Next, you need to select a method of preparation, of which there are many. Each has distinctive traits, which can make one or more of them best suited to your taste and lifestyle.

The percolator is one of the most familiar methods of brewing coffee. It works by filtering boiling water through the coffee grounds over and over. Many people still enjoy this old favourite, especially when it is used with very mild coffees. Unfortunately, because of the prolonged over boiling, this method tends to release bitterness in the coffee, masking the distinct flavours and tastier blends.

The convenient automatic drip brewing method is designed to take much of the guesswork out of making coffee. Simply by pouring cold water into a reservoir, the machine heats it to the correct temperature and pulses it through the ground coffee in the filter.

Coffee filters keep grounds out of the brew. All paper filters keep some of the strong flavours from getting through and are ideal for those who desire a smooth, "clean-tasting" cup of coffee. Metal and nylon filters allow more of the coffee’s flavour to emerge because their porosity is much greater than that of paper filters. Expect some minute grounds to come through as well.

The plunger pot, also popularly known as cafetiere or French press coffeemaker, is currently the most popular for several good reasons. These versatile brewers are also frequently used at professional coffee tastings because they are as close to a perfect way of making coffee as there exists. Because the cafetiere, unlike other methods, allows full contact between coffee and water, it extracts more of the rich flavours. Another advantage is that you are in control when bringing the water to its proper temperature, just below boiling, for a hot cup and full extraction.

Cafetieres come in a variety of sizes and styles with a wide range of prices. They utilize a tempered glass beaker or carafe and a stainless steel or nylon filter/plunger. Simply place ground coffee and hot water into the beaker, stir once and set aside to steep. You control the strength by controlling the steeping time, 3 to 5 minutes. When the optimal time has elapsed, the plunger is slowly pushed down, pressing the filter screen through the mixture and holding most of the grounds securely at the bottom of the beaker as you pour your fresh, hot coffee.

For those who might drink less coffee but definitely prefer a stronger, more flavourful and intense cup, there are espresso and cappuccino makers. The best cup is usually made with electric makers that utilize an internal pump, and that are plumbed to a water supply or that contain a coldwater reservoir for unlimited coffee production.

For espresso, only a small amount of hot water is automatically drawn, and pumped through the coffee grounds at very high pressure. This extracts the essence, richness and intensity of the coffee. When properly made, a cup of espresso has a golden foam, called crema, on top.

These units also quickly produce cappuccino, cafe au lait, hot chocolate, lattes, tea and other hot beverages. Cappuccino is espresso coffee topped with frothed milk. For best frothing results, use a small, cold stainless or ceramic pitcher containing only a small amount of milk. For the novice, skimmed milk will work best. Place the tip of the steaming tube just below the surface of the milk, turn on the steam, and allow the milk to aerate by swirling about the bottom of the pitcher. If you manage to at least double the volume of milk with froth, you did well.