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In this article I’d like to offer an overview of the various coffee extraction methods. As Italians, we essentially have two methods in our imagination: espresso and the moka pot. We’ll discover instead that there are many others through which we can obtain our favorite drink and, if we made an effort to open our minds, we could learn to appreciate the unique characteristics of each one. In Italy, for example, there’s a tendency to dismiss American coffee because it’s imagined as a very diluted, coffee-flavored beverage with no body. We should think, though, that on the contrary an American citizen could have an unpleasant experience at their first approach to espresso.
This coffee brewing methods guide covers the most common ways to extract flavor from a coffee bean. The coffee brewing methods guide walks through espresso, moka, V60, Chemex and AeroPress, with the key parameters that change cup character.
It’s simply a matter of habit. My advice is to experiment as much as possible and not stop at first impressions. Another aspect to consider is time. Let me explain better: one of the advantages of espresso is precisely the fact of being “express,” in the sense that we can prepare it (or have it prepared at the bar) and consume it in a very short time. Other types of preparation, instead, require more time to be appreciated. American coffee is conceived more as a companion beverage to be slowly enjoyed, as we see in classic American movies in which the protagonists take their coffee in the car or to the office and sip it throughout the day.
Here in Italy we simply don’t have this habit. Returning to our topic, I’ll start with some basic concepts and then move on to illustrating the various coffee extraction methods, dividing them into manual and automatic methods depending on the degree of manual intervention required. So, first things first:
– What do we mean by coffee extraction?
To make the concept as clear and simple as possible, we can say that extraction is the way in which we decide to pass water through the coffee grounds. Nothing more and nothing less.
– Factors that influence extraction
Here too, very briefly we can say: everything that happens before and during extraction itself. Extraction is the moment when the magic (or sometimes the disaster) happens, and it’s the moment when all the decisions we’ve made are tested against reality. So we’ll find out whether we guessed right on the roast, the grind, the temperature, the tamping, the extraction pressure and the extraction ratio.
Some might note that it’s at the moment of tasting that we understand whether or not we’ve done a good job. Actually, every type of extraction must fall within precise parameters, so to an attentive and experienced eye this phase will already give a fairly clear idea, which will then be confirmed at the subsequent tasting moment. Clearly, the right experience and knowledge of the extraction method we’re using is necessary for this.
– Manual coffee extraction methods
There are several, each with its pros and cons. We’ll do a brief overview here, but if you follow us we’ll explore them one by one in greater depth, getting into the most technical aspects.
1 – The Moka. I’m clearly putting it first because we all know it, and I think at least 90% of Italians have some memory tied to this iconic and undoubtedly fascinating tool. A typically Italian source of pride, this tool spread rapidly starting in 1933, the year it was patented by Alfonso Bialetti. It found its success thanks to ease of use and the ability to deliver an intense, aromatic coffee in a relatively short time. The underlying idea is to use the pressure generated by steam to force hot water through the ground coffee.
2 – Turkish coffee. This is one of the first documented methods of coffee preparation and is still very widespread today in Middle Eastern countries and beyond. In this case the Ibrik (or Cezve) is used, a small container strictly made of copper with a silver-lined interior and a long handle. The coffee turns out full-bodied and with a distinctive taste. Absolutely to be tried at least once in your life to discover the true history of coffee.
3 – V60. Let’s clarify right away that the term “Pour over” doesn’t necessarily coincide with V60. Pour over simply means any manual extraction method in which water is poured by hand over the coffee in a filter. The V60 is one of the most widely used tools for pour over but, as we’ll see, there are others too. Its name comes from the shape of the brewer, which has a characteristic 60° angle. With this method, which requires a fair amount of technical skill, you get a drink with a consistency similar to a tisane, with a clean aromatic profile and crisp aromatic notes. Enjoyed slowly, it can deliver a pleasant and more meditative experience compared to the classic espresso.
4 – Chemex. One of the most beloved tools for filter coffee (pour over) is the Chemex, a brewer designed in 1941 by German-American chemist Peter Schlumbohm. In this case the shape is an hourglass and the capacity is slightly larger. The extraction procedure is very similar to that used for the V60. The filter in this case is thicker, so we’ll have less body and softer aromas compared to the V60. It’s ideal if you want to get a larger amount of beverage from a single preparation.
