An AeroPress doesn’t particularly look like it belongs as part of morning routine. Something like a turkey baster, but more like some sort of medicinal container, an AeroPress is made to help you reconstitute your coffee.

Yes, reconstitute. I said what I meant and I meant what I said! Not to say that we’re using instant coffee or anything like that. You’ll understand as we go through the step-by-step process, trust me.

An AeroPress is a coffee maker comprised of two cylinders that nest into each other. It does require cylinder filters, traditionally paper, but metal ones can be purchased as well.

The AeroPress device is much more modern than those which we usually write about it. It’s just made it through its first decade on the market, having been invented by Alan Adler, the President of Aerobie, in 2005.

If you just Googled 'Aerobie' or thought to yourself, "Isn't that a type of frisbee?", you'd be correct! In addition to the Aeropress, Aerobie makes flying discs, boomerangs, the 'Aerospin' yo-yo, and a host of other contraptions invented by Alan Adler. In fact, Adler has over 40 patents in electronics, optics, and aerodynamics. Frankly, I think it's pretty cool when a great mind makes a contribution to the world of coffee. 

Let’s get this caffeinated party started and learn how to make AeroPress coffee, yeah? You only need a few things to make this simple product work, so let’s gather the items and get a-brewin’!

We’ve discussed the AeroPress and the filters, including that you can choose to use the reusable filters, but there are a few parts to the AeroPress you’ll want to make sure are all present and accounted for.

You’ll see the numbers 1-4 on the side of the AeroPress and they are positioned to correspond with the scoops of coffee (or servings) you’re aiming to make.

Note: While that is technically what the numbers on the side of the device are for, you'll most likely find yourself ignoring the numbers altogether.

The Aeropress is a device that allows for a lot of creativity and experimentation, so you shouldn't feel restricted by the numbers.
For example, filling water to the top of the #4 oval is typical for a standard, concentrated cup of coffee. But when using your Aeropress to make espresso, we fill the water just to the top of #2.

You can vary strength by choosing between the numbered ovals, as well. This is another one of those try-and-see-what-you-like things, so go with your gut and be patient.

How much coffee you use in an Aeropress is entirely dependent on the recipe you're following.

We're not going to get into the debate about which Aeropress recipe is the best one to follow, so for the purpose of this guide, we're going to follow a fairly standard recipe we enjoy that calls for 18g of coffee.

Your AeroPress will come with a scoop, and one scoop full measures out to approximately 17g of whole bean coffee. But if you're able to, we recommend using a small digital scale to weigh out your beans.

Digital kitchen scales are cheaper that they've ever been before, and spending approximately $10 on a small digital scale is well worth a more precisely-measured cup of coffee.

In terms of the fineness of the grind, this is another area where it depends on the recipe you follow.

However, we recommend sticking with a fineness somewhere between what you'd use for espresso and drip. Let's say a medium-fine grind (but on the finer side of medium-fine), just to put a name on it. We don't recommend deviating from this unless you're testing out an Aeropress recipe that specifically calls for something more fine or more coarse.

Step #1: Gather your supplies and start heating the water (we like in at 175°F, but this can be adjusted) . Grind your beans right before you plan to use them for ultimate freshness.

Step #2: Take the filter cap and, if you’re using a paper filter, place the slip of paper inside. Before you put your AeroPress together any further, we need to do something we always must do whenever there is paper involved: run hot water through it. The last thing we want is a 'papery' taste in our coffee.

Step #3: Pick up the bigger cylinder (the AeroPress itself) and screw in the filter cap. That water we ran through there also pulls double duty—it’ll help keep the filter where it’s supposed to be.

Step #4: Settle your AeroPress on top of your chosen mug, filter-side down. (Before you duh me, somebody asked, okay? I’m covering my bases.)

Step #5: Settle the funnel on top of the AeroPress and pour in the 18 grams of ground coffee. Give the side of the Aeropress a gentle tap in order to level the grounds.

Step #6: Check the temperature of your heated water and, once it hits between 175 to 185 degrees Fahrenheit, fill up the cylinder to the top of number "4" on the side within about 10 seconds, making sure to saturate all of the coffee. Much like we do in most other brewing methods, we want to get this coffee to bloom.

Let the grounds mull for about 10 seconds as they expand and release that delicious scent.

Step #7: Take the paddle (or a pair of chopsticks) and stir the coffee/water mixture for just a few seconds.

Note: If you've been keeping track of time, we're about 25 seconds into the brewing process so far (10 seconds to fill the cylinder, 10 seconds to bloom, and five seconds to stir).

Step #8: Place the plunger on top of the cylinder and pull up slightly to create a pressure seal (but don't press down on the plunger yet!).

Step #9: Let it brew for 1 minute and 15 seconds. 

Note: you can very the brew time depending on your strength preference.

Step #10: After 1 minute and 15 seconds of brewing, remove the plunger from the top of the cylinder and give it a five-second stir with your paddle or chopsticks. Then, immediately place the plunger back on top and give it slow, steady press. The press should last about 25 seconds. Stop pressing once you hear a 'hissing' sound.

Finally, remove the Aeropress from the top of your mug and give your coffee a nice ol’ sip!

The AeroPress often gets labeled a 'reconstitution' method of brewing coffee, as some people find the resulting brew to be quite concentrated. If you find this to be the case, add some hot water until it hits the sweet spot.

If, however, you feel that it’s not quite concentrated enough or is lacking certain flavorful notes, you'll likely be much happier with the brewing method preferred by many Aeropress aficionados: The Inverted Aeropress Method.

While the 'standard' method was the one that Adler intended for the Aeropress, there has been somewhat of a 'Aeropress Revolution' over the last few years that has made the 'Inverted Method' particularly popular. 

A large part of this popularity has come from the Aeropress World Championships (yes, that's a real thing), as a number of winning recipes use the inverted method.

One of the problems with the 'standard' method is that pouring the grounds and water on top of the filter will allow under-extracted coffee to immediately drip into your cup. Additionally, the bloom (which is the thin foam layer full of flavor) is almost completely lost once it's pushed through the puck of grounds at the bottom of the chamber.

For those coffee lovers who don't mind extending the brewing process ever so slightly in order remedy these problems, the Inverted Method is for you.

Step #1: Grind your 18g of beans, heat 250g of water to 175 °F (or about 80 °C), and pre-wet your filter. (You can set the filter cap and filter off to the side for the moment.)

Step #2: Assemble the Aeropress by first inserting the plunger about half an inch into the top chamber. Now, stand the device upright so the bottom of the plunger (where you hand will eventually push from) is on the counter.

Step #3: Pour your ground coffee into the brewing chamber. Gently tap the side of the Aeropress to level the grounds.

Step #4: Start your timer, and immediately begin pouring 100g of water, carefully saturating all of the grounds. This should be done in approximately 10-15 seconds.

Step #5: Let it bloom for 15 seconds. Then take a spoon or pair of chopsticks and stir for approximately 5 seconds.

Step #6: Pour in the remaining 150g of water (or until it's close to being full at the top). This final pour should take no more than 10 seconds.

Step #7: Give it another quick stir and immediately put the filter cap on. 

(Note: the filter cap should already have the pre-wetted filter on at the point!)

Step #8: Once the timer reaches one minute and fifteen seconds, you're brew time is complete.

(Note: As we mentioned in the brewing instructions for the 'standard' method, you can vary your brew time depending on how you like the strength of your coffee.)

Step #9: Put your mug on top of the device, ensuring that it's fully covering the filter cap. (The bottom of the mug should be face the ceiling at this point).

Step #10: With one hand on the mug and one hand on the Aeropress, carefully flip it over so the bottom of the mug in now sitting on the counter.

Note: During the flip, which should only take a couple of seconds, make sure your hands are keeping the Aeropress and mug completely vertical and secure the entire time. If you're not careful,  it could leak or even slip out of your hands!

Step #11: Slowly press for 30 seconds and stop when you hear a 'hissing' sound. The total brew & press time should one minute and 45 seconds.

Now enjoy!

Sometimes things happen, even when you follow the directions exactly as they're laid out. Let’s briefly talk through them.

An AeroPress is ideal for the office, for at home, for on-the-go—it’s a quick, convenient way to get a great-tasting cup in around 90 seconds. While it doesn’t blow other methods out of the water, it’s made every bit of it’s short time in existence mean something. The AeroPress can keep its head up high, proudly, in any coffee-making lineup.

