Coffee gear

The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.

Total immersion: the coffee rests in the water and a plunger with mesh separates it. Round body and almost nothing to learn.

The most popular drip cone of specialty coffee. Clean, bright and aromatic, in exchange for a little technique to the verter.

Glass jar with sand watch and thick filter. Very clean coffee, almost like a tea, to share.

Flat bottom drip with three holes. More tolerant than V60: balanced and sweet cup even if the spill is not perfect.

The life-long filter holder, with wedge background and easy to find filters. Simple, cheap and very reliable.

The electric filter coffee machine: hot water dripping over the coffee. Comfortable for several cups; good ones compete with manual drip.

A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.

A drip with a valve: coffee infuses as in a press and, when supported in the cup, is filtered by paper. Easy and constant.

Two glass balloons, a flame and a little physics: the steam rises the water and the vacuum returns it filtered. Clean bowl and a lot of show.

The small narrow-necked bowl of Turkish coffee. Grilled coffee like flour, slowly heated and served with its pose and foam.

Jar with inner filter to infuse cold coffee for hours. Cold brew soft, sweet and with very little acidity.

Ice-cold water that falls drop by drop on the coffee for hours. A clean, sweet and almost liqueur concentrate.

The Vietnamese metal filter dripping directly on the glass. Very strong coffee, perfect with condensed milk.

The Neapolitan coffee machine that is turned around: the water boils down and, when it is turned, dries by gravity over the coffee. Smaller than moka.

The camping coffee maker that makes the water boiling over and over again through the coffee. Strong and rustic, but easily passed.

The oldest and most simple method: coffee and water in a bowl, rest and decantation. It serves for the puchero coffee, the cowboy coffee and even the Turkish.

Two-story steel filter that slowly drips a concentrate with chicory. It's the base of the kaapi filter, with milk and a lot of foam.

The Mexican coffee pot: water, piloncillo, cinnamon and coffee that are infused together. Always use lead-free mud.

The Ethiopian mud coffee maker, with a long neck and round belly. Starring the coffee ceremony and its three rounds.