When going into a coffee shop and requesting your morning brew, the question is no longer what kind of coffee should you get today — the dark roast, the house blend, etc. — but how should that coffee be made.
There’s plenty of options these days, whether it’s the Pour Over, French Press, Flat white or Chemex, getting a cup of coffee has become seriously complicated. Who would have thought Starbucks’ choices would be the easy ones now?
But it all takes getting used to and before you know it, you’ll be an coffee brewing expert.
The original full immersion process is one of the best ways to brew your coffee at home. It provides a full coffee taste and although it’s sometimes criticized for being chalky, a well-prepared French press is actually quite pure.
First created in the 1940s, this slow but steady approach to brewing your coffee has made a comeback in the last few years in the artisanal third wave coffee world. Just like a standard (american diner style) drip machine, the Chemex method involves pouring hot water over coffee grounds.
The Chemex is different to the standard drip because it requires a much thicker filter. This allows the finished coffee to have a smoother texture and purer flavor, with fewer fatty oils than what you would normally get from the original drip machines.
There are a lot of opinions about what constitutes a beautiful shot of espresso, but what really is important is taste and within the taste factor it’s all about balance, sweetness and the proper representation of a coffee’s character. This method provides those important factors.
So, depending on your preferred method of brewing your favourite roast of beans, you’ll find the difference in taste and feel on your tongue. Everyone likes something else so just give them a go and see if you notice the difference!