We don’t think you’ll be disappointed with the results. Happy sipping! 

Our story begins approximately 6,303 miles away, in Japan. Specifically, in Kyoto, Japan, a place I adore. It makes all the more sense why I love it so much — my coffee senses were telling me this place was significant to my morning joe.

It began in the 1600s, and Kyoto-style coffee is the first documented time of making anything resembling a cold brew coffee. Much like most other things that come from this unique country, even their cold brew is made with an artistic, quirky flare.

Rather than submerging the grounds for 8-24 hours, the fancy-schmancy contraptions they use let cold water drip through the grounds one drop at a time every 1.5 seconds. The devices look exactly like the kind of thing you’d find in a hipster coffee shop and I’ve already added one to my cart to be delivered in t-minus 2 days. Will report findings.

After this point, you can trace some sort of cold-brew-type coffee to wartimes, but the French came the closest to making an actual cold brew for their troops. Called “Camp Coffee,” you can imagine that there was nothing pleasant about it.

Camp Coffee

“Camp Coffee” is a coffee concentrate mixed with sweetener. It was transported in a treacle-like consistency, the thought of which makes my stomach lurch. It was then reconstituted by soldiers using cold water. It was those soldiers returning from the Mazagran fortress that distributed the idea of this cold cup of morning caffeine to the surrounding population.

There was some of a dissemination after that, selling cold brew coffee at markets and whatnot, but it actually wound up back in Japan to seal the deal — in 1960, Japan’s Ueshima Tadao took a twist on the popular coffee-flavored milk craze and essentially inverted the ratios. I know, I know, what?! Just what. Coffee-flavored milk? I feel you. I do. Japan is a strange, magical place. 

Either way, those were the first canned coffees sold — cold brew, mixed with milk and sugar.

Let me tell you, though, I bought one while I was bumming around Kyoto. They use a syrupy sugar in there and it is deadly. Just from one coffee lover to another, unless you can figure out what’s in the can, watch what you sip.

Fast forward to the US though. You’ll probably notice that those cool, kyoto-style makers aren’t commonplace in the US. Only recently can I say that I’ve seen them in some of the smaller, hipper coffee shops.

Nah, we opt for a much less fussy route: steeping. Cafes quickly glommed on to selling cold brew coffee this way because, well, it’s super easy. Pretty much anyone can do it, and that anyone includes you.

It's not the end...

The story doesn’t really end there, though, even though we’ve wound our way back to making it in our own kitchens. You can find pre-made cold brew bottles in grocery stores, even gas stations, and you can also buy some seriously wicked versions, like this one that’s made using “sonication-assisted extraction.” They use sound to extract the flavor into the cold water.

There’s some that even use pressurized nitrogen gas.

What is this magic?

I mean, physically, I’m assuming that you can. I’m mostly just saying it’s a total cop out. If you’re pondering the difference, I’ll try to lay out plainly for you.

Hot coffee is made by quickly applying heat to ground beans — they oxidize and release all of their flavors. Whether it be the bitterness, the acidity, or the oils, it’s all getting steamed up and dumped into your mug.

Dropping ice cubes into that aggravated mixture changes the composition. It also waters the coffee down, but, hey, if you want to go to your nearest coffee chain and pay for half a cup of ice cubes at no less than 5 dollars a pop, that’s your hard-earned cash.

Cold brew coffee is different — the coffee-to-water ratio is higher, lending to a more caffeinated, smooth cup of the good stuff that doesn’t skimp on flavor. It also leaves out the excess bitterness that comes along with heating. There are also some beans that are better for cold brew than others, which is why we create a guide on the best coffee for cold brew. 

To sum it up, cold brew coffee has a deeper taste, one that’s more concentrated, contains less acid, and can highlight the subtle notes of your grounds. 

Yes, sir or madam! Acid and acidity are two different things in the coffee world, as much as the words look alike. “Acidity” refers to the flavor and is being swapped with “bright” more and more to allay some of the confusion, but we still have a while to go before there’s a full switch over. Lots of paperwork to sign and whatnot.

“Acid” is the stuff that can be harsh on your stomach. It’s one of the cool side effects of not dumping superheated water onto your ground beans — less acid. If your morning coffee is doing a number on your gastrointestinal tract, cold brew coffee is about to become your best friend.

The Toddy, a cold and hot coffee maker, is a pro at this acid-reduction, claiming to reduce as much as 67% of the acid.

It’s also generally believed that cold brew coffee releases its caffeine slower, which can lead to a gentler jolt of energy without the subsequent crash. Just something to think on.

You are a shrewd one, my friend. It’s easy to make, it produces a smooth flavor, and… it can take as long as 24 hours to make.

Okay, I know, that’s one hell of brew time, but haven’t you ever heard of the saying, “good things come to those who wait?” Plus, cold brew is best made in large batches, especially since it stays golden for as long as two weeks.

Think of it: on Saturday, you load up the device, drink your first cup Monday morning, and don’t have to start the process again until two Saturdays later! That’s some perk to go along with that drawback, huh?

Secondly, it does take about twice the amount of grounds as a brew made hot. It is what it is. To get the concentrated flavor, you need to add more magic beans. ‘Tis the way of the world.

Yay! Let’s get to this. You honestly don’t need a whole lot and, if you’re skeptical, you can even make it work with things that you already have around your house.

You need a: 

Okie dokie. We’re ready. A lot of this is subjective, to be straight with you, so what I’m essentially giving you is a place to start. We’ll make 8 cups of coffee to begin with, so you can move the ratios around depending on how you feel about the results.

It’s a pretty subjective art, like I said, but the cool part is that you have total control over it. We’ll talk through some of the most common issues and how to compensate for them the next time you make a cold brew batch.

I mean, fact of the matter is, I can sit here and go through a few more of these, but they’re all really common sense. If the coffee doesn’t taste strong enough, steep it longer or add more grounds. Cold brew is really all about experimentation, and if that sounds exciting to you, then get to it. If the thought of figuring out your favorite combination of water and coffee and steeping time is purely exhausting, cold brew might not be the best route for you.

Cold brew coffee is a fun adventure in cool caffeine, and, with spring finally officially here, now’s a good time to give it a go. Grab your favorite bag of beans, a sealable container, and get ready to enjoy a delicious cup in anywhere between 10 to 24 hours!

This has been a PSA on how to make cold brew coffee. Experiment, enjoy, and thank me later! 

It’s a sadly short backstory, in my humble opinion. For such an interesting contraption, the Japanese really refined it without much fuss. It goes that the Dutch brought over the idea of cold brewed coffee since it was easier to transport that way.

The Japanese said, “Yeah! Smart! Now let’s slow the whole thing down and really absorb the complexity of the beans by only allowing one drop through per second to mimic the quality of a finely distilled alcohol!”

I mean, obviously I wasn’t specifically there, but I’m pretty sure that’s how the conversation went. 

Here’s a quick video that gives you a decent overview if you’ve never seen this method in action before.

Is it the simplest way to make cold brew coffee? No! Heck no! I never said that. It’s the coolest. Could you just dump a bunch of grounds in a container and leave it for 12 hours? Sure. Is it visually stimulating or will it get your creative juices pumping? Also no.

Here’s what you’re going to need:

There are a number of options on the market that are well-rated, including this one, this one, and this one. All three look markedly different, the Yama version being the fanciest looking and costliest, but the basic science remains intact.

We’re going to break this gadget down into three sections: the ice/water section (reservoir), the coffee grinds section, and the carafe (where the coffee winds up!).

If you’re going to be waiting anywhere between 5 to 12 hours for your brew to drip, drop by little drop, you damn-well better get a fresh bag of whole bean coffee. Coffee starts getting stale the moment it’s ground. Freshness is required if you want a delightful brew.

The best way to grind it up right is with a conical burr grinder. Blade grinders pre-cook your beans, which can lead to a burnt taste. Additionally, blade grinder 'chop' your beans, which creates an uneven particle distribution. You want your beans to be ground, not chopped. Make sure to use a coffee grinder with either ceramic or steel burrs for a superior grind.

If you’re asking what brand or type you should use, I’d say that’s a fair question, but you should likely go with a brand and roast that you’re already fond of. Keep in mind that cold brew coffee is a great way to highlight origin flavors—tones and notes that are much more prominent in light roast coffees.

