a spoon and smell the aroma, skim off the grounds and, as it cools, slurp it from a spoon.
- [Cypriot Coffee](https://dailyextraction.com/methods/cypriot-coffee.md): Put 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. Stir, then heat it slowly. As the foam, the kaimaki, rises, take it off just before it boils. Pour into small cups and serve with a glass of cold water. Milk is never added.
- [December Dripper](https://dailyextraction.com/methods/december-dripper.md): The December Dripper is a flat-bottomed steel dripper whose rotating base opens 0, 4, 8 or 12 of its 12 holes. Prima Coffee’s single-cup recipe: 15 g of medium-coarse coffee, bloom with 45 g of water on setting 0 for 30 seconds, then pour to 255 g on setting 1, finishing in 3 to 4 minutes.
- [Delter Coffee Press](https://dailyextraction.com/methods/delter-press.md): With the plunger pushed fully in, flip the Delter, add about 12 g of coffee and screw on the cap with a rinsed filter. Stand it on your cup and fill to the 200 ml line. Raise the plunger to the 50 ml mark and press to pre-infuse, wait about 30 seconds, then raise it and press the rest through. It takes about 2 to 3 minutes.
- [Dibek Coffee](https://dailyextraction.com/methods/dibek-coffee.md): Dibek 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. The pounding gives coarser, oilier grounds and a creamier, smoother cup. It's often blended with mastic, cocoa, milk or spices, and brewed like Turkish coffee in a cezve or, in some cafés, in the cup itself.
- [Japanese Drip Bag](https://dailyextraction.com/methods/drip-bag.md): Tear 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. Pour a little hot water to wet the coffee, wait about 20 seconds, then pour slowly in stages until you've used the amount on the pack, such as 140 ml for UCC’s bags. Lift the bag out and drink.
- [Scandinavian Egg Coffee](https://dailyextraction.com/methods/egg-coffee-scandinavian.md): Mix the coffee grounds with a beaten raw egg, often with its crushed shell, and a little cold water, into a paste. Add it to a pot of boiling water and boil for about three minutes. Then add more cold water to help the grounds settle: the egg binds them into a clump. Strain or pour off the clear coffee.
- [Electric Percolator](https://dailyextraction.com/methods/electric-percolator.md): Fill the pot with cold water to the cup mark, fit the perk tube and basket, and add regular or percolator-grind coffee. Presto suggests 2 tablespoons for 2 cups, 4 to 5 for 4, and 5 to 6 for 6, where a cup is about 5 oz. Put the lid on, plug it in, and the signal light comes on when it’s ready.
- [Eritrean Coffee Ceremony](https://dailyextraction.com/methods/eritrean-coffee-ceremony.md): It's Eritrea's most revered household tradition. Green coffee is roasted over coals in front of the guests, ground by hand and boiled in a clay jebena, often with crushed ginger. It's poured from a height into small handleless cups called finjal over three rounds, awel, kalay and bereka, and takes one to two hours.
- [Peruvian Esencia de Café](https://dailyextraction.com/methods/esencia-de-cafe.md): Esencia de café is a very strong coffee concentrate from Peru and Ecuador. Hot water drips slowly through ground coffee, often in a two-part pot called the cafetera de la abuela, giving a thick, dark essence up to four times stronger than ordinary drip coffee. Each person then adds hot water or hot milk to their cup to make it as strong as they like.
- [Espresso](https://dailyextraction.com/methods/espresso.md): Espresso is a small, concentrated coffee made by forcing hot water at about 9 bar through a tamped puck of finely ground coffee. The Specialty Coffee Association's training uses a dose of 7–10 g for a single or 14–20 g for a double, a brew ratio of 1:1.5 to 1:2.5 and a shot time of 20–30 seconds. A common starting point is 18 g in, 36 g out.
- [Espro Press](https://dailyextraction.com/methods/espro-press.md): An Espro Press is a French press with a double micro-filter. Espro's starting ratio is 1:15, such as 30 g of coarse coffee to 450 ml of water at 90–96°C. Put the lid on with the plunger pulled up, steep for up to 4 minutes, then press slowly, to a count of 20, and pour. The filter's seal also stops the coffee extracting once you've pressed.
- [Fellow Aiden](https://dailyextraction.com/methods/fellow-aiden.md): The Fellow Aiden is a programmable drip coffee maker designed to brew like pour-over. It controls the water temperature through each phase, starts with a bloom, then pours in measured pulses through an adjustable showerhead. It has a single-serve basket and a batch basket for up to 10 cups (1.5 litres), Brew Profiles by roast level, an app, and a cold brew mode.
- [Fellow Prismo](https://dailyextraction.com/methods/fellow-prismo.md): The Fellow Prismo is a replacement cap for the AeroPress with a pressure-actuated valve and a metal filter. The valve stops coffee dripping through until you press, so you can brew a short, strong, espresso-style shot. Fellow's own recipe is 20 g of fine, fresh espresso-blend coffee and 50 g of boiling water, stirred, left until the one-minute mark, then pressed firmly. It isn't true espresso.
- [Fellow Stagg X Dripper](https://dailyextraction.com/methods/fellow-stagg-dripper.md): The Fellow Stagg X is a flat-bottomed, double-wall insulated steel dripper. Fit an X-size filter and rinse it, add about 20 g of medium coffee, and heat about 300 ml of water to 91–93°C. Bloom with about 40 g for 30 seconds, then pour the rest slowly in circles from the centre out over another 2:30 to 3:00. Stop at the line on the glass.
- [Kaffeost (Coffee Cheese)](https://dailyextraction.com/methods/finnish-kaffeost.md): Kaffeost is coffee with cheese, from northern Finland and Sweden. You cut a mild, squeaky baked cheese, leipäjuusto, into small pieces, put them in a cup and pour hot coffee over them. The cheese softens and takes on the coffee's flavour, and you scoop it up at the end. Kaffeost, Swedish for "coffee cheese", is also the cheese's name.
- [4:6 Method (Tetsu Kasuya)](https://dailyextraction.com/methods/four-six-method.md): The 4:6 method is a V60 recipe by Tetsu Kasuya, who won the 2016 World Brewers Cup with it. Use 20 g of coarse coffee and 300 g of water (1:15), split into the first 40% (120 g) and the last 60% (180 g). The two first pours set sweetness and acidity; the later pours set strength. Wait for each pour to drain before the next.
- [Freeze-dried Instant Coffee](https://dailyextraction.com/methods/freeze-dried-instant.md): Freeze-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. The frozen extract is broken into granules and put under a vacuum, where gentle heat turns the ice straight to vapour. Because it never gets hot, it keeps more aroma than spray-dried coffee, but costs more to make.
- [French Drip Pot (Du Belloy)](https://dailyextraction.com/methods/french-drip-pot.md): A French drip pot, or cafetière du Belloy, is a two-part coffee pot from about 1800. Ground coffee sits on a finely perforated metal or porcelain grid in the upper section, boiling water is poured on top through a perforated spreader, and the coffee drips into the pot below. It was one of the first ways to make coffee without boiling it.
- [French Press](https://dailyextraction.com/methods/french-press.md): To 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. Stir the crust, skim off the foam, wait 5 more minutes for the grounds to sink, then press gently and pour. In a hurry, press at 4 minutes.
- [Gabi Master Dripper](https://dailyextraction.com/methods/gabi-master.md): The 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. Rinse a flat-bottomed wave filter, add about 15 g of medium coffee, fit the spout and water bottle, and pour in about 150 ml of hot water. It drips through in about 3 minutes.
- [Goat Story Gina](https://dailyextraction.com/methods/goat-story-gina.md): The 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. A ceramic cone sits on a steel frame with a built-in Bluetooth scale, and the Smart version's app guides each brew. It launched on Kickstarter in October 2016.
- [Greek Coffee](https://dailyextraction.com/methods/greek-coffee.md): Measure 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. Then stop stirring and heat it gently. When the foam, the kaimaki, rises to the top, take it off just before it boils, pour slowly and let it settle for a few minutes. Serve with cold water.
- [Hario Mugen Switch](https://dailyextraction.com/methods/hario-mugen-switch.md): The Hario Mugen Switch (MUGEN x SWITCH Dripper, MUSD-02-B) is Hario’s one-pour MUGEN cone on the Switch valve base. Its star-shaped grooves replace the V60’s spiral ribs. A simple recipe Hario publishes: 14 g of medium-ground coffee, 190 g of water at 93°C with the switch closed, opened at 2:30, finished by 3:00.
- [Hario Switch](https://dailyextraction.com/methods/hario-switch.md): The Hario Switch, or V60 Immersion Dripper Switch, is a V60 cone on a base with a stainless steel ball valve. Close the switch and the coffee steeps; press it and the coffee drains through the paper. Released in 2019, it can brew as a pour-over, an immersion brewer or a mix of both, like Tetsu Kasuya's 20 g, 280 g hybrid recipe.
- [Hong Kong Silk-stocking Coffee](https://dailyextraction.com/methods/hong-kong-sock.md): Hong 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. It's simmered, pulled again and served strong, usually with evaporated milk. A 2010 champion's recipe simmers it for 14 and then 10 minutes, with milk at about 1:5.
- [Electric Cezve](https://dailyextraction.com/methods/ibrik-electric.md): An 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. You add cold water, coffee and sugar, press a button and pour. Models such as Arzum's Okka brew in around a minute, and some have a slow mode in the style of coffee cooked on embers.
- [Iced AeroPress](https://dailyextraction.com/methods/iced-aeropress.md): Brew a stronger AeroPress straight onto ice. Swap part of your hot water for ice, put the ice in the mug or carafe, and press the hot coffee onto it so it cools instantly. AeroPress's own recipe uses 16 g of coffee, ground a bit finer than usual, with 150 g of hot water at about 94°C and 100 g of ice.
- [Soluble Coffee Sticks](https://dailyextraction.com/methods/instant-coffee-sticks.md): 3-in-1 coffee, or coffee mix, is instant coffee, powdered creamer and sugar mixed in a single stick or sachet. You tip it into a cup, add hot water and stir. Korea's Dongsuh Foods is usually credited with the first, in 1976, and coffee mix sticks became a fixture of Korean homes and offices, and are now sold across Asia and beyond.
- [Japanese Iced Coffee](https://dailyextraction.com/methods/japanese-iced-coffee.md): Japanese iced coffee is pour-over coffee brewed hot straight onto ice. Part of the water goes in the carafe as ice, so the coffee cools as it lands and melts the ice to the right strength. Counter Culture Coffee's recipe uses 30 g of coffee, 335 g of water at about 93°C and 165 g of ice.
- [Ethiopian Jebena Buna](https://dailyextraction.com/methods/jebena-buna.md): Jebena buna is the Ethiopian coffee ceremony. Green coffee is roasted in a pan in front of the guests, ground by hand with a mortar and pestle, and boiled with water in a clay pot, the jebena. The coffee is poured from a height into small handleless cups, leaving the grounds in the pot, over three rounds: abol, tona and baraka. It usually takes an hour or more.
- [K-Cup Pod Brewers](https://dailyextraction.com/methods/k-cup.md): A K-Cup is a small plastic cup of ground coffee with a paper filter inside and a foil lid. When you close the brewer, needles pierce the lid and the bottom of the pod, hot water is pushed in through the top, and the brewed coffee runs out through the filter and the bottom into your mug. Keurig was founded in 1992 and its first brewer arrived in 1998.
- [Kahawa Chungu](https://dailyextraction.com/methods/kahawa-chungu.md): Kahawa chungu, Swahili for "bitter coffee", is the strong black coffee of the Kenyan and Tanzanian coast. It's brewed over charcoal in tall brass kettles with spices such as cardamom, cinnamon and cloves, served in small cups with little or no sugar, and drunk with friends at street-corner gathering places called maskani.
- [Bedouin Coffee](https://dailyextraction.com/methods/kahwa-bedouin.md): In 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. The host tastes the first cup, then pours a little, very hot, into tiny cups. Guests take up to three and shake the cup when they've had enough.
- [Kalita 102 Wedge Dripper](https://dailyextraction.com/methods/kalita-102.md): The 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. It uses 102 paper filters. Kalita says the three holes let the coffee drip through before unpleasant flavours come out, and baristas describe it as faster-flowing than single-hole wedge drippers.
- [Kalita Wave](https://dailyextraction.com/methods/kalita-wave.md): The Kalita Wave is a flat-bottomed pour-over dripper with three small holes and wave-shaped filters. Stumptown's recipe uses 21 g of coffee and about 345 g of water: bloom with 60 g, pour to 200 g by about a minute, then add small pulses to 345 g by 2:00, finishing at around 2:45–3:00. The flat bed makes it forgiving and consistent.
- [Kalita Wave Tsubame](https://dailyextraction.com/methods/kalita-wave-tsubame.md): The Kalita Wave Tsubame is the stainless steel version of the Kalita Wave, made in the metalworking city of Tsubame in Niigata, Japan. Kalita says it uses heavy-gauge steel for better heat retention. It brews like any Wave, with a flat bed, three small holes and Wave filters, and comes in 155 (1–2 cups) and 185 (2–4 cups) sizes.
- [Karlsbad Coffee Pot](https://dailyextraction.com/methods/karlsbad-drip.md): A Karlsbad coffee pot is a porcelain pour-over with a glazed porcelain filter and no paper. Warm the pot with hot water, put about 22 g of very coarse coffee in the filter and wet it with a little water at 96°C. After 30 seconds, pour the rest, 350 ml in all, through the water distributor. It takes 4 to 5 minutes; then lift the filter off and put the lid on.
- [Norwegian Kokekaffe](https://dailyextraction.com/methods/kokekaffe.md): Bring 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. Leave it to steep, not boil, for about 6 to 8 minutes while the grounds sink, then pour gently so they stay behind, or pour through a strainer into a flask or serving jug.
- [Swedish Kokkaffe](https://dailyextraction.com/methods/kokkaffe.md): Kokkaffe is Swedish boiled coffee. Use about a tablespoon of very coarse coffee per 180 ml of water. Bring it to the boil in a pot, either adding the coffee to boiling water or starting both together, and boil it only briefly. Leave it 3 to 5 minutes while the grounds sink, then pour gently, or strain it into a flask.
- [Kono Meimon Dripper](https://dailyextraction.com/methods/kono-meimon.md): The Kono Meimon is a Japanese cone dripper with ribs only on the lower part of the cone. Rinse a cone filter, add 12 g of medium coffee and bloom with 30 ml of water at 93°C for 30 seconds. Then pour 50 ml, and two pours of 55 ml about 30 seconds apart, to 190 ml, without letting the bed run dry. It finishes in about 2:30 to 3:00.
- [Kopi Joss](https://dailyextraction.com/methods/kopi-joss.md): Kopi joss is Yogyakarta's charcoal coffee. Ground coffee and sugar go in a glass, boiling water is poured over, and a red-hot lump of charcoal from the stove is dropped in, where it sizzles. It's credited to a street stall owner known as Lik Man (also Lek Man, Pak Man), said to have started in the 1960s.
- [Kopi Sock](https://dailyextraction.com/methods/kopi-sock.md): Kopi is brewed from Nanyang-roasted coffee, usually robusta roasted with sugar and margarine or butter. Coarse grounds go into a cloth sock in a tall pot, hot water is poured over them, and the coffee steeps for about 3 to 5 minutes before it's strained through the sock, often poured back and forth between pots to aerate and cool it. It's served with condensed milk and sugar.
- [Kopi Tubruk](https://dailyextraction.com/methods/kopi-tubruk.md): Kopi tubruk is Indonesia's everyday coffee. Put about two teaspoons of ground coffee and sugar to taste in a glass, pour in very hot water, just off the boil (about 93–96°C), and stir. Leave it 2 to 5 minutes while the grounds sink, then drink it, stopping before the grounds. Water that isn't hot enough leaves grounds floating.
- [Kuti (Coffee Leaf Tea)](https://dailyextraction.com/methods/kuti-coffee-leaf-tea.md): Kuti is coffee leaf tea from Ethiopia: a drink made by boiling the dried, often roasted, leaves of the coffee plant rather than its beans. It has long been an everyday drink in Harar, where the beans were traded and saved for ceremonies. The leaves are boiled in water, sometimes for half an hour or more, with a pinch of salt, and sugar is added to serve.
- [Kyoto Slow Drip](https://dailyextraction.com/methods/kyoto-drip.md): Kyoto-style cold drip lets ice-cold water fall one drop at a time through coffee in a tower. Put about 80 g of coffee on the filter in the coffee chamber, wet it evenly and lay a wet paper filter on top. Fill the top with 800 g of ice and water, set the valve to about one drop per second and let it drip for several hours. Taste it, then dilute it if it's too strong.
