Brewing

The best coffee maker 2025 selection depends on balancing budget, counter space, and desired brewing complexity. We analyze over a dozen top-rated models, ranging from simple drip machines to advanced bean-to-cup systems. Use our lab-tested comparisons to select the right coffee machine for your daily ritual.

A cortado is a Spanish espresso drink built on a strict 1:1 ratio of espresso and lightly steamed milk – no foam, no sweetener, no dilution. That single structural rule is what separates it from every other milk-based coffee drink on the menu, and it’s exactly what makes the flavor so distinct.

Cortado and cortadito both “cut” espresso with milk, but the Cuban cortadito layers in pre-sweetened condensed milk and espumita foam – making them fundamentally different drinks despite sharing a verb. Know the gap before you order.

Cortado is a short, espresso-forward drink rooted in Spanish coffee culture, built on a precise balance of equal parts espresso and steamed milk. Unlike a latte or cappuccino, it uses integrated microfoam-not a foam cap-to soften intensity without masking the espresso’s character.

Yes, you can absolutely make delicious nitro coffee at home using the right equipment, primarily through nitrogen infusion of cold brew. The process involves three main steps: preparing cold brew, infusing it with nitrogen using a specialized maker, and then carefully pouring to achieve the signature cascade effect. Read on to discover the step-by-step methods for both whipper and mini-keg setups.

Nitro Coffee is the next-level cold brew, created by infusing nitrogen gas to produce a velvety smooth, creamy texture and naturally sweeter taste. Science shows this process results in coffee with lower acidity than hot coffee, though its caffeine content is about 30% higher than regular coffee. This innovative brewing method is driving a market growth projected at 20.6% annually; read the full article to discover the science behind this trend.

Espresso is a concentrated coffee beverage brewed by forcing hot water (195°–205°F) through finely ground coffee at 9–10 atmospheres of pressure, with an ideal extraction time of 20–30 seconds. This Italian-born method, first commercialized in 1902 by Luigi Bezzera, is defined by its high pressure, which creates the distinctive golden-brown foam layer known as crema. Contrary to popular belief, a single shot of espresso contains less total caffeine than a regular cup of drip coffee due to its smaller serving size. Learn the key elements and techniques required to master the perfect espresso shot.

Pour over is a manual brewing technique, pioneered by Melitta Bentz in 1908, where hot water is precisely poured over medium-fine ground coffee, allowing it to drip through a filter into a cup. This method, often utilizing a 1:18 coffee-to-water ratio, offers complete control over variables like water flow and temperature, resulting in a cleaner, more nuanced flavor compared to immersion methods. Essential tools include a gooseneck kettle for controlled pouring and popular brewers like the Hario V60 or Kalita Wave. Unlock the secrets of the pour over method and learn the step-by-step guide to brewing your perfect cup.

The Moka Pot, or stovetop espresso maker, is a three-chambered Italian coffee brewer invented by Alfonso Bialetti in the 1930s that uses steam pressure to force hot water through coffee grounds. Unlike a true espresso machine (9 bars), the Moka Pot operates at a lower pressure (around 1.5 bars) to produce a rich, intense, and flavorful coffee, making it a robust and economical alternative for home brewing. To use it, fill the lower chamber with water, add medium-ground coffee to the filter basket, and heat it on the stove until the coffee collects in the upper chamber. Discover the full guide on how to brew and maintain this iconic symbol of Italian coffee culture.

The AeroPress is a portable coffee brewing device, invented by Alan Adler in 2005, that uses a combination of immersion, steeping, and air pressure to produce a rich, smooth, and full-bodied coffee. Known for its quick brewing time of 2–3 minutes, the AeroPress delivers a cup that is less acidic and more flexible than pour-over methods, allowing users to create espresso-like concentrates or lattes. Many enthusiasts use the “inverted method” to control the steeping time before plunging. Explore the best techniques and award-winning recipes to master your AeroPress brewing today.

The French Press is an immersion coffee brewing method, first patented in 1852, where medium-coarse coffee grounds and hot water steep together for a minimum of four minutes before a plunger separates the grounds from the liquid. This method bypasses paper filters, allowing coffee oils and rich flavors to remain in the brew, resulting in a bolder, more authentic flavor compared to clean, paper-filtered methods like pour-over. The standard SCA ratio suggests 36 grams of coffee to 660 grams of water. Learn the precise, step-by-step technique to brew a truly unforgettable cup of French Press coffee.