Brewing

Brewing coffee is more art than science. The history of brewing devices is rich, and methods of brewing vary by culture. Thousands of machines and brewing devices have been invented to propagate coffee consumption, but only a few have gained worldwide popularity. Listed below are recommended brewing methods. These are known to maximize the extraction of coffee’s beneficial flavors, while minimizing bitterness and undesirable characteristics.

General Tips: The following general tips should be applied to each brewing method discussed below. Coffee should be brewed for approximately 5 minutes using a ratio of 2 tablespoons of coffee per 6 ounces of filtered water. Filtered water and spring water are recommended, since “tap” water may impart off flavors to the brew. Since some minerals are essential to coffee flavor, distilled water is never recommended.

French Press: A good way to control brew time and temperature is to use a French press. The French press offers unparalleled flavor due to a relatively perfect extraction time and delivery of the volatile oils that can be trapped by filters.

To brew in a French press: boil the correct amount of water, use freshly ground course beans, remove the plunger, place the grounds at bottom of the glass, add hot water, stir contents by shaking, after 4-5 minutes press the plunger down to separate the grounds from the extracted coffee.

Due to preparation and cleaning time, the French press is not quite as convenient as a drip maker. The French press also loses heat faster than other methods, but extraction at slightly varying temperatures will produce a more dynamic and complex cup of coffee.

Vacuum Pot: The vacuum pot, invented by Robert Napier in 1840, prepares an exceptional cup of coffee with potent aromas. This can be an appropriate alternative to the taste of paper filters from drip brewers, or for those who do not like sediment in the bottom of their cup from the French press method.

To prepare coffee in a vacuum pot: add the proper amount of filtered water to the bottom bulb, attach the filter to the upper bulb and fit the upper glass bulb tightly over the bottom glass bulb. Place the vacuum pot on the stove making sure that the outside of the bottom bulb is completely dry. Use a medium grind and add the grounds when the water begins to fill the upper chamber. Leave the pot on the stove for 3 and a half minutes, then place it on a hot pad. Within 30 seconds the lower pot will cool enough to form a vacuum, pulling the brewing coffee into the lower bulb, separating it from the grounds. Total extraction time is between 4 and 5 minutes. Electric vacuum pots are available.

Automatic Drip Brewer: Probably the easiest way to brew coffee is using an automatic drip brewer. Unfortunately, few machines brew at the right temperature for the correct amount of time.

To brew coffee in a drip brewer: place a paper filter in the brewing cone (basket) and wet thoroughly with water. This helps remove the paper taste from the filter. Add freshly ground coffee using a medium grind. As the water begins to boil pour the coffee into the coffee filter. Now as the water pours over the coffee shake the basket to ensure an even extraction. Brew time and temperature are taken care of automatically. If your brewer has a hot plate under a glass carafe, remove the carafe after the coffee is fully brewed to prevent the coffee from burning.

Espresso: Espresso is a bit more difficult than the above brewing methods and an entire section of this website has been dedicated to it.

No other brewing method is recommended due to problems with either over extraction, under extraction, or timing.