15 Best Ways To Make Coffee at Home – Ultimate Coffee Brewing Method Guide 

I’ve learned a lot about ways to make coffee over the last 20 years by brewing it for both myself—and for others as a professional barista.

But there is always more to discover.

That’s why I had a ball spending a week diving into the very best brewing methods. Some are well-known. Others are lesser-known alternative ways to make coffee that are sure to pique your interest.

Your chosen brewing method is important because it’s a strong factor in how your coffee tastes. But the brewing process is also a big part of your overall coffee experience.

For example, are you looking for a better fast morning brew before you head out the door? Or an after-dinner party showpiece to go with dessert and wow your guests?

Knowing what you want out of your experience is a crucial element to finding the best ways to make coffee at home for yourself. And this article covers 15 you’ll love trying—either for the first time or with a renewed sense of wonder. ✨

Ready for the list? Then let’s take them one at a time by order of coffee brewing method.

Drip Coffee Brewing Methods

1. Automatic Drip Coffee Maker

When someone says “coffee maker”, the automatic drip likely comes to mind.

In the 1960s, Americans largely brewed coffee with a percolator, which boils coffee to 212 degrees Fahrenheit.

The result: Astringent and over-extracted coffee.

That changed a decade later after an engineer named Edmund Abel Jr. patented the automatic drip coffee maker in 1971.

His secret?

Heat water to 200 degrees Fahrenheit for a more delicious and balanced brew.

Abel and his team branded their automatic drip, Mr. Coffee. And boy was it a hit. Department stores were selling 40,000 units per day by 1977!

Today, automatic drip makers are still a staple for java-drinking families.

They’re fast, easy to use—and make up to 12 cups of coffee the same way every time with the push of a button.

Equipment:

• Automatic drip coffee maker and included pot or carafe
• Filter basket
• Water reservoir
• Either paper filters or a reusable one

How to use an automatic drip coffee maker:

1. Fill the reservoir with water.
2. Add coffee grounds to the filter basket.
3. Turn the coffee maker on and select your desired settings on your model.
4. The hot water then saturates the grounds and drips into the carafe.

Brewing time: 5-6 minutes

Grind: Your automatic drip coffee maker should tell you what grind size is best. Not sure? A medium-coarse grind is generally a safe bet if there are no instructions with your machine.

Flavor profile: Balanced and smooth. But watch out for bitterness and acidity, which increase the longer you leave the pot on the burner.

Ways to Make Pour Over Coffee at Home

Pour-over coffee brewing often gets confused with drip coffee. While similar, pour-over is different in that you control more factors in the process.

Classic automatic drippers don’t offer the same level of customization.

That’s why I’ve separated them as a brewing subcategory of the drip method.

Pour-over coffee is exactly what it sounds like: Coffee that’s made by pouring hot water over the grounds in a filter.

The brewed coffee then drips down through the filter and into a mug or carafe.

Pour-over coffee is intimidating to some people because it’s more technique driven (and some may argue labor-intensive) than your standard automatic drip.

But it’s also an art for this reason. You can play around with types of coffee, grind sizes, water temperatures, pouring speeds, pouring motions, and more!

I’m going to highlight the five most popular ways to make pour-over coffee:

• The Hario V60
• The Kalita Wave
• The Bee House Dripper
• The Chemex
• The Clever Dripper

2. The Hario V60

First introduced in Japan in the 1960s, the Hario V60 is a cone-shaped pour-over coffee brewing device made of heat-resistant glass.

The Hario V60 Dripper’s spiral ribbed interior design propels an even flow of water. This gives you more control over the extraction process.

And more control means more room to play.

The Hario V60’s filter slightly protrudes past the cone’s hole. So, feel free to experiment with your pour’s speed to create light or strong brews to your taste.

Equipment:

• The Hario V60
• Carafe
• Hario V60 filters
• Ground coffee
• Hot water

How to use the Hario V60:

1. Boil water in a gooseneck kettle.
2. Set the V60 atop the carafe.
3. Add a fresh filter to the top of the V60 and pre-wet it to get rid of any paper taste. Discard water from pre-wetting the filter.
4. Add fresh ground coffee to the filter. Guideline: ½ cup for each cup of coffee you wish to brew.
5. Pour hot water over the grounds and let it sit.

Brewing time: 2-3 minutes

Grind: Medium-fine

Flavor profile: Clean, crisp, and refreshing thanks to the dripper’s interior spiral ribs.

