Coffee brewing - is as much of an art as it is a science. The history of coffee brewing devices is rich, and methods of brewing are culturally dependent. Of the thousands of coffee machines and brewing devices invented since the advent of coffee consumption only a few have gained worldwide popularity. The methods discussed below are recommended since they have been found to maximize the extraction of the beneficial flavors of coffee, while minimizing the extraction of bitter and undesirable components.

For proper extraction, grinding properly is essential.  Freshly grinding coffee before brewing is one of the most important steps for achieving a quality cup of coffee.  Coffee should not be ground more than 2 minutes before brewing or major staling (oxidation) begins to take place.

Coffee roasting is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster. The first stage of roasting is endothermic (beans absorb heat), where the green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn. The second step, often called the first crack, occurs at approximately 205 °C (400 °F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5 %.