There are many methods used to extract the best flavour of the Coffee but what are the main differences in each method and most importantly which is the best way to make your morning brew for you.
French press or Cafetière
A French press, also known as a press pot, coffee press, coffee plunger, or cafetière as it’s known in the UK, is a coffee brewing device patented by Italian designer Attilio Calimani in 1929. A French press requires the coffee to be a coarser grind than does a regular drip brew coffee filter. It’s important because a finer grounds will seep through the press filter and into the coffee cup. The coffee is brewed by placing the ground coffee in the empty beaker and adding hot (93-96 degrees Celsius, 200-205 degrees Fahrenheit) water, in proportions of about 28 grams (1 ounce) of coffee to 450 ml (15 fluid ounces) of water, more or less to taste. The more water it has, the weaker the brew. After around four minutes the plunger is pressed down to the bottom of the beaker to separate the coffee grounds from the main body of water and then the coffee is poured.
The moka pot is a stove-top or electric coffee maker that produces coffee by passing boiling water pressurized by steam through ground coffee. This method has a lovely and unique way of producing the coffee and is one of the most common ways to drink coffee at home. Watch this video to see how this method of homebrewing is done.
Chemex (Drip or Pour Over)
Drip-brewed, or filtered, coffee is brewed by hot water passing slowly over roasted, ground coffee beans contained in a filter. This filter usually sits in a Chemex decanter where the water seeps through the ground coffee, absorbing its oils and essences, just by water being poured over the beans and passed through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting vessel such as a carafe or pot. Paper coffee filters were invented in Germany by Melitta Bentz in 1908.
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. The coffee, known as Espresso is usually thicker than coffee brewed by other methods that have been mentioned on this page. The added bonus to this method is the signature crema on top (a foam with a creamy consistency). Since the brewing method is pressurized in it’s process, the flavors in a typical cup of espresso are concentrated. Most coffee drinks start off with espresso. Some include caffè latte, cappuccino, caffè macchiato, cafe mocha, or caffè Americano. Espresso usually has more caffeine per unit than other coffee beverages and brewing methods but because the usual serving size is much smaller, the total caffeine content is less.
Cold brew, cold press, or toddy coffee refers to the process of steeping the ground coffee in room temperature or cold water for an extended period. the process is never from hot water that then leaves the coffee to go cold. Cold brewed coffee naturally has a sweeter taste due to its lower acidity.
The cold-press process requires grinding the coffee coarse and then soaking them in water for a prolonged period of time, usually overnight or for at least 12 hours. The water should be kept at room temperature, but cold water can also be used for this process. The grounds (of coffee) must be filtered out of the water after they have steeped using a paper coffee filter, a fine metal sieve, a French press so that the drink can be as smooth and delicious as possible.
You end up with a coffee concentrate that is often diluted with water or milk to make the drink desired. Most times, people use the method to drink cold coffee, especially on hot summer days, but can be served hot, or blended with ice and other ingredients such as chocolate.
Now, that you understand coffee a little bit better, why not check out some of the best coffee where you are via our Map and be sure to tell them where you found them!