Besides espresso, there are other ways of preparing coffee, all based on the extraction of coffee by means of hot water.

THE FAMILIAR MOKA
The famous moka, the ubiquitous Italian stove-top coffee maker, is composed of thre connecting parts:

• boiler in which water is poured
• metal filter for the finely ground coffee
• upper container where the brewed coffee is collected

Once the water in the boiler reaches boiling point, it is pushed by the steam through the filter filled with ground coffee into the upper container.
The coffee is now ready to be served. Coffee prepared with the moka is not particularly creamy, and has less body than an espresso.
The flavour can differ greatly, depending on the preparation and the blend used.

Advice when preparing coffee with a stove-top coffee maker:

• do not press down the coffee in the filter
• make sure that the flame is low
• wash the coffee maker with water only; do not use detergents or soap

TRADITIONAL TURKISH
Turkish coffee, widely drunk in Middle-eastern countries and Greece, features certain characteristics that are substantially different from other coffee-making methods.
To prepare Turkish coffee:

• place the extremely finely-ground coffee into the container with the sugar;
• at the same time, boil the water in a tall, tinned copper saucepan;
• pour the boiling water into the containers with the coffee;
• allow the coffee dregs to settle at the bottom of the containers before drinking.

GENEROUS FILTER COFFEE
This form is widespread in North America, northern Europe and France.
Boiling water is poured onto ground coffee contained in a paper filter. It takes between 6 and 8 minutes for the coffee to brew. The beverage is transparent, without suspended solid particles.

Characteristics of filter coffee:

• light body
• delicate flavour and aroma

Filter coffee is prepared in large quantities and is then kept in heated containers until drunk.

INSTANT COFFEE
This simple and quick method is common in many western countries: coffee granules are simply dissolved directly in boiling water poured into a cup (approx. 1.5 - 3 g of coffee to 150-190 ml water). Instant coffee is gaining popularity in Italy, probably due to its convenience and quick preparation.

NORDIC BOIL
In this case, coarsely ground lightly-roasted coffee is boiled in water for approximately 10 minutes, then poured unfiltered into a cup.
The coffee is ready when the dregs have settled.
This method is common in Norway and the northern regions of other Scandinavian countries.
About 10 g of coffee is used per cup (volume 150-190 ml).