1. Use 1 tablespoon of coffee per 170 mL (6 oz) of water.
2. Place filtered water (cold or room temperature) in the bottom pot.
3. Place top siphon with the filter onto the bottom pot, creating a vacuum.
4. Place the whole pot onto a medium heat source.
5. When water has been forced up to the top, give it a stir and let it steep for 2 minutes and then remove from heat source.
6. Serve immediately.

1. Preheat the plunger with hot water, and throw out the water.
2. Use 1 tablespoon of coffee per 170 mL (6 oz) water into the glass cylinder.
3. Use water that is just off the boil (90-95 °C), and slowly pour the water into the plunger.
4. Place the plunger top on, but do not plunge. This will hold the heat in. Wait for the coffee to steep for at least 3 or 4 minutes.
5. Slowly press down the plunger. Allow sediments to settle for 30 seconds before serving.

1. Use 10 g of finely ground coffee per 180 mL cup.
2. If you are using a paper filter, wet it with a splash of hot water before adding the coffee. This will cut down on the absorption of coffee oils into the paper.
3. Smooth out the coffee so it sits in the lowest part of the filter.
4. Bring your hot water to the boil, then remove the heat immediately. Wait 30 seconds for the water to cool to 95 °C, and then pour a little onto the coffee to wet it thoroughly. Continue pouring your water into the cone, making sure that it does not overflow.
5. When all the coffee has dripped through into the jug, remove the filter and serve immediately.

For automatic filters, follow steps (1), (2) and (3) above. Instead of using boiled water, fill the water tank with cold filtered water and turn on your machine. Serve immediately after all the coffee has dripped through into the jug. Coffee should not be left on the hotplate for longer than 20 minutes. CAUTION: Do not leave empty jug on hot plate.

1. Fill the base with water to just under valve.
2. Fill the basket with coffee and level it off, so it is reasonably firmly packed. DO NOT TAMP. Hit the bottom of the basket against the counter so the coffee sits tighter. Add more coffee on top and level the coffee with a clean implement (or your finger). Coffee will pass through too quickly if there is insufficient coffee in the basket, therefore you will not get the full extraction of flavours out your coffee.
3. Insert basket in base.
4. Screw the top onto the base, tightly enough to get a good seal with the rubber ring.
5. Place on medium heat source and watch while it brews. DO NOT wander away.
6. When coffee begins to flow steadily into the top, turn off the heat, but leave the pot on the stove.
7. The residual heat should be sufficient to complete the brewing. Do not wait until all the coffee is brewed to turn off the heat, because this will give you a bitter, over-extracted coffee. Remember that a single "tasse" is 30 mL.
8. Wait until cool, disassemble and clean.

1. Measure cold water into the pot (ibrik) using a demitasse.
2. For each demitasse of water, use 4 g (1 heaped teaspoon) of coffee and 3 to 4 g of sugar or honey if desired.
3. Stir coffee into the water in the pot (a quick stir is sufficient) and place on a low heat.
4. Watch carefully. As the mixture starts to boil it will foam up. Remove from the heat immediately.
5. Return to the heat until it starts to foam, then remove. Repeat once more.
6. Pour immediately into the waiting demitasses, ensuring some of the foam is added to each cup.
7. Allow 3 to 4 minutes to settle and cool before drinking. Do not drain the cup - just sip until the sediment gets too thick for your taste.