Instructions

• Step 1: Add water Add just enough water to the coffee pot to fill it just below the basket.
• TIP: There is typically a mark on the pot indicating the proper water level.
• Step 2: Add coffee Place the basket and stem in the pot. Add your coffee to the basket.
• TIP: Use 2 tablespoons of regular-grind coffee for each cup of water in the pot.
• Step 3: Remove the pot from the fire Wait until the water boils, and then move the pot to the edge of the fire. Allow the coffee to percolate slowly for five to 10 minutes.
• Step 4: Serve the coffee Remove the basket and discard the grounds. Now pour yourself a cup, and then another.
• FACT: About 15 billion pounds of coffee are shipped around the world each year.

You Will Need

• Percolator coffee pot
• Water
• Coffee
• Fire

Instructions

• Step 1: Prepare your can Drill or poke holes through opposite sides of the coffee can, near the top, and thread the wire through the holes to make a handle. Use pliers to shape the wire, wrapping the wire around itself to secure it.
• Step 2: Put coffee and water in the can Put your ground coffee into the can and fill the can to 3 inches from the top with water. Add as much or as little coffee as you want.
• Step 3: Put the can in the fire Put the can into your campfire and allow the water to come to a rolling boil. While the water is boiling, drop a small, clean stick into the can to break the surface tension and prevent the grounds from boiling over.
• TIP: Use a pinch of salt, some crushed eggshell, or anything else to break the surface tension.
• Step 4: Swing the can Allow the coffee to boil for a few minutes. Then allow the can to cool, hold it by the handle, and swing it around, letting the centrifugal force press the coffee grounds to the bottom of the can.
• Step 5: Pour the coffee Pour yourself a cup of strong, black cowboy coffee and head out on the range.
• FACT: The coffee plant was discovered in Ethiopian forests at least 1,000 years ago.

You Will Need

• Coffee can
• Drill or poking device
• Wire
• Pliers
• Coffee
• Water
• Campfire
• Stick
• Cup
• Salt or eggshells (optional)

Instructions

• Step 1: Grind the coffee Freshly grind your coffee. Using fresh, whole beans makes for the best-tasting coffee, so pick up an inexpensive coffee grinder and start making coffee like the pros.
• TIP: Inexpensive coffee grinders can be purchased for as little as $20. However, if you’re willing to shell out some big bucks, you can find some pretty fancy ones for about $250.
• Step 2: Heat the water Heat the water until it’s very hot but not boiling.
• Step 3: Set your cone Set your cone on your cup, insert the filter, and add your preferred amount of coffee grounds. The recommended measurements are around 2 tablespoons per 6 ounces of water.
• TIP: Both reusable and disposable filters are available.
• Step 4: Pour the water Pour the water over the coffee. There are a few different ways to do this: one way is to constantly pour very slowly over the coffee for one to four minutes. You can also use the stop and go method where you pour and then stop, pour and stop.
• Step 5: Enjoy Remove the cone, and enjoy this yummy treat. You’ll be surprised at the caliber of coffee the pour-over method produces.
• FACT: The top five coffee-producing countries in the world are Brazil with 22.5 million bags per year, Colombia with 10.5 million bags, Indonesia at 6.7 million bags, Vietnam at 5.8 million bags, and Mexico, which produces 5 million bags.

You Will Need

• Coffee
• Coffee grinder
• Water
• Pour-over cone
• Cup
• Filter

Instructions

• Step 1: Steam milk Pour the milk into a stainless steel pitcher. Place the pitcher under the steam wand, with the wand touching the bottom of the pitcher. Turn the steam wand on, and move it so that it is just below the surface of the milk. Heat until it is steamed, but not foamy.
• TIP: Try two percent milk in your cortado. It is easier to steam than whole milk, but will give a richer flavor than skim.
• Step 2: Pour espresso into glass Pour warm, prepared espresso into the glass.
• Step 3: Add 1-2 oz. steamed milk Add 1 to 2 ounces of steamed milk to the espresso. Use more milk for a creamier, less bitter flavor.
• TIP: Top the cortado with a small amount of milk foam, if desired.
• Step 4: Enjoy immediately Serve your small drink immediately. Relax, and sip your drink slowly to enjoy the delicious, rich flavor of your cortado.
• FACT: The first espresso machine in the United States was installed in 1927 at Caffe Reggio, a New York City coffee house. It is still on display today.