- [Lao Sock Coffee](https://dailyextraction.com/methods/lao-coffee.md): Ground 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. It's served layered and stirred before drinking, or poured over crushed ice as café nom yen.
- [Lebanese Coffee](https://dailyextraction.com/methods/lebanese-coffee.md): Bring 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. On a low heat, let the foam rise, lift it off, let it settle and return it to the heat, three times in all, without letting it boil over. Rest it for 3 to 5 minutes, then pour gently.
- [Lever Espresso](https://dailyextraction.com/methods/lever-espresso.md): A lever espresso machine uses a piston, moved by a lever, instead of an electric pump. On a spring lever, you pull the lever down to soak the coffee, then release it and a spring drives the piston, so pressure peaks at around 9 bar and gently falls. On a direct lever, your arm makes the pressure.
- [Lungo](https://dailyextraction.com/methods/lungo.md): A 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. Lungo means long in Italian. Specialty recipes often pull it at 1:3 to 1:4, for example 18 g of coffee to 54–72 g in the cup, compared with about 1:2 for an espresso.
- [Manual Espresso Press](https://dailyextraction.com/methods/manual-espresso.md): A 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. There's no pump or boiler. Flair's starting recipe for its Flair 58 Plus is 18 g of coffee to 40 g of espresso in about 30 seconds, at 6 to 9 bar on the gauge.
- [Mason Jar Coffee](https://dailyextraction.com/methods/mason-jar-coffee.md): The easiest way is cold brew. Put 40 g of coarse coffee in a 16 oz (about 470 ml) mason jar, add 320 g of water, stir until every ground is wet, and put the lid on loosely. Leave it 12 to 24 hours, then strain it through a sieve, cheesecloth or paper filter, and dilute with ice, milk or water to taste.
- [Melitta Pour-Over](https://dailyextraction.com/methods/melitta.md): Fold 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. A good 1x4 recipe uses 20 g of coffee to 320 g of water at about 93°C, poured in stages over about 3:30. Melitta Bentz of Dresden patented her paper coffee filter in 1908, the start of filter coffee as we know it.
- [Metal Mesh Cone Filter](https://dailyextraction.com/methods/metal-cone-filter.md): Sit 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. With no paper, more oils reach the cup. Grind advice differs: Ratio suggests slightly coarser than for paper, while Able’s founder has argued for finer.
- [Technivorm Moccamaster](https://dailyextraction.com/methods/moccamaster.md): Fill 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). Switch it on: a copper element boils the water and pushes it up to the basket, where it drips through the coffee into the carafe at 92 to 96°C.
- [Moka Pot](https://dailyextraction.com/methods/moka-pot.md): To 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. Screw it together and heat on medium with the lid open. When the flow turns pale and starts to sputter, after 4–5 minutes, take it off the heat and cool the base.
- [Moroccan Spiced Coffee](https://dailyextraction.com/methods/moroccan-spiced-coffee.md): Boil water, take it off the heat and stir in ground coffee with whole spices such as cinnamon, cloves, black pepper, fennel seed and ginger. Leave it to infuse for about 10 minutes, strain, and sweeten with honey or brown sugar. Abdel Alaoui's recipe uses 150 g of coffee to 1 litre of water for four people.
- [Bialetti Mukka Express](https://dailyextraction.com/methods/mukka-express.md): To 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. Press the lid button for cappuccino or leave it up for latte, then heat with the lid closed.
- [Napier Vacuum Machine](https://dailyextraction.com/methods/napier-vacuum.md): A Napier machine brews coffee in an open jar with boiling water, next to a sealed glass or silver globe holding a little water. A spirit lamp heats the globe, and steam drives the air out through a bent tube. When the bubbling stops, the flame is removed, the steam condenses, and the vacuum draws filtered coffee through the tube into the globe.
- [Neapolitan Flip Pot](https://dailyextraction.com/methods/neapolitan-flip.md): Fill 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. Heat it until a thin jet of steam comes from the hole. Take it off the heat, flip it over by both handles, and let the hot water drip through the coffee, which takes about 2 to 10 minutes.
- [Nel Drip](https://dailyextraction.com/methods/nel-drip.md): Nel drip is pour-over through a flannel cloth filter, the classic method of Japan's kissaten coffee houses. Dab the damp flannel gently, without wringing it, add about 20–24 g of medium-coarse coffee for two cups, and bloom it with about 40 ml of water at 85–90°C for 30 seconds. Then pour slowly, a little at a time, to about 300 ml, and let it all drip through: about 3 to 4 minutes.
- [Nespresso Original Capsules](https://dailyextraction.com/methods/nespresso-original.md): A Nespresso Original machine pushes hot water under pressure through a sealed capsule of ground coffee, making an espresso-style coffee in under a minute. You put a capsule in the head, close the lever and press the button for an espresso or a lungo. The system was invented by Nestlé engineer Éric Favre and the first capsules went on sale in 1986.
- [Nespresso Vertuo Centrifusion](https://dailyextraction.com/methods/nespresso-vertuo.md): A 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. It adds water to the capsule, then spins it at up to 4,000 revolutions per minute, so the coffee is pushed out by centrifugal force. That lets one machine make everything from an espresso to a 535 ml carafe.
- [NextLevel Pulsar](https://dailyextraction.com/methods/nextlevel-pulsar.md): The NextLevel Pulsar is a no-bypass dripper with a valve and a water-spreading cap. NextLevel's basic recipe: close the valve, add 20 g of medium-coarse coffee and bloom with 60 g of water. Open the valve between 0:30 and 1:00, then pour through the cap to 340 g. It finishes in 4 to 5 minutes.
- [Nitro Cold Brew](https://dailyextraction.com/methods/nitro-cold-brew.md): Nitro cold brew is cold brew coffee infused with nitrogen in a keg and poured from a tap, like a stout. The nitrogen is pushed through a tap with a small perforated disc, which makes tiny bubbles, so the coffee pours with a cascading head and tastes creamy without any milk. Cuvée Coffee in Austin is usually credited with first serving it, in 2012.
- [Orea Brewer](https://dailyextraction.com/methods/orea.md): The Orea is a flat-bottomed dripper from London with steep 73° walls and a fast flow. OREA’s own starting recipe uses 16 g of medium-coarse coffee to 260 ml of water at 94°C, poured in five spiral pours of about 50–60 g, with the first at 0:00 and the last at 2:15. It should finish in 2:30 to 3:00.
- [Origami Air](https://dailyextraction.com/methods/origami-air.md): The Origami Air is the resin version of the Origami dripper. It keeps the same 20 ribs and takes the same cone or Kalita Wave filters, but it's made of AS resin, which ORIGAMI says is about 50% lighter than the porcelain dripper and tough against knocks. It comes in S (about 64 g) and M sizes and can go in the dishwasher.
- [Origami Dripper](https://dailyextraction.com/methods/origami-dripper.md): The Origami is a Japanese porcelain pour-over dripper with 20 deep ribs, designed by the founders of Trunk Coffee. Its trick is that it takes both cone filters, like a V60, and flat-bottomed Kalita Wave filters. Kurasu's recipe uses 15 g of finely ground coffee and 270 g of water at 88–90°C, poured in three stages and finished by about 1:20.
- [Osma Recirculating Brewer](https://dailyextraction.com/methods/osma.md): Osma 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. In the countertop Osma Pro, acoustic vibration creates tiny collapsing bubbles (microcavitation) in the coffee, which lets it extract a strong, espresso-like drink from cold water in about two minutes.
- [ESE Paper Pods](https://dailyextraction.com/methods/pod-espresso-ese.md): ESE, 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. You put one in an espresso machine fitted with an ESE basket or adapter, lock in the portafilter and brew as usual. There's no dosing or tamping, and no grounds to clear up.
- [Portable Espresso Maker](https://dailyextraction.com/methods/portable-espresso.md): A portable espresso maker is a small, hand-pumped device for making espresso away from home. You add ground coffee or a pod, pour in hot water from a kettle or flask, then pump to build pressure. Wacaco rates its Nanopresso at up to 18 bar with an 8 g dose; Handpresso rates its Wild Hybrid at 16 bar. Pre-heating and very hot water matter most.
- [Ristretto](https://dailyextraction.com/methods/ristretto.md): A ristretto is a short, concentrated espresso: the same dose of coffee as a normal shot, but with about half the water. Ristretto means restricted in Italian. If your espresso is 18 g of coffee to 36 g in the cup (1:2), a ristretto is about 18 g to 18 g (1:1), so it tastes thicker, sweeter and more intense.
- [Ready-to-drink Coffee](https://dailyextraction.com/methods/rtd-coffee.md): Ready-to-drink, or RTD, coffee is coffee sold already made, in bottles, cans or cartons, usually chilled and often with milk and sugar. You just open it and drink. In the US, the category took off with the bottled Frappuccino from the North American Coffee Partnership, a Starbucks and PepsiCo joint venture formed in 1994, whose first RTD drink arrived in 1996.
- [SCA-certified Home Brewer](https://dailyextraction.com/methods/sca-certified-brewer.md): An SCA-certified home brewer is a drip coffee maker that the Specialty Coffee Association has tested against its home brewer standard, SCA 310-2021. The water must stay at 90–96°C as it brews, the coffee must reach a target strength at 55 g per litre and extract evenly, and a heated jug must hold it at 80–85°C.
- [Silex Vacuum Coffee Maker](https://dailyextraction.com/methods/silex-vacuum.md): The Silex is a glass vacuum coffee maker, introduced in the United States in 1915. Water heated in the lower bowl is pushed up into the upper bowl, where it mixes with the coffee; when it's taken off the heat, the cooling lower bowl sucks the brewed coffee back down through a filter. It was popular until instant coffee and the percolator took over.
- [Automatic Pour-over Machine](https://dailyextraction.com/methods/single-cup-pour-over-machine.md): It's a machine that does the pouring in pour-over coffee for you. You put coffee in a dripper, and the machine heats the water and pours it in measured stages, with a bloom, pauses and set temperatures, like a barista with a kettle. Poursteady makes them for cafés; Hario's Smart7, the Hiroia Hikaru and the xBloom Studio are made for the home.
- [Siphon Coffee](https://dailyextraction.com/methods/siphon.md): A siphon, or vacuum pot, has two glass chambers. Heating the lower one builds vapour pressure that pushes the water up into the top chamber, where it brews with the coffee. Take the heat away and, as the lower chamber cools, the vacuum pulls the coffee back down through a filter. Hario suggests 15–17 g of medium-fine coffee to 250 g of water.
- [Snap-chilled Coffee](https://dailyextraction.com/methods/snap-chilled.md): Snap-chilled coffee is coffee brewed hot, the usual way, then chilled very quickly by a refrigeration machine rather than by ice. The aim is to keep the flavour of fresh hot coffee without the dilution of iced coffee or the long steep of cold brew. The process was developed by Snapchill, a Massachusetts company, which chills it to about 38°F.
- [Sowden SoftBrew](https://dailyextraction.com/methods/soft-brew.md): A Sowden SoftBrew is a porcelain coffee pot with a fine stainless steel filter fixed inside. Put medium-ground coffee in the filter, using Sowden's scoop guide for your pot size, and pour in almost boiling water. Leave it for about 4 minutes, or up to 8 as the directions allow, then pour: the grounds stay in the filter, so there's no plunger.
- [Soup Shot](https://dailyextraction.com/methods/soup-shot.md): A 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. It runs to about three times the dose in roughly 20 seconds and tastes clear, more like a pour-over than a syrupy espresso. YouTuber Lance Hedrick brought it to wider attention in 2025.
- [South Indian Filter Coffee](https://dailyextraction.com/methods/south-indian-filter.md): Put 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. Leave it to drip into the lower cup for 10 to 20 minutes or longer to make a strong decoction. Mix 1 part decoction with 2 to 3 parts hot milk and sugar, and pour it between a tumbler and davara to froth.
- [Specialty Instant Coffee](https://dailyextraction.com/methods/specialty-instant.md): Stir one serving of specialty instant into hot or cold water. Swift Coffee, a US maker, uses 4.5 g per serving, about half a tablespoon, in 8 to 12 oz (roughly 240 to 350 ml) of water: less water for a stronger cup, more for a lighter one. It’s brewed specialty coffee that has been freeze-dried into soluble crystals.
- [Spinn Centrifugal Brewer](https://dailyextraction.com/methods/spinn.md): The Spinn grinds whole beans and brews them in a fast-spinning chamber. Spinning at a variable speed, reported as 500 to 8,000 rpm, forces the water through the coffee and separates the liquid from the grounds by centrifugal force. Changing the speed changes the extraction, so it can make anything from an espresso-style coffee to a filter-style cup.
- [Spray-dried Instant Coffee](https://dailyextraction.com/methods/spray-dried-instant.md): Spray-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. The water evaporates as the droplets fall, leaving a fine powder, usually clumped into granules with steam. It's cheaper than freeze-drying, and most instant coffee is made this way. Nescafé, launched in 1938, was spray-dried.
- [Steam-driven Espresso](https://dailyextraction.com/methods/steam-espresso.md): Steam-driven espresso was coffee made on the first espresso machines, which used steam pressure from a boiler to push hot water through the coffee. Angelo Moriondo of Turin patented a bulk steam machine in 1884, Luigi Bezzera patented a single-serving one in 1901, and La Pavoni launched the Ideale in 1905. Gaggia's 1947 lever piston replaced them.
- [Alpha Dominche Steampunk](https://dailyextraction.com/methods/steampunk.md): The Steampunk is a programmable café brewer from Alpha Dominche. Steam pressure pushes hot water up through a metal filter into a glass brewing chamber, steam bubbles stir the coffee or tea as it steeps, then condensing steam makes a vacuum that pulls the drink back down through the filter. It brews up to four cups at once and was first shown at the 2012 SCAA Expo.
- [Stovetop Percolator](https://dailyextraction.com/methods/stovetop-percolator.md): Fill the percolator with water to the line, fit the tube and basket, and add coarse coffee, about one heaped tablespoon per 8 oz cup. Put the spreader and lid on and heat it. When it starts to perk, bubbling into the glass knob, turn the heat to low and let it perk for about 4 to 6 minutes. Take it off the heat and remove the basket before serving.
- [Sudanese Jebena Coffee](https://dailyextraction.com/methods/sudanese-jebena.md): Coffee beans are roasted almost black in a pan, then pounded in a wooden mortar with spices such as ginger and cardamom. The ground coffee is boiled in a clay pot called a jebena (jabana) over a charcoal stove, and poured into small cups through a plug of palm fibre in the spout. It's served in several rounds, often sweet.
- [Coffee in a Teapot](https://dailyextraction.com/methods/tea-pot-coffee.md): Warm 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. Stir, put the lid on and let it steep for about 5 minutes. Then pour it through a tea strainer, or lift out the infuser basket, leaving the grounds behind.
- [Toddy Cold Brew System](https://dailyextraction.com/methods/toddy-cold-brew.md): Push the stopper into the Toddy's base and fit the felt filter. Add 12 oz (340 g) of coarse coffee and 7 cups (1.65 L) of cold water in stages, without stirring. Steep for 12 to 24 hours at room temperature, then pull the stopper and let the concentrate drain into the decanter. Dilute about 1 part concentrate to 3 parts water or milk, and refrigerate.
- [Tricolate](https://dailyextraction.com/methods/tricolate.md): The 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. Scott Rao’s recipe uses 20 g of medium-fine coffee to 400 g of boiling water: a 60 g bloom, 170 g at one minute and 170 g more a few minutes later. Expect 7 to 10 minutes.
- [Tunisian Orange Blossom Coffee](https://dailyextraction.com/methods/tunisian-coffee.md): Traditional 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. It's poured into small cups and scented with a few drops of orange blossom water, called zhar, or sometimes rose or geranium water.
- [Turbo Shot](https://dailyextraction.com/methods/turbo-shot.md): A turbo shot is a fast espresso made with a coarser grind than usual, often in around 15 seconds, and sometimes at lower pressure. It grew out of a 2020 study in the journal Matter, which found that less coffee, ground more coarsely, could make espresso more consistent and cheaper without losing strength. It tastes lighter and clearer than a classic shot.
- [Turek & Plujka (Glass Coffee)](https://dailyextraction.com/methods/turek-plujka.md): Turek 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. The grounds sink to the bottom. Poland's version, served in a glass, is nicknamed plujka, "spit-it-out", after the grounds you end up with in your mouth.
- [Turkish Coffee](https://dailyextraction.com/methods/turkish-coffee.md): To make Turkish coffee, mix 7 g of powder-fine coffee with 70 ml of cold water (and sugar, if wanted) in a cezve. Heat it slowly over low heat without stirring until a thick foam rises, about 3–4 minutes, then take it off just before it boils. Pour gently into a small cup and let the grounds settle.
