Brewing coffee is both a science and an art. All you really need are coffee grounds, water, and a device. But just like how the origin of coffee beans impacts taste, different coffee brewing methods produce distinct aromas, flavours and textures. 

This guide discusses each method’s equipment, coffee grind size, process and pros and cons.

Drip Method

Equipment: Drip coffee maker or percolator

Grind size: Medium to Coarse

Ideal brewing time: 5 minutes

Process: Spoon in coffee grounds into a coffee filter. Place it inside the coffee maker. 

Make sure the coffee maker’s reservoir has the proper amount of water. The ratio is usually 2 tablespoons of coffee for every cup of water. 

Turn on the machine. 

Droplets of boiling water in the machine push through the coffee grounds. When the grounds soak up enough water, brewed coffee drips into the machine’s pot. 

When the reservoir is empty, the coffee brewing process is complete. This usually takes about 10 minutes.

The brew: Smooth and savoury flavour

The method is not complicated—prep and push the button. You can also produce several cups per batch, which the machine can keep warm for several hours.

But you have no control over the whole process. The final cup depends on how the machine works.

Pour Over Method

Equipment: Pour over coffee makers like Melitta, Chemex, Hario V60

Grind size: Medium to Coarse

Process: You have a range of pour over devices to use for your cafe. But the basic process is the same. 

Heat the water to the right coffee brewing temperature. 

Put the paper filter containing the coffee grounds in the device and place the device over a mug or carafe. If you’re making more than one cup, use a coarse grind. So you avoid over extraction, which results in bitter coffee. 

Slowly pour enough water to wet the grounds. Stop and wait for about 30 seconds. Pour the rest of the water slowly but consistently until you get the amount of brewed coffee you need. 

The brew: Rich flavour with a delicate and smooth texture

This is a great method when you want some theatre and create a brewing ritual to showcase to your customers.

Immersion Method

Equipment: French Press, Cold Brew Maker

Grind size: Medium to Coarse

Processes:

There are several ways to complete immersion coffee brewing. One of the most popular is by using a French Press. 

Put coffee grounds inside the French Press carafe. Pour water into it and let the grounds steep for 3-4 minutes. When it’s time to serve, push down the lever to strain the coffee. No need for a filter because the equipment has a pressing screen.

Meanwhile, as its name implies, a Cold Brew doesn’t use boiling water. 

Coarse grounds are combined with room-temperature water and steeped overnight or up to 24 hours. Before serving, the mixture is strained. Some coffee shops serve it as is or with ice. 

The brew: Strong flavour with a silky texture

The longer the steeping time, the more robust the flavour will be for both French Press and Cold Brew. But be careful. The final cup could become too bitter if the steeping time is too long. 

Pressure Method

Equipment: Espresso machine, Moka pot

Grind size: Fine to Super Fine

Process: Pack finely ground coffee into the espresso machine’s portafilter. Attach it to the machine’s gasket. A small amount of pressurised water is forced through the grounds to produce a single shot of espresso. The entire coffee brewing can be completed in 20 seconds. 

If you use Moka pots, put the coffee and water in the brewer. Put the device on top of a stove. The steam from the boiling water passes through the coffee grounds and condenses at the top of the machine to produce espresso.

The brew: Extremely strong and creamy coffee

Using Moka pots is a less expensive way to make espresso. However, an espresso machine is one of the most important investments any cafe owner can make. You just need to know how to choose the best machine for your cafe.

AeroPress Method

Equipment: AeroPress

Grind size: Varies 

Process: You can brew coffee in different ways using the AeroPress. But the general process is to first steep the coffee grounds. Then use the piston to push the water through the grounds and paper filter.

The brew: Smooth, full-bodied

The AeroPress debuted in 2005. But it’s fast becoming popular among cafe owners. People call the AeroPress the Swiss army knife of coffee brewing. One reason for its versatility must be because its inventor, engineer Alan Adler, has been designing precision instruments for decades.

Siphon Method

Equipment: Vacuum Coffeemaker

Grind size: Medium

Process: This coffee brewing method needs a device with two chambers. Pour the water into the lower part of the device. Once it’s boiling, stir in the coffee grounds. 

The siphon is removed from the heat source. This produces a change in pressure. As the water cools, it produces gases that condense into coffee in the infusion chamber. 

The brew: Strong flavour with a delicate texture

If the AeroPress is like a swiss army knife, the siphon method is like a mad scientist’s brewing method. It’s the ultimate in coffee brewing theatre.

Turkish Method

Equipment: Cezve pot

Grind size: Super Fine

Process: Combine coffee grounds with sugar and water in the cezve. Boil the mixture until it froths. Remove from heat. Repeat the process several times until the mixture is extremely frothy.

The brew: Bold flavour with a bittersweet undertone

Turkish coffee is unfiltered so your customers will get a high concentration of caffeine with each cup.

A Final Sip

There you have it, seven coffee brewing methods you can use to brew coffee that will make your customers keep coming back for more.

Did we miss your favourite brewing method for your cafe? Tell us about it. And if you need to replenish your coffee supplies, contact us today.