5 – French Press. Famous especially in France and widespread since the mid-1800s. Today it’s appreciated above all in Europe and in English-speaking countries. Here we have a simple glass cylinder closed by a lid equipped with a plunger and metal filter. Its preparation is very similar to Turkish coffee since the coffee grounds and water are put in direct contact for a few minutes. Then the plunger is pressed down and the grounds are pressed to the bottom. It delivers a full-bodied, rustic coffee with intense aromas.
6 – AeroPress. The youngest among the extraction methods listed so far. Born in 2005 thanks to engineer Alan Adler, this method has aggressively made room for itself in the world of pour overs, so much so that a world championship dedicated solely to this type of extraction is held every year. At first glance it might seem very similar to the French press, but there are some substantial differences that we’ll see later, due to which the result in the cup is very different. With this method we can get an aromatic variety that’s highly appreciated by specialty lovers.
7 – Kamira. Born in the early 2000s from the brilliant idea of Giuseppe Campanella, a Sicilian craftsman, this extraction method grows in popularity year after year and undoubtedly stands as a valid alternative to the classic moka. The Kamira, in its simplicity, is able to deliver a coffee with a bold character and excellent quality. Seeing crema come out of the Kamira, I assure you, is exciting for an enthusiast. A must-try!
– Automatic coffee extraction methods
1 – Espresso. Most likely this is the reason you’re reading this blog. It’s the most widespread and well-known type of coffee in Italy. In the rest of the world it has had a different evolution but has been constantly growing over the past 20-30 years. Born in Italy at the end of the 1800s out of the need to speed up preparation times, it revolutionized the way coffee is consumed in Italy, making it a beverage of common use.
The reason for its success is due to the speed of preparation combined with an intense and concentrated taste that until then was impossible to achieve. And shall we talk about that delicious little crema that forms on the surface? Espresso’s was a story destined for a happy ending, and if you’re here, I think you can’t help but share this opinion of mine.
2 – American drip coffee machines. We’ve surely seen them in Hollywood movies since the United States is their main home. They offer the possibility of preparing a large amount of beverage in an automated way. They’re great for those who want to sip coffee throughout the day. Obviously, in terms of body and aroma, we’re at opposite poles compared to espresso, given that the beverage we get is more similar to a coffee-flavored tisane.
3. Capsule or pod machines. We all know them by now, given that in recent years they’ve managed to carve out their market share, reaching the considerable figure of 20% of coffee sold in Italy. They owe their success to the extreme ease of use and the repeatability of the result. They’re great for those who want to make a coffee without thinking about anything. We’ll have the chance to talk about them especially regarding the quality and environmental impact of this type of tool.
Coffee Brewing Methods Guide: How to Choose the Right One for You
Pick the method from this coffee brewing methods guide based on cup style. Want intensity and crema? Espresso or moka. Want clarity and aroma? Pour-over (V60, Chemex). Want body and travel-friendly? AeroPress or French Press. The coffee brewing methods guide recommends starting with two contrasting methods (e.g. espresso + V60) to discover your preference. The coffee brewing methods guide rule is simple: focus on quality water, fresh beans and the right grind for each method.
Conclusion: which method is best for you?
I’ll close this overview here, hoping to have brought a bit of clarity, even though the topic is very broad and there are surely several things we’ve left out. In the next articles we’ll have the chance to learn about these techniques together and figure out which one is best for us.
Coffee Brewing Methods Guide: Choosing Your First Method
If you are new to specialty coffee, this coffee brewing methods guide recommends starting with two contrasting methods. Espresso gives intensity and crema; pour-over (V60 or Chemex) gives clarity and origin aroma.
The coffee brewing methods guide rule for budget: invest in a quality grinder first, then the brewer. A 200 euro grinder paired with a 50 euro V60 will outperform a 50 euro grinder paired with a 500 euro espresso machine, every time. This coffee brewing methods guide principle applies to all methods.
Water matters too. The coffee brewing methods guide recommends 100-200 ppm TDS, with balanced calcium and magnesium. Soft tap water produces flat extractions; very hard water leaves chalky residues and dulls aroma. A simple filter pitcher is enough for most home brewers following this coffee brewing methods guide.
