Brewing coffee is not terribly complex. Grind roasted coffee beans, expose them to hot or cold water for a sufficient amount of time to extract soluble flavors and separate the liquid from the grounds. Done well, the result is a pleasing hot or cold beverage.
What makes it more interesting are the multiple ways of getting from bean to beverage, each offering different shades of flavor and merchandising possibilities. In addition to the familiar drip coffee traditional in foodservice