WHICH METHOD SHOULD YOU USE ?
1. Prepare your workstation with all the accessories so you don't have to interrupt the preparation phase.
2. Depending on the preparation method you are going to use, heat the water or the equipment.
3. Weigh and grind the coffee to be used for preparation.
4. Start with soaking (pre-infusion) in drip or immersion methods. In espresso you can do it if the team has the option.
5. Prepare the coffee according to the method.
6. Serve coffee directly or store in a well-insulated kettle.
7. Enjoy!
EXTRACTION
Depending on the extraction method you choose, each of these will produce a different coffee flavor. Forward! Choose the one you like the most!!
Filtering or Infusion Methods
Hario V60
Named for its 60° cone, this is a popular pour/drip brewing device. It offers a deliciously clean consistency and cup profile. It’s easy to experiment with extraction parameters such as temperature, grind size, and coffee to water ratio.
Use a medium to fine grind and after letting it bloom, pour water in concentric circles directly into the coffee bed.
Ideal if: You want a clean cup, you want to tinker with recipes, and you don’t mind a little challenge.
Kalita Wave
Kalita Wave is a pour/drip method, like the V60, but it has its differences. First of all, it has a flat bottom with three small holes in it. This affects the flow of water, allowing it to pool at the bottom before dripping off. In turn, this makes for a more consistent cup of coffee.
Brew it like you would a V60, including the medium-fine grind.
Ideal if: You want to pour over your coffee and you like the idea of a more consistent brew.
Chemex
The Chemex is, visually speaking, sensational. In fact, they even have a place in the Museum of Modern Art in New York. What’s more, unlike many other pour-over devices, it can brew up to eight cups at a time.
As for coffee, the good thing about this device is its filters. They are thicker than average, keeping a lot of oils out of the final cup. However, due to the deep V shape of Chemex, it can be more difficult to ensure consistency in the preparation.
Oh, and unlike most pour-over devices, a Chemex typically works best with a coarse-medium grind.
Ideal if: You value extremely clean coffee, you want to brew coffee for more than one person at a time, consistency is not your highest priority.
Cafetera
The coffee pots were associated with burnt and poor quality coffee, coffee made hours before it was served. However, the attitude is now changing, and there is a growing range of specialty coffee makers that have been certified by the Specialty Coffee Association (SCA). Some specialty coffee shops even prefer them over manual brewers.
The good news is that specialty coffee makers are easy to control. You can often set the temperature to the nearest degree, pour pulse mimic, bloom control and much more. In the high-end ones, you can even set a changing temperature throughout the preparation to control the extraction.
Ideal if: You want a consistent brew that can serve multiple people at once, and you don’t mind paying a bit more for equipment or missing the brewing ritual.
Immersion Methods
Clever Dripper
This method may seem more like a pour over method, but it is actually a combination of filter and immersion. With a valve at the bottom, you fully immerse the ground coffee particles in water so that extraction can take place. Then, when you’re ready, you open the valve and the coffee pours out. In terms of grind size, it will be medium-coarse.
Ideal if: You want the best of both worlds, or you really value consistency.
French press
One of the best known and simplest coffee making tools in the world, the French press is often (though not always) looked down upon by specialty drinkers. However, a few simple tricks can improve the flavor profile.
Most important of all, make sure that after you press, you decant the coffee. Failing to do so will leave the preparation exposed to the particles and they will continue to be removed. Since the bitter compounds are the last to be extracted, you can end up with a bad taste in your cup of coffee.
A coarse grind is normally recommended, but some people achieve better results when they experiment with soak time and grind.
Ideal if: you like body and a simple preparation method.
Aeropress
A lightweight, portable, and durable innovation from Aerobie, Inc., the AeroPress is loved by people who make coffee on the go. Whether it’s walking, sailing, or even flying in a hot air balloon. It offers a good coffee quickly.
You can expect a full-bodied preparation, but there is plenty of room for experimentation. While the AeroPress is easy for beginners, it’s also the only brewing device to have its own world championship (aside from the espresso machine, of course).
Ideal if: You want a coffee on the go or an easy full-bodied drink.
There are two popular ways to do an AeroPress: inverted and traditional.
Inverted Aeropress
1. Place the plunger upside down (inverted) on a surface, then take the Aeropress “tube” and push it over the plunger seal, leaving it 1cm below the plunger.
2. Add fresh ground coffee into the tube so that it sits on the plunger seal. Depending on your preferences you can use anything from a fine to a medium grind size.
3. Add water and let the coffee bloom.
4. Add the rest of the water, then shake (optional, but recommended)
5. When you’re done, add the filter lid and rinse the filter paper. Flip the Aeropress onto your cup, and press.
Traditional Aeropress
1. Add the filter lid and rinsed filter paper to the “tube” of 2. AeroPress, then place on top of your cup.
3. Add fresh coffee grounds. Depending on your preferences you can use anything from a fine to a medium grind size.
4. Add water and let the coffee bloom.
5. Add the rest of the water.
6. Stir
7. Insert plunger 1cm, AND then pull back to create suction (this will prevent water from spilling out).
When you’re ready, press.
Espresso method and similar
Espresso machine
Of course, brewing espresso is completely different from pour-over or immersion methods: you’re talking about extra-fine grind, which you have to tamper with before placing it in the portafilter; A short preparation in time and sweet; and great opportunities to manipulate the recipe (depending on the quality of your machine).
Ideal if: if you really love your espresso and don’t care about the price.
Bialetti Moka Coffee Maker
Like the French press, this traditional device gets a bad rap – and just like the French press, a few simple adjustments can improve your brew.
Put the finely ground coffee inside the chamber, add the water, and put the device on the stove: it’s really simple. However, traditional Moka pots have a burning and ash effect. To make sure this doesn’t happen to your coffee, heat the water first. Using room temperature or cold water will leave ground coffee on a hot metal surface for too long.
As for coffee, the Moka coffee maker is designed as a stovetop espresso brewing device. It won’t create as much pressure as an espresso machine, however – pressure is critical for espresso.
Ideal if: you want a coffee like espresso without paying as much.
Unusual method (for experts only)
Siphon
If there’s one brewing device that makes you feel like a scientist, it’s the Vacuum Siphon. A mix of immersion and filter technology, featuring a living flame, multiple glass chambers, and the powers of science. Produces a clean but full-bodied cup.
Ideal if: you don’t mind hard work, love the body and cleanliness of a coffee, and want a steampunk vibe.
Ibrik/Cezve
This unique and historic brewing device comes from Turkey and what used to be the Ottoman Empire. It is known for a bitter-tasting coffee, with an elaborate ritual of preparation, and a very fine grind – so fine that you may have to buy a special grinder.
To prepare it, you have to buy an Ibrik/Cezve. Add water and (optional) sugar and heat on a hot grill or sand. While it boils, add the ground coffee. Wait for it to boil and reach the top of the cezve, quickly remove it from the heat, then return it again. Do this three times, and you’re ready to serve!
The result is a full-bodied traditional coffee, with the particles still inside – and a demonstration that will impress any guest or spectator. You will also hear it called Turkish coffee.
Ideal if: you want a cultural experience, if you like bitter or sweet coffee, and you don’t mind all the work it takes.
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