You Will Need

• 2 oz. espresso
• 1-2 oz. milk
• Equipment:
• Stainless steel pitcher
• Steam wand
• 2% milk (optional)

Instructions

• Step 1: Mix first three ingredients Mix the creamer, sugar, and coffee granules in a bowl.
• Step 2: Choose flavor extract or spice Add up to 1 teaspoon of flavored extract or 1 teaspoon of each spice you have chosen to the mix. These can include cinnamon, cardamom, peppermint, almond, or amaretto flavoring.
• TIP: If a chocolate coffee really gets your taste buds going, add 2 teaspoons of cocoa powder to the mix instead of 1 teaspoon.
• Step 3: Stir and store Stir all ingredients until they’re mixed well and place the mix in a sealable container to store.
• Step 4: Use 2 teaspoons Use 2 heaping teaspoons of mix for every 6 ounces of hot water, stir, and sip your money-saving fancy coffee.
• FACT: Starbucks, named after a character from Moby Dick, opened its first coffee shop in Seattle in 1971.

You Will Need

• 1 c. powdered non-dairy creamer
• 1/2 c. sugar
• 1/2 c. instant coffee granules
• Flavored extract or spices
• Sealed container

Instructions

• Step 1: Buy coffee beans Buy coffee beans sealed in a one-way valve package, or freshly roasted at a coffee roaster’s store.
• TIP: Buy enough coffee to last one to two weeks. Freshness deteriorates after the roasting process.
• Step 2: Store in a cool, dark place Pour your supply into a mason jar and store the jar in a cool, dark place.
• TIP: A mason jar is a glass container with a rubber gasket in the lid that keeps its contents airtight.
• Step 3: Store bulk coffee effectively If you purchased a large amount of coffee that you won’t use within two weeks, divide into small portions wrapped in airtight freezer bags. Freeze for up to a month.
• FACT: If you store coffee beans in a cabinet on an outside wall, the sun’s heat can spoil their freshness.

You Will Need

• Coffee beans
• A mason jar
• A cool
• dark storage area
• And freezer bags

• Step 1: Grind the beans Fill the grinder with your espresso beans to the fill level. Some machines are equipped with a grinder; you can also use a separate one. Grind the beans finely, until they’re the consistency of granulated sugar.
• Step 2: Put water in the espresso machine Pour the purified water up to the fill level of the espresso machine’s water chamber. Figure on one ounce of water for every shot of espresso.
• TIP: Avoid using tap water – it can take away from the full flavor of your espresso shot.
• Step 3: Fill your portafilter with grounds Fill the portafilter all the way to the top with the espresso grounds. Brush off any excess coffee so you have an even surface.
• Step 4: Use the tamping tool Place the portafilter under the tamping tool and press up firmly to flatten the grounds. Brush off any excess, and press against the tamping tool again so that the coffee is tightly packed in the portafilter.
• Step 5: Prepare for the espresso pour Place the empty espresso cup or shot glass directly underneath the spout of the espresso machine.
• Step 6: Secure the portafilter in place Place the portafilter into its holder on the espresso machine and turn it to the right until it is secure and locked into position.
• TIP: The amount of grounds and how tightly they’re packed determine the quality of your pour. Making the perfect espresso can be a trial and error process!
• Step 7: Begin the espresso pour Push the start button on the espresso machine. The brew process can take between 20 and 30 seconds.
• Step 8: Check for quality Remove the cup immediately from the machine and look for the crema on top, which is a thick layer of nut-brown foam.
• FACT: Desiderio Pavoni bought the rights to the espresso machine patent in 1905 and changed the way Italians drank coffee forever.

