Brewing Joy Brazil Coffee
There are several ways to make a great cup of coffee. The process is related to local custom, life style and daily habits of the person involved in this task.

All methods of preparation share a basic principle which is the use of hot water. This extracts the aromatic oils from the ground coffee beans that impart to the beverage its marvelous aroma and unique flavor.

A good cup of coffee depends upon the quality and freshness of the coffee and water.
Espresso
The method known as espresso was developed in Italy and has become a popular process over recent years. The espresso machine forces hot water through compacted ground coffee and the beverage is poured directly into the cup. The caramel-colored cream that forms on the surface is the main characteristic of a good espresso. A special feature of espresso's process is that, due to the speed of the method - over 30 seconds for a good extraction - the beverage contains 18% less caffeine than those obtained from other procedures.

Filter
Coffee powder is placed in a cone-shaped paper or plastic filter and hot water is poured over it, at a temperature close to boiling. For best results at the start of the process pour in a small amount of water, just enough to wet the powder and accelerate the process of liberating the oils. Wait a few seconds before pouring in the rest of the water. The coffee is filtered straight into a pre-heated pot and is then ready to serve.

French Press
This method extracts most of the coffee's aroma and flavor. Measure coarsely ground coffee into the "cafetière". Pour hot water over it and stir. Steep for 3-5 minutes and push the plunger down to separate the coffee grounds from the coffee infusion.

Moka Express
This method, known as percolation, is widely used in Europe, and the result closely resembles espresso. Cold water is placed in the lower section of the coffee maker and upon boiling rises through a central tube to pour over the coffee powder, runs through a filter and then reaches the upper compartment where it is ready to serve.

Arab or Turkish
Arab or Turkish coffee is prepared in a small copper pot, with a long handle, called ibrik. For one cup of water, two teaspoons of coarsely ground coffee plus one of sugar are added to a cup of water and the mixture is brought to the boil. The ibrik is taken off the heat as it comes to the boil, usually three times, and then it is poured out and drunk. A cardamom seed can also be added for flavor.