手衝咖啡
手衝咖啡是由一位德國家庭主婦本茨・梅麗塔（Bentz Melitta）發明了
melitta濾杯濾泡咖啡的手法。
由於梅麗塔女士十分厭惡品嚐咖啡時容易卡在牙縫的咖啡渣，突發奇想將銅碗底部打洞，以吸墨水紙過濾咖啡渣，從而發明出這種可以保留咖啡純正風味又沒有咖啡渣困擾的濾泡式咖啡。1908年6月20日梅麗塔女士在皇家專利局註冊他的這項發明，並且使用自己的親筆簽名Melitta作爲產品註冊商標。
並且藉由濾紙吸附咖啡本身的油脂，使風味更加清爽。除此之外更俱有許多水溫、水柱大小、澆繞軌跡、上座濾杯種類等諸多因素造成千變萬化的風味。
Pour-Over Coffee
Pour-over coffee is a brewing method that came with German housewife Bentz Melitta’s invention of coffee filter.
Ms. Melitta was annoyed by the coffee grounds that stick to one’s teeth when drinking coffee, so she thought of using blotting paper and a brass pot perforated using a nail to filter the grounds; hence the invention of grounds-free, pure flavored filtered coffee. The Kaiserliche Patentamt （Imperial Patent Office） granted her a patent on June 20th, 1908, and Melitta used her signature as her products’ registered trademark.
The benefit of pour-over coffee is that it makes a richer and more flavorful brew. The filter paper absorbs the oil from the beans, giving it a more refreshing taste. In addition, you can deliver a different cup of coffee each time by the benefit of having control over each step of coffee making process; such as water temperature, speed of the pour, pouring trajectory, types of drippers, etc.
法式濾壓咖啡
法式濾壓壺是米蘭一位設計師安提利歐·卡利馬利（Attilio Calimani）於1929年申請了濾壓式咖啡的專利。
法式濾壓壺是由玻璃杯與金屬濾網組成的咖啡器具。法式濾壓壺不如虹吸式咖啡與手衝濾泡式咖啡在衝煮上有諸多影響風味的因素，其一特色便是可以穩定的表現咖啡豆最原始風味，因爲其影響風味主要變因只有萃取時間、水溫、研磨粗細三大項。可以品嚐出接近杯測時表現的風味。
French Press
French press is a coffee brewing device patented by Italian designer Attilio Calimani in 1929.
French press is made of glass and metal filter. Unlike syphon coffee or pour-over coffee which can alter the flavor by changing some factors, the benefit of French press is knowing that it can deliver a constant cup of coffee beans’ original flavor. The only factors that will impact the flavor are: brew time, water temperature, and grind size. The flavor is close to what you get during coffee tasting.
虹吸咖啡
關於虹吸式咖啡的起源衆說紛紜，多數已無從考證，能夠確定的是它俱有比手衝咖啡等濾泡式咖啡更悠久的歷史。是一種利用水沸騰產生壓力幫助烹煮咖啡的方法。
虹吸壺又稱爲賽風壺（syphon），利用蒸餾原理萃取咖啡，能夠將咖啡粉含有的芳香物質大量萃取出來。許多人對於虹吸式咖啡有一種錯誤的迷思，認爲虹吸式咖啡相較於手衝濾泡式的咖啡是一種較次等的烹煮方式，但其實虹吸式咖啡對於喜歡厚實、圓滑口感的咖啡的民衆來說，它是一個非常棒的選擇。
Syphon Coffee
There are different opinions on the origin of Syphon, most are unable to verify. One thing for sure is that it has a longer history than pour-over coffee. Syphon is a brewing method that uses pressure generated from boiling water to brew coffee.
Syphon uses distillation principle to extract coffee, which can bring out the aromatic substances in coffee powder. Many have a wrong view of syphon coffee, that it’s a lesser brewing method compared to pour-over. However syphon is a great choice for those who like thick, smooth coffee taste.
冰滴咖啡
冰滴咖啡發明於荷蘭，又稱爲荷蘭式冰咖啡滴濾器，不同於尋常使用熱水萃取的咖啡，由於水溫相當低，需要相當長的時間萃取浸潤才能夠表現出相應的濃度。
冰滴咖啡是利用冰塊溶化成水，慢慢滴入咖啡粉萃取咖啡，花費時間較長，往往數小時才能夠萃取完足夠一人份飲用的咖啡。
冰滴咖啡俱有獨特的萃取模式，也造就其獨特的風味，除了咖啡豆本身的香味之外，額外帶有一種類似酒的發酵感，這種發酵感能夠使得咖啡更甘甜醇厚。
Cold Drip Coffee
Cold drip coffee was invented in the Netherlands, also known as Dutch coffee. It uses cold water instead of hot water to brew coffee; hence it requires a longer time to extract the same coffee concentration.
Cold drip coffee is the method of dissolving ice into water, and then slowly dripping it over coffee powder to extract coffee. It takes a long time, often hours, to extract enough coffee for one serving.
Cold drip coffee’s unique extraction method gives it a unique flavor. In addition to the aroma from the coffee beans, there’s also the sense similar to fermented wine, making the coffee more sweet and mellow.