- [Turkish Coffee on Hot Sand](https://dailyextraction.com/methods/turkish-coffee-on-sand.md): For 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. The hot sand wraps the pot in heat, around the sides as well as the base. The brewer moves the cezve deeper or shallower to control the heat, and lifts it out as the foam rises, just before it boils.
- [Ultrasonic Cold Brew](https://dailyextraction.com/methods/ultrasonic-cold-brew.md): Ultrasonic cold brew is an experimental method from UNSW Sydney that uses sound waves instead of time. Researchers fitted an espresso machine basket with a transducer that sends 38.8 kHz ultrasound through room-temperature coffee, cutting cold brew from 12 to 24 hours to under three minutes. Tasters found one to three minutes comparable to a 24-hour brew.
- [Coffee Urn](https://dailyextraction.com/methods/urn-brewer.md): Fill 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. Hamilton Beach suggests 225 g (2¼ measuring cups) for 45 five-ounce cups and about a minute per cup to brew. The ready light means it’s done.
- [Hario V60](https://dailyextraction.com/methods/v60.md): To brew with a Hario V60, use 15 g of medium-fine coffee and 250 g of water at 92–96 °C. Rinse the paper filter, pour about 45 g of water to bloom for 45 seconds, then pour the rest in slow circles. Aim to finish draining at around 3 minutes for a clean, bright cup.
- [Valve Immersion Dripper](https://dailyextraction.com/methods/valve-dripper.md): A valve immersion dripper is a filter dripper with a valve in its base. With the valve closed, the coffee steeps like a French press; open it and it drains through a paper filter like a pour-over. A typical recipe is 15 g of medium-ground coffee to 250 g of water at 95°C, steeped for about 2 minutes before draining.
- [Vending Machine Coffee](https://dailyextraction.com/methods/vending-machine-coffee.md): It heats water in a boiler, then mixes it with the coffee for the drink you choose. Instant machines stir soluble coffee and powdered milk into hot water in a mixing bowl. Fresh-brew machines pass hot water through ground coffee, and bean-to-cup machines grind beans for each cup and press espresso. A vend takes about 10 to 45 seconds.
- [Vietnamese Iced Coffee](https://dailyextraction.com/methods/vietnamese-iced-coffee.md): Put sweetened condensed milk in a glass, brew strong coffee over it with a phin, stir, then pour it over ice. Nguyen Coffee Supply uses about 2 tablespoons (14 g) of finely ground robusta and 4 oz of water at 90–96°C. With condensed milk it's cà phê sữa đá; without, it's cà phê đá.
- [Vietnamese Phin](https://dailyextraction.com/methods/vietnamese-phin.md): Sit the phin on a cup, add finely ground coffee, rest the press disc on top and bloom with a little hot water. Then fill it, put the lid on and let it drip slowly into the cup. Sahra Nguyen uses 2 tablespoons of coffee per 4 oz of water at 90–96°C, aiming to finish in about 5 minutes.
- [Yemeni Qishr](https://dailyextraction.com/methods/yemeni-qishr.md): Qishr 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. It's tea-like, spicy and fruity, and has long been an everyday drink in Yemen. One Yemeni recipe steeps 5 g of husks per cup of hot water for 6 minutes. Recipes vary from household to household.

## Method categories

- [Pour-over & Drip](https://dailyextraction.com/methods/pour-over/): Pour-over coffee is made by pouring hot water by hand over ground coffee in a filter cone, letting it drip through into a cup or carafe. It typically uses about 1 g of coffee to 15–17 g of water and takes 2–4 minutes, producing a clean, bright cup.
- [Immersion & Steeping](https://dailyextraction.com/methods/immersion/): Immersion brewing means steeping ground coffee fully submerged in water for a set time, usually 3–5 minutes for hot coffee, then separating the grounds. The French press, Clever Dripper and cupping are classic examples. It gives a rounder, heavier-bodied cup and is very forgiving.
- [Pressure & Espresso](https://dailyextraction.com/methods/pressure/): Pressure brewing forces hot water through compacted, finely ground coffee. Espresso machines typically use about 9 bar to produce a 25–40 ml shot in 25–30 seconds, while a stovetop moka pot uses steam pressure of roughly 1–2 bar for a strong, espresso-like coffee.
- [Hybrid & Air-pressure](https://dailyextraction.com/methods/hybrid/): A hybrid coffee brewer combines steeping (immersion) with filtering, and sometimes with gentle pressure. The AeroPress steeps coffee then uses air pressure to push it through a paper filter; a Hario Switch steeps then drains through a cone. They are versatile and easy to fine-tune.
- [Vacuum & Siphon](https://dailyextraction.com/methods/vacuum/): A siphon (vacuum) coffee maker heats water in a lower chamber until vapour pressure pushes it into an upper chamber holding the coffee. After about 1–2 minutes of steeping, the heat is removed and the cooling lower chamber creates a vacuum that pulls the coffee down through a filter.
- [Boiled & Traditional](https://dailyextraction.com/methods/boiled/): Boiled coffee is made by heating ground coffee directly with water in a pot, then letting the grounds settle or pouring carefully so they stay behind. It is the oldest brewing method and includes Turkish coffee, Arabic qahwa, Ethiopian jebena buna and Scandinavian kokkaffe.
- [Cloth, Sock & Cultural Filter](https://dailyextraction.com/methods/cloth-filter/): Cloth-filter coffee is brewed by pouring hot water through ground coffee held in a fabric bag or sock, such as the Costa Rican chorreador, Brazilian coador de pano or Malaysian kopi sock. Cloth lets more oils through than paper, giving a fuller, silkier body.
- [Metal Gravity Drip & Percolation](https://dailyextraction.com/methods/gravity-metal/): A metal gravity filter holds ground coffee in a perforated metal chamber and lets hot water drip slowly through by gravity, with no paper needed. Well-known examples are the Vietnamese phin and the South Indian filter, both producing a strong, concentrated coffee in around 4–10 minutes.
- [Cold & Iced](https://dailyextraction.com/methods/cold/): Cold brew steeps coffee in cold or room-temperature water for 12–24 hours, giving a smooth, low-acidity drink. Iced coffee, especially Japanese-style flash brew, is brewed hot directly onto ice in a few minutes, keeping more bright acidity and aroma.
- [Machines, Pods & Commercial](https://dailyextraction.com/methods/machine/): Coffee pod machines pierce a sealed capsule of pre-ground coffee and force hot water through it. Espresso-style systems such as Nespresso Original use pump pressure up to about 19 bar, while Nespresso Vertuo spins the capsule at high speed (centrifusion) to brew.
- [Instant & Industrial](https://dailyextraction.com/methods/instant-industrial/): Instant coffee is made by brewing a strong coffee extract in industrial extractors, concentrating it, then drying it into soluble powder or granules. Freeze-drying freezes the extract and removes ice under vacuum for better flavour; spray-drying atomises it into hot air and is cheaper.

## Reference

- [AeroPress Coffee Maker](https://dailyextraction.com/tools/aeropress-brewer/): For most people, the Original or the Clear: both brew 10 oz and use standard filters. Choose the Go or Go Plus for travel, the XL or Clear XL to brew 2–4 cups at once, and the Premium (glass) or Steel (stainless, 12 oz, vacuum-insulated) to avoid plastic. All brew the same way; only the XLs need their own filters.
- [Burr Grinder](https://dailyextraction.com/tools/burr-grinder/): A burr grinder crushes beans between two grooved surfaces set a fixed distance apart, so the grounds come out a consistent size you can adjust for each brewing method. A blade grinder chops them into a wide mix of sizes, which extracts unevenly. Conical burrs tend to give more body; flat burrs more clarity, though experts disagree on espresso.
- [Cezve (Ibrik)](https://dailyextraction.com/tools/cezve/): A cezve is the small, long-handled pot with a pouring lip used to make Turkish coffee. It's wider at the base than the neck, which helps the foam form, and comes in sizes for one cup or several. Traditionally it's thick forged copper or brass; today it's also made in stainless steel, aluminium and ceramic. Greeks call it a briki.
- [Coffee Scale](https://dailyextraction.com/tools/coffee-scale/): You don't need one, but it's the cheapest way to make coffee consistently. Scoops vary: AeroPress says its own scoop holds 12–13 g level but 16–18 g heaped. A coffee scale reading to 0.1 g, with a built-in timer and room for 2 kg, lets you repeat a recipe exactly and weigh the water as you pour.
- [Fincan (Turkish Coffee Cup)](https://dailyextraction.com/tools/fincan/): A fincan, the traditional Turkish coffee cup, holds 60 to 90 ml, according to Turkey's official definition of Turkish coffee registered in 2026. It's small, usually porcelain with a thin rim, and doubles as the measure: one cup of water per person goes into the cezve. Old fincans had no handle and sat in a metal holder called a zarf.
- [French Press (Cafetière)](https://dailyextraction.com/tools/french-press-brewer/): A glass press such as the Bodum Chambord is the cheap classic, and spare beakers are easy to find. A double-wall or vacuum-insulated steel press keeps coffee hot and won't shatter. A micro-filter press such as the Espro cuts sediment. Size it by litres, not "cups": a 4-cup press holds about 0.5 litres.
- [Gooseneck Kettle](https://dailyextraction.com/tools/gooseneck-kettle/): Not strictly, but it makes pour-over far easier. A gooseneck's long, thin spout, mounted low with the handle high, lets you pour a slow, steady, accurate stream, which matters because pour speed changes how strong a V60 tastes. Electric versions add a set temperature: Hario's goes from 50 to 96 °C in 1 °C steps.
- [Hario V60 Dripper](https://dailyextraction.com/tools/hario-v60-dripper/): For most people, a size 02 in plastic or Tritan, Hario's entry-level and crack-resistant versions. Choose the 01 for a single cup and the 03 for big batches; each takes its own filter papers. Ceramic, glass and stainless steel versions brew the same way. The V60 NEO, with redesigned ribs, is built for a faster, cleaner brew.
- [Moka Pot (Stovetop Espresso Maker)](https://dailyextraction.com/tools/moka-pot-brewer/): For gas or electric hobs, the aluminium Bialetti Moka Express in a 3-cup size suits one person and 6-cup two. For induction, choose a steel pot such as the Venus, or the Moka Induction or Brikka Induction. A moka "cup" is a small espresso cup, so size up. Gaskets and filter plates are cheap spares that keep a pot going.
- [Paper Coffee Filters](https://dailyextraction.com/tools/paper-filters/): Yes. Paper traps fine particles and the coffee's oils, including cafestol, which metal and cloth filters let through, so paper-filtered coffee tastes cleaner and lighter-bodied. Filters must match your brewer's shape and size: Hario 01, 02 or 03 for a V60, Melitta 1×2 or 1×4 for wedge drippers, Chemex's own thicker papers. Rinse them first.
- [Turkish Coffee Grinder](https://dailyextraction.com/tools/turkish-coffee-grinder/): One that can grind to powder: Turkey's official definition of Turkish coffee asks for an average particle size of 75–125 microns, ground without heating the coffee above 40 °C. Traditionally that means a brass hand mill with steel burrs; a few precise modern hand grinders also reach it. Most home electric grinders can't, so many people buy it ready-ground.
- [Acidity](https://dailyextraction.com/glossary/acidity/): Acidity in coffee is the bright, lively, juicy quality you taste on the tongue, like the tang of fruit. It is a prized trait, especially in lightly roasted specialty coffee. Pleasant acidity is different from sourness, which usually means the coffee is under-extracted and needs a finer grind or hotter water.
- [Agitation](https://dailyextraction.com/glossary/agitation/): Agitation is any movement of the coffee and water during brewing, such as stirring, swirling or a turbulent pour. It increases extraction by moving fresh water past the grounds. More agitation brews faster and stronger; too much can clog a filter and slow drainage.
- [Bloom](https://dailyextraction.com/glossary/bloom/): The bloom is the first small pour of water in a brew, usually 2–3 times the weight of the coffee, followed by a 30–45 second pause. It lets carbon dioxide trapped in freshly roasted coffee escape so water can then extract the grounds evenly.
- [Body](https://dailyextraction.com/glossary/body/): Body is how heavy and textured coffee feels in your mouth, from light and tea-like to thick and syrupy. Oils and tiny particles add body, so unfiltered coffee from a French press or Turkish coffee feels fuller, while paper-filtered coffee such as a V60 feels lighter and cleaner.
- [Brew ratio](https://dailyextraction.com/glossary/brew-ratio/): The brew ratio is the weight of coffee compared with the weight of water, written like 1:16 (1 g of coffee for every 16 g of water). Filter coffee usually sits between 1:15 and 1:17, espresso around 1:2, and Turkish coffee around 1:10.
- [Burr grinder](https://dailyextraction.com/glossary/burr-grinder/): A burr grinder crushes coffee between two hard, ridged surfaces called burrs, set a fixed distance apart, so particles come out a consistent size. A blade grinder chops beans with a spinning blade, making an uneven mix of dust and chunks. Even particles extract evenly, which is why burr grinders make noticeably better coffee.
- [Bypass](https://dailyextraction.com/glossary/bypass/): Bypass is brew water that flows around the coffee bed instead of through it, for example down the sides of a filter, so it reaches the cup without extracting much flavour. Too much bypass makes coffee weak and thin. Pouring over the coffee bed rather than onto the filter paper reduces it.
- [Cafestol](https://dailyextraction.com/glossary/cafestol/): Cafestol is a natural oil compound (a diterpene) found in coffee beans that can raise LDL cholesterol when consumed regularly in large amounts. Paper filters trap most of it, so unfiltered coffees such as French press, Turkish and boiled coffee contain far more than filter coffee.
- [Channelling](https://dailyextraction.com/glossary/channelling/): Channelling happens when water finds an easy path through the coffee bed instead of flowing evenly through all of it. Part of the coffee over-extracts while the rest under-extracts, giving a sour and bitter cup at once. Even distribution and gentle pouring prevent it.
- [Coffee concentrate](https://dailyextraction.com/glossary/coffee-concentrate/): A coffee concentrate is coffee brewed much stronger than you would drink it, using less water, and then diluted with water, milk or ice to serve. Cold brew concentrate is often made at around 1:4 to 1:8 coffee to water and mixed roughly half and half before drinking.
- [Cold foam](https://dailyextraction.com/glossary/cold-foam/): Cold foam is milk frothed while it is still cold, then spooned on top of an iced coffee or cold brew. Because it is never heated, it stays thick and floats on cold drinks. Skimmed milk foams best; a handheld frother or a French press plunger pumped quickly will make it in under a minute.
- [Crema](https://dailyextraction.com/glossary/crema/): Crema is the golden-brown foam on top of an espresso. It forms when high pressure dissolves carbon dioxide and coffee oils into the liquid, which then foam as the pressure is released. Fresh coffee makes more crema, but crema alone does not mean an espresso tastes good.
- [Crust](https://dailyextraction.com/glossary/crust/): The crust is the layer of coffee grounds that floats on the surface during immersion brewing, held up by trapped gas. Breaking the crust means stirring it gently so the grounds sink, which releases a burst of aroma and helps the coffee settle before you pour.
- [Decanting](https://dailyextraction.com/glossary/decanting/): Decanting means pouring brewed coffee off the grounds into a separate jug, flask or cup as soon as it is ready. In immersion brewers like the French press, coffee left sitting on the grounds keeps extracting and turns bitter, so decanting locks in the flavour you brewed.
- [Degassing](https://dailyextraction.com/glossary/degassing/): Degassing is the release of carbon dioxide from coffee beans after roasting. Freshly roasted coffee is full of gas, which bubbles up when hot water hits it. Many roasters suggest resting beans for a few days before brewing, and the bloom step helps release the remaining gas so water can extract evenly.
- [Dialling in](https://dailyextraction.com/glossary/dialling-in/): Dialling in means adjusting your recipe, usually the grind size first, until a coffee tastes right. For espresso you keep the dose and target yield fixed, pull a shot, taste it, then grind finer if it ran fast and tasted sour, or coarser if it ran slowly and tasted bitter. Change one thing at a time.
- [Drawdown](https://dailyextraction.com/glossary/drawdown/): Drawdown is the final stage of a pour-over brew, when you have stopped pouring and the remaining water drains through the coffee bed. How long it takes is a useful clue: a very slow drawdown usually means the grind is too fine, and a very fast one means it is too coarse.
- [Extraction](https://dailyextraction.com/glossary/extraction/): Extraction is the process of water dissolving flavour compounds out of ground coffee. Under-extracted coffee tastes sour and thin; over-extracted coffee tastes bitter and dry. The SCA guideline for filter coffee is an extraction yield of roughly 18–22%.