You can read about the different roasting scales here. You can also check out some of our favorite suggestions regarding light roasts in particular, organic options, and even some low-acid beans. We love our beans here at Coffee or Bust!

This isn’t the kind of method that you make one cup and enjoy. It’s like a Costco and Sam’s Club run. You buy enough goldfish to feed a small army (or your three kids and partner/man-child) for two weeks. Or one. You never know.

What I’m saying is this: you need a lot of coffee. In this scenario, we’re going to make 500 ml of coffee and, to do that, we need 50 grams of coffee grounds. You’ll need to carefully measure both of these amounts, just like you would for any other higher-end coffee-making method.

The only downside is that you definitely do need a paper filter. I have yet to find a mesh version or way to not use paper products, unfortunately, but this seems worth it. You can either buy small, pre-made ones or you can cut up some old bigger filters to fit the cold-dripper. We’ll talk a bit more about the filter debacle later.

You need… ice and water. Mostly ice, but a few ounces of water.

Is your contraption out of the box and on the counter? Do you have everything? Then let’s begin the science project!

Step #1: Grind the coffee. You’ll want it coarsely ground, in traditional cold brew fashion. Measure it using the kitchen scale to ensure that you’re working with the correct amount—this is a crucial element in setting you up for success.

Step #2: I’m sorry to make you make a decision without knowing, but there are two methods for this next part and I’ve found a pretty clear divide. It has to do with the filter. Some people put it at the bottom of the grind container, as you would typically assume. Dampen the circular paper to remove any paper-flavor-contamination and settle it in.

On the flipside, which you may have noticed in the video, some people put the grinds in first and then top them with the filter.

Why? I have literally no idea. It really doesn’t make sense to me. The filter is supposed to keep the grinds from getting into the carafe, right? Right! I vote the filter goes before the grounds. It’s what I do. I’ve spoken.

Step #3: Now, dump in the 50 grams of coffee grounds. To get the process started and ensure that the water mingles with the beans long enough, you can add a bit of water and use a chopstick or kabob to mix it all around. Don’t use too much, just enough to dampen the grounds.

Step #4: There’s a split in the water community when it comes to filtering. Many people say that they can’t tell the difference between filtered and non—I can tell the difference in a plain glass of water if I care to pay attention, but I’ve never noticed anything in my coffee.

This is totally your call, is what I’m saying. Fill the reservoir with some kind of ice cubes. Once you’ve done that, add a few ounces of water. This is another way to get the drip process started and steady. This’ll become more crucial in a moment.

Step #5: The key aspect to making a perfect batch of Kyoto-style cold-drip coffee is the drip rate, which is literally the whole thing. There’s a little nozzle under the reservoir that’s filled with ice. Slowly open it. You’ll definitely want to take a few minutes to monitor this in action because this is truly a steady-as-she-goes thing.

Ideally, you’ll want about 1 drip per 1 second. Some cold brewers extend this to 1 drip per second and a half—that will ultimately come down to your preference.

Step #6: You’re looking at about an 5 to 12 hour wait time, depending on the temperature of your house and size of the reservoir. Once all of the ice has melted and your delicious brew is all in the carafe, you’re all set to enjoy a cuppa joe! Serve with ice or dilute with hot water. It’s nicely concentrated, so there’s no wrong way to enjoy this caffeine.

Before we end this step-by-step, I’d recommend that, the first time you use the Kyoto-style cold dripper, you opt to start it on a Saturday morning. Overall, I’m a fan of letting it go overnight, but stoppage can happen.

Start it Saturday morning and check on it a few times throughout the day to make sure that the drip rate is consistent. After the first batch goes without a hitch, start that baby up right before you hit the hay. 

Kyoto-style cold-drip coffee is worth it for the entirety of the process. The elegant statement it makes on the counter coupled with the quality, caffeinated product it produces makes every waited moment worth its while.

It’s low acid, complex-in-flavor profile will help usher in summer with the perfect drink to clink on your back porch. Fingers crossed for no more snow so we can drink our iced brews in peace! 

It may just look like some octagonal pot you place on a stove, but Moka Pots are a lot more than that. They play a significant role in history and, in fact, kick-started the modernist aluminum presence in kitchens and catalyzed the creation of the AeroPress.

No joke!

The Moka Pot was created in 1933 by metalworker Luigi di Ponti in, you guessed it, that boot-shaped country we all know as the creator of most things coffee: Italy. Bialetti, coffee production giant, quickly took to producing the Moka Pot and here we are today, with this deceptively elegant piece of machinery that yields concentrated coffee.

It may seem like a simple story, but it represents far more than that. There’s a legend that says the Moka Pot was created based on a clothes-machine from yesteryear, and it’s fit to stand on two legs. Soapy water was heated to rush up a tube that was aimed at dirty laundry. Replace “soapy water” with “filtered water” and “laundry” with “coffee grounds” and you have a pretty good approximation of how a Moka Pot works.

More than this, though, the Moka Pot was revolutionary at the time. See, espresso shots were only available in cafes—they were completely monopolized. The general public had no way to make them in their own homes, forcing them to seek these delicious caffeinated ounces outside of their own kitchens.

I’ve already stated that Moka Pots do not make espresso shots, but they made the closest approximation and people latched onto them hungrily. Their affordability actually coincided quite nicely with the 1930s economic downturn, allowing people to continue enjoying concentrated coffee despite empty pockets.

And there you go. You can see Moka Pots in museums, or you can snatch up one these artifacts using 2-day shipping and display it on your very own stovetop!

Okay—you know the history. Let’s get down to how the how-it-works portion of this story. You’ll need a few things, first.

Got it all? Even that last one? Alright. Let’s divide up the parts of the Moka Pot so you know what I’m talking about first.

They typically have three components—the base, the drop-in filter, and the top container, where the drinkable coffee winds up once all is said and done.

The base always has a pressure release valve. The key is to never fill the base higher than the release valve. I’m going to say it one more time: never fill the base of the Moka pot above the pressure release valve. Know how many cups you need or eyeball it, whatever your method, just be careful where that waterline settles.

Okay, so, here’s the thing with water. Water takes time to heat up. If you put cold water in the Moka Pot and let it heat up with the grinds and everything screwed on with it, you can end up with an extremely bitter, burnt-tasting brew. It’s how they used to do it in the days when our grandparents had to walk 10 miles to school uphill both ways in snowmageddon and tropical storms.

None of that makes sense, and neither does sticking with the old way just because it’s the old way. The best way to make coffee that won’t taste like burnt rubber in a Moka Pot is to pre-heat the water. Put what you need in the kettle, let it hit that sweet spot at 200 degrees Fahrenheit and then put it in your Moka Pot.

Problem solving. That’s what today’s generation is about.

I know I just told you to shove the old way out in the trash bin along with all of the other bologna, but I’m about to eat that garbage. I’ll do it in the name of good coffee, though!

Pre-ground beans stale. That’s all it comes down to. You can argue about “ease” and whatever the hell else you want to prattle on about, but, the fact of the matter is this: I’m right. Not only do pre-ground beans lost their flavor and become flat rapidly, they also take all control out of your hands. When using a Moka Pot, that’s kind of a no-bueno moment.

See, Moka Pots are fussy in some ways. If the beans are too coarse, you’ll end up with a geyser of steaming, caffeinated demon liquid soaking your stainless steel kitchen. If it’s too fine, you could end up with a pressurized time bomb that could go off at any given moment.

I asked you if you had the last thing on my list, okay? Don’t complain. I said that you need some patience. If you forgot it at the grocery store, that’s not my fault.

And finally, when it comes to the grinder, conical burr coffee grinders are the way to go. If possible, we recommend avoiding blade grinders altogether. Blade grinders generate heat and produce an uneven grind, whereas burr grinder produce an even, consistent grind. When you have a consistent grind, you'll be able extract a much higher quality flavor from your coffee beans.

We’ll take this bit by bit so you can replicate it at home with (hopefully) few coffee geysers to speak of.

Because shit happens.

Moka Pots are classic, and hell if they don’t make you look like you know something. They’re great for a unique, thick brew with intense flavor that’s just not quite espresso, but a highly concentrated coffee drink that’ll have you up and at ‘em in a jiffy.

Plus, they kind of add some excitement to the morning, right? Give it a go and feel the Italian history coursing through your veins! Ah, I love the taste of a destabilized espresso monopoly in the morning. 

