Grind your beans to be a bit coarser than espresso-grind.

Fill the boiler with water up to the safety valve, and fill the funnel with coffee (about 18-20 grams depending on your pot's size) without pressing it down.

Heat the moka pot at medium heat (use a trivet for gas stoves or a heat diffuser for electric stoves, if necessary).

Monitor the espresso filling the collector chamber. As steam pressure builds, water will push through the coffee into the upper compartment.

When a gurgling noise is heard, it indicates all the water has moved into the top chamber. Immediately remove from the heat to prevent the coffee from becoming overly bitter and pour into your cup.

You need 1 cup (237 ml) of 195 °F (91 °C) water.

Place 7 tablespoons (39 grams) medium-coarse ground coffee into the base of the French press.

Pour a small amount of water (around 78 grams or 5 tablespoons) in a circular motion to cover the grounds with, refraining from stirring.

Allow the ground coffee to bloom for 30 seconds.

Pour in the remaining water without stirring. Attach the plunger without pushing it down.

Let the coffee steep for 2-4 minutes; two minutes for light roasts (typically not used in espresso), and four minutes for dark roasts (which you're likely using).

Press down the plunger gently until you feel resistance from the coffee grounds, avoiding excessive force to prevent disturbance. Pour into your cup.

Use 5 ounces (142 grams) of coarse coffee beans and 24 ounces (680 grams) of filtered water.

Place the ground coffee at the bottom of the jar.

Pour over filtered, cold water to saturate the grounds, stir, and wait a minute for the coffee to bloom.

Then add the rest of the water.

Put a lid on it and place it in the fridge for 12-18 hours.

Once steeped, you can filter it through a sieve, paper coffee filter or cheesecloth. Rinse the mason jar and pour the strained coffee back into the jar with a lid.

Begin by pre-wetting your filter and warming your cup. Place the AeroPress in the standard upright position on a scale.

Add 20 grams of finely ground coffee to the chamber.

Pour 60 grams of 205 °F (96 °C) water within 10 seconds. Stir for 10 seconds to ensure complete saturation.

Take it off the scale and plunge as swiftly as you can.

Pour into your cup.

Store cooled espresso in the fridge