- [Fines](https://dailyextraction.com/glossary/fines/): Fines are the very small, dust-like particles that every grinder produces alongside the main grind. They extract quickly and can add body, but too many make coffee bitter and muddy. In unfiltered brews such as the French press, fines are what form the silt or sediment at the bottom of the cup.
- [Flash brew](https://dailyextraction.com/glossary/flash-brew/): Flash brew is a way of making iced coffee by brewing hot coffee directly onto ice, so it cools instantly. It takes minutes, not hours, and keeps the bright, fruity aromas that cold brew loses. Use about half the usual hot water and replace the rest with ice so the strength comes out right.
- [Gasket](https://dailyextraction.com/glossary/gasket/): A gasket is the rubber or silicone ring that seals two parts of a coffee maker together, such as the top and bottom halves of a moka pot or the group head of an espresso machine. When it hardens, cracks or gets dirty, the seal fails and the brewer leaks. Replace it when that happens, often about once a year.
- [Grind size](https://dailyextraction.com/glossary/grind-size/): Grind size is how finely coffee beans are broken up before brewing. It ranges from powder (Turkish coffee) through fine (espresso), medium-fine (V60), medium (drip) to coarse (French press, cold brew). Finer grinds extract faster, so the grind must match the method’s contact time.
- [Immersion vs percolation](https://dailyextraction.com/glossary/immersion-vs-percolation/): Immersion brewing steeps all the coffee in all the water at once, as a French press does. Percolation passes fresh water through a bed of coffee, as a V60 does. Percolation usually extracts more efficiently and gives a cleaner cup; immersion is more forgiving and fuller-bodied.
- [Köpük](https://dailyextraction.com/glossary/kopuk/): Köpük is the Turkish word for the thick foam on top of Turkish coffee. It forms when powder-fine coffee is heated slowly from cold water in a cezve, and it is a sign of a well-made cup. Boiling the coffee destroys it.
- [Metal filter](https://dailyextraction.com/glossary/metal-filter/): A metal filter is a fine stainless-steel mesh that holds back coffee grounds, as used in a French press plunger and some reusable pour-over filters. Unlike paper, it lets natural coffee oils and some fine particles through, giving a fuller-bodied cup with a little sediment.
- [Microfoam](https://dailyextraction.com/glossary/microfoam/): Microfoam is milk steamed so that the air in it forms very small, even bubbles, giving a silky, glossy texture rather than a stiff, bubbly froth. A flat white is finished with a thin layer of it, about 6 mm, blended with the espresso's crema.
- [Nitro coffee](https://dailyextraction.com/glossary/nitro-coffee/): Nitro coffee is cold brew infused with nitrogen gas and poured from a tap, much like a stout beer. The tiny nitrogen bubbles give it a creamy, velvety texture, a cascading pour and a thick head, without any milk or sugar. It is served cold, usually without ice.
- [Portafilter](https://dailyextraction.com/glossary/portafilter/): A portafilter is the handle-and-holder you fill with ground coffee and lock into an espresso machine. It holds a metal filter basket; you dose and tamp the coffee into the basket, lock the portafilter into the machine's group head, and the espresso pours out through its spout underneath.
- [Pour-over](https://dailyextraction.com/glossary/pour-over/): Pour-over is a way of making filter coffee by hand: you pour hot water over ground coffee in a filter cone and let it drip through into a cup or jug. Because you control the pouring, you control the brew. Popular pour-over brewers include the Hario V60, Chemex and Kalita Wave.
- [Pulse pouring](https://dailyextraction.com/glossary/pulse-pouring/): Pulse pouring means adding the brew water in several smaller pours, letting the level drop a little between each, instead of one continuous pour. It makes it easier to keep a steady water level and is popular with the V60. Neither style is better; consistency matters most.
- [Roast level](https://dailyextraction.com/glossary/roast-level/): Roast level describes how long and how hot coffee beans were roasted, usually labelled light, medium or dark. Light roasts keep more fruity, floral acidity and are denser, so they need hotter water. Dark roasts taste more bitter, roasty and chocolatey, and extract easily, so slightly cooler water often suits them.
- [Robusta](https://dailyextraction.com/glossary/robusta/): Robusta is the common name for Coffea canephora, one of the two coffee species grown for most of the world's coffee; the other is arabica. Robusta usually has more caffeine and tastes bolder, more bitter and less acidic. Vietnam grows more of it than anywhere else, and it's the traditional bean for phin coffee.
- [Safety valve](https://dailyextraction.com/glossary/safety-valve/): A safety valve is a small pressure-release valve on the side of a moka pot base. If the pressure inside builds up too high, for example because the coffee is tamped or ground too fine, it opens and lets steam out. Always fill the water to just below it, never above, and never block it.
- [Specialty coffee](https://dailyextraction.com/glossary/specialty-coffee/): Specialty coffee is high-quality coffee graded at 80 points or more out of 100 by trained tasters using the Specialty Coffee Association's scoring system. The term also describes the wider movement, often called the "third wave", that treats coffee like wine: traceable origins, careful roasting and precise brewing.
- [Steeping](https://dailyextraction.com/glossary/steeping/): Steeping is leaving ground coffee to sit in water so its flavour dissolves out, as in a French press or cold brew. The steep time is how long the coffee and water stay in contact. Longer steeps extract more; hot brews usually steep for 2–5 minutes and cold brew for 12 hours or more.
- [Tamping](https://dailyextraction.com/glossary/tamping/): Tamping is pressing ground coffee down into a firm, flat, even layer with a tool called a tamper. It is essential for espresso, where an even puck stops water finding weak spots. In a moka pot, though, you should never tamp: the coffee is filled level and left loose.
- [Total dissolved solids (TDS)](https://dailyextraction.com/glossary/tds/): Total dissolved solids (TDS) measures how much coffee is dissolved in the cup, shown as a percentage. It describes strength. Filter coffee is typically around 1.15–1.45% TDS, while espresso is usually 8–12%. It is measured with a refractometer.
- [Water hardness](https://dailyextraction.com/glossary/water-hardness/): Water hardness is the amount of dissolved minerals, mainly calcium and magnesium, in your water. Some minerals help extract flavour, but very hard water makes coffee taste flat and chalky and leaves limescale, while very soft water can taste thin. A simple jug filter is often enough to improve hard tap water.
- [Coffee Grind Size Chart](https://dailyextraction.com/learn/grind-size-chart/): Match the grind to the brew time. Turkish coffee needs a powder, espresso and moka pots a fine grind, AeroPress and V60 medium-fine, drip machines medium, Chemex medium-coarse, French press coarse and cold brew extra-coarse. In microns that runs from about 100–200 for Turkish to 1,000–1,500 for cold brew. Then adjust by taste: sour means finer, bitter means coarser.
- [How to Choose a Coffee Brewing Method](https://dailyextraction.com/learn/how-to-choose-a-brewing-method/): Start with the cup you like. For a clean, bright cup choose a paper pour-over such as a V60; for a heavy, full-bodied one a French press; for short and strong a moka pot or espresso; for smooth and cold, cold brew. Then weigh time, effort and cups: an AeroPress takes about three minutes, a French press about four plus waiting.
- [Ceramic vs Glass vs Plastic Brewers](https://dailyextraction.com/materials/ceramic-vs-glass-vs-plastic/): For heat, plastic is slightly ahead: it conducts heat poorly and weighs little, so it takes the least warmth from the brew. In one 18-brew test, plastic V60 brews ran 2–4 °F warmer than ceramic; in another, the differences were negligible. Preheat ceramic and glass, and choose on looks, durability and price.
- [Copper and Brass in Coffee Pots](https://dailyextraction.com/materials/copper-cezve/): Yes, if it's lined. Copper reacts with acidic foods, and coffee is acidic, around pH 4.85–5.13, while the US Food Code bars copper and brass from touching food below pH 6. So copper cezves are usually tin-lined, as they were in the 18th century. Copper heats quickly and evenly, which suits Turkish coffee's slow, controlled foam.
- [Paper vs Cloth vs Metal Filters](https://dailyextraction.com/materials/paper-vs-cloth-vs-metal-filters/): It depends what you want. Paper gives the cleanest, brightest cup and removes the most cafestol, the compound in coffee oil that raises LDL cholesterol. Metal lets oils and fine particles through, for more body but more cafestol. Cloth sits between: fuller than paper, yet in a 2025 study it cut boiled coffee's cafestol from about 940 to 28 mg/L.
- [DIY Coffee Water Recipes](https://dailyextraction.com/water/coffee-water-recipes/): Start with distilled water and add minerals. The simplest recipes use Epsom salt for hardness and baking soda for alkalinity: dissolve them in distilled water to make 200 g of concentrate, then add 4 g of concentrate to each litre of distilled water. Matt Perger's recipe, for example, uses 10 g of Epsom salt and 3.4 g of baking soda.
- [The SCA Water Standard](https://dailyextraction.com/water/sca-water-standard/): The Specialty Coffee Association's targets for brewing water. Its 2024 cupping standard asks for no chlorine, calcium hardness of 50–175 ppm, alkalinity at or near 40–70 ppm (both as CaCO3) and a pH of 6 to 8. The older 2009 standard targeted 150 mg/L of dissolved solids, 68 mg/L calcium hardness, 40 mg/L alkalinity and pH 7.
- [Water Hardness for Coffee](https://dailyextraction.com/water/water-hardness/): Very hard water usually is. Hardness is the calcium and magnesium in water; some helps extract flavour, but hard tap water also carries lots of alkalinity, which flattens the coffee's acidity and leaves limescale. The SCA asks for 50–175 ppm calcium hardness; London's water is about 275 ppm, while Manchester's is about 25.
- [Arabica Coffee](https://dailyextraction.com/coffee/arabica/): Arabica is Coffea arabica, the coffee species native to the forests of Ethiopia and the source of almost all specialty coffee. It grows best at around 1,200 to 1,500 metres, tastes sweeter and more acidic than robusta, with about half the caffeine, and made up 52.8% of the world's coffee in 2025/26, according to the USDA.
- [Natural Process Coffee](https://dailyextraction.com/coffee/natural-process/): Natural, or dry-processed, coffee is dried inside the whole cherry. The fruit is spread in the sun, raked and turned for up to about four weeks, then the dried husk is hulled off. It's the oldest method, used for most Brazilian arabica and nearly all robusta, and at its best gives fruity, sweet, full-bodied, sometimes winey coffee.
- [Robusta Coffee](https://dailyextraction.com/coffee/robusta/): Robusta is Coffea canephora, the second of the two main coffee species, native to the lowland forests of west and central Africa. It grows lower and hotter than arabica, crops more heavily and has about twice the caffeine, with a bitter, earthy, full-bodied taste. It made up 47.2% of the world's coffee in 2025/26; Vietnam grows the most.
- [Washed Process Coffee](https://dailyextraction.com/coffee/washed-process/): Washed coffee has its fruit removed before it is dried. The cherries are pulped, the sticky mucilage left on the beans is broken down by fermentation for about 12 to 48 hours, then washed off, and the beans are dried to around 11% moisture. It gives clean, bright, acidity-led cups that show off origin.
- [Affogato](https://dailyextraction.com/drinks/affogato/): An affogato is an Italian dessert-drink: a scoop of vanilla gelato or ice cream with a shot of hot espresso poured over it. Affogato means "drowned" in Italian. It's eaten quickly, before the ice cream melts completely. Its origins are unclear; it became popular in Italy in the 20th century.
- [Caffè Americano](https://dailyextraction.com/drinks/americano/): An Americano is espresso diluted with hot water, giving a drink close in strength to filter coffee but with espresso's flavour. CoffeeGeek's recipe is a 45–50 ml double shot with twice as much hot water, about 93°C. The popular story says American soldiers in wartime Italy invented it; that's a legend.
- [Bicerin](https://dailyextraction.com/drinks/bicerin/): A 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. The name means "short glass". It descends from the bavarèisa and is linked to Caffè Al Bicerin, a café dating from 1763.
- [Café au Lait](https://dailyextraction.com/drinks/cafe-au-lait/): Café 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. In France it's a breakfast drink, often served in a wide, handleless bowl for dunking bread. A latte uses espresso and steamed milk instead.
- [Café Bombón](https://dailyextraction.com/drinks/cafe-bombon/): Café 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. It's generally traced to Valencia, where condensed milk, unlike fresh milk, kept well in the heat.
- [Café con Leche](https://dailyextraction.com/drinks/cafe-con-leche/): Café con leche is Spanish for "coffee with milk": equal parts espresso and hot milk, Spain's most popular coffee. In a Spanish bar you may be asked if you want the milk hot, warm or cold, and whether you'd like it in a cup or a small glass. It's mainly a breakfast and mid-morning drink.
- [Café Cubano](https://dailyextraction.com/drinks/cafe-cubano/): Café 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. A single is a cafecito; a colada is a bigger cup for sharing in tiny cups.
- [Caffè Corretto](https://dailyextraction.com/drinks/caffe-corretto/): A 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. Corretto means corrected in Italian. In northern Italy it was a morning drink for workers; further south, an anise-flavoured digestif after meals.
- [Caffè Latte](https://dailyextraction.com/drinks/caffe-latte/): A caffè latte is espresso with a generous amount of steamed milk and only a little foam: bigger and milder than a cappuccino. In Italian, latte just means milk, so in Italy order a caffè latte or you'll get a glass of milk. The big American latte is usually traced to Berkeley in the late 1950s.
- [Caffè Shakerato](https://dailyextraction.com/drinks/caffe-shakerato/): A 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. It has no alcohol and no milk. The name comes from the English "shake" with an Italian ending.
- [Cappuccino](https://dailyextraction.com/drinks/cappuccino/): A cappuccino is a single espresso topped with milk steamed into a dense, fine foam, served in a cup of about 150–160 ml. Italy's espresso institute defines it as 25 ml of espresso with cold fresh milk steamed to about 55°C, white on top with a brown rim. In Italy it's a breakfast drink.
- [Carajillo](https://dailyextraction.com/drinks/carajillo/): A carajillo is espresso mixed with a spirit or liqueur. In Spain it's usually brandy, rum or whisky in a hot coffee; in Mexico, where it has boomed since about 2015, it's equal parts espresso and Licor 43, layered over ice ("puesto") or shaken ("shakeado"). The name may come from coraje, courage.
- [Cortado](https://dailyextraction.com/drinks/cortado/): A 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. The name comes from cortar, "to cut", because the milk cuts the espresso's sharpness. In the US it's also called a Gibraltar.
- [Dalgona Coffee](https://dailyextraction.com/drinks/dalgona/): Dalgona coffee is equal parts instant coffee, sugar and hot water whipped into a thick, toffee- coloured foam and spooned over cold or hot milk. It went viral in early 2020 after Korean actor Jung Il-woo tried a whipped coffee in Macau and said it tasted like dalgona, a Korean honeycomb toffee. India's beaten coffee is a close cousin.
- [Einspänner](https://dailyextraction.com/drinks/einspanner/): An 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. You don't stir it; you drink the hot coffee through the cold cream. It's named after Vienna's one-horse carriages.
- [Eiskaffee](https://dailyextraction.com/drinks/eiskaffee/): Eiskaffee 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. It's a summer favourite in German cafés and ice cream parlours, eaten with a long spoon and a straw. Unlike an affogato, the coffee is cold.
- [Espresso Macchiato](https://dailyextraction.com/drinks/espresso-macchiato/): An espresso macchiato is a shot of espresso "marked" with a small amount of milk and milk foam. Macchiato means marked or stained in Italian. It's the smallest milk coffee: Trade says the milk and foam should be no more than the espresso, so a 1.5 oz shot makes a drink of 3 oz at most.
- [Espresso Martini](https://dailyextraction.com/drinks/espresso-martini/): An 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. London bartender Dick Bradsell created it in the 1980s as the Vodka Espresso; the exact year is disputed.
- [Espresso Tonic](https://dailyextraction.com/drinks/espresso-tonic/): An 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. A common build is 6–8 oz of tonic to a 2 oz double shot. It was first mixed in Oslo in 2007 and made famous by Koppi Roasters in Helsingborg, Sweden.
- [Flat White](https://dailyextraction.com/drinks/flat-white/): A 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. It's stronger than a latte, with less foam than a cappuccino. Australia and New Zealand both claim it; the first menu evidence is from Sydney in 1985.
- [Freddo Cappuccino](https://dailyextraction.com/drinks/freddo-cappuccino/): A 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. In Greece the foam is often whipped from evaporated milk in a drinks mixer, so it stays creamy for ages. It followed the freddo espresso in the early 1990s.
