These days, with so many different ways to make coffee at home, you can feel overwhelmed even before you begin. We’re here to make it simpler for you. From our mainstay, the pour over, to the crazy siphon, we’ll break down the different ways to make coffee, highlighting the qualities in each finished cup and the technical chops each method requires. By identifying the kind of coffee that you’re after and how much work you’re willing to do, you’ll be able to navigate your way to your preferred brew method.
The Differences Among Coffee Brewing Methods All you need to make coffee is ground coffee, water and a filter. But to understand the differences among coffee brewing methods, from start to finish, we’ll look at the following variables: the texture or mouthfeel of the finished drink (or “why we like it”); the filter material, brewing process and tips for grind size (or “how it works”); and the ideal mind-set and prior experience of the home brewer (or “who’s it for”).
POUR OVER METHOD
WHY WE LIKE POUR OVER COFFEE The Pour Over method produces coffee with a delicate and smooth texture that resides somewhere between juicy and tea-like. A pour over coffee’s flavor is often at its most expressive, partly due to the filtration, which adds polish and clarity to the cup, and partly due to the amount of water used in relation to the ground coffee.
HOW IT WORKS A paper filter that fits into some sort of dripper is all you need for pour over coffee. The paper filter results in a clarified mouthfeel as it holds back oils and undissolved coffee particles from the final cup.
While there are countless drippers on the market, our favourite is the Kalita. Engineered to take the guesswork out of brewing pour over coffee, its shape cuts a similar profile to other ceramic drippers, but it’s very design—a flat bed with ridges on the side—promotes more even extraction, bringing out the best flavours of the coffee and avoids channelling.
If the pour over brew method appeals, but you’re eager to brew more than one cup at a time, the classic Chemex carafe can brew up to 6 cups of coffee at time.
TIPS ON GRIND For single-cup drippers, a medium grind size about the coarseness of black pepper is optimal. The extraction time—the span of time from the first pour to the last—should take fewer than 4 minutes to achieve the most balanced flavors. For Chemex, the grind size will depend on the amount of coffee you use; if making more than a couple of servings, you’ll want the grind size to be slightly coarser than for a single-cup dripper, otherwise, the water will overextract the coffee, resulting in bitterness.
WHO’S IT FOR? Pour overs are for anyone who appreciates a short but focused morning ritual and isn’t afraid to experiment. While drippers are considered an “entry level” manual brew tool, using one does require focus and care. The biggest challenge for the pour over method is the pour technique, a series of four pours in which the stream of water leaving the kettle gently saturates the coffee grounds. Learn more about it in our upcoming brew guide. Throw in a scale, grinder, and gooseneck kettle and you’ll be well on your way to coffee perfection.
COFFEEMAKER METHOD
The enduring appeal of a good coffeemaker is its convenience: decent drip coffee with the flick of a switch.
HOW IT WORKS Depends on the machine, but its anatomy is similar to a pour over dripper. A conical filter sits above a pot. Place a paper filter (unless the device has a built-in reusable filter), fill it with ground coffee, and press “start.” Like a pour over, the paper filter results in a clarified mouthfeel.
We favor machines like the Ratio coffee dripper & Moccamaster that have sophisticated functions mimicking the technique of the analog pour over method.
TIPS ON GRIND A medium grind size about the coarseness of black pepper is optimal. If making more than a couple of servings, you’ll want the grind size to be slightly coarser.
WHO’S IT FOR? For some, the morning is not a time of ritual. If you prize ease above all, a decent drip coffeemaker is for you. To optimize your coffee beans, we do recommend using a scale to weigh your fresh coffee and a decent grinder to get the right grind size.
FRENCH PRESS METHOD
WHY WE LIKE FRENCH PRESS We love the full-bodied coffee that comes from the French press method. The texture is heavier and denser than a pour over. For this reason, though French press coffee is delicious black, it thrives with milk or cream.
HOW IT WORKS French press is an immersion brew method, meaning coffee grounds are fully immersed in water and then strained using a metal filter. Metal filters allow oils and undissolved coffee particles to pass into the cup.
TIPS ON GRIND A medium grind size that’s slightly coarser than for a pour over is optimal, like very coarse black pepper.
WHO’S IT FOR? French Press is accessible to anyone, and works particularly well for people who love their coffee with breakfast, as the French Press doubles as a serving carafe and comes in a variety of sizes.
The technique is straightforward, though we have a fun variation that takes 15 minutes or so.
