There are several methods for doing this, including using a filter, a percolator, and a French press. Terms used for the resulting coffee often reflect the method used, such as drip brewed coffee, filtered coffee, pour-over coffee, immersion brewed coffee, or simply coffee. Water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter. The used coffee grounds are retained in the filter with the brewed coffee collecting in a vessel such as a pot.

South Indian Kaapi

To make South Indian filter coffee with Canopy Kaapi, you will need:

• Canopy Kaapi coffee powder
• South Indian coffee filter
• Freshly boiled water
• Milk (optional)
• Sugar (optional) Jaggery(optional) or Honey( optional)

Steps:

1. Add 25% of Canopy Kaapi coffee powder to the upper chamber of the coffee filter.
2. Gently tap the filter to level the coffee powder.
3. Gently place the plunger into it.
4. Place the upper chamber on top of the bottom chamber of the coffee filter.
5. Heat the water not boil.Pour hot water into the upper chamber and close the lid.
6. Allow the coffee decoction to drip into the bottom chamber for about 10-15 minutes.
7. In a separate vessel, heat and froth milk if desired.
8. Pour the required amount of coffee decoction into frothing milk.
9. Add sugar/jaggery/honey to taste (if desired) and stir again.
10. Your South Indian filter coffee is ready to enjoy!

Turkish Coffee

Traditionally a brass grinder is used, in order to obtain a powder as fine as caster sugar.It is drunk from small cups, once the powder has completely settled at the bottom.

Preparing Turkish Coffee:

• Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desired
• Add sugar to taste, stirring to blend it
• Bring to a boil, remove from heat and add a teaspoon of coffee per cup
• Boil coffee.  
• Remove the cevze from heat immediately after bringing to a first boil, discarding the accumulated foam, and mix well.
• The coffee is boiled twice in succession, taking care to remove the cezve from the heat between one boiling and the next. The foam can either be discarded or kept before stirring it well
• Allow remaining powder to settle before serving.  You can add a tablespoon of cold water to the pot after boiling twice to accelerate the process.

Turkish coffee is flavored with spices like cardamom and cinnamon. Simply add finely ground spices to taste.

Cappuccino

A cappuccino is an approximately 150 ml (5 oz) beverage, with 25 ml of espresso coffee and 85ml of fresh milk The foaming action creates the additional volume.

A cappuccino is an approximately 150 ml (5 oz) beverage, with 25 ml of espresso coffee and 85ml of fresh milk The foaming action creates the additional volume.

Preparing cappuccino :

• Pour cold milk into a metal steaming pitcher, about a third full
• Release steam from the steaming wand for two seconds to eliminate any residual water
• Dip the tip of the steaming wand into milk and start the jet. As the foam rises and the volume of milk increases, lower the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the work)
• Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doubles
• Tap the base of the pitcher firmly on the countertop to compress the foam
• Prepare an espresso in a large cup (ideally, a cappuccino cup)
• Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward the rim
• Operate the steam one more time to eliminate any remaining milk residue

French Press,Aeropress

French Press is cylindrical pot with a plunger and built-infilterscreen that presses hot water through ground coffee: that’s the simple beauty of the Frenchpress, method of choice for many the world over, creating an earthy, rich taste in the cup.

The secret is all in the grind: choose medium, with uniformity and consistency throughout.  Very coarse grinds may clog the filter, while very fine grinds will pass through the filter, muddying the results.

How to French press

• Place the pot on a dry, flat surface. Hold the handle firmly, then pull out the plunger
• Add a heaping tablespoon (7-8 grams) of coffee to the pot per 200 ml (6.7 oz) of water
• Pour hot water—not quite boiling—into the pot, and gently stir
• Carefully reinsert the plunger into the pot, stopping just above the water and ground coffee (do not plunge yet), and let stand for 3-4 minutes 
• Press the plunger down slowly, exerting steady pressure.
• After each use, wash the pot with water and mild detergent, and dry thoroughly

Moka Coffee

Moka pots were invented in 1930s Italy. The name refers to the city of Mocha, Yemen, for many centuries a center of coffee excellence.

Every moka pot consists of a cylinder (bottom chamber), a filterfunnel, a collector (top chamber) with a second removable filter, held in place by a rubber gasket.  The seal and removable filter should be changed periodically.

Making a Moka coffee:

• Fill the base chamber with cold water up to the level of the valve. Insert the filter.
• Completely fill the filter with ground coffee, but don’t pack it down.
• Make sure the filter and rubber gasket are in place. Screw the two chambers tightly together.
• Place the moka pot on the stove. Warning: keep the heat low.
• Remove pot from heat just when coffee starts to gurgle, before it starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.
• Mix the coffee with a spoon before pouring into cups.
• Rinse the coffee maker with hot water and let dry thoroughly before screwing chambers back together.