- [Freddo Espresso](https://dailyextraction.com/drinks/freddo-espresso/): A 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. It was created in Athens in the 1990s as an espresso answer to the frappé, and today it dominates cold coffee in Greece.
- [Galão](https://dailyextraction.com/drinks/galao/): A galão is a Portuguese coffee: a shot of espresso filled up with steamed milk and served in a tall glass. It's milkier than a meia de leite, which comes in a cup. Portuguese cafés serve it mostly at breakfast and again in the late afternoon with cake; ask for a galão directo if you want it stronger.
- [Greek Frappé](https://dailyextraction.com/drinks/greek-frappe/): A 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. It's ordered by sweetness: sketo (no sugar), metrio (medium) or gliko (sweet), and me gala (with milk) or horis gala (without).
- [Iced Americano](https://dailyextraction.com/drinks/iced-americano/): An iced Americano is espresso with cold water, poured over ice: the cold version of a caffè Americano. A typical home recipe is a double espresso (about 2 oz) with 4–6 oz of cold water in a glass full of ice. In South Korea it's so popular it outsells hot Americanos at Starbucks even in January.
- [Iced Coffee](https://dailyextraction.com/drinks/iced-coffee/): Iced 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. Brewing it strong makes up for the melting ice. It's different from cold brew, which is made without heat by steeping grounds in water for many hours.
- [Iced Latte](https://dailyextraction.com/drinks/iced-latte/): An iced latte is espresso combined with cold milk and ice: the cold version of a caffè latte. A typical build is a double espresso to about 150 ml of cold milk in a 350–400 ml glass of ice, roughly 1 part espresso to 3 parts milk. It differs from iced coffee, which is brewed coffee over ice with little or no milk.
- [Irish Coffee](https://dailyextraction.com/drinks/irish-coffee/): Irish coffee is hot coffee sweetened with sugar, mixed with Irish whiskey and topped with a layer of lightly whipped cream that floats on top. You drink the hot coffee through the cold cream. The usual story says chef Joe Sheridan first served it at Foynes airport, Ireland, in 1943.
- [Kaisermelange](https://dailyextraction.com/drinks/kaisermelange/): A 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. Despite its name it contains no milk. It's often listed as a Viennese classic, but few Viennese have heard of it today.
- [Kopi Tarik](https://dailyextraction.com/drinks/kopi-tarik/): Kopi 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. It's the coffee cousin of teh tarik, Malaysia's pulled milk tea, and is served in kopitiams across Malaysia and Singapore.
- [Latte Macchiato](https://dailyextraction.com/drinks/latte-macchiato/): A 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. Macchiato means marked in Italian. It's the inverse of an espresso macchiato: a mild, creamy, milky drink.
- [Long Black](https://dailyextraction.com/drinks/long-black/): A long black is a double espresso poured over hot water, usually 100 to 120 ml, so the crema floats on top. It's the black coffee of Australia and New Zealand. It uses the same ingredients as an Americano, but it's smaller and stronger, and the espresso goes in last.
- [Mazagran](https://dailyextraction.com/drinks/mazagran/): A mazagran is cold, sweetened coffee diluted with water or poured over ice, served in a tall glass. It takes its name from Mazagran, a fortress in French Algeria, and was fashionable in Paris cafés for decades. Today it survives mainly in Portugal, made with coffee, ice, sugar and lemon, sometimes with a splash of rum.
- [Caffè Mocha](https://dailyextraction.com/drinks/mocha/): A 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. The name comes from Mocha, the Yemeni port that once shipped coffee to Europe.
- [Oliang (Thai Iced Coffee)](https://dailyextraction.com/drinks/oliang/): Oliang 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. The name comes from Teochew Chinese for "black and iced". With condensed and fresh milk, it becomes kafae yen.
- [Pharisäer](https://dailyextraction.com/drinks/pharisaer/): A 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. Legend says it was invented at a christening on the island of Nordstrand in 1872, so guests could drink rum without their teetotal pastor smelling it.
- [Red Eye](https://dailyextraction.com/drinks/red-eye/): A red eye is a cup of drip or filter coffee with a shot of espresso added. With two shots it's usually called a black eye, and with three a dead eye. It's an American drink, likely named after overnight red-eye flights, and it goes by many local names, such as a shot in the dark.
- [Rüdesheimer Kaffee](https://dailyextraction.com/drinks/rudesheimer-kaffee/): Rüdesheimer 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. It was invented in 1957 by television chef Hans Karl Adam.
- [Vietnamese Egg Coffee (Cà Phê Trứng)](https://dailyextraction.com/drinks/vietnamese-egg-coffee/): Vietnamese egg coffee, cà phê trứng, is strong coffee topped with egg yolks whipped with sweetened condensed milk and sugar into a thick, sweet cream. It's credited to Nguyen Van Giang, a bartender at Hanoi's Metropole hotel, who used egg in place of scarce milk in 1946 and went on to found Café Giảng.
- [Wiener Melange](https://dailyextraction.com/drinks/wiener-melange/): A Wiener Melange is Vienna's classic coffee house drink: coffee and warm milk, about half and half, topped with milk foam. Vollpension describes it as a lengthened Mokka with warm milk and a fine, airy foam, milder than a cappuccino. You order it sitting down: "Eine Melange, bitte".
- [Yuanyang (Coffee With Milk Tea)](https://dailyextraction.com/drinks/yuanyang/): Yuanyang, 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. The usual mix is three parts coffee to seven parts milk tea, served hot or iced. It's named after mandarin ducks, a pair of two unlike birds.
- [Coffee in Brazil](https://dailyextraction.com/world/brazil/): More than any other country. USDA forecasts a record 71.9 million 60 kg bags for 2026/27, and Brazil's own crop agency, Conab, estimates 67.6 million for 2026. About 70% is arabica, mostly from Minas Gerais, and the rest robusta, called conilon, mostly from Espírito Santo. Brazil picks one main harvest a year, roughly from April to September.
- [Coffee in China](https://dailyextraction.com/world/china/): Almost all of it in Yunnan, in the south-west, which grows more than 95% of China's coffee, mostly washed Catimor arabica. Pu'er has about half of Yunnan's coffee land, Lincang about a quarter and Baoshan most of the rest. USDA puts China's crop at about 1.9 million 60 kg bags a year, yet China drinks more than three times that.
- [Coffee in Colombia](https://dailyextraction.com/world/colombia/): Colombia grows only arabica coffee, about 13 million 60 kg bags a year, which makes it the world's third-largest producer after Brazil and Vietnam. It has a reputation for mild, well-balanced coffee. Most of it comes from small family farms in the Andes, with a main harvest from October to December and a second, the mitaca, from April to June.
- [Coffee in Costa Rica](https://dailyextraction.com/world/costa-rica/): In eight regions, led by Los Santos (Tarrazú), south of San José, with about a third of the coffee land, then the West Valley, the Central Valley, Pérez Zeledón and Coto Brus in the south. Costa Rica grows about 1.2 million 60 kg bags of arabica a year on about 83,000 hectares, exports most of it, and imports cheaper coffee to drink at home.
- [Coffee in Côte d’Ivoire](https://dailyextraction.com/world/cote-divoire/): Yes, but far less than it did. In the 1970s Côte d'Ivoire was the world's third-biggest coffee producer; its robusta peaked at 380,000 tonnes in 2000. Civil war, ageing trees and the pull of cocoa cut it to 46,975 tonnes in 2023, before a 53.6% rebound in 2024. Almost all of it is natural-processed robusta, and most exports now go to other African countries.
- [Coffee in Ecuador](https://dailyextraction.com/world/ecuador/): In 2024 the biggest coffee provinces were Manabí on the coast, for arabica, and Sucumbíos and Orellana in the Amazon, for robusta, followed by Loja, the home of Ecuador's most decorated speciality arabica. Ecuador grows both species, but its crop has collapsed since the 1980s, to 5,465 tonnes in 2024 by the official survey, and it now imports coffee to supply its own demand.
- [Coffee in El Salvador](https://dailyextraction.com/world/el-salvador/): On six volcanic mountain ranges, led by Apaneca-Ilamatepec in the west, around Santa Ana, with about half of the coffee land, then El Bálsamo-Quezaltepeque and Tecapa-Chinameca. Almost all of it is grown under shade, mostly Bourbon and Pacas, the home-grown mutation that also gave rise to Pacamara. El Salvador grows about 550,000–600,000 60 kg bags a year, far below its 1970s peak.
- [Coffee in Ethiopia](https://dailyextraction.com/world/ethiopia/): Ethiopia is where arabica coffee comes from: it still grows wild in the forests of the south-west. The country grows about 12 million 60 kg bags a year, all arabica, mostly on smallholdings of less than half a hectare, and drinks a large share of it at home. Its regional coffees, such as Sidamo, Yirgacheffe and Harar, are prized for floral, citrus and berry flavours.
- [Coffee in Guatemala](https://dailyextraction.com/world/guatemala/): Guatemala's coffee association, Anacafé, profiles eight regions: Antigua, Acatenango, Atitlán, Cobán, Fraijanes, Huehuetenango, Nuevo Oriente and San Marcos, each with its own climate and cup. Guatemala grows about 3.2 million 60 kg bags a year, 98% arabica, almost all of it shade-grown, and 81% of the 2024/25 crop was graded strictly hard bean.
- [Coffee in Honduras](https://dailyextraction.com/world/honduras/): Honduras is Central America's biggest coffee exporter, growing about 5.5–6 million 60 kg bags a year, all arabica, mostly on small farms. It comes from six highland regions at about 1,000–1,700 metres, each with its own profile, from Copán's chocolate to Montecillos's orange and peach. The harvest runs from about November to April.
- [Coffee in India](https://dailyextraction.com/world/india/): Mostly in the hills of the south. Karnataka grows about 71% of India's coffee, Kerala about 20% and Tamil Nadu about 5%, with newer arabica areas in Andhra Pradesh and Odisha. India grows about 6 million 60 kg bags a year, around three-quarters of it robusta, all under shade, and exports most of it. Coffee came, legend says, with the saint Baba Budan in the 17th century.
- [Coffee in Indonesia](https://dailyextraction.com/world/indonesia/): Indonesia grows about 11–12 million 60 kg bags of coffee a year, nearly 90% of it robusta, mostly from small farms in southern Sumatra. Its arabica, from Aceh, North Sumatra, Java, Sulawesi and Bali, is often wet-hulled (giling basah), which gives the full body and low acidity Indonesian coffee is known for. The Dutch brought coffee to Java in 1696.
- [Coffee in Kenya](https://dailyextraction.com/world/kenya/): In the highlands, above all around Mount Kenya and the Aberdares, in Kiambu, Kirinyaga, Nyeri, Murang'a, Embu and Meru, and increasingly beyond central Kenya, in Kericho, Nandi, Bungoma and Kisii. Kenya grows about 850,000–950,000 60 kg bags of washed arabica a year, mostly SL28, SL34, Ruiru 11 and Batian, and sells most of it through the Nairobi Coffee Exchange.
- [Coffee in Laos](https://dailyextraction.com/world/laos/): Mostly on the Bolaven Plateau in the far south, in Champasak province around Paksong, which grows 80–95% of Lao coffee, robusta and arabica alike, on red volcanic soil. Newer farms are spreading in the northern provinces, some replacing opium. Laos exported over 50,000 tonnes of coffee worth about US$100 million in 2024, mostly to Vietnam and Thailand.
- [Coffee in Malaysia & Singapore](https://dailyextraction.com/world/malaysia/): Yes, but very little. Malaysia grew 2,861 tonnes of coffee in 2024, the agriculture ministry says, and imported 126,062 tonnes. Most of what it grows is liberica, the large-beaned "third" coffee species, in Johor, with robusta in Sabah and Sarawak. Malaysia's real coffee business is making instant coffee and extracts from imported beans.
- [Coffee in Mexico](https://dailyextraction.com/world/mexico/): Mostly in the south. Chiapas, Veracruz and Puebla grow more than 80% of Mexico's coffee, and with Oaxaca about 90%. Mexico grows about 4.1 million 60 kg bags a year, 85% arabica and 15% robusta, harvested from about November to April. Three coffees have denominations of origin: Café Veracruz, Café Chiapas and Pluma, from Oaxaca.
- [Coffee in Nicaragua](https://dailyextraction.com/world/nicaragua/): Mostly in the northern highlands. Jinotega and Matagalpa grow about 78% of Nicaragua's coffee and Las Segovias, around Nueva Segovia, about 14%, with a little more in Carazo and near Managua. Nicaragua grows about 2.4–2.6 million 60 kg bags a year, over 95% arabica and mostly Caturra, and earned a record US$918 million from coffee exports in 2025.
- [Coffee in Papua New Guinea](https://dailyextraction.com/world/papua-new-guinea/): In the central highlands, above all in Western Highlands, around Mount Hagen and the Wahgi Valley, and Eastern Highlands, around Goroka and Kainantu, with Jiwaka, Simbu and Morobe. About 95% is washed arabica, grown mostly by smallholders in small coffee gardens beside their food crops. Papua New Guinea exports about 800,000 to 1 million 60 kg bags a year.
- [Coffee in Peru](https://dailyextraction.com/world/peru/): Peru grows about 4.8 million 60 kg bags of coffee a year, all of it arabica, mostly Typica and Caturra, on small shade-grown farms on the eastern slopes of the Andes. Cajamarca, San Martín and Junín grow the most. The harvest runs from April to September, peaking in June and July, and Peru is the world's biggest exporter of organic coffee.
- [Coffee in Philippines](https://dailyextraction.com/world/philippines/): Mostly on Mindanao, which grows over 80% of Philippine coffee, led by SOCCSKSARGEN, Davao and BARMM, and mostly robusta. Arabica grows in the Cordillera of northern Luzon, and liberica, kapeng barako, in Batangas and Cavite. The Philippines grows about 30,000 tonnes of green coffee a year but drinks far more and imports most of it.
- [Coffee in Tanzania](https://dailyextraction.com/world/tanzania/): In three areas. Arabica grows in the northern highlands around Kilimanjaro and Arusha and in the southern highlands of Ruvuma, Songwe and Mbeya, which now grow most of it; robusta grows almost entirely in Kagera, by Lake Victoria. Tanzania grows about 1.45–1.6 million 60 kg bags a year, roughly half of each species, and about half of it goes to the European Union.
- [Coffee in Thailand](https://dailyextraction.com/world/thailand/): Arabica grows in the northern hills, above all in Chiang Rai and Chiang Mai, where it replaced opium from the 1970s; robusta grows in the south, in provinces such as Chumphon, Surat Thani and Ranong. Thailand's agriculture office counted 16,020 tonnes in 2025, the north growing over 70% of it, but Thais drink several times that and import the rest.
- [Coffee in Uganda](https://dailyextraction.com/world/uganda/): Mostly robusta, a species that grows wild in Uganda. USDA puts the crop at about 7.1 million 60 kg bags a year: about 6 million robusta and 1.1 million arabica, mainly from Mount Elgon and the Rwenzori. About 90% comes from small farms, and almost all is exported green. Uganda's own forecast for 2025/26 is higher, at 9.3 million bags.
- [Coffee in Venezuela](https://dailyextraction.com/world/venezuela/): Mostly in Lara and Portuguesa, which grow most of the crop, followed by the Andean states of Táchira, Trujillo and Mérida, whose coffees win the national speciality contests. About 20 states grow some coffee. How much is disputed: the growers' federation Fedeagro projects 1.8 million quintales for 2026/27, USDA estimates 500,000 bags, and the government claims several times more.
- [Coffee in Vietnam](https://dailyextraction.com/world/vietnam/): Vietnam is the world's second-biggest coffee producer, after Brazil, and by far its biggest grower of robusta. USDA forecasts 32.5 million 60 kg bags for 2026/27: 31.4 million robusta and 1.1 million arabica. Most of it grows in the Central Highlands, on more than 600,000 small farms, and is picked from about October to January.
- [Alotepeque-Metapán, El Salvador](https://dailyextraction.com/world/el-salvador/alotepeque-metapan/): Coffee from El Salvador's smallest and highest-starting coffee range, in the north, around Metapán in Santa Ana and in Chalatenango, grown at 1,000–2,000 metres on about 2,200 hectares, under 2% of the national area. Half of it is Pacas and 15% Pacamara, and in the 2025 Cup of Excellence its farms won the washed and honey category with a Pacamara scoring 90.93.