AEROPRESS METHOD
WHY WE LIKE AEROPRESS AeroPress is the Swiss army knife of brew methods. We love it for its versatility—this is a method that welcomes improvisation—and its mouthfeel, which is delicate and silky. AeroPress coffee can be quite concentrated and espresso-like in its intensity, or you can finish it with boiled water, to approximate a pour over.
HOW IT WORKS AeroPress combines immersion (where water and coffee grounds steep, like French press) and filtration (like pour over, because it uses paper filters). The plastic device was invented by engineer and physicist Alan Adler, who wanted a faster brew method than typical drip coffee. To make it, you wet a paper filter, fit it into the device, assemble the two plastic components, add coffee and water, and then plunge. Out comes concentrated coffee that lends itself to dilution with hot water. Learn one (of many) methods here.
TIPS ON GRIND The grind size needs to be finer, approaching espresso fineness.
WHO’S IT FOR? AeroPress is for the traveller, the minimalist, or just a coffee enthusiast. It’s built-in features, like numbers on the device, mean that you don’t need a scale or a special kettle. Though once you get the hang of it, it’s a breeze, brewing in about 1 minute, the AeroPress technique takes initial investment.
SIPHON METHOD
WHY WE LIKE SIPHON Looking like a mad scientist’s secret invention, the siphon brew method is beautiful, intricate, and theatrical, and it produces a delicate, tea-like cup of coffee. The technique can be quite persnickety, but it is, for our money, one of the coolest brew methods available.
HOW IT WORKS The Siphon brew method uses immersion, vacuum pressure, and fire. The way the all-glass contraption works is this: water is placed into the bottom part of the siphon machine, a glass bulb. A flame heats the water to boiling until the water percolates upwards to the upper part of the device, called the hopper. Once the water reaches the right temperature, coffee grounds are added to the hot water. After an initial stir, remove the siphon from the heat source. The change of pressure and force of gravity will draw the coffee down, through the filter to the bulb.
TIPS ON GRIND Grind size should be medium, slightly finer than black pepper. Even more important than grind size are aspects of the technique, like water temperature stability and agitation of the grounds.
WHO’S IT FOR? Siphon-making is as esoteric as brew methods come, and probably best suited for the experienced enthusiast, the craft hobbyist, or for someone who enjoys showing off to her friends.
COLD BREW METHOD
WHY WE LIKE COLD BREW Cold brew coffee is crisp and refreshing. The mouthfeel is silky and light. Depending on the kind of coffee you choose to use, profiles can be gorgeously fruity or tart, or chocolaty and rich.
HOW IT WORKS Cold brew is quite simple, immersing ground coffee in room temperature water for 8 to 24 hours and then poured out through a filter. While you can use any number of devices, we favor the Benki Cold Brew Jar or the Hario Cold Brew Bottle, which makes the process as simple as can be and does double time as both the brewing device and serving carafe.
TIPS ON GRIND Grind size should be medium-fine, like granulated sugar.
WHO’S IT FOR? Cold brew coffee, long a staple in our cafes, has more recently become a favoured brew method in our guests’ homes. It’s for everyone who wants a refreshing brew come summertime, or any other time of year. The technique is easy, and the results are sparkling.
HYBRID METHOD
WHY WE LIKE HYBRID METHODS It’s easy to use, creates coffee similar to French press, but without the mess, It doesn’t only do immersion brewing but also could be used as a pour over or a mix of both. Controlling the strength of the brew is very easy as you could decide the brew time and the drip time easily. Our favourite Hybrid coffee makers are Hario Switch and Clever Dripper.
HOW IT WORKS & HOW TO BREW
Open the valve, and rinse through the paper filter.
Close the valve and put your coffee in the filter paper. Give it a shake to level it out.
Pour in all your water and stir three times, saturating all the grounds. Make sure you’re always pouring the water directly into the coffee, and not down the sides of the filter paper (this is where a gooseneck kettle comes in handy!).
Put on the lid and let it steep for two to three minutes.
Place your Clever Dripper on a cup or jug and open the valve.
Allow all the water to pass through the coffee bed.
If your brew’s taking longer than expected, coarsen the grind. If it zipped through too fast, try a finer grind.
TIPS ON GRIND A medium grind size that’s slightly coarser than for a pour over is optimal, like very coarse black pepper.
WHO’S IT FOR? Hybrid methods are for people who love the results of a French press but hate the coffee particles that end up in their cup and also do like the hassles that come along with cleaning the French press.
Also this is a perfect coffee maker for geeks who would like to experiment a mix of pour over and full immersion method.