Well, first off, it’s a massive part of the economy. The coffee industry employs 2.6 million people and accounts for 3% of the GDP. While, at face value, those are obviously just numbers, these are faces and families that all make their living from coffee beans.

Buon Ma Thuot, the central highlands region in Vietnam, proved to be an ideal location for growing robusta coffee beans. They discovered this in 1857 and it became a thriving business until the war, which devastated the industry. The decline took such a toll on Vietnam that they government implemented a coffee-growing programme following the end of the fighting.

No less than two decades later, Vietnam claimed the number two spot on the coffee exporter billboard, second only to Brazil. They’re even the number 1 exporter of robusta. While inferior to arabica, which is grown at higher altitudes, it makes up a significant portion of the industry. 

Can you believe all of that? A country with coffee at the heart of it (the central highlands) is bound to produce some phenomenal versions, so open up your little coffee mind and get ready to expand your horizons. While Vietnamese coffee will flip your tastebuds 180 degrees, the way their industry is laid out is also different than the standard.

Unlike many other countries where hundreds of acres are owned by single growers, Vietnam’s coffee crops are typically owned in increments of 3-5 acres and run by individual families. They’ve begun converting their crops to sustainable ones, as well, creating shades for the beans to grow under, introducing peppers and other plants that will reduce the use of pesticides and keep their soil healthy.

All of this dependency and care lends itself to a phenomenal (very unique) cup of joe, so let’s talk about what you’re going to need to recreate it. 

You probably noticed that I said Vietnamese coffee is made with robusta beans, and, no, I wasn’t saying that for the shock value. This creamy, sweet coffee is derived from the strain of beans we typically stereotype as tasting like burnt rubber.

Well, burnt rubber has rarely ever been so satisfying. The facts about robusta are this: it’s heartier, has more caffeine, and creates a better crema. It’s that taste though. The Vietnamese are some seriously smart people though and quickly developed recipes that highlighted the best features of this strong mug of morning brew. The secret? Sweetened condensed milk.

That in mind, here’s what you need: 

Yeah, it’s the stuff you see in the store, typically in the baking aisle. We’re using it in an unconventional manner for us United States of America people, but we all need to shake it up now and again.

Ah, here we are, talking about the most unique aspect of Vietnamese coffee—the instrument. The phin is a combination of a French press and a drip machine. Check out this video for a step-by-step guide to using it:

I’ll break it down here for you, as well, mostly because it’s super easy and works very similarly to a drip brewer, down to the blooming step. There are three pieces in a phin kit: the largest component is the filter, then there’s the lid, and the cup spanner, which is a disk with several holes and a convenient little handle.

Step #1: Set the filter over your favorite mug. If you’re the kind that appreciates the deep beauty of coffee dripping sensuously into your chosen designated vessel, opt for a clear cup to really appreciate every bit of the next 4-5 minutes.

Step #2: Use a single heaping tablespoon to dump coarse grounds into the filter.

Step #3: Give it a hearty tap to even the grounds along the bottom.

Step #4: Take the cup spanner and fit it snugly over the coffee grounds — not too loose or the water won’t mix with it long enough, not too tight or the water won’t run through. You have to find that magic medium.

Step #5: Now we need that hot water you had the forethought to already start brewing. You’ll want it to clock in at about 195 degrees Fahrenheit. Yes, you’ll need to check it with a thermometer. Take about 20 ml of it and use it to “bloom” the grounds. Aka, just dump a few tablespoons into the packed phin.

Step #6: After 20 seconds have passed, dump the rest of the cup of water into the phin and put the lid on. It’ll take about 4-5 minutes for this process to complete, so, ya know, go make your breakfast, pet the pups, do some squats, whatever suits your fancy.

Step #7: Enjoy your brew!

P.S. Since phins are made of metal, keep in mind that they can get hot. Fair warning.

If you want to use a phin, you want to do it right. You want to be in your kitchen and feel like you’re at a street-side coffee place in Vietnam, sitting on that small, three-legged stool, sipping this sweet caffeinated beverage while surveying the hustle and bustle. Let’s talk about manipulating your taste buds to bring this vision to life.

In a non-crazy way, of course. 

Coffee is unique all over the world, and Vietnamese coffee is one of the most peculiar, delicious versions. It’s especially appealing for those who like their coffee on the sweeter side—more like a confectionary treat than the pitch-black brew I consume—but don’t want to sacrifice caffeine real estate.

Robusta coffee is chock full of caffeine, while the sweetened condensed milk transforms the incredibly bitter taste of this hearty bean to a sugary, delightful cuppa joe that will sate your sweet tooth and your caffeine addiction. Enjoy!

Here’s the thing: Once you try real Jamaican Blue Mountain coffee, you'll understand why you this floral, nutty, smooth, and delicious coffee is so in-demand.

We've put together this Blue Mountain coffee guide to teach you how to find a real bag of Blue Mountain coffee, give you a heads-up on how to avoid buying the fake stuff, and provide you with tips on how to brew it so you can enjoy the maximum amount of flavor if offers.

It’s a great question. I mean, why pay 60 bucks for 16 oz. of beans? I admire a totally informed buyer, so that’s what I’m going to help you to be!

Blue Mountain Coffee is highly specific. It’s grown in Jamaica, in the Blue Mountains. That last tidbit of information you could’ve probably deduced on your own, but it goes much further than that. The beans must be harvested from four specific parishes—Portland, St. Andrew, St. Thomas, and St. Mary.

Even more than that, the beans in those parishes must grow above altitudes of 3,000 feet and under 5,500 feet to qualify as Blue Mountain Coffee.

You probably already know that altitude is important in coffee growing. It has more to do with the harsher environment than anything 'magical' to do with being closer to the heavens. At that altitude, plants are less capable of growing, which means less chance of disease, as well. 

In addition, much like diamonds, hydraulics, and me as a deadline is looming, pressure is what really cinches the deal with high altitude beans. Up so high, they grow harder and denser, limited by the amount of water, but their flavors are given more time to deepen thanks to developing complex sugars. 

I’ve seen other beans grown at altitudes higher than that. What gives?

What makes Blue Mountain coffee so coveted are the unique conditions that come along with that high altitude and harsh environment specifically in the Blue Mountains. Cool, covered in mist, and touching the clouds, this volcanic soil nurtures a truly distinctive drinking experience. It takes double the amount of time for these coffee plants to ripen for the picking at a total of 10 months.

The Jamaicans really know how to capitalize on what they have, though—they know this coffee is a true gem, and, to make this beautiful rock shine, they go the extra mile.

The labor-intensive picking process is followed by rigorous scrutiny. Only picture-perfect beans are allowed to be considered to be Blue Mountain Coffee. Most roasters use machines to separate out good and bad beans, but that’s no way to treat a premier product.

These beans are separated out by hand, inspected for any undesirable qualities, such as being too big or two small. Next, they are separated out by any defects, such as those made by the coffee borer beetle. Only perfectly whole, totally untarnished beans join the approved pile.

And we're not done yet! Not by a long shot.

After the beans are roasted, the Coffee Industry Board or Jamaica must formally approve them. Yes, there is a Jamaica Coffee Industry Board (JCIB, for short) and I have never been so happy to discover that there is a panel of experts cupping this beautiful, caffeinated beverage.

The JCIB sets the rules and regulations, inspects the beans green and roasted, and then blind taste test the coffee for the good of all coffee connoisseurs. (I’m writing a thank-you note simply because these people exist!)

They fill out detailed forms regarding the coffee and then decide whether it’s worthy of the Blue Mountain seal — and yes, there’s a real seal. I’m not just speaking metaphorically. Blue Mountain is an internationally protected brand, and if you don’t see the official seal and paper trail, put it down and forget about it. 

Also, be aware that buying “blends” may feel like the cheapest way to taste this magical coffee, but blends may contain 10% or less, and there’s no regulation. If you do this, you should commit and buy a full bag of it. That’s the deal here.

I’m here for you. Here’s a few places that’ll hook you up:

I want you to know that I spent way too long finding and vetting those based on the information provided by the Coffee Industry Board of Jamaica, so you're welcome!

If you’re curious, click here to take a look at the site for the list of the certified sellers. You can also see the list of importers here. Technically, the JCIB has been replaced by The Jamaica Agricultural Commodities Regulatory Authority, but, much like the Sears Tower in Chicago, it’s probably never going to be called by its new name. 

