There are five main methods for brewing coffee. The entrance of water, the brewing temperature, and the separation of the brewed liquor from the coffee grinds are the brewing variables for each method. Turkish brewing, concentrate brewing, percolating, drip brewing, and French Press brewing are the names of these five techniques.
"Greek" or "Turkish" coffee
Turkish coffee, also known as kahve in traditional usage, is prepared in little pots over an open flame by bringing water and finely ground kahve to a boil. It is frequently brewed with sugar already added. According to some customs, they will pour some into each cup before bringing the mixture to a second boil and pouring the remaining liquid into each cup to ensure an even distribution of the coffee grounds. In some areas, the kahve is served with additional spice, typically cardamom. Because the coffee is not separated from the alcohol, the resulting brew is thick, aromatic, and murky. The tiny demitasse cups that the coffee is served in collect muck at the bottom. After you've sipped your coffee, several cultures read the coffee mud to predict your destiny.
Intensive Brewing
In other parts of the world as well as Latin America, concentrate brewing is fairly common. In the US, it is starting to make a comeback. In order to brew a concentration, enormous amounts of coffee are combined with little water. You combine part of the concentrate with hot water to produce a cup of coffee. You can either brew the concentrate hot or cold. You must let the coffee sit after it has been brewed cold for at least a day. This process yields a mellow, light-bodied coffee that is low in fragrance and acidity and has a subdued flavor.
Percolating
During this process, the coffee grinds are continuously brewed with boiling water, which is followed by boiling coffee liquid. Although this approach is useful, it is disrespectful to the coffee bean. Boiling the liquid after using boiling water to make coffee is a recipe for weak, bitter, and tarry coffee.
Even though it makes terrible coffee, many people still choose percolation. More power to you if it works for you!
A. Drip
In the United States, this method of brewing coffee is the most common. It's as easy as hot water being poured over coffee grinds in a filter and letting the brew trickle out the bottom. If the right tools are employed, drip brewing can yield an outstanding cup of coffee. The fact that auto drip machines don't brew at the proper temperature is one of their main problems. One of the few businesses, Bunn calibrates its equipment to the correct temperature. The filter is the next challenge to overcome if you have a good auto drip brewing system. Paper filters not only do not let through a lot of the coffee oils and chemical compounds, but they can also impart flavor to the coffee. For drip brewing, a gold-plated reusable filter is the best choice. It doesn't trap as much of the coffee's essence as paper filters do and won't impart a taste to the coffee.
Press pot or French press
Brewing French Pres allows you total control. Compared to auto drip, it requires more work, but the brewing variables can be better managed. A glass carafe is filled with coarsely ground coffee. The grounds are then covered with the hot water. The top is put on when the brewing is finished, and a plunger made of a metal mesh plate is squeezed down to force the grounds to the bottom. On top, the coffee liquid is set to be poured off. Oils and tiny coffee grounds pass through the mesh filter without issue. Additionally, a coarser grind necessitates a longer brewing time. Four minutes is the standard recommendation for a French press. Direct contact between the water and the coffee grinds enables a more thorough, manageable, and equal extraction. A coarse grind will nevertheless result in some fine particles, notwithstanding the coarseness. French-pressed coffee will have more flavor, body, and fullness. Additionally, there will be sediment at the bottom of the cup.