VACUUM PRESSURE METHOD
WHY WE LIKE MOKA POT Moka Pot uses basic physics to achieve a perfectly brewed cup of coffee. It consists of three chambers; one for water, one for the coffee grounds and one for the finished blend. The pressure built up in the pot’s chambers reach only 1.5 bars, nowhere near the nine bars achieved in traditional espresso makers. Nevertheless, the simplicity of its design and ability to produce quality cups of coffee made it a star in any kitchen or café. Our favourites are Bellman and Bialetti Moka Pots.
HOW IT WORKS When the Moka Pot is placed on the stove, the water heats up and expands the air in the bottom chamber and generates mild amount of steam. This increases the pressure in the bottom chamber and pushes the water up through the coffee granules and into the top chamber where it is ready to be poured.
WHO’S IT FOR? Vacuum pressure are perfect for people who drink coffee with milk and also South Indian Filter coffee drinkers. We strongly recommend it for beginners as it is easily available and also very easy to use and learn.
Got more questions? – hit us up on he***@to***.coffee and we will help you make the decision.
Views of professionals:
“I think constant iterations of the best coffee maker for a person depends on what the person likes. Better to start with a Moka Pot. Less expensive and easily available. Then work way up like a Chemex for a clean cup if you into some clean coffee or a French Press. I love a Chemex as It gives me a smooth cup of coffee which tastes just the way I want it to.”
“The Arabs truly wanted to rule the coffee world and through their prophecies named a City in Yemen as Moka. They did not spare the Italians either when they came up with their Moka Pot. Be like an Arab, brew like a king with your Moka Pot.”
“The home coffee brewer should understand what they need, black coffee or milk coffee. Then the question is “how much time are they willing to spend on brewing?” For example I’m brewing a French Press. I’ll add powder, add water, done! But if it’s Pour Over, I have a variable of filter paper. Conical or flat? Paper or cloth? And so on….
Whatever might be the equipment, a fancy brewer or something like a regular strainer, exhaust the possibilities in whatever equipment you have. If it’s a filter coffee maker, try faster drip, slower drip, pour over, cold drip, then you can see what you want to buy next. The best thing is to buy the simplest thing that fits your budget, brewing time and whether you want black or milk coffee. Then proceed from there as per requirement.”
“For someone starting out with fresh coffee, a Clever Dripper or a Hario Switch is a really great brewer. You can get a really really great cup of coffee without needing many accessories or a lot of expertise!”
SO MANY BREW METHODS – What’s right for me??
These days, with so many different ways to make coffee at home, you can feel overwhelmed even before you begin. We’re here to make it simpler for you. From our mainstay, the pour over, to the crazy siphon, we’ll break down the different ways to make coffee, highlighting the qualities in each finished cup and the technical chops each method requires. By identifying the kind of coffee that you’re after and how much work you’re willing to do, you’ll be able to navigate your way to your preferred brew method.
The Differences Among Coffee Brewing Methods
All you need to make coffee is ground coffee, water and a filter. But to understand the differences among coffee brewing methods, from start to finish, we’ll look at the following variables: the texture or mouthfeel of the finished drink (or “why we like it”); the filter material, brewing process and tips for grind size (or “how it works”); and the ideal mind-set and prior experience of the home brewer (or “who’s it for”).
POUR OVER METHOD
WHY WE LIKE POUR OVER COFFEE
The Pour Over method produces coffee with a delicate and smooth texture that resides somewhere between juicy and tea-like. A pour over coffee’s flavor is often at its most expressive, partly due to the filtration, which adds polish and clarity to the cup, and partly due to the amount of water used in relation to the ground coffee.
HOW IT WORKS
A paper filter that fits into some sort of dripper is all you need for pour over coffee. The paper filter results in a clarified mouthfeel as it holds back oils and undissolved coffee particles from the final cup.
While there are countless drippers on the market, our favourite is the Kalita. Engineered to take the guesswork out of brewing pour over coffee, its shape cuts a similar profile to other ceramic drippers, but it’s very design—a flat bed with ridges on the side—promotes more even extraction, bringing out the best flavours of the coffee and avoids channelling.
If the pour over brew method appeals, but you’re eager to brew more than one cup at a time, the classic Chemex carafe can brew up to 6 cups of coffee at time.
TIPS ON GRIND
For single-cup drippers, a medium grind size about the coarseness of black pepper is optimal. The extraction time—the span of time from the first pour to the last—should take fewer than 4 minutes to achieve the most balanced flavors. For Chemex, the grind size will depend on the amount of coffee you use; if making more than a couple of servings, you’ll want the grind size to be slightly coarser than for a single-cup dripper, otherwise, the water will overextract the coffee, resulting in bitterness.