Here’s a few vetted options you can have on your doorstep within a couple of days.

We’ve surmounted the difficult bit of this. Now we can talk about you.

You can acquire Blue Mountain Coffee in the same versions you’re already acquainted with — Medium, Dark, Light, French Roast, and, of course, Peaberry. Companies label their roasts differently, so you might see a few others depending on the distributor.

My best advice here is to buy the roast that you like the most. If you typically drink a dark roast, I’d encourage you to snag a bag of that. I typically push light roast coffee when it comes to specialty coffees, largely because you’ll really taste the subtle notes and the origin flavors. You can read our overview of different types of coffee roasts here, but the fact of the matter is that you like what you like. Go with it.

If espresso is your coffee beverage of choice, we recommend opting for the Peaberry. It our favorite for making a two-ounce shot of the good stuff.

Great! Now we get to talk about the fun stuff, i.e., how to brew to perfection.

You bought whole bean, right? If not, you march your fingers right back to that site, cancel your order and resubmit it. Then I want you to write “I will never buy pre-ground beans ever again” 100 times on the blackboard.

Now that that’s been attended to, let’s talk about what’ll happen when your coffee arrives. The moment it lands on your doorstep, store it somewhere cool, dry, and away from sunlight until you’re ready to enjoy the first mug. Next, make sure you have the following items: 

The best ways to take advantage of the complex flavors of this beautiful bean are immersion or drip. We’ll go through the French Press method right now, which you can get more background on here. You can also check out our Ultimate Guide on Pour-Over Coffee if you’d prefer to go that route.

Come to think of it, cold brew coffee would likely do this bean right, as well. 

Alright. You’ve chosen your method. Let’s take this bit by bit. Take this seriously. This is expensive coffee, so be exact. We’re brewing based on a 17 ounce cuppa joe yield, so you’ll have to divide or multiple or whatever if you have a different amount. 

That’s it, my friends. Hear the angels sing while you take your first sip, appreciating the smoothness, the vibrancy, the clean flavor. Make sure you get a good whiff of it, too, and take a moment to appreciate the florals.

Blue Mountain Coffee might be frustrating to acquire and cost a pretty penny, but you’ll quickly discover that it was all worth it.

As you can tell, we're fans of the stuff, and we're confident you will be too. Enjoy your Blue Mountain coffee and feel free to write to us with any questions, comments, or concerns!

Despite the large variety of coffee makers to choose from, though, there’s one corner of the market that’s been dominated by only two brands: single-cup coffee makers. 

Keurig completely dominates the US market, while Nespresso fully claims the European market.

Why?

Well, let’s discuss it. I’ll introduce these two brands, go through the differences in cost, pros and cons of each, and quality of product to see which single-serve coffee maker takes the cake. (Coffee cake, of course.)

Single-serve coffee makers use disposable containers to make exactly one cup of coffee or shot of espresso. The pre-made containers are filled with coffee grounds, pop into the top of the machine, and produce anywhere between 2 and 10 ounces of delicious goodness. Done in minutes, no daily clean-up involved, and often compact, single-serve machines can be a time- and money-saver.

That said, they make the most sense for people who drink only a single cup every day, mostly because they create a lot of waste. The disposable pods are often not recyclable and there were enough sold in 2014 to circle the Earth 12 times. Listen, I know we’re here to talk about single-serve coffee machines but, hey, convenient cups of coffee can come with great environmental damage. It’s just something we have to think about.

Technically, the company is called Keurig Dr. Pepper — yes, the Dr. Pepper you’re thinking of. It’s a separate division that makes the carbonated beverage, but the same conglomerate.

In the beginning, otherwise known as the early 90s, before all of this corporate and conglomerate talk, Keurig was just two dudes who were roommates in college that hated burnt coffee. They had this magical idea for a machine that made only a single cup upon request, always fresh, always piping hot, and perfect for a college or office environment. Ingenious! 

They approached the Vermont-based specialty roaster Green Mountain Coffee Roasters (GMCR), and they became the first backers for this crazy new brewer and pod idea, which just exploded from there. GMCR eventually purchased Keurig, Inc., and, a bit after that, became ‘Keurig Green Mountain’ to align their name with their business interests.

Fast forward a few years, and in July 2018, the Dr. Pepper Snapple Group acquired Keurig Green Mountain in a merger deal worth $18.7 billion. After the deal, Dr. Pepper Snapple changed its name to Keurig Dr. Pepper.

Took a weird turn there, but that’s where we are.

There are more than 50 different types of Keurig machines on the market. Though, to be fair, many of them are very similar but come with varied accessories. 

Nespresso offers two different lines of machines, and offers more than 25 options between the two lines. 

It’s always a consideration, right? I get it. I have a Keurig and I bought it years ago, when I’d never even heard of Nespresso. Plus, Keurig spent a long time on the market clocking in cheaper than Nespresso, but they’ve really met in the middle these days. Both have models starting at $99 dollars, and, in a weird twist, Nespresso now offers a bigger, more versatile machine at that baseline price.

Keurig single-serve machines come in a few different styles starting at $99.99, but it is, quite literally, single serve. The website doesn’t even provide a water capacity mostly because I think it only holds 12 oz. It is travel mug friendly, so that’s nice.

Their top model clocks in at $199, which, as of recently, includes a built-in milk frother which has had generally decent reviews so far. 

Nespresso’s least costly model is exactly $0.99 cheaper. It provides five different drink sizes, from espresso to coffee to slightly bigger cup of coffee, and is part of their VertuoLine. This line also has models that cost up to $174, which is fairly affordable for the price considering it comes with the Aeroccino3 milk frother. The OrginalLine can really cost a pretty penny, though, with the top model exceeding $400 dollars. 

Considering the size and capability of the base Nespresso model compared to the Keurig, I’d have to give the point to Nespresso. 

All Keurig coffee machines come with a one-year warranty, and they will either repair or replace your machine if there are any issues with it. (Tip: Make sure to keep your receipt, because they’ll require proof of the purchase date.) If you look for where Keurigs are manufactured, you’ll have a difficult time squeezing that information out, but there’s a lot of indication that they’re made in China.

Nespresso machines come with a 2-year warranty, so double what Keurig offers. It’s a little murky where the machines are manufactured, partially because Nespresso sells and licenses machines through other brands, like Breville and Delonghi. Delonghi manufactures the Latissima, and every single machine is manufactured in Italy, but Eugster/Frismag, which makes a fifth of Nespresso machines, is a Swiss OEM manufacturer with plants in Switzerland, Portugal, and China.

Some general poking around will tell you that, somewhere between the 2 and 3 year mark in Keurig ownership, you’ll run into some problems. You’ll also find a strangely supportive community about it. Since 2016, this post  has been helping Keurig owner’s get there machines back on track.

I’ll personally tell you that one of the biggest complaints is the clogged needle. The machine will just slowly start dispensing your coffee less quickly each day until it’s barely dribbling into your mug. Clean it out and it’ll be good to go again, or never leave your K-kups in the machine. Always take them out right after the coffee’s made and you’ll experience way fewer problems with the needle clogging.

With the increased manufacturing areas, the few complaints of malfunctioning machines, plus the 2-year warranty, Nespresso gets the point here. 

The cleaning instructions are largely similar. Other than wiping down the exterior and cleaning any removable parts, that sort of thing. Both recommend flushing the machine every 3-6 months to prevent lime and scale buildup.

Keurig’s require a descaling process that many users say can be completed with vinegar and water, but Keurig recommends that, for a true clean, you purchase the Keurig Hot Descaling Solution. Follow the step-by-step instructions, and descaling the machine should take maybe 15 minutes.

Keurig makes reusable pods that fit perfectly for their machines, making it a great option for creating less waste. In a surprising oversight for Nespresso, they actually don’t have any licensed reusable capsules. You can buy knockoffs on Amazon, but they’re not guaranteed to work. 

Keurig pods come in a ton of varieties— they work with Starbucks, Eight O’Clock, Dunkin Donuts, Newman’s Own, Tully’s Coffee, Folgers, Caribou Coffee… There’s really no limitations on your morning brew brand.

It’s one of the biggest Keurig perks.

Plus, on average, you’re paying $0.66 per cup, and that’s if you buy from the manufacturer. Hit up a Costco and you’ll pay a fraction of that price.

