Methods of brewing your coffee

  1. Pour-over coffee, or simply ground coffee 

Water temperature for all brewing of coffee is 91°C (195°F) to 96°C (205°F). Remove boiling water from heat, and allow it to cool slightly, between 10 seconds and 45 seconds.   You will need about 135ml to 150ml for one cup you want to make. Add between 8gms and 10gms of super fine grounded coffee into the cup. Pour the boiled water then cover the cup, infuse for 5minutes to 8 minutes. Add sugar to taste (optional) and milk (optional). Filter the residues (optional).

  1. French Press

A French press works best with coffee of a coarser grind than that for drip brew coffee.

Finer grounds, when immersed in water, have lower permeability, requiring an excessive amount of force to be applied by hand to lower the plunger and are more likely to seep through or around the perimeter of the press filter and into the coffee. Coffee is brewed by placing the ground coffee in the empty beaker and adding hot water.

The brewing time is about 2 – 4 minutes. The plunger is pressed to separate the grounds and hold them at the bottom of the beaker.

  1. Drip brewed coffee or filtered coffee

Water seeps through the ground coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid dripping into a collecting vessel such as a carafe or pot.

One benefit of paper filters is that the used grounds and the filter may be disposed of together, without a need to clean the filter.

Brewing with a paper filter produces clear, light-bodied coffee. While free of sediments, such coffee is lacking in some of coffee’s oils and essences; they have been trapped in the paper filter. Metal filters do not remove these components.

  1. Using Vacuum coffee maker also known as Siphon Coffee maker

A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. The chamber material is glass, metal, and the filter can be either a glass rod or a screen made of metal, cloth, paper, or nylon.

Where heating and cooling the lower vessel changes the vapor pressure of water in the lower, first pushing the water up into the upper vessel, then allowing the water to fall back down into the lower vessel.

During brewing, a small amount of water and sufficient water vapor remain in the lower vessel and are kept hot enough so the pressure will support the column of water in the siphon. When enough time has elapsed that the coffee has finished brewing, the heat is removed and the pressure in the bottom vessel drops, so the force of gravity and atmospheric pressure (pressing on the liquid in the upper vessel) push the water down into the lower vessel, through a strainer and away from the grounds, ending brewing. The coffee can then be decanted from the lower chamber; the device must usually be taken apart to pour out the coffee.

  1. Using Espresso Pot (Stovetop Expresso Maker Pot)

The boiler is filled with water almost up to the safety release valve and the funnel-shaped metal filter is inserted. Finely-ground coffee is added to the filter. Then the upper part (C, which has a second metal filter at the bottom) is tightly screwed onto the base. The pot is placed on a suitable heat source, the water is brought to its boiling point, and thereby steam is created in the boiler. The steam eventually reaches a high enough pressure to gradually force the surrounding boiling water up the funnel through the coffee powder and into the upper chamber, where the coffee is collected. Although the “boiler” on an Expresso Maker pot contains steam at elevated temperature and pressure, the water forced up through the grounds is no hotter than that used in other brewing methods – up to 90 °C, depending on the stage of extraction.