WHO’S IT FOR?
Pour overs are for anyone who appreciates a short but focused morning ritual and isn’t afraid to experiment. While drippers are considered an “entry level” manual brew tool, using one does require focus and care. The biggest challenge for the pour over method is the pour technique, a series of four pours in which the stream of water leaving the kettle gently saturates the coffee grounds. Learn more about it in our upcoming brew guide. Throw in a scale, grinder, and gooseneck kettle and you’ll be well on your way to coffee perfection.
COFFEEMAKER METHOD
The enduring appeal of a good coffeemaker is its convenience: decent drip coffee with the flick of a switch.
HOW IT WORKS
Depends on the machine, but its anatomy is similar to a pour over dripper. A conical filter sits above a pot. Place a paper filter (unless the device has a built-in reusable filter), fill it with ground coffee, and press “start.” Like a pour over, the paper filter results in a clarified mouthfeel.
We favor machines like the Ratio coffee dripper & Moccamaster that have sophisticated functions mimicking the technique of the analog pour over method.
TIPS ON GRIND
A medium grind size about the coarseness of black pepper is optimal. If making more than a couple of servings, you’ll want the grind size to be slightly coarser.
WHO’S IT FOR?
For some, the morning is not a time of ritual. If you prize ease above all, a decent drip coffeemaker is for you. To optimize your coffee beans, we do recommend using a scale to weigh your fresh coffee and a decent grinder to get the right grind size.
FRENCH PRESS METHOD
WHY WE LIKE FRENCH PRESS
We love the full-bodied coffee that comes from the French press method. The texture is heavier and denser than a pour over. For this reason, though French press coffee is delicious black, it thrives with milk or cream.
HOW IT WORKS
French press is an immersion brew method, meaning coffee grounds are fully immersed in water and then strained using a metal filter. Metal filters allow oils and undissolved coffee particles to pass into the cup.
TIPS ON GRIND
A medium grind size that’s slightly coarser than for a pour over is optimal, like very coarse black pepper.
WHO’S IT FOR?
French Press is accessible to anyone, and works particularly well for people who love their coffee with breakfast, as the French Press doubles as a serving carafe and comes in a variety of sizes.
The technique is straightforward, though we have a fun variation that takes 15 minutes or so.
AEROPRESS METHOD
WHY WE LIKE AEROPRESS
AeroPress is the Swiss army knife of brew methods. We love it for its versatility—this is a method that welcomes improvisation—and its mouthfeel, which is delicate and silky. AeroPress coffee can be quite concentrated and espresso-like in its intensity, or you can finish it with boiled water, to approximate a pour over.
HOW IT WORKS
AeroPress combines immersion (where water and coffee grounds steep, like French press) and filtration (like pour over, because it uses paper filters). The plastic device was invented by engineer and physicist Alan Adler, who wanted a faster brew method than typical drip coffee. To make it, you wet a paper filter, fit it into the device, assemble the two plastic components, add coffee and water, and then plunge. Out comes concentrated coffee that lends itself to dilution with hot water. Learn one (of many) methods here.
TIPS ON GRIND
The grind size needs to be finer, approaching espresso fineness.
WHO’S IT FOR?
AeroPress is for the traveller, the minimalist, or just a coffee enthusiast. It’s built-in features, like numbers on the device, mean that you don’t need a scale or a special kettle. Though once you get the hang of it, it’s a breeze, brewing in about 1 minute, the AeroPress technique takes initial investment.
SIPHON METHOD
WHY WE LIKE SIPHON
Looking like a mad scientist’s secret invention, the siphon brew method is beautiful, intricate, and theatrical, and it produces a delicate, tea-like cup of coffee. The technique can be quite persnickety, but it is, for our money, one of the coolest brew methods available.
HOW IT WORKS
The Siphon brew method uses immersion, vacuum pressure, and fire. The way the all-glass contraption works is this: water is placed into the bottom part of the siphon machine, a glass bulb. A flame heats the water to boiling until the water percolates upwards to the upper part of the device, called the hopper. Once the water reaches the right temperature, coffee grounds are added to the hot water. After an initial stir, remove the siphon from the heat source. The change of pressure and force of gravity will draw the coffee down, through the filter to the bulb.
TIPS ON GRIND
Grind size should be medium, slightly finer than black pepper. Even more important than grind size are aspects of the technique, like water temperature stability and agitation of the grounds.
WHO’S IT FOR?
Siphon-making is as esoteric as brew methods come, and probably best suited for the experienced enthusiast, the craft hobbyist, or for someone who enjoys showing off to her friends.