You Will Need

• Espresso beans
• Coffee grinder
• Espresso machine
• Purified water
• Portafilter
• Coffee-tamping tool
• Espresso cup or shot glass
• Craving for bitter coffee

Instructions

• Step 1: Decide on a grind Figure out what grind your coffeemaker requires. Cone-shaped filters require a fine grind, while basket-shaped filters take a coarser grind.
• Step 2: Grind beans Grind the coffee beans. Pulse for 10 to 15 seconds for a medium grind, and 15 to 20 seconds for a fine grind.
• TIP: When using a blade grinder, pulse the blade and shake or tap the grinder to achieve a uniform grind.
• Step 3: Measure grounds Measure two rounded tablespoons for each six ounces of water.
• Step 4: Measure water Add cold, filtered water to the coffeemaker’s basin and close the lid.
• Step 5: Brew coffee Start the coffeemaker and enjoy the aroma as the coffee brews.
• TIP: Resist the temptation to sneak a cup before the coffee is finished brewing. The flavor won’t be balanced until the brewing cycle is complete.
• Step 6: Serve Serve the coffee immediately. Well-made coffee can be enjoyed black, with milk, or flavored with syrup or your favorite liqueur.
• FACT: Arabians began brewing coffee around 1000 A.D.

You Will Need

• Fresh beans
• Grinder
• Cold water
• Coffeemaker
• Milk
• Flavored syrup
• Liqueur

Instructions

• Step 1: Fill pot with water Fill the pot with one-quarter cup of cold water for every cup of coffee you want to make, plus an extra quarter cup of water.
• Step 2: Add coffee and stir Add one heaping teaspoon of grounds per quarter cup of water. Add the cardamom, if using. Stir in the sugar – about one teaspoon for every two teaspoons of coffee grounds. Stir until the sugar dissolves.
• Step 3: Heat the mixture Place the pot on very low heat. Don’t stir or move the pot, but monitor it carefully while holding the handle. Heat the pot as slowly as you can – the slower the heat, the better the coffee will taste.
• Step 4: Remove from heat when coffee froths After a few minutes, the coffee will suddenly start to froth and rise quickly. As soon as it does, lift the pot off the heat until the froth subsides.
• Step 5: Repeat and remove Let the pot heat and froth up again, then a third time, lifting it off the heat each time before it boils over.
• TIP: For the special froth that makes this coffee distinct, don’t ever stir the coffee.
• Step 6: Let settle After the coffee bubbles up three times, turn off the heat and let the coffee pot sit for a couple of minutes so the grounds and sediment settle.
• Step 7: Pour coffee and enjoy Fill each small cup about a quarter full to distribute the froth evenly. Then, go back and fill the cups with the rest of the liquid. Leave the rest of the water in the pot with the sediment. Enjoy!
• FACT: In many Middle Eastern countries, Arabic coffee is served at the end of a guest’s visit to signal that it’s time to go home!

You Will Need

• A long-handle Turkish coffee pot
• called an ibrik
• 1 tsp. Dark-roast coffee
• ground as finely as possible
• 1 1/2 tsp. Sugar
• 1/2 tsp. A crushed cardamom seed
• 3 Espresso-size coffee cups

Instructions

• Step 1: Measure the beans Measure out the coffee beans you will need. A good rule of thumb is one tablespoon of beans for each six-ounce cup of coffee you want to make. If your first pot is too weak or too strong, adjust your measurements.
• TIP: Grind the beans right before brewing for the freshest tasting coffee.
• Step 2: Pour in the coffee beans Pour the coffee beans into the grinder or blender. The finer the coffee granules, the stronger the coffee. Coarser grounds produce better flavor and less bitterness if you’re making drip coffee or using a French press.
• TIP: If you’re using a blender, choose the “pulse” setting.
• Step 3: Run the grinder or blender Run the grinder or blender for several seconds, then check the beans. Grinding for too long generates unnecessary heat.
• Step 4: Finish Once the beans are as fine or coarse as you want them to be, brew some coffee. If you’ve never had coffee using freshly ground beans before, you’ll notice the difference!
• FACT: When coffee was first introduced to Europe it was called Arabian Wine.

