Coffee brewing: how do you drink your coffee, brew?

Worldwide coffee brewing has turned into a delicate art. As coffee culture increases, South Africans are becoming increasingly knowledgeable about coffee and the way in which they like to consume it. This has seen an uptake in alternative brewing methods at home. But, how do you know which one of these will satisfy your coffee urge?

Our Managing Director, Stacey Moss unpacks some of his favourite alternative brewing methods that are shaping the coffee industry.

The pour over method

The pour over trend continues to gain popularity for its ability to bring out a crisp, clean cup of coffee high in flavour and low in body. This method works particularly well with single origins as you can taste the different characteristics of each country’s coffee. It might seem like a daunting process but it’s actually really simple. In my opinion, it’s one of the best ways to brew coffee at home.

There are a number of different pour over methods, but the two that are really making waves in coffee culture is the Chemex brewing method and the Hario v60 dripper. One simply pours hot water over the grounds, preferably with a gooseneck kettle. Otherwise, a normal kettle works just fine.

But what makes the pour over method so great is that you can control the taste that you want to get. So, if you are looking for a lighter taste, you will need to pour faster. Alternatively, if you are looking for a stronger flavour, you will need to pour for longer.

The French Press

This process is simple too! And it’s one of the least expensive ways to make a good cup of coffee. Plus, it’s smooth tasting and easy to brew.

Unlike the pour over method, the French press uses immersion brewing whereby the coffee rests in the water for a period of time. This allows it to draw out the natural flavours of the coffee. It also retains more of the natural oils which is what gives it a finer taste and medium body.

Although a simple method, it does take a bit of time and you need to ensure that the coffee has been extracted enough. This is probably one of the best ways to achieve a classic coffee flavour that is heavily bodied. It is also one of the easiest, most effective ways to make coffee in large batches. However, if it’s over extracted, the coffee becomes bitter in taste.

The Aeropress

This is a quick and clean brewer which can brew a full filter-style cup, or a stronger more concentrated coffee. I wouldn’t suggest this method if you’re not a fan of strong coffee. This method produces a coffee high in body.

It gives you the same taste that you can expect from a French Press without the oils and the sludge. It’s versatile and durable. It’s also perfect for travel or if you need to brew a couple of cups of coffee in a hurry. It brews delicious, concentrated shots of coffee that you can add water to, giving you great-tasting black coffee.

The Moka Pot

This stove-top espresso maker brews a strong cup of coffee. It uses pressurised steam which is forced through the coffee grounds. The end result: an intense and thick brew, heavily bodied coffee with rich, earthy chocolatey notes. It has a similar consistency and taste to espresso.

The Moka Pot consists of a steel body with two chambers, separated by a funnel-like filter. Water is added to the bottom chamber and ground coffee to the filter. It is then placed on a gas or induction stove where the heat forces the water into steam and through the coffee.

It’s simple and effective. But, you need to ensure you’re maintaining a medium temperature throughout. That’s because a higher temperature can negatively affect the taste of the coffee. It can be quite difficult to control the variables. If you manage to get it right, it will give you a great cup of coffee. But, if it’s done wrong, you can end up with a sour and not-so-pleasant cup.

Coffee brewing is forever evolving! So there will always be new ways to try and make the best cup of coffee. With that said, the quality of the cup rests heavily on the coffee you use.

At Avanti, we pride ourselves in sourcing the finest beans from all over the world to produce premium in-cup quality, every time, no matter how it’s made.

Read more: The Barista – A Dying Profession?