COLD BREW METHOD
WHY WE LIKE COLD BREW
Cold brew coffee is crisp and refreshing. The mouthfeel is silky and light. Depending on the kind of coffee you choose to use, profiles can be gorgeously fruity or tart, or chocolaty and rich.
HOW IT WORKS
Cold brew is quite simple, immersing ground coffee in room temperature water for 8 to 24 hours and then poured out through a filter. While you can use any number of devices, we favor the Benki Cold Brew Jar or the Hario Cold Brew Bottle, which makes the process as simple as can be and does double time as both the brewing device and serving carafe.
TIPS ON GRIND
Grind size should be medium-fine, like granulated sugar.
WHO’S IT FOR?
Cold brew coffee, long a staple in our cafes, has more recently become a favoured brew method in our guests’ homes. It’s for everyone who wants a refreshing brew come summertime, or any other time of year. The technique is easy, and the results are sparkling.
HYBRID METHOD
WHY WE LIKE HYBRID METHODS
It’s easy to use, creates coffee similar to French press, but without the mess, It doesn’t only do immersion brewing but also could be used as a pour over or a mix of both. Controlling the strength of the brew is very easy as you could decide the brew time and the drip time easily. Our favourite Hybrid coffee makers are Hario Switch and Clever Dripper.
HOW IT WORKS & HOW TO BREW
TIPS ON GRIND
A medium grind size that’s slightly coarser than for a pour over is optimal, like very coarse black pepper.
WHO’S IT FOR?
Hybrid methods are for people who love the results of a French press but hate the coffee particles that end up in their cup and also do like the hassles that come along with cleaning the French press.
Also this is a perfect coffee maker for geeks who would like to experiment a mix of pour over and full immersion method.
VACUUM PRESSURE METHOD
WHY WE LIKE MOKA POT
Moka Pot uses basic physics to achieve a perfectly brewed cup of coffee. It consists of three chambers; one for water, one for the coffee grounds and one for the finished blend. The pressure built up in the pot’s chambers reach only 1.5 bars, nowhere near the nine bars achieved in traditional espresso makers. Nevertheless, the simplicity of its design and ability to produce quality cups of coffee made it a star in any kitchen or café. Our favourites are Bellman and Bialetti Moka Pots.
HOW IT WORKS
When the Moka Pot is placed on the stove, the water heats up and expands the air in the bottom chamber and generates mild amount of steam. This increases the pressure in the bottom chamber and pushes the water up through the coffee granules and into the top chamber where it is ready to be poured.
WHO’S IT FOR?
Vacuum pressure are perfect for people who drink coffee with milk and also South Indian Filter coffee drinkers. We strongly recommend it for beginners as it is easily available and also very easy to use and learn.
Got more questions? – hit us up on he***@to***.coffee and we will help you make the decision.
Views of professionals:
“I think constant iterations of the best coffee maker for a person depends on what the person likes. Better to start with a Moka Pot. Less expensive and easily available. Then work way up like a Chemex for a clean cup if you into some clean coffee or a French Press. I love a Chemex as It gives me a smooth cup of coffee which tastes just the way I want it to.”
– Nesara, Owner – Doug Coffee
“The Arabs truly wanted to rule the coffee world and through their prophecies named a City in Yemen as Moka. They did not spare the Italians either when they came up with their Moka Pot. Be like an Arab, brew like a king with your Moka Pot.”
– Khuzaima, Owner – The Good Stuff Café
“The home coffee brewer should understand what they need, black coffee or milk coffee. Then the question is “how much time are they willing to spend on brewing?” For example I’m brewing a French Press. I’ll add powder, add water, done! But if it’s Pour Over, I have a variable of filter paper. Conical or flat? Paper or cloth? And so on….
Whatever might be the equipment, a fancy brewer or something like a regular strainer, exhaust the possibilities in whatever equipment you have. If it’s a filter coffee maker, try faster drip, slower drip, pour over, cold drip, then you can see what you want to buy next. The best thing is to buy the simplest thing that fits your budget, brewing time and whether you want black or milk coffee. Then proceed from there as per requirement.”
– Viggnesh, owner – Roast Brew and You
“Get an AeroPress: It’s one big coffee syringe with which you can brew anyhow and take anywhere!”
– Akshay, Owner – Kapi Kottai
“For someone starting out with fresh coffee, a Clever Dripper or a Hario Switch is a really great brewer. You can get a really really great cup of coffee without needing many accessories or a lot of expertise!”
– Sharang, Owner – Bloom Coffee Roasters