Keurig really dominates the variety market. It features more than 400 beverage varieties through 60 different brands, so it’d be hard to not find something to suit your cup of joe needs.

The downside to this is that Keurig will go to extreme lengths to keep it that way— even if it significantly negatively impacts the environment. They even went so far as to make a new 2.0 machine with different machine-reader barcodes when their pod patent expired in 2012 to make people buy their non-recyclable 2.0 pod, whilst competitors were making recyclable options that then weren’t compatible with the 2.0 system. That’s garbagio—literally. (Excuse my American Italian.)

The upside is that Keurigs do come with a reusable coffee container (you just have to supply your own grind), but Nespresso takes it a step further and its capsules are actually recyclable. A little conscious behavior is all I’m asking for, okay?

Nespresso capsules can really only be purchased from Nespresso. Some brands, like Peet’s, make third-party capsules that are compatible, but they’re not actually working in collaboration with Nespresso. Individually, the capsules are $1.10. Bought in bulk packs of 100, they’re about $1.02. The capsules have less variety and are costlier, in the end. They’re a little more confusing, too, but definitely fancier. 

Keurig gets a point for variety and affordability, but Nespresso has repeatedly been lauded for the quality of its hermetically-sealed pods, which are also recyclable, which also earns a point on the house scoreboard for it, too.

The final point in this round goes to Keurig, though, for the reusable pods available on its machines. These also give the added bonus of allowing people to make single-serve coffees of literally whatever grind they want, even if the brand doesn’t make K-cups, like most of the top-ranked beans here.

Recapping the house score, with Nespresso at 4 points and Keurig at 3.5, it would look like, based on the numbers anyway, Nespresso wins. The fact of the matter is that I’ve always been bad at choosing a single winner, especially when it’s clear that both products have significant pros and cons.

If you’re still on the fence about which to choose, here are a couple of scenarios we’ve put together to help you make a decision.

You: A coffee connoisseur. You can appreciate a rich espresso shot just as much as you do a large cup of coffee. You’re not opposed to a delicious latte every now and again either. You’re strict on the grinds to expressed ratio, in other words, the fact that each pod is made specifically for a certain type of drink, espresso, gran lungo, Alto XL, excites you, and the thought of the crema that tops espresso shots is is the only thing that gets you out of bed each morning.

The Nespresso is for you. You can check out a full breakdown on more Nespresso models here, but the top two that really hit that sweet spot of affordable price with lots of function, are these: 

Coffee is a pot of science, quite literally. Extraction is what infuses water with the goodness of those magic beans, but it’s a bit more of a delicate process than is normally depicted.

I don’t tout myself with being psychic, but I have a very good imagination. Here’s what I picture most mornings look like: you make your sloth-like, half-asleep way into the kitchen and mindlessly dump whatever pre-ground stuff is within arms reach of the coffee machine. You hit a button (maybe two) and the magic-juice-bean-water comes out and you drink it, as is, not thinking too deeply about the taste. It’s a source of energy at this point.

This is a rut. We need to get out of it.

Extraction is how we’ll get there — it’s just a matter of using the science right.

This isn’t going to be a full-blown chemistry lesson. One, I highly doubt you’re that dude from Breaking Bad and can attain instruments to measure the extraction levels, which we typically want to range between 18% to 22% in a typical cup. Only about 30% of your coffee is water soluble anyway, so averaging about 20% extraction is a solid goal.

Again, due to the lack of instruments, we have to use your good, ol’ fashioned taste buds. Those things are pretty dang reliable, though, so don’t fret. It’s pretty easy to tell when you’ve under- or over-extracted your morning mud. If it’s under-extracted, the brew will taste sour and acidic. If it’s over-extracted, it will be distinctly bitter. Either way, you could probably easily describe it using the words “noxious” or “battery acid.”

If you’re not feeling like taking my word for it, take Renee Frechin’s. While I may joke about the Starbucksification of the world, you should also know that I’m a dirty, lying hypocrite who freely admits that the Chestnut Praline Latte is my absolutely favorite coffee drink. Renee Frechin’s a Starbuck’s chemist, and I’d say she has a tad bit more authority than a caffeine-addicted writer. 

Did you watch it?

If you’re still skeptical, go ahead and replicate the experiment. It’s quite easy to do. See for yourself. It’s worth figuring out. Especially since, once you have the right circumstances, you’ll hit a coffee nirvana — your ideal perfect cup every morning.

Three things: whole coffee beans, a grinder, and whatever machine/coffee-making device you need to perform your brewing method.

Yes, they must be whole beans. And no, please do not get a blade grinder.

Whole beans and a conical burr grinder give you the most control over your grind, which ultimately leads to mastery over your coffee! And that's every coffee lover's goal, right?

Blade grinders don’t offer a consistent grind, and they also generate heat as they chop up all of your grinds since they have to move so quickly to get the job done. Heat further cooks the grounds, and it can actually cause your beans to have that undesirable burnt taste.

Conical burr grinders, on the other hand, typically use ceramic blades and they move at a much slower pace, which means none of that pesky heat. No burnt taste. Unless you like assaulting your taste buds. They also produce a uniform consistency, reducing any wonky extraction problems.

You can find conical burr coffee grinders all along the money scale, from super duper affordable (like, wouldn’t think twice about clicking “buy now”) all the way up to the kind that you have to leave in your cart and hypothetically pitch to your mom the next day despite the fact that you’d be spending your own money. 

I’m of the mindset that if you’re going to use something on a regular to semi-regular basis, it’s worth dropping some coin. Check your options, weight the usage-to-cost, and make sure you get a fresh bag of good coffee to use with it. 

Now, the first thing you need to know is this: depending on your method of brewing, you need different types of grounds. There’s a simple equation to help deduce what type of grind you should use if you’re too lazy to pull up a guide: the quicker the extraction process, the finer the grind.

The same goes the other way — the longer the extraction time, the coarser the grounds need to be. No matter what, though, the grind needs to be consistent. 

I’m non-negotiable on this pre-ground coffee thing. Buy a fresh bag. What we can talk about, however, is the grinder that you use. I mentioned the conical burr grinder thing before, but let’s talk a little more about using them.

Manual options are nice for a number of reasons — they take up very little room in your cabinet, fit comfortably in one hand, and they’re uniquely portable. If you’re a camper (though I can hardly imagine why), manual grinders are perfect for taking on the go. Just because you’ve decided to piss on trees, sleep in the dirt, and trudge around in your own sweat for days on end doesn’t mean you shouldn’t have a delicious cup of joe, though, right?

It’s also a nice bonus that manual grinders are very, very affordable.

Opting for automatic conical burr grinders offer less of a hand workout but require a little more out of your wallet. Buying a cheap one will likely result in fake blades, but nice one have upwards of 40 grind options.

Manuals clock in around 15, but can also have more of your-best-guess feel, with one direction being fine and the other being coarse.

You’ll notice both offer far more than the 7 options we discussed. Those minute adjustments are where experimentation comes in, and it’ll personalize your morning cup to perfection. There’s really no cheat code to finding the ideal grind for you — stay within the limitations of “fine” or “medium-coarse” depending on what kind of coffee you’re making, sure. But little variations can tip the scales one way or another for caffeine-addicted taste buds. 

Problems happen. Sometimes coffee ends up not tasting good, and it’s typically user error. That’s okay, though. We can figure it out.

The grind type of your coffee is infinitely more important than many people realize — even devout coffee connoisseurs forget it sometimes. Use this coffee grind chart—this ultimate guide—to realize your dreams of the perfect brew.

Once you’ve pinned down what makes your personal cup perfect, you’ll wonder how you spent so many years blindly dumping coffee grounds (of unknown grind size) into whatever mechanism of choice.

Welcome to your enlightened state. 

You likely know the story of Kaldi and his goats discovering the coffee fruit. If you don’t, it’s mostly just the tale of how a herder was tending to his goats, letting them graze and eat mysterious red fruits, ya know, as all pet owners do (not).

It only became apparent when they all started bouncing off the walls like toddlers at bedtime that he had accidentally stumbled upon the greatest fruit every discovered: coffee. These little red ovals were steeped in water and the aromatic scent of the delightful brew made its way across the Arabian peninsula in no time.

It was even used in protein bars to keep warriors awake for battle in some places, fun fact.

