Choosing a brew method you will actually use

The best brewer is the one you will use on a Tuesday morning when you are late. Everything below is arranged by that test: what it gives you, and what it asks of you.

Pour-over

Clean, articulate, and the most revealing of a light roast's fruit and florals. Asks for a burr grinder, a scale, and about four minutes of attention. Best if you enjoy the ritual and drink one or two cups at a time.

Drip machine

The quiet workhorse. A decent machine that hits brewing temperature makes very good coffee for a household, unattended. Best for volume and for mornings where attention is scarce. Medium roasts and sweet blends do well here.

French press

Full-bodied and heavy, because the metal filter lets oils and fine particles through. Very tolerant of technique — coarse grind, four minutes, press slowly. Best for dark and medium roasts and for people who like a thick, rich cup.

Espresso

Concentrated, intense, and the base for milk drinks. It is also the least forgiving: it demands a good grinder more than a good machine, and it rewards practice. Best if you mainly drink lattes and cappuccinos and are willing to dial in.

Moka pot

Stovetop, strong, and closer to a robust filter coffee than to true espresso. Cheap, durable, and good with medium-dark roasts. Keep the heat moderate and pull it off the burner as soon as it gurgles.

Cold brew

Coarse grind, cold water, twelve to eighteen hours, then strain. Low acidity, sweet, keeps for days in the fridge. Best if you drink iced coffee often and would rather do the work once a week than every morning.

Two things that matter more than the brewer

• A burr grinder. Consistent particle size improves every method more than upgrading the brewer does.
• A ratio you repeat. Roughly 60 g of coffee per litre of water is a sane starting point; adjust to taste and keep notes.

Not sure which of these suits you? Take the five-question taste quiz and we will point you at sample roasters that fit the way you brew.