- [Antigua, Guatemala](https://dailyextraction.com/world/guatemala/antigua/): Café Antigua comes from the Panchoy valley around Antigua Guatemala, ringed by the Agua, Fuego and Acatenango volcanoes. Its official description is a fine, balanced coffee with notes of honey, caramel, apple and toasted walnut, a very full body and a persistent but gentle acidity. It was Guatemala's first denomination of origin, in 2008, and the EU protected the name in 2026.
- [Antioquia, Colombia](https://dailyextraction.com/world/colombia/antioquia/): Antioquia, the department around Medellín, is Colombia's second-biggest coffee producer, with about 74,600 coffee families, almost all on farms under 5 hectares. Colombia's coffee growers' federation, founded in Medellín in 1927, describes a cane-sugar sweet aroma, fruity and herbal flavours, medium malic acidity and a medium, juicy body.
- [Apaneca-Ilamatepec, El Salvador](https://dailyextraction.com/world/el-salvador/apaneca-ilamatepec/): Coffee from El Salvador's biggest coffee region, the volcanic Apaneca-Ilamatepec range in the west, around Santa Ana, Ahuachapán and Sonsonate. It has about half the country's coffee land and 53% of its production, grown under shade at 500–2,365 metres, mostly Bourbon and Pacas, the mutation found near Santa Ana in 1949. Its farms won 15 places in the 2025 Cup of Excellence.
- [Araku Valley, India](https://dailyextraction.com/world/india/araku-valley/): Araku Valley Arabica is coffee grown by tribal farmers in the hills of the Eastern Ghats, in Andhra Pradesh's Visakhapatnam district and neighbouring Odisha, at about 900–1,100 metres. The Coffee Board describes medium body, medium to sharp acidity and citrus, with an intense aroma and a spicy tinge. Andhra Pradesh grew 12,210 tonnes in 2023-24, almost all arabica. It has been a GI since 2019.
- [Arusha (Karatu and Mount Meru), Tanzania](https://dailyextraction.com/world/tanzania/arusha/): Arabica from the Arusha region of northern Tanzania: the slopes of Mount Meru, and estates around Karatu and Oldeani on the slopes of the Ngorongoro caldera, at about 1,600 to 1,850 metres. Washed Bourbon from here has scored up to 95 with Coffee Review, with red currant, dark chocolate and tangerine. The region exported 1,727 tonnes in 2020/21; it is picked from July to December.
- [Bahia, Brazil](https://dailyextraction.com/world/brazil/bahia/): Bahia grows three kinds of coffee: irrigated conilon (robusta) near the Atlantic, mechanised, irrigated arabica on the western plateaus, and hand-picked arabica in the Chapada Diamantina highlands. Conab estimates 4.5 million bags in 2026, 3.3 million of them conilon. Its two protected origins are Oeste da Bahia (2019) and the Chapada Diamantina (2024).
- [Baoshan, China](https://dailyextraction.com/world/china/baoshan/): Arabica from Baoshan, in western Yunnan, grown since 1952 in the dry, hot valley of the Nujiang river below the Gaoligong Mountains, north of the tropics at 25°N. A protected origin since 2010, Baoshan grows over 20,000 tonnes a year, and its GI describes notes of jasmine, citrus blossom and osmanthus.
- [Batangas and Cavite (Barako), Philippines](https://dailyextraction.com/world/philippines/batangas-barako/): Kapeng barako is the liberica coffee of Batangas and Cavite, south of Manila, first grown in the lowlands around Lipa. Its trees grow up to 20 metres tall, at about 300 to 500 metres, and it makes a strong, powerful cup with a pungent aroma reminiscent of aniseed. Slow Food lists it as an endangered heritage food; the whole CALABARZON region grew only 58.82 tonnes of dried liberica cherry in 2020.
- [Bench Maji (Gesha), Ethiopia](https://dailyextraction.com/world/ethiopia/bench-maji/): Coffee from Bench Maji in far south-west Ethiopia, close to South Sudan, the area around the Gori Gesha forest, where wild Gesha grows. Gesha Village Coffee Estate, founded with wild Gesha seed, grows it on 341 hectares at about 1,930 to 2,050 metres, and its coffees have scored up to 96 with Coffee Review. The zone produced 10,097 tonnes in 2005.
- [Benguet (Cordillera), Philippines](https://dailyextraction.com/world/philippines/benguet/): Arabica of the old Typica variety grown in Benguet and the rest of the Cordillera highlands of northern Luzon since the 1870s, mostly on backyard farms among pine and alder trees at about 1,600 metres. It is listed in Slow Food's Ark of Taste as an endangered heritage food. The Cordillera grew about 1,000 tonnes of green coffee in 2020, 3.3% of the Philippines' crop.
- [Bolaven Plateau, Laos](https://dailyextraction.com/world/laos/bolaven-plateau/): Coffee from the volcanic Bolaven Plateau in southern Laos, mostly in Champasak province around Paksong, at about 1,000–1,350 metres on fertile red basaltic soil. It grows 80–95% of Lao coffee, robusta and Catimor arabica, picked from October, and is protected as the geographical indication Bolaven Coffee. French colonists first planted coffee here in the early 20th century.
- [Boyacá, Colombia](https://dailyextraction.com/world/colombia/boyaca/): Boyacá, in Colombia's Eastern range, grows coffee at about 1,100–2,000 metres, almost all of it (94%) under shade, mostly on plots of under a hectare. Colombia's coffee growers' federation describes a panela-sweet aroma, sweet, fruity flavours, medium citric acidity and a medium-high, creamy body. Its main harvest runs from September to December.
- [Brunca (Pérez Zeledón and Coto Brus), Costa Rica](https://dailyextraction.com/world/costa-rica/brunca/): Coffee from Brunca, Costa Rica's southern region, made up of Pérez Zeledón and Coto Brus. Together they had 19,427 hectares of coffee in 2022, and Pérez Zeledón is the second-largest coffee canton, with 12.4% of the crop. Much is grown lower than elsewhere, so harvest can start in August. Its best honey lots taste of dark chocolate, citrus and red fruit.
- [Bukidnon, Philippines](https://dailyextraction.com/world/philippines/bukidnon/): Coffee from Bukidnon, a highland province of Northern Mindanao. Almost all of its output, 98.9% by one count, is robusta, but its arabica, grown at 1,200 to 1,800 metres, regularly places at the top of the Philippine Coffee Quality Competition. Bukidnon grows about an eighth of the country's green coffee, and its 2025–2035 roadmap aims to expand coffee to 10,000 hectares.
- [Cacahuatique, El Salvador](https://dailyextraction.com/world/el-salvador/cacahuatique/): Coffee from the Cacahuatique range in north-eastern El Salvador, in the highlands of Morazán around Perquín, Arambala and Osicala, and Ciudad Barrios in San Miguel. A small region with about 4% of the country's coffee, grown under shade at 500 to 1,663 metres, it is protected by a denomination of origin that describes chocolate, caramel, citrus and spice, a creamy body and medium citric acidity.
- [Cajamarca, Peru](https://dailyextraction.com/world/peru/cajamarca/): Cajamarca, in northern Peru, is the country's leading coffee region: about 22% of production, according to USDA, and about half of Peru's coffee exports in 2026. Its provinces of Jaén and San Ignacio grow high-altitude arabica, and Cajamarca has produced five of the eight winners of Peru's Cup of Excellence, including the 2024 champion at 90.54 points.
- [Caldas, Colombia](https://dailyextraction.com/world/colombia/caldas/): Caldas is part of Colombia's coffee axis and its UNESCO-listed coffee landscape, and home of Cenicafé, the national coffee research centre. Its coffee grows at about 1,200–1,800 metres, and Colombia's coffee growers' federation describes a sweet caramel aroma, sweet, fruity flavours, medium tartaric acidity and a medium, silky body. Its farms are among the most productive in Colombia.
- [Caparaó, Brazil](https://dailyextraction.com/world/brazil/caparao/): The Caparaó is a mountain coffee region around the Caparaó National Park, on the border of Minas Gerais and Espírito Santo. Its family farms grow arabica on slopes too steep for machines, where field temperatures can fall to around 0 °C. INPI describes a very sweet, complex cup with orange acidity and a silky to creamy body. It has been a denomination of origin since 2021.
- [Cauca, Colombia](https://dailyextraction.com/world/colombia/cauca/): Cauca, in south-western Colombia, grows coffee high in the Colombian Massif, on volcanic-ash soils, with plenty of sun and a steady climate. Colombia's coffee growers' federation describes a caramel aroma, sweet, floral and fruity flavours, high citric acidity and a medium, creamy body. It's Colombia's fourth-largest producer and has been a protected origin since 2011.
- [Central Valley and Tres Ríos, Costa Rica](https://dailyextraction.com/world/costa-rica/central-valley/): Coffee from Costa Rica's Central Valley, around the capital, San José, where the country began growing coffee around 1780, and from Tres Ríos, its smallest region, whose soil owes its minerals to the Irazú volcano. ICAFE counts them together: 11,493 hectares in 2022. Most is grown at 1,000 to 1,400 metres, and the cups are mild, sweet, floral and balanced.
- [Cerrado Mineiro, Brazil](https://dailyextraction.com/world/brazil/cerrado-mineiro/): The Cerrado Mineiro, in western Minas Gerais, was Brazil's first protected coffee origin, in 2005, and its first denomination of origin, in 2013. Its arabica grows at 800–1,300 metres, with hot, wet summers and mild, dry winters. The growers' federation describes an intense caramel-to-nut aroma, delicate citric acidity, a sweet, chocolatey flavour and a moderate to full body.
- [Chiapas, Mexico](https://dailyextraction.com/world/mexico/chiapas/): Chiapas grows more coffee than any other Mexican state: 36.5% of the national crop in 2024/25. Café Chiapas, a denomination of origin since 2003, must be arabica grown above 800 metres, and its top grade above 1,000 metres. The harvest starts in September in the lowlands of Soconusco and climbs into the mountains, ending in April or May.
- [Chichontepec, El Salvador](https://dailyextraction.com/world/el-salvador/chichontepec/): Coffee from the Chichontepec range in central El Salvador, around San Vicente and the La Paz municipalities of the Nonualco and Tepezontes area. A small region, with about 4–5% of the country's coffee, it is protected by a denomination of origin from 800 metres, which describes chocolate and citrus aromas, a medium, creamy body, bright citric acidity, and flavours of chocolate, orange and a touch of passion fruit.
- [Chikmagalur and the Bababudangiris, India](https://dailyextraction.com/world/india/chikmagalur/): Because Indian coffee began there. Legend says the saint Baba Budan planted seven beans from Yemen in the hills of Chikmagalur, now the Bababudangiris, in the 17th century. Today the district grows about 85,000 tonnes a year, nearly a quarter of India's coffee, half of it arabica. Chikmagalur Arabica and Bababudangiris Arabica have both been protected GIs since 2019.
- [Cobán, Guatemala](https://dailyextraction.com/world/guatemala/coban/): Cobán, in Guatemala's Alta Verapaz, is a cool, cloudy rainforest coffee region where it rains most of the year, wrapped in a fine mist called chipichipi. Coffee grows at 1,310–1,710 metres on rolling limestone and clay hills. Anacafé describes distinct fresh fruit notes, a fine, well-balanced body and a pleasant aroma.
- [Comayagua, Honduras](https://dailyextraction.com/world/honduras/comayagua/): Comayagua is the coffee region of central Honduras, grown at about 1,100–1,700 metres among tropical forest, pine and cloud forest. IHCAFE describes a sweet, citrus fragrance, lively acidity, a creamy body and citrus, sweet flavours. Comayagua department grew more coffee than any other in 2024–25, about 986,000 quintales, but it also had the worst rust in March 2026.
- [Coorg (Kodagu), India](https://dailyextraction.com/world/india/coorg/): Coffee from Kodagu district, formerly Coorg, in Karnataka: India's biggest coffee district, with 132,620 tonnes in 2023-24, more than a third of the national crop. Most of it is robusta; its arabica, grown at 750–1,100 metres, has been a protected GI, Coorg Arabica, since 2019. The Coffee Board describes an intensely aromatic coffee with full body and light acidity.
- [Copán (western Honduras), Honduras](https://dailyextraction.com/world/honduras/copan/): Copán is Honduras's western coffee region, grown at about 1,000–1,700 metres in the departments of Copán, Ocotepeque and Santa Bárbara. IHCAFE describes a sweet aroma, chocolate flavour, a round, balanced body and a lasting aftertaste. The harvest runs from November to March, and Copán department alone grew about 954,000 quintales in 2024–25, second only to Comayagua.
- [Cundinamarca, Colombia](https://dailyextraction.com/world/colombia/cundinamarca/): Cundinamarca, the department around Bogotá, grows coffee at about 1,100–1,900 metres, mostly under shade, in 69 municipalities. Colombia's coffee growers' federation describes a sweet, spiced aroma, sweet, fruity flavours, medium citric acidity and a medium, juicy body. Its main harvest comes in September–December in the north but March–June in the south.
- [Đắk Lắk (Buôn Ma Thuột), Vietnam](https://dailyextraction.com/world/vietnam/dak-lak/): Buôn Ma Thuột, the capital of Đắk Lắk province in Vietnam's Central Highlands, gives its name to Vietnam's best-known protected coffee, a robusta registered in 2005. The rules require red basalt soil at 400–800 metres, and describe a mildly bitter, light coffee that is not astringent. Đắk Lắk grows over 530,000 tonnes a year on more than 212,000 hectares.
- [Davao (Mount Apo), Philippines](https://dailyextraction.com/world/philippines/davao-mount-apo/): Arabica from the slopes of Mount Apo, the Philippines' highest peak, in Davao del Sur, mostly Catimor grown at about 1,200 to 1,600 metres and often naturally processed, with notes of cacao, dried fruit, citrus and berries. The wider Davao Region grew 5,413 tonnes of green coffee in 2020, about 18% of the country's, mostly robusta, with arabica and excelsa.
- [Dehong, China](https://dailyextraction.com/world/china/dehong/): Arabica from Dehong prefecture in western Yunnan, where coffee was first planted at Ruili in 1893. Named China's "hometown of coffee" in 2010, it grows mainly Catimor 7963 at 850 to 1,500 metres, around Mangshi and Yingjiang. Local researchers describe it as rich but not bitter, aromatic but not harsh, with a light fruity acidity. It produced about 7,700 tonnes of green coffee in 2024.
- [Doi Chaang, Thailand](https://dailyextraction.com/world/thailand/doi-chaang/): Arabica from Doi Chaang mountain in Mae Suai, Chiang Rai, grown at 1,100–1,700 metres, mostly Caturra, Catimor and Catuaí, and protected in the EU as Kafae Doi Chaang since 2015. Its registration describes a clean, refreshing coffee with a sweet-sour aroma, a honey tone and floral notes, naturally low in caffeine. It is picked from November to March and fully washed.
- [Doi Tung, Thailand](https://dailyextraction.com/world/thailand/doi-tung/): Arabica grown under forest shade at 800–1,200 metres in the Nang Non range of Chiang Rai, by the Doi Tung Development Project, a royal initiative begun in 1988 to replace opium and replant the forest. Its EU registration describes a balanced, fruity-sweet coffee with strong but not sharp acidity and a medium body. It is a Thai GI (2006) and EU PGI (2015).
- [Eastern Highlands, Papua New Guinea](https://dailyextraction.com/world/papua-new-guinea/eastern-highlands/): Arabica from Eastern Highlands Province, the hub of Papua New Guinea's coffee industry, grown by smallholders in coffee gardens around Goroka, Kainantu, Okapa and Obura-Wonenara, at about 1,550 to 1,900 metres. The Coffee Industry Corporation describes sweet, cocoa and spice aromas, a tea-like body and a lemony, delicately fruity finish. Its growers have won most national cupping contests.
- [El Bálsamo-Quezaltepeque, El Salvador](https://dailyextraction.com/world/el-salvador/el-balsamo-quezaltepeque/): Coffee from El Salvador's second-largest coffee region, the El Bálsamo range and the Quezaltepeque (San Salvador) area, in La Libertad, San Salvador and Sonsonate. It has about 28% of the country's coffee land and over a quarter of its output, grown under shade at 500 to 1,960 metres, and its denomination of origin describes plum, raisin, caramel, floral and chocolate aromas, a creamy body and citric acidity.
- [El Paraíso, Honduras](https://dailyextraction.com/world/honduras/el-paraiso/): Coffee from the El Paraíso region of south-east Honduras, on the border with Nicaragua, which also takes in parts of Choluteca and Francisco Morazán. Grown at 1,100 to 1,700 metres and picked from December to March, it has a sweet fragrance, soft acidity and body, and citrus flavours, IHCAFE says. The department grew 879,858 quintales in 2022-23, about 12% of Honduras's coffee.