3. The Kalita Wave

We have Japan to thank for developing another magical pour-over coffee brewing method in the 1980s: The Kalita Wave.

Like the Hario V60, the Kalita Wave uses a cone-shaped dripper and a filter. But it has a flat bottom and three holes for water to pass through, rather than one.

It’s also just damn cool.

The flat design makes it easier to brew delicious coffee—AKA there is less room to make mistakes with your technique.

Equipment:

• Kalita Wave dripper
• Kalita Wave filters
• Carafe
• Ground coffee
• Hot water

How to use the Kalita Wave:

1. Boil water in a gooseneck kettle.
2. Set your Kalita Wave atop a carafe.
3. Add a fresh filter.
4. Use some boiled water to pre-wet the filter and get rid of any paper taste. Discard water.
5. Fill the filter with ground coffee.
6. Pour hot water over the grounds in a spiral shape and in bursts. Baristas call this pulse pouring: Pour, wait 10 seconds, then pour some more.

Brewing time: 3-4 minutes

Grind: Medium-coarse

Flavor profile: Smooth and creamy

4. The Bee House Dripper

Another amazing pour-over innovation out of Japan in the 1990s: the Bee House.

The Bee House is a ceramic dripper that’s kind of a cross between the Hario V60 and the Kalita Wave.

Its cone-shaped design echoes the V60 to encourage full saturation of your coffee grounds.

But the Bee House also has two holes at the bottom to restrict the flow of water, which makes the dripper more forgiving for newbies.

Equipment:

• The Bee House
• Carafe
• Filters
• Ground coffee
• Hot water

How to use the Bee House:

1. Boil water in a gooseneck kettle.
2. Set your Bee House atop a carafe.
3. Add a fresh filter.
4. Use some boiled water to pre-wet the filter and get rid of any paper taste. Discard water.
5. Add your ground coffee.
6. Pour hot water over the grounds.

Brewing time: 3-4 minutes

Grind: Medium-coarse to medium

Flavor profile: Smooth and balanced

5. The Chemex

The Chemex is a pour-over style coffee maker that looks like it should hold flowers rather than make coffee.

It is a gorgeous hourglass-shaped glass vessel with a wood collar and leather tie.

Invented in 1941 by Dr. Peter Schlumbohm, the Chemex’s elegance matches the quality of the coffee it brews.

The high quality owes a lot to the Chemex filters, which are up to 30% heavier than others you may have used; and you can taste it.

This pour-over favorite extracts finer sediments, fats, and oils that other brewing methods (like the French Press) miss.

The resulting brew is bright, crisp, and rich.

Equipment:

• Chemex
• Chemex double-bonded filters
• Ground coffee
• Hot water

How to use the Chemex:

1. Boil water in a gooseneck kettle.
2. Place a filter in the top part of the Chemex.
3. Pre-wet the filter with some of the boiled water and throw the excess water away.
4. Add coffee grounds according to your preferred consistency.
5. Pour water over the grounds, starting from the edges.
6. Watch in awe and amazement as your brew drips through the filter and into your cup.

Brewing time: 5-7 minutes

Grind: Medium-fine

Flavor profile: Rich and radiant like French Press coffee. But brighter because of the thick Chemex filter.

6. Clever Dripper

The Clever Dripper is a type of hybrid pour-over that was invented in Taiwan in the early 2000s.

Made of cone-shaped plastic, the Clever Dripper has a flat bottom and a small spout.

Its hybridity comes from fusing elements of both drip and steeping (or immersion) brewing methods.

How?

Because you pour water into a filter that’s retaining the grounds—not filtering them out right away, as with other methods.

This means the grounds steep in your hot water in the filter until you’re ready to drink it.

To draw down the coffee into your mug, carafe, etc., you’ll use the Clever Dripper’s handy stopper valve.

Only then does the brewed coffee separate from the grounds, which are leftover in the filter.

Because of the immersion aspect, the Clever Dripper is the most forgiving of the other pour-overs on this list.

You don’t need to execute your grind size or technique perfectly to make delicious coffee.

Equipment:

• A Clever Dripper
• Standard-sized coffee filter
• Mug/Carafe
• Ground coffee
• Hot water

How to use the Clever Dripper:

There are a few different ways you can brew solid coffee with the Clever Dripper, so let’s pick my favorite, shall we?

