By Lena Duer & Madison Mace
No cup of coffee is the same, not even when they are made with the same grounds. The brewing method you choose for your coffee has more power than it may seem.
There are 3 main parts to a coffee's flavor profile: acidity, sweetness, and body. These components are extracted when water dissolves compounds within the bean during the brewing process. First extracted are the acids. These add more bright, lively notes that contribute to the nuanced and complex flavors of the beans. Next are the sugars. These add layers of sweetness and balance to the acids, contributing to the overall body of the flavor profile. Lastly are the bitter compounds which enhance the complexity of the profile.
These all work together to create the perfect cup of coffee when extracted. This balance can be swayed if the brew is under- or over-extracted. Extraction is impacted by a variety of factors including the coffee-to-water ratio, grind size, and water temperature.
If the coffee is under-extracted, the flavor profile will start to become more acidic, sour, and diluted. If the coffee is over-extracted, it will become bitter and have more sediment. With all of this variability, it is important to choose the brewing method that is best for you. Whether making one cup or several, wanting a more hands-off or in-control process, it's always good to explore the different brewing methods available to find what fits best to your taste and your cup. Continue reading to explore four common brewing methods and what to expect when trying each one.
Extraction
| Result | Taste | Ratio (g) | Grind Size | Water Temp |
|---|---|---|---|---|
| Under-Extracted | Tart, grassy, muted | Not enough water to extract the amount of coffee | Grind size too coarse, less surface area | Water too cold; lower kinetic energy |
| Over-Extracted | Bitter, pungent | Too much water, over extracts the coffee | Grind size too fine, too much surface area | Water too hot; higher kinetic energy |
Brewing Methods
Pour Over
Ratio: 1:17
Water Temp: 195°F - 205°F
Process: Manual / Percolation
Flavor: Low sediment, medium bodied, expression of acidity
Cups: 1-2 cups
Pour Over coffee is a manual and simple brewing process. This process relies on intervals of percolation by manually pouring water over the coffee bed. The first circular pour over the bed allows the coffee to “bloom” as the hot water releases trapped carbon dioxide. Then more water is added to the bed in 30 second intervals until the ideal coffee-to-water brew ratio is achieved.
Extraction for this method varies depending on the flow rate of water and the spread of water over the coffee bed. Some common pour styles are a spiral pour to evenly distribute water over the bed, and a slow pour to keep the grounds evenly spread. There is also a risk of channeling, water passing through the bean bed too quickly, resulting in lower extraction rates. This method gives the user control over the extraction and is ideal when making 1-2 cups.
AeroPress
Ratio: 1:16 - 1:18
Water Temp: 185°F (175°F if dark roast)
Process: Manual / Air pressure-assisted percolation
Flavor: Smooth, low sediment, low acidity
Cups: 1-2 cups
AeroPress coffee is a portable and versatile brewing process. This process uses air pressure-assisted percolation with a short immersion time and is controlled by the user. This is best suited for a medium-fine grind size. This method results in a smooth taste profile with low sediment due to the micro-filter in the press.
The pressurized, quick extraction reduces the bitterness and decreases the acidity of the brew. This manual process gives the user more control over the flavor profile of their brew, but is best suited for 1-2 cups, rather than large quantities.
French Press
Ratio: 1:15
Water Temp: 195°F - 200°F
Process: Manual / Metal mesh filter immersion
Flavor: Full-body, low acidity, bold, and complex
Cups: Multiple cups
French Press coffee is an immersive brewing process. The process begins by submerging the grounds in water, then separating them by pressing down on a metal mesh filter. This leaves the oils and fine particles in the coffee, increasing the body and the intensity of the brew.
French Press results in a full-bodied, low acidity, bold, and complex flavor profile. This simple process makes it easy to brew multiple cups at the same time, but is also easy to over-extract due to remaining oils and sediment from the mesh filter.
Drip
Ratio: 1:15
Water Temp: 195°F - 205°F
Process: Automated / Percolation
Flavor: Smooth, consistent, machine dependent
Cups: Multiple cups
Drip coffee is a simple and convenient brewing process. The coffee grounds are placed into the bed of the coffee machine, water is sprayed over the bed, and the coffee then drips through to the carafe using percolation. It is best suited for a medium grind size.
This method results in a smooth and consistent flavor profile that is less nuanced and delicate with many flavor aspects controlled by the machine. Drip coffee makes it easy to brew large quantities of coffee at once and results in a consistent taste profile with every cup. For this method, the flavor profile is likely to vary by machine, not by cup.