Coffee has always been popular, but the third wave has eclipsed the pre-ground, canned coffees of your parents’ era, sitting on the shelves for weeks at a time. However, the brewing choices can feel overwhelming. The search doesn’t have to be intimidating, because this nano guide can help you choose which coffee apparatus sounds totally doable. The only thing you should be concerned with is which method brews the ultimate cup of coffee for you.

Neo Classic Low-Maintenance brew styles for Self Reliant Lifestyles: Portable, fast, easy to use & clean.

French Press: Requires a French press pot. Grind an appropriate amount of beans (ratio is 40 g/400 ml water) pour over water that has just been brought up to a boil. Stir, let sit for 4 minutes, plunge, and pour freshly plunged coffee into a thermos, unless you are planning on consuming the whole pot right away. If the coffee is not removed from the grounds completely, the grounds in the bottom will leach and make the flavor bitter. S’well bottles are great because they keep the coffee hot for 12 hours, slide neatly into any bag, and are completely leakproof. The filters can also easily be unscrewed by hand and washed.

AeroPress: Requires an AeroPress. The ground used is a bit finer than for traditional filtered coffee (ration is 14 g/200 ml water). The ground coffee is poured into the bottom of the large cylinder, hot water is added and stirred for 10–50 seconds (depending on grind and preferred strength), and then forced through a filter by pressing the plunger through the tube. The filters used are either the AeroPress paper filters or disc shaped thin metal filters. Very easy to remove the rubber stopper and clean.

Pour over method: This method doesn’t actually require any of the unique apparatuses sold for it, but they are so worth having for their elegant functionality. The grind size is a bit finer than for filtered coffee, but not as fine as espresso. You can actually just use a paper filter set inside an average, small, stainless steel cone strainer, set inside a cup, or you can use a reusable, very fine mesh cone filter, specifically for coffee. If you use a paper filter, the coffee will simulate a cup of drip coffee, whereas the fine strainer will yield a cup similar in character to a French pressed coffee. The appropriate amount of hot water is slowly poured into the filter while constantly stirred until all the water has filtered through.

Moka pot: Requires a moka pot. Uses an espresso grind. The boiler (bottom) is filled with water almost up to the safety release valve (the little screw looking thing on the side) and the funnel-shaped metal filter is inserted. The ground coffee is added to the filter, then the upper part (has a second metal filter at the bottom) is tightly screwed onto the base. Sometimes it takes a little work to get it to screw on in the right way, but if it doesn’t feel right, just unscrew it, and get it seated correctly. If its not aligned, coffee will leak out, and you won’t have a good cup of coffee. The pot is placed on a heat source at about a medium heat until the water is begins to boil, creating steam in the boiler.
The steam eventually reaches a high enough pressure to push the boiling water up the funnel, through the ground coffee, and into the top, where the coffee then collects. When you hear a gurgling noise, remove the coffee from the heat source immediately, or the flavor will be ruined.
Moka pots require periodic (maybe once every 4-6 years) replacement of the rubber seal and the filters.