- [Embu, Kenya](https://dailyextraction.com/world/kenya/embu/): Coffee from Embu County, on the slopes of Mount Kenya, grown by smallholders in co-operative societies, mostly from SL28 and SL34, and washed at their factories. Coffee Review has scored Embu coffees 93 to 95, with jasmine, red currant, tangerine and butterscotch. The county had 6,881 hectares of coffee in 2022 and earned Sh1.6 billion at auction in 2025/26.
- [Espírito Santo, Brazil](https://dailyextraction.com/world/brazil/espirito-santo/): Espírito Santo is Brazil's second coffee state and its conilon (robusta) heartland: 12.1 million bags of conilon and 4.4 million of arabica in 2026, Conab estimates. Its conilon, grown low and mostly irrigated, is strong, bitter and low in acidity. Its mountain arabica, protected as Montanhas do Espírito Santo, is mostly washed, with cane syrup, red fruit and bright citric acidity.
- [Gayo (Aceh), Indonesia](https://dailyextraction.com/world/indonesia/gayo/): Gayo coffee is arabica from the Gayo highlands of Aceh, at the northern tip of Sumatra, grown at 900–1,700 metres under shade trees by smallholders. Most is wet-hulled, the Sumatran process. Its specification describes nutty, caramel, chocolate and fruit notes, bright acidity, a full body and a long finish. It is protected in Indonesia (2010) and the EU (2017).
- [Guji, Ethiopia](https://dailyextraction.com/world/ethiopia/guji/): Arabica from the Guji zones of Oromia in southern Ethiopia, grown by smallholders from local heirloom varieties at around 1,900 to 2,100 metres. Washed lots show peach, bergamot and jasmine; naturals blueberry, strawberry and chocolate, and Coffee Review scored a washed Guji at 95 in 2026. West Guji alone has about 116,000 hectares of coffee.
- [Harar (Harrar), Ethiopia](https://dailyextraction.com/world/ethiopia/harar/): Arabica from the eastern highlands of Ethiopia, around the walled city of Harar in the Hararghe zones of Oromia. Almost all of it is natural, dried in the fruit and sorted by hand, giving a fruity, winey cup with blueberry, raisin and chocolate, medium acidity and a full body. West Hararghe alone has more than 120,000 hectares of coffee, and Ethiopia trademarked the name Harrar in 2005.
- [Hassan (Manjarabad), India](https://dailyextraction.com/world/india/hassan/): Coffee from Hassan district in Karnataka, which the Coffee Board calls the Manjarabad region, around Sakleshpur. It grew 36,800 tonnes in 2023-24, India's fourth-largest coffee district, roughly 57% robusta and 43% arabica, at 900 to 1,100 metres. Its washed robustas have won the national Fine Cup Award, with notes of chocolate, dried fruit, nuts and spice.
- [Huehuetenango, Guatemala](https://dailyextraction.com/world/guatemala/huehuetenango/): Huehuetenango is the highest and driest of Guatemala's non-volcanic coffee regions, with coffee grown up to about 2,000 metres, protected from frost by hot, dry winds from Mexico. Anacafé describes a fine, intense acidity, a full body and pleasant wine notes. The department grew about 8% of Guatemala's coffee on 10% of its coffee land in 2016.
- [Huila, Colombia](https://dailyextraction.com/world/colombia/huila/): Huila, in southern Colombia, has been the country's biggest coffee producer for 15 years, with 19.65% of the 2025 crop. Its coffee grows at 1,000–2,200 metres under cloudy skies, and Colombia's coffee growers' federation describes a floral aroma, fruity flavour with caramel notes, medium-high citric acidity and a medium, creamy body. It has been a protected origin since 2013.
- [Java, Indonesia](https://dailyextraction.com/world/indonesia/java/): Java is where the Dutch first grew coffee, from 1699, and why coffee is nicknamed java. Today its arabica comes mainly from the Ijen plateau in East Java, where old Dutch estates grow washed coffee high up, and from the Preanger region of West Java, described as floral and sweet with a little citrus. Some estates age coffee for years as Old Java.
- [Jimma and Limu, Ethiopia](https://dailyextraction.com/world/ethiopia/jimma-limu/): Coffee from Jimma zone in south-west Ethiopia, in Oromia. Jimma is the zone's name; Limu (or Limmu) is the coffee name, after its Limmu districts. Grown by smallholders in semi-forest gardens at about 1,900 to 2,200 metres, the washed coffees are clean and floral, with apricot, citrus and cocoa. In 2005 Jimma grew 26,743 tonnes, nearly 12% of Ethiopia's coffee.
- [Jinotega and Matagalpa, Nicaragua](https://dailyextraction.com/world/nicaragua/jinotega-matagalpa/): In Jinotega and Matagalpa, the north-central highlands, which grow about 78% of Nicaragua's coffee; Jinotega is the biggest coffee department in the country. Coffee spread here from 1877, when a government subsidy drew American, British and German planters. A Jinotega farm, El Esfuerzo, set a Nicaraguan auction record of US$4,030 a quintal in 2017.
- [Johor, Malaysia & Singapore](https://dailyextraction.com/world/malaysia/johor/): Coffee from the large-beaned liberica species, known locally as kopi besar or elephant bean, grown in Johor in southern Peninsular Malaysia, around Kluang, Batu Pahat and Paloh. Johor grew 2,263 tonnes in 2018, about two-thirds of Malaysia's crop. Liberica is described as fruity and nutty, with notes likened to jackfruit, and it fruits all year.
- [Junín (Selva Central), Peru](https://dailyextraction.com/world/peru/junin/): Coffee from Chanchamayo and Satipo, the Selva Central valleys of Junín in central Peru. For decades this was Peru's biggest coffee region, with about 110,000 hectares in 2013, until leaf rust hit it hard; it now grows about 19% of Peru's coffee, according to USDA. An importer describes clean Fair Trade organic cups scoring around 82 points.
- [Kaffa (wild coffee forests), Ethiopia](https://dailyextraction.com/world/ethiopia/kaffa/): Kaffa, in south-west Ethiopia, is considered the birthplace of wild arabica. Coffee still grows wild in its forests at about 1,400–2,100 metres, with thousands of genetic variants, and the area became a 760,000-hectare biosphere reserve in 2010. Roasters describe forest coffee from Kaffa as gently acidic and fruity, with wild berries and chocolate.
- [Kagera, Tanzania](https://dailyextraction.com/world/tanzania/kagera/): From Kagera, in north-west Tanzania on the western shore of Lake Victoria, which grows almost all of the country's robusta and more coffee than any other region: 54,203 tonnes in 2024/25, its regional government says. Grown with bananas around Bukoba, Karagwe and Kyerwa, it was once chewed as amwani by the Haya people.
- [Kericho, Kenya](https://dailyextraction.com/world/kenya/kericho/): Coffee from Kericho County in Kenya's Rift Valley, better known for tea. Coffee grows in the lower belt, around Kipkelion, Ainamoi, Soin and Roret, and is the county's second cash crop. In 2025/26 Kericho sold 6 million kg of clean coffee at the Nairobi Coffee Exchange, more than any other county. Coffee Review found honey, plum and floral notes in a Kericho peaberry.
- [Kiambu, Kenya](https://dailyextraction.com/world/kenya/kiambu/): Coffee from Kiambu County, just north of Nairobi, which had more land under coffee than any other Kenyan county in 2022: 20,369 hectares, producing 10.63 million kg of cherry. Grown from SL28, SL34 and Ruiru 11 and washed, it tastes of black currant, citrus, jasmine and toffee. Its coffee land is under pressure from housing.
- [Kilimanjaro, Tanzania](https://dailyextraction.com/world/tanzania/kilimanjaro/): Washed arabica from the slopes of Mount Kilimanjaro and Mount Meru in northern Tanzania, sold under names such as Kilimanjaro, Arusha and Moshi. Coffee Review finds it brighter, sweeter and more intense than other Tanzanian coffees. The Chagga took it up under colonial rule and founded what Coffee Review calls Africa's oldest cooperative, though the north now grows little of Tanzania's coffee.
- [Kintamani (Bali), Indonesia](https://dailyextraction.com/world/indonesia/kintamani/): Kintamani coffee is arabica from the highlands around Mount Batur in Bali, grown by farmers organised in Subak Abian groups, often among orange trees. It is known for a citrusy, orange-like flavour with chocolate and brown sugar and a medium body. In 2008 it became Indonesia's first geographical indication. Bali picks one harvest a year, around July to September.
- [Kirinyaga, Kenya](https://dailyextraction.com/world/kenya/kirinyaga/): Deep, sweet and bright. Coffee Review's Kirinyaga coffees show black currant, cacao nib, citrus and flowers such as lilac, wisteria and freesia, with juicy acidity. Kirinyaga, in south-central Kenya, had 10,089 hectares of coffee in 2022, second only to Kiambu, and led the auctions in the first half of 2024/25 before Kericho overtook it in 2025/26.
- [Lâm Đồng, Vietnam](https://dailyextraction.com/world/vietnam/lam-dong/): Lâm Đồng, in Vietnam's Central Highlands, has about 327,000 hectares of coffee since absorbing Đắk Nông in 2025, more than 45% of the country's total, and grew over a million tonnes in 2025. Most is robusta, but around Đà Lạt, at Cầu Đất, arabica grows at about 1,500 metres, with bright acidity and floral and fruit notes. It became a protected origin in October 2025.
- [Lara, Venezuela](https://dailyextraction.com/world/venezuela/lara/): Coffee from Lara, the north-western state that grows more coffee than any other in Venezuela, on about 43,000 hectares around Sanare, Morán and Iribarren. Grown at 800 to 1,700 metres, it was protected in December 2025 as the geographical indication Café de Lara, whose official profile describes cacao and chocolate, intense papelón and caramel sweetness, and citrus.
- [Lincang, China](https://dailyextraction.com/world/china/lincang/): Arabica from Lincang in western Yunnan, China's second-largest coffee area after Pu'er, with about 233,700 mu (some 15,600 hectares) farmed by 56,000 households in 2024. A 2021 study found honey, dark chocolate, cream, caramel and roasted nut notes. In 2026 a washed Geisha from Zhenkang, grown at 1,600–1,900 metres, won a Yunnan competition with 91.78 and sold for a record ¥14,000 a kilo.
- [Loja, Ecuador](https://dailyextraction.com/world/ecuador/loja/): Arabica from Loja, the southern Andean province of Ecuador, grown at 600 to 2,200 metres. It is described as juicy, with citrus acidity and notes from yellow and red fruit to panela and dark chocolate. Protected since 2019 as the denomination of origin Lojano Café de Origen, it has won 71% of Ecuador's Taza Dorada contests, and in October 2026 Loja was declared Ecuador's coffee capital.
- [Manabí, Ecuador](https://dailyextraction.com/world/ecuador/manabi/): Coffee from Manabí, on Ecuador's Pacific coast, where coffee was introduced at Jipijapa in 1860. It is mostly arabica grown below 800 metres, which gives mild flavours and moderate acidity, and most of it is now natural-processed. Manabí grew 1,150 tonnes in 2024, about a fifth of Ecuador's coffee and more than any other province, though far less than before Ecuador's coffee collapse.
- [Mara (Tarime), Tanzania](https://dailyextraction.com/world/tanzania/mara-tarime/): Arabica from Tarime district in Tanzania's Mara region, in the northern highlands near the Kenyan border and above Lake Victoria. Smallholders grow Kent, N39 and Bourbon at about 1,600 to 1,800 metres, often on under 2 hectares. Coffee Review has scored Tarime coffees 94 and 95, with honey, black cherry, mango, jasmine and peach. Mara grew about 2,000 tonnes a year in 2018.
- [Marcala (Montecillos), Honduras](https://dailyextraction.com/world/honduras/marcala/): Marcala coffee comes from the Montecillos region of south-west Honduras, grown at about 1,200–1,600 metres where cold nights slow the cherries' ripening. IHCAFE describes fruity fragrance, lively, bright acidity, a velvety body and flavours of orange and peach. Café Marcala became the first denomination of origin in Honduras and Central America on 18 November 2005.
- [Greater Masaka, Uganda](https://dailyextraction.com/world/uganda/masaka/): Greater Masaka, in southern Uganda, is one of the country's main robusta regions. UCDA describes its robustas as having stone fruit, mild floral notes and roasted cocoa, with a smooth body and a mildly sweet finish. The main harvest runs from about May to August, and UCDA's surveys have put the region's crop at between 1.1 and 3.6 million bags.
- [Matas de Minas, Brazil](https://dailyextraction.com/world/brazil/matas-de-minas/): The Matas de Minas, in the mountains of eastern Minas Gerais, grows arabica above 600 metres, mostly hand-picked because the slopes are too steep for machines. About 36,000 growers, 80% of them small family farms, produce roughly a quarter of the state's coffee. INPI describes a sweet cup with citrus, caramel and chocolate, floral aromas and a full body.
- [Mbeya and Songwe, Tanzania](https://dailyextraction.com/world/tanzania/mbeya-songwe/): Washed arabica from Tanzania's southern highlands, around Mbeya and Mbozi district in Songwe, at about 1,500 metres. Coffee Review finds it, by reputation, a bit softer and more floral than northern coffees, and some of the best Tanzanias it has cupped came from here. Songwe grew 12,178 tonnes in 2020/21, and with Ruvuma it now grows 77.4% of Tanzania's arabica.
- [Mbinga (Ruvuma), Tanzania](https://dailyextraction.com/world/tanzania/mbinga/): From Mbinga district in Ruvuma, in Tanzania's far south-west between Lake Nyasa and Songea. Its 42,000 smallholders grow about a quarter of Tanzania's arabica, by TaCRI's count, and together with Songwe, Ruvuma now grows 77.4% of it. Coffee Review finds it, by reputation, a bit softer and more floral than northern coffees; Germany is its main buyer.
- [Mérida, Venezuela](https://dailyextraction.com/world/venezuela/merida/): Arabica from Mérida, an Andean state of western Venezuela, grown on about 27,000 hectares from the foothills at 300 metres to farms above 2,000 metres, above all in the Mocotíes valley around Tovar and Santa Cruz de Mora. Protected as the geographical indication Café de Mérida, it dominates Venezuela's national speciality contest: a Mérida Geisha set a record of 91.54 points in 2025.
- [Meru, Kenya](https://dailyextraction.com/world/kenya/meru/): Coffee from Meru County on the slopes of Mount Kenya, grown by smallholders from SL28, SL34, Ruiru 11 and Batian and washed at co-operative factories. Coffee Review scored a Meru coffee 95 in 2026, with black currant, blood orange, cocoa nib and lilac. The county had 8,708 hectares of coffee in 2022, the fifth-largest area in Kenya.
- [Mount Elgon (Bugisu), Uganda](https://dailyextraction.com/world/uganda/mount-elgon/): Bugisu coffee is arabica from the slopes of Mount Elgon in eastern Uganda, the country's main arabica region. It grows high, at a mean of about 1,855 metres in UCDA's highland zone, and UCDA describes floral, berry and citrus notes with chocolate, caramel and nuts. The Bugisu sub-region grows about 700,000 bags in a good season, about 43% of Uganda's arabica exports.
- [Murang'a, Kenya](https://dailyextraction.com/world/kenya/muranga/): Coffee from Murang’a County, east of the Aberdares in central Kenya. It sold 4.96 million kg at the Nairobi Coffee Exchange in 2025/26, second only to Kericho, from 9,413 hectares. Grown mostly from SL28 and SL34 and washed at co-operative factories, it tastes of red currant, tangerine, cacao and spice.
- [Nariño, Colombia](https://dailyextraction.com/world/colombia/narino/): Nariño, on Colombia's border with Ecuador, grows some of the country's highest coffee, up to about 2,300 metres, on volcanic soils near the equator. The cold makes the plants hold on to their sugars, says Colombia's coffee growers' federation, which describes a sweet, fruity, floral cup. Most growers farm less than a hectare. It has been a protected origin since 2011.
- [Nilgiris, India](https://dailyextraction.com/world/india/nilgiris/): Coffee from the Nilgiri hills of Tamil Nadu, grown under shade at 900 to 1,400 metres. The district grew 5,625 tonnes in 2023-24, mostly robusta, with arabica that includes the old Kents variety. Coffee Review says Nilgiris coffees tend to show more acidity than most south Indian coffees, and scored one at 91: sweet, balanced, with nut, flowers, stone fruit, chocolate and lemon.
- [Norte de Santander, Colombia](https://dailyextraction.com/world/colombia/norte-de-santander/): Norte de Santander, on Colombia's border with Venezuela, is where the country's first coffee exports left, in 1808 or 1835 depending on the source. Today about 17,140 families grow coffee there, harvesting almost all year round. Colombia's coffee growers' federation describes a sweet, floral, fruity and chocolate aroma, bitter-chocolate flavour and medium citric acidity.