1. Boil water in a kettle.
2. Insert a filter into the Clever Dripper and pre-wet it with the boiled water to remove any filter aftertaste. Discard filtered water.
3. Fill the Clever Dripper with your boiled water.
4. Add coffee grounds and stir every minute or minute-and-a-half to keep the grounds from settling.
5. Set your Clever Dripper on top of a mug or carafe.
6. Using the spout on the bottom of the Clever Dripper, draw the coffee down and into your carafe or coffee mug.

Brewing time: 2-5 minutes

Grind: Medium-fine

Flavor profile: Clean and balanced, with full body from the immersion aspect of the brewer.

Steeping and Immersion Brewing Methods

7. Cold Brew

Cold brew coffee can be divisive. You typically either love it or hate it. I happen to adore it.

Those who love cold brew typically do so for its smooth, low-acid flavor profile and refreshing effect on a hot summer day.

If you’ve never made it, cold brew can sound intimidating to make yourself, but it isn’t!

It’s actually easy to make at home and you can prep it in advance, making cold brew a great option for a weekday and on-the-go pick-me-up.

Equipment:

• A cold brew coffee maker or you can easily DIY
• A Mason jar or other lidded container if DIY-ing
• Ground coffee
• Cold water
• Patience 😉

How to DIY cold brew coffee without a dripper:

1. Steep ground coffee beans in cold water for 12-24 hours in a Mason jar or other covered container.
2. Pour the coffee through a thick filter (Chemex’s filter works well) into another container to separate the spent grounds.
3. Slowly pour your cold brew back into your Mason jar or original container over a fine mesh sieve.
4. Refrigerate for an hour or so and enjoy it for up to two weeks.

Brewing time: 12-24 hours per batch

Grind: Coarse

Flavor profile: Smooth and low-acid, with chocolate and nutty undertones.

8. French Press Coffee

The French Press, also known as a cafetière or coffee press, is a cylindrical glass or stainless steel pot with a plunger and mesh filter.

Invented in the 1930s, this beloved brewing method is a staple in my personal morning routine.

Why?

Because it makes a damn good brew with minimal effort. And at a volume that can appease a small group or, you know, one person who drinks a lot of coffee. 😉

The French Press works by submerging coffee grounds into boiling hot water. Once the magical mixture has steeped, press the plunger down to separate the water and grounds.

The result is a luscious, dark body that feels like velvet on your tongue. Délicieux!

Equipment:

• A French Press
• Ground coffee
• Hot water

How to use a French Press:

1. Add coarsely ground coffee beans to your French Press.
2. Pour hot water into the French Press and put the lid back on top.
3. Let it steep for a few minutes.
4. Press the plunger down, separating the brewed coffee from the grounds.
5. Pour into your mug or carafe of choice and enjoy!

Brewing time: 4-5 minutes

Grind: Coarse

Flavor profile: Rich and full-bodied, with a full and concentrated mouthfeel.

9. Siphon or Vacuum

This is a true coffee-making showpiece. It’s unique, beautiful—and honestly makes you look like a mad scientist turned coffee genius.

But this is a badge of honor you’ll need to earn. Siphon brewing isn’t for the faint of heart.

Also known as a vacuum pot, the siphon uses heat and vacuum pressure to brew. It consists of two chambers (or beakers if you want to roll with the science-y theme) separated by a filter.

The first recorded use of a siphon coffee maker in the Western world was in France in the early 1800s.

But they became popular in Europe and the United States in the mid-1800s.

As time went on, coffee drinkers traded siphon brewers for the faster percolator. And then later, the automatic drip coffee maker.

These were more conducive to lifestyles that were getting busier in the 20th century.

Today, it’s the specialty coffee shops and at-home aficionados who still use the siphon. Let’s be real though: You’re likely not siphoning your morning coffee before work every day.

Why?

Siphon brewing is more complicated and time-consuming compared to other methods.

But: the level of engagement you have with the process is fun for coffee geeks like me.

Equipment:

• Siphon brewer
• Gas burner
• Glass or metal stirring rod
• Timer
• Scale
• Fresh ground coffee
• Water

How to use a siphon or vacuum brewer:

1. Add hot water to the lower chamber.
2. Secure filter in the top chamber.
3. Place the top chamber on the bottom one.
4. Light your burner on its high setting.
5. Seal the top when the water begins boiling. Note: Pay attention to your water temp when brewing, as the vacuum pressure heats water to hotter levels than other methods.
6. Turn down the heat, add ground coffee, and stir several times.
7. Wait 1-2 minutes.
8. Turn off the burner, stir again, and remove the top from the bottom to serve.