You Will Need

• Whole coffee beans
• A coffee grinder or blender

Instructions

• Step 1: Put the instant coffee, water, and sugar in the blender and blend on medium speed for 20 to 30 seconds, until the mixture is combined.
• TIP: Add flavored syrup if you’d like.
• Step 2: Add the ice cubes to the mix and blend on medium-high speed until the ice cubes are broken and the mixture looks like a smoothie.
• Step 3: Slowly pour the frappe mixture into a tall glass and let it settle for about a minute. Froth will develop and float to the top of the drink.
• Step 4: Serve as is, or top with a generous dollop of whipped cream for an extra-decadent treat.
• FACT: The first coffee frappe was served in 1957 at the Thessaloniki International Trade Fair in Greece.

You Will Need

• A blender
• 2 tsp. Instant coffee
• 1/4 c. Cold water
• 1 tbsp. Granulated sugar
• 5 large ice cubes
• 16 oz. Glass
• 1/2 tbsp. Flavored syrup
• And whipped cream

Instructions

• : Clean the steam wand thoroughly before you use it, since warm milk can breed bacteria
• Step 1: Prepare the milk Pour two ounces of milk into the pitcher and submerge the thermometer. Place the steam wand in the milk so the tip is just below the surface.
• Step 2: Steam the milk Turn on the steam and watch the milk increase in volume as it heats and aerates. Turn off the steam when the thermometer reaches 140 degrees Fahrenheit. Never touch the steam wand or tip once you’ve turned on the steam – it’s hot! Be sure to hold the pitcher by the handle.
• TIP: You can also heat the milk in a saucepan, and use a milk frother with a plunger to aerate the milk.
• Step 3: Fill the portafilter Remove the filter apparatus – or portafilter – from the espresso machine. Pour ground espresso into the portafilter.
• Step 4: Tamp the espresso Pack the grounds firmly with the tamper to keep water from rushing through too quickly. Many portafilters have a “fill line” that the grounds should reach after they have been tamped.
• TIP: For a doppio, or double-shot, macchiato, check your machine’s instructions to see if it’s capable of pulling two shots at once.
• Step 5: Pull the shot Replace and lock the portafilter and place the demitasse cup below the spout. Press the button to start the water. It should take 25 seconds to make 1 to 1 1/2 ounces of espresso.
• TIP: A good espresso shot is essential for a caffe macchiato. The shot should be dark, sweet, and rich with a lighter-colored top layer called the crema.
• Step 6: Add the foam Use the spoon to place a dollop or two of foamed milk on top of the espresso shot. Add sugar or sweetener to taste.
• FACT: The Italian word macchiato means “spotted,” as in just a spot of foamy milk.

You Will Need

• 2 fl. oz. Of Cold milk
• A stainless steel steaming pitcher
• A thermometer
• An espresso machine with a steamer wand
• 1/4 to 1/2 oz. of freshly ground espresso
• A tamper
• A spoon
• And a demitasse cup
• A saucepan
• A milk frother
• And sugar or other sweetener

Instructions

• : Clean the steam wand thoroughly before you use it, since warm milk can breed bacteria.
• Step 1: Prepare the milk Pour milk into the pitcher so it is 1/3 to 1/2 full and submerge the thermometer. Place the steam wand in the milk so the tip is just below the surface.
• TIP: The difference between a cafe latte and a cappuccino is that a latte is espresso mixed with steamed milk, while a cappuccino is espresso mixed with milk and foam.
• Step 2: Steam the milk Turn on the steam and watch the milk increase in volume as it heats and aerates. Turn off the steam when the thermometer reaches 140 degrees Fahrenheit, and set the pitcher aside. Never touch the steam wand or tip once you’ve turned on the steam – it’s hot! Be sure to hold the pitcher by the handle.
• TIP: You can also heat the milk in a saucepan, and use a milk frother with a plunger to aerate the milk.
• Step 3: Fill the portafilter Remove the filter apparatus – or portafilter – from the espresso machine. Pour espresso into the portafilter.
• Step 4: Tamp the espresso Pack the grounds firmly with the tamper to keep water from rushing through too quickly. Many portafilters have a “fill line” ¬that the espresso should reach after it has been tamped.
• Step 5: Pull the shot Replace and lock the portafilter and place the mug or latte bowl below the spout. Press the button to start the water. It should take about 25 seconds to “pull a shot” – that is, make 1 to 1 1/2 ounces of espresso.
• TIP: A good espresso shot is dark and rich with a lighter-colored top layer called the crema.
• Step 6: Finish the latte Flavor your latte if you’d like by adding 1/2 ounce of flavored syrup to the espresso. Pour steamed milk to fill your mug. Use the spoon to hold back the foam. Add sugar or sweetener to taste.
• FACT: Each year, baristas, or coffee bartenders, from all over the world serve up their best lattes and other beverages to compete for the title of World Barista Champion.

