If you are a coffee lover, you most likely have an automatic coffee maker. But manual coffee brew methods can offer superior quality control, better flavor and a unique brewing experience to boot. That’s why there’s an increasing demand for gourmet-type coffee brewing, this is usually what you will learn at a barista course. Here are some of the manual methods you should consider for your next cup of joe.
Pour Over or Drip Using a Coffee Cone
The drip method is a simple, fast and cheap way to brew coffee and it has been in existence for centuries. The main tools you need are a paper filter and a coffee cone. Most cones are made with glass, plastic, ceramic or stainless steel. The shape of the cone you use and the corresponding filters will determine the final flavor of your coffee.
To use this method,
- Place your coffee grounds on the paper filter.
Place the paper filter over the cone.
Insert the cone into a pot or cup
Boil your water and let it get off the heat for about half a minute before you pour it evenly on the coffee grounds.
The brewed coffee will drip down gradually and fall into the cup or pot.
It takes about 3 minutes to brew 3 tablespoons of coffee and it gives a smooth flavor (depending on your choice of beans, naturally).
Pour Over or Drip with Chemex
Chemex was designed by Dr. Schlumbohm in 1941. It is an elegant glass flask that uses the Chemex paper filter – a filter that is heavier than most paper filters.
Here is how to use this method,
- Set up the glass flask and the Chemex filter paper.
Put the coffee grounds on the filter paper.
Boil your water, wait for about 30 seconds to achieve a suitable water temperature and pour it over the grounds on the paper filter.
The coffee will drip into the bottom of the flask which collects the brewed coffee.
It takes about 4 minutes to brew 6 tablespoons of coffee and it gives a balanced, refined and floral flavor.
Percolate Method with Stovetop Moka Pot
This method was designed and patented by Alfonso Bialetti in 1933. The stovetop coffee makers utilize pressure from steam in the lower chamber to brew coffee grounds placed in the middle chamber of the pot. The brewed coffee percolates into the higher chamber.
This method produces espresso-style coffee with a strong and bitter taste. It is durable, portable and good for producing just one or two cups of coffee within 5 minutes.
The French Press Method
Image source: Crema Coffee Garage
This method was developed in 1929 and is also known as Melior, press pot, coffee press or Cafetiere. Coffee lovers believe it is one of the most convenient methods of brewing superior quality coffee. The French Press extracts better flavors than the previous methods.
The procedure is simple:
- Put fresh whole organic coffee beans into a grinder, for a cup of coffee, grind 2.5 tablespoons of coffee.
Use a high quality French press that has a fine silicone mesh and a seal on the plunger
Use hot water to warm the French press before you add ground coffee
Add coarsely ground coffee to the base of the container
Boil your water and put off the heat for about 30 seconds, then add the hot water to the coffee in your pre-warmed press.
Ensure all grounds are soaked in water and steep the coffee grounds; stir them after a minute.
Wait for about 3 minutes.
Put the plunger in the press and press it gently as you push the grounds to the base of the glass.
Strain out the coffee from the pot.
The French press brings out the flavorful essential oils, antioxidants and caffeine and gives you the purest of coffee flavors.
Take time to experiment with any of the methods listed here. For superior results, always use freshly roasted beans and then grind them just before you do your brewing. Rinse your cups and coffee makers with hot water so your coffee can stay hot for a longer period. Happy brewing!