Brewing time: 5-8 minutes

Grind: Medium-coarse

Flavor profile: Complex and nuanced

Pro Tip: You’re aiming for sea salt consistency. If the grind is too coarse, the coffee will be weak and watery. Too fine, you’ll over-extract the coffee, creating a bitter aftertaste.

Pressure Coffee Brewing Methods

10. AeroPress Coffee

The AeroPress is a portable coffee maker that uses air pressure to extract coffee quickly. It consists of a cylinder with a plunger and a filter at the bottom.

Invented in 2005 by Alan Adler, the AeroPress started gaining popularity by 2008. Adler, an aerodynamics expert, designed it to solve a big problem:

Getting a good single cup of coffee was impossible using automatic drip brewers, which make up to 14 cups at one time.

The AeroPress is a favorite of home brewers because it isn’t tricky or demanding to operate. You don’t need to be super technique-savvy or precise like you do with most pour-overs, for example.

It also has a dedicated fan base in the travel community!

Equipment:

• An AeroPress
• Paper or AeroPress filters
• Ground coffee
• Hot water

How to use the AeroPress:

1. Insert a filter into the filter cap.
2. Boil water and use some to pre-wet the filter. Discard excess water.
3. Add a heaping tablespoon of coffee grounds.
4. Very, very slowly pour hot water over the grounds to the four in your AeroPress cylinder.
5. Stir, then let it steep for 45 seconds.
6. Press down the plunger to force the brewed coffee through the filter and into a mug.

Brewing time: 1-2 minutes

Grind: Fine

Flavor profile: Clean and smooth, with a hint of sweetness.

11. Espresso Machine

The holy grail for most home brewers is the espresso machine—and for good reason.

Even if you don’t enjoy espresso on its own, it’s an essential foundation for many of the best coffee drinks.

Invented in Italy in the late 19th century, the espresso machine experienced waves of innovation.

All through the early 20th century, inventors continued to improve the espresso machine.

Today, there are several different types—from manual and automatic to portable, double boiler, and steam-based.

Equipment:

• Espresso machine
• Ground coffee
• Espresso tamper
• Froth jug

How to use espresso machines:

The way you make espresso at home is crucially dependent on the type of machine you own.

Brewing time: 28-32 seconds per shot once you warm up your espresso machine.

Grind: Fine, but you’ll need to adjust the grind size if your shots are too watery or too condensed.

If under-extracted and watery, try adjusting your grind size very slightly to be finer. If over-extracted and sour, grind your beans coarser to help the water pressurize freer.

Flavor profile: Sharp and creamy, with a bitter aftertaste.

12. Moka Pot

Want to make espresso at home without committing to a machine (and to sacrificing space on your kitchen countertops) just yet?

Then the Moka pot is your new best friend!

Invented in 1933 by Alfonso Bialetti, the Moka pot is a brewing method that uses steam pressure to extract espresso.

The Moka itself consists of a bottom chamber for water, a filter basket for the coffee grounds, and a top chamber for the final brew. It offers a low barrier of entry to espresso-curious folks because it works on a stovetop.

Equipment:

• A Moka pot
• Ground coffee
• Water
• Stovetop burner

How to use a Moka pot:

1. Add water to the bottom chamber and coffee grounds to the filter basket.
2. Place Moka on a stovetop.
3. Heat until the boiled water creates steam pressure that forces it up through the coffee grounds, and into the top chamber.

Brewing time: Depends on how strong you want it, but 5-6 minutes is what I usually prefer.

Grind: Fine

Flavor profile: Rich and full-bodied, with that back-of-palette espresso bitterness.

13. Single-Serve Coffee Brewers with Pods

Single-serve coffee makers allow you to brew one cup of coffee using pre-packaged pods. The most popular brands of makers today are Keurig and Nespresso.

The pods contain pre-measured coffee grounds sealed with self-contained filters.

Since Keurig debuted the K-Cup in 1998, single-pod coffee makers have become a staple for coffee drinkers at home and in the office.

If you love coffee and want convenience, then you likely know exactly what I’m talking about!

Equipment:

• Single-serve coffee maker, like a Keurig or Nespresso
• Coffee pods of your choice
• Water

How it works:

While there are nuances between single-cup brewers like Keurig and Nespresso, they work in a similar way:

You’ll insert a pod into the machine and press a button.

The machine heats the water, which is then pressured through the pod into your mug. It is quite simple—and that is the appeal!