You Will Need

• 10 to 16 oz. of cold milk
• A stainless-steel steaming pitcher
• A thermometer
• An espresso machine with a steamer wand
• 1/4 to 1/2 oz. of freshly ground espresso
• A tamper
• A spoon
• And a mug or latte bowl
• A saucepan
• A milk frother
• Your favorite flavored syrup
• And sugar or other sweetener

Instructions

• : Clean the steam wand thoroughly before you use it, since warm milk can breed bacteria.
• Step 1: Prepare the milk Pour milk into the pitcher so it is 1/3 to 1/2 full and submerge the thermometer. Place the steam wand in the milk so the tip is just below the surface.
• TIP: The difference between a cappuccino and a cafe latte is that cappuccino is espresso mixed with steamed milk and foam, while a latte is espresso mixed with just steamed milk.
• Step 2: Steam the milk Turn on the steam and watch the milk increase in volume as it heats and aerates. Turn off the steam when the thermometer reaches 140 degrees Fahrenheit. Never touch the steam wand or tip once you’ve turned on the steam – it’s hot! Be sure to hold the pitcher by the handle.
• TIP: You can also heat the milk in a saucepan, and use a milk frother with a plunger to aerate the milk.
• Step 3: Fill the portafilter Remove the filter apparatus – or portafilter – from the espresso machine. Pour the ground espresso into the portafilter.
• Step 4: Tamp the espresso Pack the grounds firmly with the tamper to keep the water from rushing through too quickly. Many portafilters have a “fill line” ¬that the grounds should reach after they have been tamped.
• Step 5: Pull the shot Replace and lock the portafilter and place the mug below the spout. Press the button to start the water. It should take 25 seconds to make 1 to 1 1/2 ounces of espresso.
• TIP: A good espresso shot is dark and rich with a lighter-colored top layer called the crema.
• Step 6: Finish the cappuccino Using the spoon to hold back the foam, pour steamed milk to fill the mug 2/3 full. Fill the rest of the mug with frothy foam by spooning it into your cup. Add sugar or sweetener to taste, and top with cocoa or cinnamon if desired.
• FACT: The cappuccino, along with the capuchin monkey, got its name because its color resembles the brown and white habits of the Capuchin monks.

You Will Need

• 10 to 16 oz. Of cold milk
• A stainless-steel steaming pitcher
• A thermometer
• An espresso machine with a steamer wand
• 1/4 to 1/2 oz. of freshly ground espresso
• A tamper
• A spoon
• And a mug
• A saucpan
• A milk frother
• Sugar or other sweetener
• And cocoa or cinnamon

Instructions

• Step 1: Brew some coffee Brew a pot of very strong coffee – at least one heaping tablespoon per six-ounce cup. Adding ice will dilute it, so, unless you like weak coffee, brew a batch that will put hair on your chest.
• Step 2: Add sugar Add your desired amount of sugar while the coffee is still hot. Then let it cool for 30 minutes to an hour.
• Step 3: Chill overnight Chill the coffee overnight in the refrigerator.
• TIP: If you don’t want to dilute your iced coffee, pour some into an ice cube tray before you put the rest in the fridge. Stick the tray in the freezer. When you’re ready to drink it, use those cubes instead of regular ice.
• Step 4: Add ice Pour the coffee over a tall glass of ice. Pour in milk or cream, if you like, and stir. Enjoy!
• FACT: The first coffeehouse in London was established in the 1650s.

