Italian Coffee

1. Select a very finely ground, dark roast coffee--sometimes called espresso roast or espresso grind--from your local grocery store or Italian specialty shop.

2. Unscrew the top from your stove top espresso pot and remove the metal basket filter. Fill the bottom reservoir with cold, filtered water up to the marked line on the inside wall of the pot.

3. Place the basket filter back in place and spoon in the ground coffee. Do not pack the coffee down tightly, and do not overfill the basket. The coffee should be level across the top of the basket.

4. Screw the top of the espresso pot back on tightly, and close the lid. Place the pot on a small stove burner over medium to medium high heat. The water will boil and steam upwards through the coffee and percolate into the top reservoir. This process takes approximately 10 minutes or more, depending on the size of your coffee pot.

5. When you hear the coffee begin to bubble and sputter, turn the stove off. Serve the coffee in a demitasse cup--a tiny coffee cup available in Italian specialty shops--with a zest of lemon and sugar on the side.

French Coffee

1. Start with a dark roast coffee of a medium to fine grind.

2. Remove the top, plunger and filter from the coffee press. Scoop in one heaping tablespoon of coffee per six-ounce serving, based on the size of your pot.

3. Boil fresh cold water on the stove top in a pan. Use about one cup of water per person, as some water will escape as steam during the boiling process. When the water comes to a boil, take it off the stove and let it settle for a minute or two. Pour the water directly over the coffee into the press, up to the fill line.

4. Replace the top with plunger and filter so that the plunger is raised all the way and the top is securely fastened. Let the coffee sit for three to four minutes to allow it to brew, then slowly press the plunger down to filter the coffee grounds to the bottom of the pot.

5. Serve the coffee in small coffee cups with a side of warm milk and a square of dark chocolate.