Today, we are going to talk about the various Brewing Methods. This is a short list that
covers the use of a coffee filter, percolation, immersion and pressurized brewing. Please keep
in mind there are many other brewing methods available.
V60 – FILTER POUR OVER
One of the oldest and simplest ways to brew coffee is the pour over. Hot water is poured evenly over the coffee grounds in a circular motion, creating turbulance. Pour over teases out the subtle flavours of the coffee, and yields a complex but balanced and clean taste as the paper filter holds back most of the oils. The grind size is a medium, because the water is not in contact with the coffee for a really long time.
CHEMEX – FILTER POUR OVER
Similar to the V60, but with thicker filters, the Chemex has been around since the 1940s. The grind size of coffee for this method, is also medium, but slightly coarser than the V60. Coffee brewed using this method tastes sweeter to me than with the V60.
FRENCH PRESS
Immersion brewing is when coffee grounds are fully immersed in water and left to brew. This gives more time for the darker and more bitter chemical compounds in the grounds to be extracted. Making for earthier, woodier, and spicier coffee. The grounds are coarse because they are left in contact with water for a long time (~4:00 minutes).
MOKAPOT
Originally patented in 1933 by Alfonso Bialetti, stovetop style coffee makers use steam pressure. The water is heated and steam pressure pushes through the grounds causing the coffee to start condensing in the upper compartment. After some 5 minutes, the freshly brewed coffee can be poured from the spout. This coffee is medium-fine because of the less time the water is in contact with the coffee.
ESPRESSO
Espresso machines use pressure to extract a highly concentrated coffee with a complex flavour profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. The grind size is fine as the water passes over the coffee grinds very quickly.