The modern version of coffee began in Arabia, where the Muslim community admired the drink for its assistance in keeping them alert during extended prayer sessions. The Yemeni parched and boiled the coffee beans before exporting them, effectively creating a monopoly of the market since parching makes coffee beans infertile. It would be over 300 years before a thrifty Indian pilgrim, Baba Budan, made off with fertile beans strapped across his abdomen.

Back to the OG roasting method, though: french press. Here’s the thing—before some smart, anonymous bloke put a cheesecloth over his pot and strained out the beans and grounds, it can only be assumed that people were swallowing them.

I can’t find definitive proof that people weren’t, at any rate, and I can’t help but shake my head at that nonsense. All hail the dude in France who strained out his grounds using a cheesecloth. You’re the real MVP.

The design was a simple machine that used a metal or cheesecloth screen, which makes it all the sadder that no one put two and two together earlier. It was fitted to a rod and pressed into a pot of coffee to separate the joe from the grounds.

This method wasn’t officially patented until 1929, though, by Attilio Calimani, an Italian designer, really cementing the Italian influence on the coffee industry. French presses go by many names, including cafetière, cafetière à piston, cafeteria (not to be confused with an American place to eat sub-par food on overlarge brown trays—notice the italics), press pot, coffee press, or, the least appetizing of them all, a coffee plunger.

Today, you can find French Presses made of glass, clear plastic, or stainless steel with popular brand names such as Bodum, Melior, Kona, and Mr. Kitchen. They’re made with fancy materials such as borosilicate glass and stainless or military-grade steel. They come with bamboo frames and dual screen filters, and are shaped like R2D2 if you’re really feeling like being that extra. You can attain these bad boys as to-go cups or make full pots to entertain a whole room of people. 

We’re fancy folks and we require fancy press pots, so pick your favorite from this total breakdown we've put together for you and then head on back here. We’ll talk morning logistics.

I know that you probably skipped half of that history lesson, and you may or may not have clicked on that link up there about the best-rated French presses on the market.

Okay, I’ll say a little more, largely because I can’t stop myself: choose your French press wisely. Think about how much coffee you drink in the morning or whether you entertain using java. If you like to keep your coffee piping hot for as long as possible, opt for a stainless steel version. If you’re more like me and prefer a brew that isn’t the temperature of molten lava, a borosilicate glass model will likely suit your sensibilities.

If you’ve hit the point where you’re asking why you shouldn’t just set your cup under a Keurig and press exactly one button to produce your cup of black magic: I. Am. Getting. There. Have faith! Or at least a little patience. It’s a virtue, for crying out loud.

The reason you should start using a French press is simple: it tastes better that way.

That’s it. It’s a big it, but that’s 100% why, and the proof is in the puddin’. Or science. Whichever way you’d like to say it.

This isn’t a marginal difference, either. It’s the kind of difference that you’ll notice — even in the zombie-like state of Tuesday morning.

While it may seem simple, what your single serve or percolator does, there’s a lot going on behind the scenes, between the beans and your cup, that are taking away from the complex and gorgeous flavor of your morning mud — and it’s totally innocuous things that are doing the dirty deed.

The very filter that you use to keep your grounds out of your morning cup is taking away from your experience. Coffee beans are naturally covered in oil, and those natural oils bring out the heartiness of the flavor. That thin slip of paper soaks up all of that goodness and ends up in your trashcan. Yes, you should hold a funeral. Those oils deserved better than that — they had so much potential!

Next, heat. It’s pretty standard knowledge that heat plays a large role in the final product. Single-serve machines and percolators heat up quickly and cool down even more rapidly, which isn’t an ideal environment for coffee grounds to steep in.

The flavors are best coaxed out of fresh, coarse grounds by gradual heat loss, i.e., the way a French press naturally works.

And, though I loathe to mention it, all of those pipes and nooks and crannies in your machine are breeding grounds for mold.

You need a French press coffee maker (obviously!). Not only is the French press brewing method among the cheapest ways to make a great cup of coffee, but it also happens to be one of the best brewing methods.

Next, you’ll want a conical burr coffee grinder. You can search up and down, article after article, but you’ll likely hear every coffee expert tell you the same thing: toss out your blade grinder and get a conical burr grinder. We prefer ceramic burrs, but you'll also have great results if your grinder has steel burrs. You can take a look at a breakdown of our comparison on manual coffee grinders here, if you so choose. You can also find reasonably-priced automatic ones, but it’s imperative you get a good one. 

If you just shook your head and skipped over that last paragraph, here's the short of it: avoid buying pre-ground coffee. Grind it yourself. If you’re committing to make a great cup of coffee every morning, it's simply not easy to do it you're using pre-ground coffee.

The moment coffee is ground, it begins to stale. All of the aroma, the natural oils, what we colloquially call the good stuff, deteriorates. You’ve lost before the battle’s even begun, my friend. French press coffee is also dependent on how the whole beans are ground — if you buy pre-ground, you have no control over consistency.

For a good cup of French press coffee, you want you beans coarse, roughly the same size and consistency as kosher salt. If you grind the coffee too fine, it’ll be difficult to depress the plunger on the press pot, will likely slip past the mesh guard, and the resulting brew will probably be bitter. Most grinders have settings, so make sure you double — even triple — check that you’re good to make a coarse batch of coffee grounds. We went ahead and prepared a guide on the best coffee grinders for French press, so check it out if you're interested in learning more.

So, all that said, the last item you need for French press coffee is a fresh bag of the best whole coffee beans. Fresh is best!

Alright. Here we go. You have three things in front of you: a French press, a conical burr grinder, and a bag of fresh coffee. If you want to do the absolute most, you can also grab a kitchen scale and weigh out the 1.1 oz. of coffee you need to make your morning joe.

If you don’t have one of those and want to dive right in, we have an answer for you. You can do all of the work we did, first by trying to cheat and just type 1 oz. to tablespoons into Google before realizing that fluid ounces and dry ounces are two different things. Then you can regroup and convert ounces to grams so that you can figure out you need 1/8th of a cup, or two tablespoons, or you can realize that I just told you how much you need and grind that much.

Two tablespoons (and, like, a pinch) should bring you pretty close to 1.1 oz. of coarse grinds. That will yield about 17 fluid oz. of coffee. You can fiddle with a little bit more or less on either of these measurements to hit your desired flavor, but it’s a good place to make your baseline.

If this is your first time using a grinder, err on the side of caution. You don’t want to grind too much because, well, you can’t ungrind coffee. Eventually you’ll get a good feel for how many beans you need and it’ll be second nature.

Seal your fresh bag of coffee.

Remove the top of your French press — the lid and the plunger consist of the “top.” You should just have a cylindrical container in front of you.

Next, you can unceremoniously (or perhaps ceremoniously) (however you prefer) dump your coarse grinds into the press pot.

Now, there are several ways to attain hot water at the correct temperature. If you want to just boil some up on the stove, remember that you should not dump boiling water into your French press. You want it just below boiling, between 199-205 degrees F.

Water boils at 212 degrees F. Common sense says to let the water boil over the fire, remove the pan from heat, and let cool for a minute or two before putting it into your French press.

Opting to microwave water is fairly easy, as well. It’s a simple correlation: one cup of water takes one minute to boil. The kicker here is that wattage on microwaves can vary. If your microwave is 1000 watts, you’re golden: the one minute to one cup ratio is dead on. You’ll have to adjust for other wattages.

Remember: do not dump boiling water into your press pot. Let it cool.

You can also be savvy and use a thermometer rather than the guessing method. I mean, I probably won’t, but you can be smarter than me.

Once you’ve acquired water of the correct temperature, settle the lid nice and tight back on the cylinder container.

Now, and here’s the tough part, don’t touch it for four whole minutes. Set a timer. Go make your bowl of cereal, turn the TV on, let the dog out, dance a jig, whatever you’d like, but just let the French press do it’s simple magic uninterrupted.

Once the timer dings, you’ll depress the plunger. This separates the grounds from the delicious java in one fell swoop — and ta-da!

Totally ready for enjoyment. Most French presses have a convenient spout to pour directly from the container to your mug for optimal, fuss-free transference.

And, just like that, you’ve made a coffee-connoisseur-worthy cup of the good stuff that will have been completely worth the wait.

Like everything else, things can go wrong. Let’s chat about what the cause might be.