Brewing time: 2-3 minutes per pod, but depends on your single-cup brewer model.

Grind: Coffee pods are typically made with a medium grind. If you are using a reusable single cup and grinding your coffee fresh, double-check your brewer’s instructions for info on the best grind size.

Flavor profile: Single-cup coffee is the most convenient way to get up and go with a cup of Joe, but it’s often watery in my opinion.

That said, coffee pods are as diverse as whole bean and ground options—from classic roasts to flavored options like vanilla and hazelnut.

Most single-cup makers have settings you can play with to use less water as well. And that can be helpful in achieving a stronger brew (if that is what you prefer).

Ways to Brew Coffee at Home by Boiling It

14. Cowboy Coffee

Cowboy Coffee gets its namesake from the Old West here in America, when camping cowboys were craving coffee on the road or out on the range.

All you need is coarsely-ground coffee beans, water, a cowboy coffee pot, and an open fire or hot coals. The beauty of it is how the rolling boil removes bitterness and acidity.

Today, this rustic brewing method is probably more in use with recreational campers than real cowboys. But it’s still a fun and flavorful way for outdoor enthusiasts to brew coffee.

Equipment:

• Firesafe camp coffee pot
• Water
• Ground coffee
• Open flame fire
• Strainer for stray grounds (if desired)

How to make Cowboy Coffee:

1. Fill a coffee pot with warm water until just under the pot’s spout.
2. Add coarse ground coffee beans to the pot and let it reach a rolling boil.
3. Remove from heat, and wipe away excess grounds from the inside lip.
4. Pour a bit of cold water through the spout and onto the sides to settle the grounds down to the bottom of the pot.
5. Steep, strain, and serve.

Brewing time: 5-10 minutes, but some people prefer to let it steep for longer for an extra giddy-up 🤠!

Grind: Coarse

Flavor profile: Bold, strong, earthy, and robust. With that added smoky element of an open flame, this coffee goes great with a campfire breakfast.

Pro Tip: Use ¼ cup of coarse ground coffee to one quart of water. Once your water is finished boiling, carefully use a paper towel to remove excess grounds from the inside rim of your pot.

15. Turkish Coffee

Turkish coffee’s origins date back to the ancient Ottoman Empire. It is a mouthwatering cultural staple in its namesake country—and it’s become popular all over the world.

At its core, Turkish coffee is a straightforward brewing method. You boil finely ground coffee beans in a small pot called a cezve or ibrik with water and sugar.

Yet, everyone has their own spin on how to make Turkish coffee. Some swear you need the sugar. Others say it’s optional.

Ultimately, I am a firm believer that the “right” way to brew it is how YOU enjoy drinking it!

Equipment:

• A cezve (or ibrik)
• Powder-fine ground bed of coffee
• Sugar (optional)
• Water
• Stovetop burner

How to use a cezve/ibrik to make Turkish coffee:

1. Grind fresh-roasted coffee beans down very fine, since there is no filtration method. When I say very fine, I mean like powder.
2. Add add coffee, water, and sugar (optional) to a small pot called a cezve or ibrik.
3. Place on a stovetop burner and bring to a boil. The resulting brew is thick and creamy, with a layer of foam on top called “kaimaki”.
4. Pour the kaimaki into your cup and return the cezve/ibrik to the stove until it boils again.
5. When you pour the rest of the serving, you’ll want to wait until any undissolved grounds settle at the bottom of the cup.

Brewing time: 5-6 minutes

Grind: Very fine (like powder)

Flavor profile: Rich, sharp, and creamy.

Pro Tip: The risk with Turkish coffee is over-extraction since there is no filtering. To limit this risk, don’t agitate the brew: Only stir the coffee when you are ready to drink it—and don’t triple boil it either.

Final Thoughts on All the Different Ways to Make Coffee

There are SO many different ways to brew coffee at home, each with its own unique flavor profile and brewing process.

Innovative companies are even finding ways to make single and drip brewers “smart” nowadays.

From single servers and automatic drip coffee makers to the French Press and pour-over method, every approach has pros and cons.

And if you are only getting started exploring ways to make coffee, rest assured. Your favorite way to brew spellbinding coffee is out there, waiting for you to discover it!

So, experiment with different methods and find the one that works best for you.

Looking for inspiration on what to make? Brew something new with our guide to coffee drink types.

Infographic: 15 of the Best Ways to Get Your Brew On

Methods of Brewing Coffee at Home – FAQs