Few methods feel as democratic as the French press. All you need is ground coffee, hot water, and a few minutes of patience. There’s no paper filter to absorb oils, which means the French press produces a cup with a bold flavor. Many coffee drinkers love the strong flavor this immersion style brings out. Allow the beans to steep for 4-5 minutes, press the plunger, and done.

But that richness comes with a bit of learning: getting the right grind - not too fine, not too coarse, but just right. Too fine, and you’ll find silt at the bottom of your mug; too coarse, and it tastes weak. Cleanup isn’t as convenient either -you’ve got to scoop out soggy grounds and rinse thoroughly. Still, the French press feels like a special morning ritual, delivering a caffeinated reward.

An added bonus is your French press can also make cold brew coffee. Steep the grounds in cold water (without pressing) for 12-24 hours for a smooth coffee concentrate. It's a centuries old process, and the result is naturally low in acidity. It’s a godsend for people with sensitive stomachs or during hot Memphis summers. You have to plan ahead, but it’s worth it. And your French press gets double duty!

Once a mainstay in American kitchens, the percolator now has a cool, retro vibe. Percolators steep coffee by water boiling up through a tube, cycling through coffee grounds again and again, creating a brew that’s undeniably strong. This repetitive action can lead to over-extraction, which translates to a harsh or bitter cup.

With a bit of practice for how long to percolate for your tastebuds, it will deliver a full-flavored coffee. It’s more than just for camping. During an ice storm and no power, if you have a gas stove or grill and a percolator, you have hot coffee to keep you warm. (And percolators are all stainless steel - no black plastic to leach into your beverage!) If you prefer an iced coffee, you can make a full pot, store in an airtight container in the fridge, and it’s ready when you are. Be careful not to boil too high for too long so you won’t have the bitterness - you will simply have great coffee with old-school-charm.

Think “Mr. Coffee” - drip is the coffee workhorse. It’s what many of us have used: an automatic machine, pour in water, add a paper filter and grounds, press a button, get dressed, and in minutes your first cup is ready and waiting. Consistent and convenient.

Flavor-wise, drip coffee tends to be cleaner and lighter than French press, especially when filtered through paper. This is ideal if you prefer a more subtle cup of coffee. Critics say drip machines strip coffee of its personality, creating a cup that’s just “good enough.” (And don’t get me started on the evils of heated-black-plastic that is rampant in automatic coffee makers!)

If you want to try a more advanced version of drip coffee, a manual pour-over might interest you. It requires much more than pressing a button and walking away, and might best be saved for a weekend, but the reward is a nuanced and delightful cup of joe. Pour-bloom-pour-bloom-repeat until coffee perfection is complete. It’s very hands-on and rewarding, but for weekday mornings when time is short, drip coffee holds the top spot as the most practical option.