Drip Coffee Maker (medium grind). Use 2 tablespoons of coffee per 6 oz of water. Add a paper filter and the ground coffee. Fill the reservoir with fresh, cold water. Start the brew and serve right away.

French Press (coarse grind). Use 1 tablespoon of coffee per 4 oz of water. Add coffee, pour in water just off the boil (about 200°F). Stir gently, put the lid on, and steep 4 minutes. Press the plunger down slowly and pour.

Pour-Over (medium-fine grind). Use about 2 tablespoons per 6 oz of water. Rinse the paper filter with hot water and discard it. Add coffee, pour a little water to wet the grounds, wait 30 seconds. Pour the rest slowly in circles over about 3 minutes.

Espresso (fine grind). Use about 18 grams of coffee for a double shot. Tamp evenly and firmly. Pull the shot for 25 to 30 seconds for about 2 oz. Enjoy straight or add steamed milk.

Cold Brew (coarse grind). Mix 1 cup of coffee with 4 cups of cold water in a jar. Stir, cover, and steep in the fridge 12 to 18 hours. Strain through a filter. Dilute with water or milk to taste and serve over ice.