How do you drink your coffee, brew?
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 from the grounds. This method works particularly well with single origins as you can taste the different characteristics of each countries coffee. It might seem like a daunting process but it’s actually really simple and 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.
What makes the pour over method so great is that you can control the taste that you want to get out of your cup. So, if you are looking for a lighter taste, you will need to pour faster and if you are looking for a stronger flavour, you will need to pour for longer.
The French Press
This process is simple too and is one of the least expensive ways to make a good cup of coffee. Its 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.
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; 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 are maintaining a medium temperature throughout as 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 is forever evolving and so there will always be new ways to try and make the best home-brewed 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.