Near-boiling water is poured slowly through the grounds, either manually through a cone containing a filter, or sprayed over the grounds by any of the numerous electric drip machines. Also the pot should be removed from the keep-warm burner to prevent the coffee from burning. This method utilizes infusion and pressure. This is allowed to steep and then a plunger filter pushes the grounds to the bottom and the coffee is left at the top. Once the sole property of coffeehouses, these machines are becoming more common in households as they become cheaper to obtain.
Hot water is forced through finely ground coffee and into a cup.
Due to the pressure involved, the resulting coffee is more concentrated than the Drip method. This will create a coffee extract. The grounds are then strained and the result is refrigerated. This method extracts fewer of the coffee's natural oils and the extract will keep in the refrigerator for about a week. Simply pour the extract into ice-cube trays and freeze.