You Will Need

• Coffee
• A refrigerator
• And ice cubes
• Sugar
• An ice cube tray
• And milk or cream

Instructions

• Step 1: Clean the machine Clean the inside of your coffee maker by running a mixture of equal parts white vinegar and water though the machine. Do two runs with water afterward to remove the vinegar.
• TIP: You can substitute a half dozen Alka-Seltzer or denture tablets, a quarter of a cup of baking soda, or the juice of a fresh lemon for the vinegar.
• Step 2: Get ice and salt To get your carafe looking like new, try this barista trick. Toss a handful of ice cubes and a couple of teaspoons of salt–rock or table–into the carafe.
• Step 3: Swish vigorously Swish vigorously for a minute or two.
• Step 4: Rinse thoroughly Rinse thoroughly.
• TIP: If you have a stainless-steel carafe, fill it with boiling water, add a few tablespoonfuls of powdered dishwasher detergent, let it sit overnight, then swish with a dish brush and rinse.
• Step 5: Fill with water and baking soda To get rid of any lingering vinegar smell in the carafe, fill it with warm water, add a teaspoon of baking soda, let it sit for a few minutes, and rinse well. You’re ready for a delicious cup of coffee!
• FACT: The average American drinks 23 gallons of coffee a year, or about 400 cups.

You Will Need

• A drip coffee maker
• White vinegar
• Ice cubes
• Table salt or rock salt
• Dishwasher detergent
• A dish brush
• Baking soda
• Alka-Seltzer tablets
• Denture tablets
• A fresh lemon

Instructions

• Step 1: Boil some water Boil two ounces of water.
• Step 2: Mix coffee, water, and sugar Dissolve two tablespoons of instant coffee and two tablespoons of sugar or sugar substitute into two ounces of boiling water.
• Step 3: Pour into blender Let the coffee mixture cool, then pour it into a blender with five ice cubes. Blend until slushy.
• Step 4: Add cream Add heavy cream and blend until frothy.
• TIP: For a less caloric cappuccino, substitute regular, low-fat, or non-fat milk for the cream.
• Step 5: Sprinkle with cinnamon Sprinkle with cinnamon or cocoa powder and serve. Or add a dollop of whipped heavy cream for a decadent touch.
• FACT: Cappuccino was named after the 16th-century Capuchin monks of Italy, because the color of the coffee concoction resembled their robes.

You Will Need

• 2.0 oz boiling water
• 2.0 tbsp instant coffee
• 2.0 tbsp sugar or sugar substitute
• 5.0 ice cubes
• A blender
• 0.333333 c heavy cream
• Cinnamon or cocoa powder
• Regular
• low-fat
• or non-fat milk
• Whipped cream

Instructions

• Step 1: Brew coffee Brew a pot of coffee, doubling the amount of ground coffee you’d typically use.
• Step 2: Pour enough for one drink Separate out the amount you need for one drink; the rest can be saved for an afternoon pick-me-up.
• Step 3: Add sugar Add the sugar to the coffee and stir until it dissolves.
• Step 4: Cool coffee Set the coffee aside to cool. Once the coffee is room temperature, place it in the refrigerator to cool. Never put hot coffee in the fridge—if it’s in a glass container, the rapid cooling could cause the glass to shatter.
• TIP: Freeze the extra coffee you’ve made in ice cube trays and blend them in place of the plain ice.
• Step 5: Add ingredients to blender Put the ice in the blender and pour the chilled coffee over it.
• Step 6: Add milk Add the milk and, if you want to doctor your drink, some flavored syrup.
• Step 7: Blend Blend on medium speed until your beverage is a slushy consistency.
• Step 8: Pour Pour the drink into a large glass.
• Step 9: Add whipped cream Add a dollop of whipped cream, stick in a straw, and congratulate yourself for indulging on the cheap.
• FACT: More than half of all Americans consume more than 300 milligrams of caffeine per day, about the equivalent of two strong cups of coffee.

