Pour Over Method The pour over method produces coffee with a delicate and smooth texture that resides somewhere between juicy and tea-like. A pour over coffee’s flavor is often at its most expressive, partly due to the filtration, which adds polish and clarity to the cup, and partly due to the amount of water used.

A paper filter that fits into some sort of dripper is all you need for pour over coffee. The paper filter results in a clarified mouthfeel as it holds back oils and undissolved coffee particles from the final cup. If the pour over brew method appeals, but you’re eager to brew more than one cup at a time, the classic Chemex carafe can brew up to 8 cups of coffee at time.

For single-cup drippers, a medium grind size about the coarseness of sea salt is optimal. The extraction time—the span of time from the first pour to the last—should take fewer than 3 minutes to achieve the most balanced flavors.

Pour overs are for anyone who appreciates a short but focused morning ritual and isn’t afraid to experiment. While drippers are considered an “entry level” manual brew tool, using one does require focus and care. The biggest challenge for the pour over method is the pour technique, a series of four pours in which the stream of water leaving the kettle saturates the coffee grounds.

How to Chose the right

BREW Method

Coffeemaker Method The enduring appeal of a good coffeemaker is its convenience: decent drip coffee with the flick of a switch. Easy to use but they also won’t allow you very much control over your coffee, and you’ll need to clean and descale frequently. Single-serve brewers cost more than a standard coffee maker, but are definitely worth it if you’re looking for a quick coffee-making method and your preferred blend of coffee comes in cup form.

Depends on the machine, but its anatomy is similar to a pour over dripper. A conical filter sits above a pot. Place a paper filter (unless the device has a built-in reusable filter), fill it with ground coffee, and press “start.” Like a pour over, the paper filter results in a clarified mouthfeel. We favor machines like the Bonavita Connoisseur that have sophisticated functions mimicking the technique of the analog pour over method. A medium grind size about the coarseness of sea salt is optimal. If making more than a couple of servings, you’ll want the grind size to be slightly coarser. In some machines, a built-in grinder means that cup of coffee will also be nice and fresh, ground just before brewing began.

From Straightforward to Geeky, 6 Ways to Make Coffee at Home James Freeman

For some, the morning is not a time of ritual. If you prize ease above all, a decent drip coffeemaker is for you. To optimize your coffee beans, we do recommend using a scale to weigh your fresh coffee and a decent grinder to get the right grind size.

Siphon Method Looking like a mad scientist’s secret invention, the siphon brew method is beautiful, intricate, and theatrical, and it produces a delicate, tea-like cup of coffee. The technique can be quite persnickety, but it is, for our money, one of the coolest brew methods available.

The siphon brew method uses immersion, vacuum pressure, and fire. Water is placed into the bottom part of the siphon machine, a glass bulb. A flame heats the water to boiling until the water percolates upwards to the upper part of the device, called the hopper. Once the water reaches the right temperature, coffee grounds are added to the hot water. After an initial stir, remove the siphon from the heat source. The change of pressure and force of gravity will draw the coffee down, through the filter to the bulb.

Grind size should be medium, like table salt. Even more important than grind size are aspects of the technique, like water temperature, stability and agitation of the grounds.

“If you buy good coffee and want to prepare it well, you have to choose a method that lets you express your dedication, skill, and enthusiasm.” — JAMES FREEMAN, BLUE BOTTLE CRAFT OF COFFEE

Siphon-making is as esoteric as brew methods come, and probably best suited for the experienced enthusiast , the craft hobbyist, or for someone who enjoys showing off.

Cold Brew Method Not to be confused with iced coffee; the critical catch here is time. A mix of water and ground coffee should be steered and left to cool overnight. Cold brew coffee is crisp and refreshing. The mouthfeel is silky and light. Depending on the kind of coffee you choose to use, profiles can be gorgeously fruity or tart, or chocolaty and rich.

Cold brew is quite

simple, immersing ground coffee in room temperature water for 8 to 12 hours and then poured out through a filter. While you can use any number of devices, we favor the Hario Cold Brew Bottle, which makes the process as simple as can be and does double time as both the brewing device and serving carafe.

Bring 7 oz (200 g) of water to a boil. Weigh out 15–18 grams of coffee (depending on your preferred strength). Grind to a texture slightly finer than sea salt, medium-fine, like granulated sugar.

Cold brew coffee, long a staple in our cafes, has more recently become a favored brew method in our guests’ homes. It’s for everyone who wants a refreshing brew come summ time, or any other time of year. The technique is easy, and the results are sparkling.

French Press Method This immersion method is named by the plunger pot invented in France in the 19th century, also known as melior, plunger coffee, press pot, etc. We love the full-bodied coffee that comes from the French press method. The texture is heavier and denser than a pour over. For this reason, though French press coffee is delicious black, it thrives with milk or cream.

immersion brew method, meaning coffee grounds are fully immersed in water and then strained using a metal filter. Metal filters allow oils and undissolved coffee particles to pass into the cup. French press is an

A medium

grind size that’s slightly coarser than for a pour over is optimal, like very coarse black pepper.

French Press is accessible to anyone, and works particularly well for people who love their coffee with breakfast, as the French Press doubles as a serving carafe and comes in a few variety of sizes.

AeroPress Method AeroPress is the Swiss army knife of brew methods. We love it for its versatility—this is a method that welcomes improvisation—and its mouthfeel, which is delicate and silky. AeroPress coffee can be quite concentrated and espresso-like in its intensity. AeroPress combines immersion (where water and coffee grounds steep, like French press) and filtration (like pour over). The plastic device was invented by engineer and physicist Alan Adler, who wanted a faster brew method than typical drip coffee. To make it, you wet a paper filter, fit it into the device, assemble the two plastic components, add coffee and water, and then plunge. Out comes concentrated coffee that lends itself to dilution with hot water. For the best AeroPress coffee grind size, we recommend a consistency similar to table salt. On a coffee grinding chart, this is considered medium-fine. The grind size needs to be finer, approaching espresso fineness. AeroPress is for the traveler, the minimalist, or a coffee enthusiast. It’s built-in features, like numbers on the device, mean that you don’t need a scale or a special kettle. Though once you get the hang of it, it’s a breeze, brewing in about 1 min, the AeroPress technique takes initial investment.

These days, with so many different ways to make coffee at home, you can feel overwhelmed even before you begin. We’re here to make it simpler for you. From our mainstay, the pour over, to the esoteric siphon pot, we broke down the different ways to make coffee, highlighting the qualities in each finished cup and the technical chops each method requires. By identifying the kind of coffee that you’re after and how much work you are willing to do, you’ll be able to navigate your way to your preferred brew method.