The Brew Blog

Cold brew is the easiest coffee you'll ever make and one of the hardest to get genuinely good. The recipe is trivial — coarse grind, cold water, wait. The variables hidden inside that simple method are what separate a great batch from a dull brown drink.

Flash brew is a hot pour-over poured directly onto ice, and for light-roast specialty coffee it beats cold brew comfortably. You get the aromatics of hot extraction, locked into a cold cup in about four minutes instead of 24 hours. Here's the ratio and the method.

Turkish coffee predates espresso by centuries and drip coffee by centuries more. It's also one of the easiest brewing methods to learn and one of the easiest to do badly. The cezve, the powder-fine grind, the simmer, and the cultural context that gives the method its weight.

The phin costs about $10, has no moving parts, and produces a rich, almost syrupy cup unlike anything you'll get from a pour-over or French press. Here's how to use it properly, and how to brew the version most people know it for — cà phê sữa đá.