If it’s fresh, up the amount of grounds you’re using. It’s possible that there aren’t enough. Alternatively, if that doesn’t fix the problem, consider the temperature of the water. If it’s cooling too much before you put it in the French press, it might not be extracting all of the complexity and notes.

Check the grind setting on your conical burr. If the grounds are too fine, they will be bitter. Also, if you allow your coffee to steep too long, it can also take on that acrid flavor that’s particularly displeasing. Make sure that you’re removing it from the grounds after the allotted four minutes. If none of that fixes the problem, ensure that the water isn’t too hot. Adding it while it’s still boiling will burn your coffee.

Those are really the two prominent problems. Basically, follow the directions as best you can and you should be handsomely rewarded. 

Yes, using a French press to make your coffee takes a full five to seven minutes, depending on how sloth-like you are in the morning. The payoff is great, though, and not just in flavor. That deliciousness helps you start off your day the right way, and that counts for a lot.

This ultimate guide to making French press coffee at home has everything you need to become a pro, and even directs you to some other fantastic resources to gather all of your supplies. Take advantage of this wealth of knowledge and use it!

We have confidence in you! 

When it comes to expanding your coffee horizons, you can make some educated guesses based on two aspects: the origin of the beans and the roast.

The origin of the beans obviously affects the flavor—different soils and types of beans change what ends up in your morning mug. The roasting process plays a key role in the end product, too, and it’s a largely subjective area of coffee drinking. 

We've all heard that Arabica is better than Robusta, that beans from the motherland, aka Yirgacheffe, ultimately win out against all others, that single-serve automatic machines just can’t replicate the care and precision of more artistic methods such as pour over or french press, and that decaf is total blasphemy.

These are things we know.

Unlike those tried-and-true facts, the debate between light roast vs. medium roast vs. dark roast isn’t as finite. Ultimately, it’ll come down to a taste test, something you’ll have to handle yourself. In the meantime, though, we can give you a great foundation to work off. 

Like I said, all beans start out “green,” or raw. Check out the video below to watch some beans roasting to a beautiful deep brown, and then we’ll talk about some of the machinery involved.

It’s kind of cool, right? If you were imaging that the roasting process would look more like an endless supply of racks with a single layer of beans (like the way pumpkin seeds are cooked), we would’ve been on the same page for many years, fellow coffee connoisseur.

The truth is much closer to a household clothes dryer than anything else. Who’d’ve thunk it?  

Before we delve deeper into the difference between the roasting types, let’s talk a little bit about the lingo and scales. While it’s true that every roaster has a different method to their caffeinated madness, we can talk about generalities.

Roasts are typically determined by what are called “cracks.” As the beans are roasted, they become less dense as they lose water. Like all things being sapped of their hydration, the beans’ outer shells will begin to stiffen, losing the spongy quality.

As this happens, the beans will eventually hit a breaking point, typically referred to as “the first crack.” More often than not, light roasts are pulled from the roasters prior to that first crack. Some are allowed to hit the popping point before cooling, but much after that and the beans are entering a medium roast status.

Medium roast, much like the first roast, is dictated by a crack—the second one. Most medium roasts are pulled before that second milestone is hit. Dark roasts, on the other head, are dictated more by the oily sheen. They’re roasted from the beginning to middle of the second crack.

Let’s take a closer look at each roast. 

These caramelly-colored beans are likely not what you expect—you probably think they have less caffeine or have little flavor. Neither of those statements particularly ring true about this bean.

Roasted to before the first “crack,” light roasts retain a remarkable amount of their origin flavors and aromas. If a bean is known for its cocoa hints, you’ll taste that cocoa; if it’s renowned for its flowery notes, this is the bean that’ll highlight those jasmine, dandelion, or honeysuckle hints.

Light roast coffees are also spun at a lower temperature that its fellow methods, staying between 350-450 degrees Fahrenheit.

And, because brands aren’t all that good at coming up with creative names, they are a few tried-and-true terms coffee sellers slap on their light roast bags: Light City, Half City, Cinnamon Roast, and New England Roast. I’m not encouraging this habit (there’s no flat-out rules across the industry when it comes to designating roasts), but I suppose it does help consumers easily spot what they’re looking for. 

We’re just before the second crack. That’s when most medium roasts are dropped out to cool. While a darker brown, these beauts are still nice and warm in shade. They’re often touted as having a balanced taste, and they’re probably what’s considered the most common roast.

These beans remain stubbornly non-oily, even after being roasted between temperatures as high as 410-430 degrees Fahrenheit. They can, however, end up a little on the sweeter side thanks to more caramelization from the longer, higher roasting times and temps.

You’ll run across bags labeled with Regular Roast (how original), American Roast, City Roast, and Breakfast Roast. 

This is a pretty common intermediary step for roasting levels, so we’ll talk about it briefly. The beans are starting to hit that stock photo color—that perfect multi-hued combination of tantalizing browns. Chestnut and cocoa, slight dashes of amber or burnt umber. It’s a picture-perfect roast.

Medium-dark roast is also where you’ll begin to see a bit of sheen to the beans thanks to the higher heat of 435-445 degrees Fahrenheit. Oily beans typically make for a nice crema on an espresso shot, which is why coffee makers usually use from this level on up.

The dictator of the medium-dark roast is the beginning-to-middle of the second crack. Referred to often as a Full-City Roast, After Dinner Roast, or Vienna Roast, this is where the divide between roasts gets larger.

Starting from this point, the roaster’s process influences the beans’ taste much more prominently. The super secret tweaks and quirks and whatnots of the roaster play a much larger role in the more bittersweet, possibly spicy, taste of these beans.

I said I would discuss this briefly, but I lied. Deal with it. 

These are the oily beans that can really clog up your single-serve automatic machine, but the aroma, folks. Dark roasts make for a good 2 ouncer of espresso, and the smoky, bitter taste is really unmistakable.

Roasted between 465-485 degrees Fahrenheit, these pups have long since hit the second crack and beyond. They masquerade under “French Roast,” “Italian Roast,” “Espresso Roast,” “Continental Roast,” “Spanish Roast,” and many more. If you want to know why the-roast-we-do-not-speak-of is crossed out, mosey on over to the espresso guide. I’m not a record player, okay.

We’ve really powered through this topic, so give yourself a high five. Let’s wrap this up neatly, with a pretty bow, by tacking on pure knowledge.

There may be a question kicking around in your mind, one that you’re trying to pin down, but can’t quite put into words. I’m guessing it’s a little something like this: what the hell happens in those roasters? What are these roasters adding? Doing? Just what?

It is kind of puzzling. I think it becomes a little more miraculous if you chomp on a raw bean before asking the question, but the simple answer is this: nothing.

It’s called the Maillard Reaction, and you see a similar process when making toast. The application of heat affects the amino acids and sugars present, basically like magic. This series of chemical reactions, catalyzed by nothing but the increase of air temperature, is what transforms a limp piece of white bread into golden-brown goodness. Same pretty much goes for that raw coffee bean — just starting with a palish green.

You might also be surprised to hear that, although we’ve been conditioned to appreciate the smokiness and bitterness of a dark roast, light roasts have much more complex flavor profiles, ones that bespoke their origins. I know I stated this earlier, but it’s worth repeating.

If you’re clutching tightly to your back of black beans, I mean, that’s fine. You do you, boo. But there’s something really remarkable that can be said about a bag of coffee that’s holding the nutrients, the uniqueness, of a far away land locked inside its lightly roasted shells. You might even find you can ditch the sugar and creamer if you opt for a lighter brew.
Just sayin’.

Also, coffee is a fruit. Those beans are really seeds. No, I won’t start calling them seeds, but, like they say, a smart man knows a tomato is a fruit, a wise man doesn’t add it to a fruit salad.

Plus, the next time some know-it-all tells you to eat your fruit and veggies, just angrily hold up your coffee mug and demand, “Well, what do you think I’m doing?!” Just make sure the anger is real, dammit.

Roasts are all a subjective thing. It’s probably better that way, because companies subjectively roast them. The general guidelines can be a really helpful way of determining your preference, but don’t be afraid to branch out—especially if you’re curious about some of the options on the lighter end of the brown color spectrum.

If you’re looking for suggestions, check out the articles on espresso beans, organic beans, and low acid beans, and just give it a go. Trial and error are your best friends on the path to discovery, so pat them both on the back and find something likeable or funny about them. They’re there for the long haul.

Happy sipping!