Brew with Plunger or French Press

 Coffee character: A rich, medium bodied brew 

Good for: Its simplicity—it’s easy to use and can make up to six cups at a time, so it’s great for when you have people over 

Grind: Coarse 

Brew time: Let it steep for around 4 minutes

People across the country are digging into the back of their abandoned-gadget cupboards and dusting off their plungers. They’re back in vogue, only now we like to refer to them as French presses—it sounds more cosmopolitan, oui? 

Loved for its simple, and forgiving, nature, plunger coffee virtually makes itself. It’s a form of steeping, where water and coffee are in contact throughout brewing, which means all you need to do is bring the two ingredients together. Mix hot water with coffee grounds and leave the pot to sit while you think about whether it’s time to let go of the waffle-maker you also found in the cupboard. After 4 minutes, separate the rich brown brew from the grounds by pressing down the plunger (fitted with mesh). Voila! 

Depending on the size of your pot, you can make many cups at a time. Coupled with the fact that it’s low maintenance to make, it’s a good one to serve to a crowd. 119 The Hario coffee press has two thick glass walls for extra insulation and protection from heat. The removable, olivewood collar aids grip.

To use: 

- Pre-heat coffee press by rinsing it out with hot water. 

- Grind coffee—a coarse grind is best suited. Add around 10–12g (about 2 tablespoons) of coffee to every 100–120g (3.5–4 oz) of water. 

 - Pour 200°F (92°C) water over grounds, providing an even coverage. 

-  After 4 minutes, stir lightly. 

 - Gently plunge.

Brew Style - Ibrik

Coffee character: Rich, dark and intense, since this coffee isn’t filtered, its texture is a bit on the, well, muddy side 

Good for: Going back to the roots of coffee brewing Grind: Very fine and powder-like 

 Brew time: Can take around 10 minutes total

An ibrik (known in Turkey as a cezve) is an ornate little coffee pot with a long handle, the type that you might have been given by your sister that time she went to Istanbul. The coffee is boiled over a flame before being poured straight into a drinking cup. This isn’t exactly specialty coffee territory, but it makes a very distinctive brew with a history as old as coffee itself. And don’t think for a second that ibrik connoisseurs aren’t as serious as espresso or siphon coffee devotees: the World Cezve/Ibrik Championships are held annually in Europe and competition is fierce.

Traditionally, this coffee is drunk on special occasions unsweetened for sad times, such as funerals, and with sugar for happier occasions, such as weddings. It’s also common for brewers to add a pinch of cardamom for a spicy, woody aroma. For ibrik coffee, the beans need to be pulverized until they’re superfine and powdery. Most grinders aren’t capable of that, so get your coffee as fine as possible then grind it further with a mortar and pestle.

To use: 

Pour 90g (3 oz) of cold water into the ibrik. 

 Add 10g (about 2 tablespoons) of superfine coffee. 

 If you’re adding sugar or cardamom, do so now and stir (don’t fill the ibrik more than halfway). 

 Put the ibrik over medium heat. 

 When the coffee starts to boil, lower the heat and let it sit for 1 to 2 minutes. Once the coffee has settled, turn the heat back up and repeat the previous step twice more, turning the heat down as soon as the coffee boils. 

 On the third and final boil, take the ibrik off the heat. Slowly and gently pour the coffee into pre-warmed cups