Because coffee is so widely dispersed, numerous methods of preparing and drinking it have emerged.

       

Percolator: Boiling water is driven up through a tube onto ground coffee deposited in a cloth or paper filter. It then soaks back down through the coffee.

"Melior" system: The ground coffee is placed in a coffee pot filled with boiling water. A metal filter is placed in the pot and pushed slowly down from top to bottom, thus separating grounds from the coffee beverage.

Espresso: This is the method used in Italian bars (cafés). The water is heated to around 90° centigrade and is thrust through the coffee contained in a filter. This system permits the full measure of taste and aroma to reach each tiny "tazzina."

Turkish Method: The very finely ground coffee is placed in a special stovetop pot with the sugar before boiling water is added. It can be drunk immediately or after the grounds have settled to the bottom. Once poured, do not stir!

       

Moka: The water is poured in the bottom half of a two-part, stovetop pot. When it boils, the water it forced up through the filter filled with coffee and stays in the top half for serving. For best results, the coffee should never be packed into the filter. The flame should be moderate and the pot itself must be kept scrupulously clean of residue without the use of detergents.

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