You Will Need

• 7.0 oz strong coffee
• 2.0 tbsp sugar
• 2.0 c ice
• 0.5 c milk
• Whipped cream
• A spoon
• A blender
• A coffee maker
• A large glass
• A straw
• 2.0 tbsp flavored syrup

Instructions

• Step 1: Use right grind Make sure the coffee you use is the right grind for your coffee maker. Consult your owner’s manual if you’re not sure.
• Step 2: Insert filter Insert the proper size filter into the filter container. It should fit easily, without bunching up or folding over. If your coffee maker has a permanent gold-tone filter, you won’t need to add anything extra.
• Step 3: Put coffee into filter Determine how many cups of coffee you want to make—an average cup is 8 ounces—and put 1 level tablespoon of ground coffee per cup into the filter. Use a heaping tablespoon for stronger coffee.
• TIP: Store coffee in an opaque, airtight container on your counter or in a cupboard for up to a few weeks, but contrary to popular belief, don’t keep it in the refrigerator.
• Step 4: Fill pot with water Fill your coffee maker pot with cold water, based on the number of cups you’re making.
• TIP: Although you can use the calibrated markings on the pot, measuring out the water with the cup that you plan to drink from will give you just the right amount.
• Step 5: Pour water in Pour that water into the compartment usually found under a lid on top of the coffee maker.
• Step 6: Make sure lines match The compartment has measurement lines too—double check to make sure the water measures the same in the compartment as it did in the pot, especially if water was spilled in transfer. If they don’t match, add water to bring it up to the right amount.
• Step 7: Press start Return the pot to the coffee maker’s heated surface, close the water compartment lid, and push the start button. Once the trickle stops, it’s time to get out the cream and sugar and face the day.
• FACT: The first automatic drip coffee maker – Mr. Coffee – was invented in 1972.

You Will Need

• Ground coffee
• Coffee maker
• Coffee filter
• Cold water

Instructions

• Step 1: Fill with ice Fill the rocks glass with ice.
• Step 2: Pour in liqueur Pour in the 2 oz. of coffee liqueur.
• Step 3: Add cream or milk Add the 4 oz. of cream or milk.
• Step 4: Top w/ whipped cream And top your drink with 2 tablespoons of whipped cream.
• TIP: Some bartenders like to make this drink in a cocktail shaker, actually whipping the cream as they shake the drink.
• Step 5: Stir & serve Use the swizzle stick to stir gently, and serve.
• FACT: The wide-brimmed sombrero was favored by Mexican field workers to provide sombra—or shade—while out working in the extreme heat.

You Will Need

• Some ice
• A rocks glass
• 2.0 oz coffee liqueur
• 4.0 oz cream or milk
• 2.0 tbsp whipped cream
• And a swizzle stick

Instructions

• Step 1: Warm glass or mug Run hot water slowly over the glass or mug until it’s at room temperature, or warmer, and dry it.
• : Pouring hot coffee into a cold glass could cause the glass to crack.
• Step 2: Add brown sugar Add brown sugar.
• Step 3: Pour whiskey & coffee Pour in the whiskey and hot coffee, leaving a bit of room at the top for whipped cream.
• TIP: For a cold version of this, chill sweetened coffee before adding the whiskey, or freeze some in an ice cube tray.
• Step 4: Stir well Stir well, until the sugar to dissolves completely.
• Step 5: Add whipped cream Squirt or spoon a dollop of whipped cream so it simply sets on top of the drink.
• Step 6: Do not stir Do not stir—not only does the hot drink taste better sipped through the cream, it stays warmer longer with the cream on top.
• FACT: The drink Irish Coffee was devised in 1942 at an exclusive Irish airport to welcome American VIPs like Humphrey Bogart and Eleanor Roosevelt.

You Will Need

• 1 1/2 oz. Irish whiskey
• 6 oz. hot coffee
• 2 tsp. brown sugar
• Whipped cream
• A stemmed glass coffee mug or a regular coffee mug
• A spoon
• A measuring jigger