- Coffee prep
What is the best way to make coffee?
When you think about making a coffee, all the terrible machines from the office and conference rooms might come to mind. Some might think about the shiny macchina from the espresso bar. And again, another one about a coffee plunger or a porcelain coffee filter and so on.
Kristin Oldenburg
They all have a reason for existence (except maybe the nasty office machines) and they produce different taste experiences. And that is why there is not “the best” method but only individual preferences – as we said: A matter of taste.
Before we dive deeper into the different methods, let’s start with some basic background knowledge.
Machine or by hand?
Another question that can be discussed for hours. Is using the machine better, faster, simpler, more convenient? Why go through the process of measuring, grinding, pouring, when a machine can take care of all of that? Well, because it is worth it. Because it is a ritual, maybe even meditative (just think about the smell of freshly ground coffee), because it takes up less space and consumes less energy. And because brewing a coffee by hand usually creates a more differentiated taste. Except for the portafilter machines, regular coffee machines simply “imitate” the manual brewing process, which of course means compromises. Obviously, coffee freaks like us prefer the manual brewing methods. But even there you find major differences.
Full immersion or pour over?
With the French press, for example, the coffee is extracted in the water during the entire brewing period. With the pour over method, the extraction only takes places while the water runs through the coffee. The be even more generic: Filter? Or no filter? The direct brewing methods extract more caffeine. Bitter compounds and strong aromas are highlighted. A full immersion coffee is more compact, has a thicker mouthfeel and is a bit “cheeky”. In contrast to the pour over, which makes the coffee lighter, fresher, and fruitier. Of course, always depending on the beans and the roasting.
The following are considered pour over methods:
- The classic porcelain filter (or the gold or cloth version). Check out this article for further details: Filter facts.
- The Chemex, soon here you find some tricks and information on its features.
- The Karlsbader Kanne. Not state of the art anymore but we still want to introduce it to you.
- And the moka pot, which is usually not listed on any barista lists. Yet, we will dedicate a whole article to it – because there is no cheaper and easier way to get a coffee with Italy vibes.
These are the “full immersion” methods:
- The French press. The coffee plunger and some essential tips are gathered together in this article: Aromatic, strong, and quite simple: French press coffee.
- The American press – which is a “clean” version of the French press – is only mentioned for the sake of completeness.
- The Aeropress. We will introduce this adventuresome method here shortly.
- The cold brew – which unfortunately only produces a cold cup of coffee – a big hit during summer. That is why we will wait until then to dedicate an article to it.
Of course, you could just try all the different methods yourself – you would be surprised how different your favorite coffee can taste – but before you start piling all the equipment, only to let it oxidize in some corner, we want to give you an overview of the basic results, that you can achieve with the different methods.
Which one does what?
A French press (or American press) coffee is direct, a bit “loud” and highlights strong aromas like nuts and chocolate. Perfect for beginners.
The Aeropress I something in between – “Pressure piston with filter paper” – which is perfect for experimenting. But: It takes a trained palate and a good nose, to perceive the fine differences caused by adjustments of grinding degree, amount of coffee and so on.
If you like, have a look at our small series on cupping in the section Aromas & Co. It gives you a better impression of the “nose-business”. Long story short: The Aeropress is the perfect method for a coffee experiment with complex, refined flavors.
Cold extracted coffee – cold brew – is always a strong caffein kick. The long period of contact with the water allows floral-citric-elements, flowery flavors and subtle sweetness to develop. However, only in the aftertaste of cold brew you find the real coffee taste – which again, makes it quite interesting as a basis for cocktails.
The pour over coffee is experiencing a comeback lately because it is an easy way of making a multifaceted, refined coffee. But it takes accuracy and leisure, to get more than a semi-good result. The same applies to the Chemex. With this stylish method you can brew a clear, fine coffee with elegant notes of citrus fruits and flowers.
The Karlsbader Kanne also requires an accurate preparation, but besides that, everything else is different: It does not need filter paper, because it has a permanent porcelain filter. That is why the beans must be ground coarsely – really coarsely (the holes in the porcelain are comparably big). That means, you definitely need a coffee grinder. And you should only use really good beans, because a lousy coffee becomes even more miserable in the Karlsbader Kanne. So, with good beans you will get a “pure and clean” coffee (barista talk). What you won’t really find are delicate nuances.
In this section of our blog, we are going to present to you the different coffee brewing methods in more detail. So, check it out every now and then and if you like, tell us about your experiences with the different methods.