- [Nueva Segovia (Las Segovias), Nicaragua](https://dailyextraction.com/world/nicaragua/nueva-segovia/): Because it wins. Nueva Segovia, in Nicaragua's Las Segovias region on the Honduran border, grows about 14% of the country's coffee at 1,000–2,000 metres, and its farms in Dipilto, Mozonte and San Fernando took 24 of the 29 places in the 2026 Cup of Excellence, including both top prizes. The winning natural Geisha from Los Alpes, Dipilto, scored 92 and sold for US$140 a pound.
- [Nyeri, Kenya](https://dailyextraction.com/world/kenya/nyeri/): Intensely bright and fruity. Coffee Review's top-rated Nyeri coffees show black currant, citrus, flowers and cocoa or dark chocolate, with juicy, sweet-tart acidity; one Nyeri AA scored 96 in 2025. Nyeri, in south-central Kenya, had 9,841 hectares of coffee in 2022 and is one of the country's biggest coffee counties, grown by smallholders in cooperatives.
- [Oaxaca (Pluma), Mexico](https://dailyextraction.com/world/mexico/oaxaca/): Pluma coffee comes from the Sierra Madre del Sur in Oaxaca, around the town of Pluma Hidalgo. It is mostly Typica, shade-grown and washed, with a pronounced acidity and a light to medium body, and it has been a denomination of origin since February 2020, covering 30 municipalities. Its harvest runs from November to April in three pickings.
- [Opalaca, Honduras](https://dailyextraction.com/world/honduras/opalaca/): Coffee from the Opalaca region of western Honduras, east of Copán, covering Santa Bárbara, Intibucá and Lempira. Grown at 1,100 to 1,700 metres and picked from November to February, it is aromatic, with a fine, delicate acidity, a soft body and a sweet aftertaste, IHCAFE says. Its departments have won most of the recent Cup of Excellence categories.
- [Paraná, Brazil](https://dailyextraction.com/world/brazil/parana/): Paraná was once Brazil's coffee powerhouse, with about half of the national crop, until frost, above all the black frost of 18 July 1975, drove much of it out. Today it grows about 724,000 bags a year, mostly arabica. Its protected origin, the Norte Pioneiro do Paraná, describes a balanced, very sweet cup with fruit, cane molasses, caramel and chocolate.
- [Pu'er, China](https://dailyextraction.com/world/china/pu-er/): Because it grows more coffee than anywhere else in China. Pu'er, in southern Yunnan, has about half of the province's coffee land, some 704,000 mu (47,000 hectares) in 2025, mostly at 1,000–2,000 metres. Better known for its tea, it was named China's coffee capital in 2012, and Pu'er coffee has been a protected origin since 2021.
- [Puebla, Mexico](https://dailyextraction.com/world/mexico/puebla/): Puebla is Mexico's third-biggest coffee state, with about a fifth of the crop, grown in the Sierra Norte, Nororiental and Negra at 700–1,800 metres. It gets the highest yields in Mexico, more than double the national average, USDA says. The state government describes bright acidity, balanced body and fruity, floral, nutty and chocolate notes.
- [Pulneys (Palani Hills), India](https://dailyextraction.com/world/india/pulneys/): Arabica from the Pulneys, or Palani Hills, around Kodaikanal in Tamil Nadu, grown under shade with pepper, oranges and bananas at 600 to 2,000 metres. The region grew 8,440 tonnes in 2023-24, the most in Tamil Nadu. An importer found brown sugar, apple, lime, plum and honey in its lots, and a Pattiveeranpatti farm won the national washed arabica award in 2026.
- [Quindío, Colombia](https://dailyextraction.com/world/colombia/quindio/): Quindío is a small department at the heart of Colombia's coffee axis. Its coffee grows at about 1,400–2,000 metres, picked mainly from September to December and again in April and May. It's part of UNESCO's Coffee Cultural Landscape, but its coffee area has shrunk from about 62,000 hectares to 18,000, and the August 2026 earthquake damaged over 1,200 of its wet mills.
- [Risaralda, Colombia](https://dailyextraction.com/world/colombia/risaralda/): Risaralda, the department around Pereira, is one of the three heartland departments of Colombia's coffee axis. Its coffee grows at about 1,100–1,900 metres and is picked mainly from September to December. Colombia's coffee growers' federation describes a sweet, fruity aroma, fruity and floral flavours, medium tartaric acidity and a medium, creamy body.
- [Rondônia, Brazil](https://dailyextraction.com/world/brazil/rondonia/): Rondônia, in the Brazilian Amazon, grows robusta: 2.9 million bags in 2026, Conab estimates, with the highest yields of any Brazilian state. Its plants are hybrid clones of Conilon and Robusta selected by the growers themselves, sold as Amazonian Robustas. INPI describes a sweet cup with chocolate, wood, fruit, spice and herbal notes. It has been protected as Matas de Rondônia since 2021.
- [Rwenzori, Uganda](https://dailyextraction.com/world/uganda/rwenzori/): The Rwenzori region of western Uganda grows arabica on the mountain slopes and robusta lower down. UCDA describes the area's arabicas, mostly natural-processed, as floral, with dried fruit, mild chocolate, clove spice, orange acidity and a winey finish. A UCDA survey put the region's crop at 0.95 million bags in 2021/22, and it received more coffee seedlings than any other region in 2022/23.
- [San Marcos, Guatemala](https://dailyextraction.com/world/guatemala/san-marcos/): San Marcos is the warmest and wettest of Guatemala's eight coffee regions, with up to 5,000 mm of rain a year and the earliest flowering. Anacafé describes delicate floral notes, a pronounced acidity and good body. San Marcos department grew more of Guatemala's coffee than any other in 2016, 16% of the national crop.
- [San Martín, Peru](https://dailyextraction.com/world/peru/san-martin/): San Martín, in northern Peru, grows about 81,000–84,000 tonnes of parchment coffee a year on some 64,000 hectares, about 22–23% of Peru's crop, according to the agriculture ministry, which makes it the country's biggest region by its count. Most comes from Rioja, Tocache, Bellavista, Lamas and Moyobamba. It is Peru's youngest big coffee region, and its quality ranges widely.
- [Santander, Colombia](https://dailyextraction.com/world/colombia/santander/): Santander, in north-eastern Colombia, grows coffee almost entirely under shade trees, on small farms averaging 1.6 hectares. Colombia's coffee growers' federation describes a sweet, chocolatey, nutty aroma, sweet, herbal and fruity flavours, medium citric acidity and a medium-high, creamy body. It has had its own denomination of origin, Café de Santander, since 2014.
- [São Paulo, Brazil](https://dailyextraction.com/world/brazil/sao-paulo/): São Paulo state grows only arabica: 6.2 million bags in 2026, Conab estimates. It has four protected coffee origins. The Alta Mogiana, at 900–1,000 metres, is known for sweetness and body; Região de Pinhal for balance; Região de Garça for dark chocolate and nuts; and the Circuito das Águas Paulista, protected in 2026, for marked sweetness.
- [Shevaroys (Yercaud), India](https://dailyextraction.com/world/india/shevaroys/): Arabica from the Shevaroy Hills around Yercaud in Salem district, Tamil Nadu, grown under shade at 900 to 1,500 metres. The region grew 3,925 tonnes in 2023-24, all arabica. In the Coffee Board's 2019 Flavour of India competition its estates took three of the top four arabica places, with notes of citrus acidity, chocolate, nuts and spice.
- [Sidamo and Yirgacheffe, Ethiopia](https://dailyextraction.com/world/ethiopia/sidamo/): Sidamo coffee comes from the highlands of southern Ethiopia at about 1,500–2,200 metres, and is known for berry and citrus notes with bright, crisp acidity. Yirgacheffe, its most famous name, lies in the same southern coffee belt. The Sidama region alone grows about 13% of Ethiopia's coffee, and both Sidamo and Yirgacheffe are Ethiopian trademarks.
- [Sierra Nevada de Santa Marta, Colombia](https://dailyextraction.com/world/colombia/sierra-nevada/): Coffee from the Sierra Nevada de Santa Marta, on Colombia's Caribbean coast, grows at 500–1,900 metres under full shade, because the region gets strong light and little rain. Colombia's coffee growers' federation describes a clean, balanced cup with medium acidity, chocolate flavours and a sweet, nutty fragrance. It has one harvest a year and has been a protected origin since 2017.
- [Simbu, Papua New Guinea](https://dailyextraction.com/world/papua-new-guinea/simbu/): Arabica from Simbu (officially Chimbu), a rugged province in the central highlands of Papua New Guinea, below Mount Wilhelm. Grown by smallholders at about 1,600 to 1,900 metres, and a significant source of organic coffee, it is described as sweet and fruity, floral and juicy, with tropical fruit, honey and black currant. Simbu grows about 6% of the national crop.
- [Sơn La, Vietnam](https://dailyextraction.com/world/vietnam/son-la/): Sơn La, in Vietnam's mountainous north-west, is the country's arabica heartland, with 47.9% of its arabica land. Coffee grows on slopes at about 900–1,200 metres, and a leading co-operative describes fruit and herbal notes, bright acidity, light bitterness and a long, sweet finish. It has been a protected origin, Cà phê Sơn La, since 2017.
- [South-western Uganda, Uganda](https://dailyextraction.com/world/uganda/south-western-uganda/): South-western Uganda grows both robusta and arabica on cool, rolling hills at a mean of about 1,545 metres. In UCDA's 2022/23 survey it was the biggest region, at 3.2 million bags. UCDA describes its robustas as nutty and chocolatey, with dried tropical fruit, and its arabicas as floral and lemony. The main robusta harvest runs from about May to August.
- [Sul de Minas, Brazil](https://dailyextraction.com/world/brazil/sul-de-minas/): The south and centre-west of Minas Gerais is the state's biggest coffee zone: 15.9 million bags in 2026, Conab estimates. It holds four protected origins. Mantiqueira de Minas, in the mountains, is known for pronounced sweetness, acidity and body; Sudoeste de Minas for caramel, chocolate and nuts; Canastra for honey, yellow fruit and high citric acidity.
- [Sulawesi (Toraja and Kalosi), Indonesia](https://dailyextraction.com/world/indonesia/sulawesi/): Toraja and Kalosi coffees are arabica from the highlands of South Sulawesi, Indonesia, grown at up to about 1,800 metres, mostly by smallholders. Wet-hulled, they are known for a full, earthy body with dark chocolate and warm spice such as cinnamon and cardamom. Kalosi Enrekang and Toraja both became geographical indications in 2013.
- [Tarrazú (Los Santos), Costa Rica](https://dailyextraction.com/world/costa-rica/tarrazu/): Coffee from Los Santos, the three cantons of Tarrazú, Dota and León Cortés south-east of San José, protected as the denomination of origin Café Tarrazú since 2019. About 85% of its coffee land is Strictly Hard Bean, grown at 1,200–1,650 metres, giving a late-ripening coffee with very high acidity and good body and aroma. It has more coffee land than any other Costa Rican region.
- [Tecapa-Chinameca, El Salvador](https://dailyextraction.com/world/el-salvador/tecapa-chinameca/): Coffee from the Tecapa-Chinameca range in eastern El Salvador, around Berlín, Alegría and Santiago de María, and Chinameca in San Miguel. El Salvador's third coffee region, with about 10–12% of the crop, it grows coffee under shade at 500 to 2,139 metres. Its denomination of origin describes citric and malic acidity with chocolate, red wine, peach, clove, passion fruit, mamey and pineapple.
- [Tolima, Colombia](https://dailyextraction.com/world/colombia/tolima/): Tolima, in central Colombia, is the country's third-largest coffee department, with more than 66,000 coffee families. Its warm climate and year-round rain let the trees flower twice a year, so it has two harvests. Colombia's coffee growers' federation describes a sweet, fruity cup with medium-high citric acidity and a medium-high, creamy body. It has been a protected origin since 2017.
- [Tonkpi (Man), Côte d’Ivoire](https://dailyextraction.com/world/cote-divoire/tonkpi/): Coffee from Tonkpi, the mountainous region around Man in western Côte d'Ivoire, which grows more coffee than any other Ivorian region: 13,665 tonnes in 2023, about 29% of the national crop. Mostly robusta, it is also the home of arabusta, an arabica–robusta hybrid planted in the 1960s, described as combining robusta's strength with floral flavours, and of the Café des Montagnes label.
- [Trujillo (Boconó), Venezuela](https://dailyextraction.com/world/venezuela/trujillo/): Coffee from the municipality of Boconó in Trujillo, an Andean state of western Venezuela, and the country's first coffee geographical indication, granted in November 2022. Grown at 1,000 to 2,500 metres, it is officially described as fruity, with peach, lemon, grapefruit and plum, nuts, spice and dark chocolate, balanced acidity and good body. Trujillo coffees won the national speciality contest in 2023 and 2024.
- [Turrialba, Costa Rica](https://dailyextraction.com/world/costa-rica/turrialba/): Coffee from the slopes of Turrialba volcano in eastern Costa Rica, which faces the wetter Caribbean side of the country rather than the Pacific. ICAFE counts Turrialba with Orosi: 3,386 hectares in 2022, down 31% since 2018. Its best-known farm, Aquiares, grows coffee at about 800 to 1,400 metres, and its lots taste of red fruit, chocolate and jasmine.
- [Valle del Cauca, Colombia](https://dailyextraction.com/world/colombia/valle-del-cauca/): Valle del Cauca, the department around Cali, grows coffee in 93% of its municipalities, on about 50,000 hectares farmed by some 23,500 families. Colombia's coffee growers' federation describes a sweet caramel aroma, caramel and red-fruit flavours, medium citric acidity and a medium, creamy body. More than half its coffee land is certified to sustainability standards.
- [Veracruz, Mexico](https://dailyextraction.com/world/mexico/veracruz/): Veracruz is where coffee first arrived in Mexico, and it is the country's second-biggest grower, with about a quarter of the crop. Its central coffee belt, around Coatepec and Huatusco, lies at 700–1,400 metres, and Café Veracruz, a denomination of origin since 2000, must be arabica grown above 750 metres. Veracruz coffees won five of the first six Cup of Excellence Mexico competitions.
- [Wayanad, India](https://dailyextraction.com/world/india/wayanad/): Wayanad Robusta is coffee from Wayanad district in Kerala, on the Western Ghats. Almost all of the district's coffee is robusta, grown by smallholders among pepper and banana, and it grew 61,950 tonnes in 2023-24, about 17% of India's crop. The Coffee Board describes a soft, full-bodied cup with an intense aroma and a hint of chocolate. It has been a protected GI since 2019.
- [West Arsi (Nensebo), Ethiopia](https://dailyextraction.com/world/ethiopia/west-arsi/): Coffee from the West Arsi zone of Oromia, Ethiopia, above all the Nensebo district, where smallholders grow local landraces at about 1,900 to 2,200 metres. Washed lots taste of white peach, bergamot and honeysuckle; naturals of strawberry, honey and jasmine, scoring 93 to 95 with Coffee Review. West Arsi farms took six places in the 2021 Cup of Excellence.
- [West Valley (Valle Occidental), Costa Rica](https://dailyextraction.com/world/costa-rica/west-valley/): Coffee from the Valle Occidental, or West Valley, of Costa Rica, around towns such as Palmares. It had 18,640 hectares of coffee in 2022, second only to Los Santos, and makes about a fifth of the crop. Known for microlots, often of the local San Roque variety, it took 10 of the 30 winning lots in the 2026 Cup of Excellence.
- [Western Highlands and Jiwaka, Papua New Guinea](https://dailyextraction.com/world/papua-new-guinea/western-highlands/): Arabica from Western Highlands Province and Jiwaka, which was split from it in 2012, grown in the Wahgi, Nebilyer, Kaugel, Baiyer and Jimi valleys around Mount Hagen, where most people live at 1,400 to 2,200 metres. Historically Papua New Guinea's largest coffee province, with about 42–46% of output, it is described as sweet, nutty and chocolatey, with fruity, citrus and tropical notes.
- [Zamora Chinchipe, Ecuador](https://dailyextraction.com/world/ecuador/zamora-chinchipe/): Arabica from Zamora Chinchipe, in Ecuador's southern Amazon, where the Andes and the Cordillera del Cóndor give the province an average altitude of about 1,200 metres. Grown under shade by smallholders around Palanda and Chinchipe, it is described as sweet, with chocolate, caramel, honey and panela, medium-high citrus acidity and a creamy body. In 2022 its growers made Ecuador's first export of coffee certified free of deforestation.

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