If you’re anything like us, you have had the same coffee-drinking approach since college. No judgment! Some of us get used to the rhythm of French press, the look of old-timey Chemex, or the convenience of a drip coffee machine. We have our preferred tastes and textures, too.
But what if you mixed it up a little? Are you missing out on the brew technique just right for you? What about flavor and intensity? Read on for our 101 of the heavy hitters.
DRIP
The Technique
OK, depending on which drip machine you have, you’ve got options nowadays. No longer are you blearily scooping from the Bustelo can (not that there’s anything wrong with that) at 6am. These days, you can program a Breville with a built-in Burr grinder to grind and brew all at once at a predetermined time. Otherwise, you’re likely scooping in pre-ground beans, grinding your beans to order, or just pressing “go,” because your spouse or trained pet got the whole thing set up for you. (Nice.)
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The pros do agree that generally speaking, the freshest grind is going to taste the best. So splash out on a SMEG or get a less $$ grinder like this lovely Cuisinart. You’ll also want a scoop, of course.
The Taste
This is the approach for those who prize ease above all. A good paper filter will help clarify the mouthfeel a little bit, but this is a drip coffee maker: It’s for people who don’t want to overthink it. (And we’ve got the one for your price point and aesthetic. Just look at that ivory beauty above!) Grind your coffee beans to a medium fineness, and consider weighing the beans for precision using a digital scale, if you want an even better cup.
CAPSULE
The Technique
Remember the before-K-cup times? Before we all automatically just selected a little sealed cup at the office, hotel or minibar, and popped it into the coffeemaker? This is the ultimate in ease for those who just want a hit of joe, fast. Remember, too, that some of these machines are designed for espresso lovers.
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If you’re the sort of person for whom convenience is key, stock up on coffee capsules (they can be compostable!) and, of course, your capsule machine of choice.
The Taste
This is the method for those who find drip coffee too high-maintenance! (There’s something about popping a pod in a machine and hopping in the shower.) And some of these machines are so elegant. This Nespresso option reads the barcode on your capsule, brewing the coffee to spec, depending on whether you want coffee or espresso, and depending on the bean itself in the capsule. Though some of its detractors find this brewing method a tiny bit acrid for espresso, usually selecting the “lungo” or “Americano” brewing button, which adds water, will mellow that out. And remember that there are capsules tailor-made for the “Lungo” function.
CHEMEX
The Technique
A coffee maker with a spot at MOMA? Design lovers, we see you, and we know it’s Chemex or tea for you. (This is founder Chuck Williams’s go-to!) One of the most popular pour-over methods, Chemex involves a medium-coarse grind, a folded Chemex filter set in the top part of the pot, and (generally) 10 grams of coffee per six ounces of water. First you “bloom” the coffee in the filter using hot water and a gooseneck kettle. After 30 seconds, you add a bit more. (For precise water levels, go here or here!) Slowly add in the rest. Enjoy!
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You’ll want Chemex-specific filters and a grinder, of course, but you’ll also want a gooseneck kettle any time you’re blooming grounds. They allow for greater precision and less mess; you can go for stovetop or electric. And do you have a digital scale yet? Those make weighing grounds simpler and less messy, and it’s a clutch tool for baking.
The Taste
Those who love Chemex love the texture of the finished product. The good folks at Blue Bottle say its “delicate and smooth texture resides somewhere between juicy and tea-like.” This is as flavorful and expressive as coffee gets, making it ideal for those who like their coffee black, and who don’t mind a bit of a wait. Filtration adds what the BB crew calls “polish and clarity” to the cup.
CONE FILTER
The Technique
Chemex is part of the “pour-over” spectrum, as is French press and these cone filters. Arguably one of the easiest and easiest to clean for those willing to put in a little bit of time, this method employs paper filters set into cones. You do two batches of hot water, again about 10 grams of coffee to 6 ounces of water. Use 12 ounces of water, total, and add it to the grounds in a circular motion, starting in the middle. Pause for 15 seconds in between. Remove the filter from the pitcher once you’ve extracted eight brewed ounces.
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The right products, like the classic Hario seen here, come with all the accoutrements. Add your own coffee scoop and gooseneck kettle.
The Taste
Again, if you’re a person who drinks your coffee black and attends to the flavorful acids and “texture” of the drink itself, this could be the method for you. That will be especially true if you just want one great cup to see you to the door. Paper-filtered coffee will hold back the grounds in a way that French press just can’t. Pour-overs, generally, aren’t great if you’re a “set it and forget it” type of person. The method requires dedication and patience. It’s best when the grounds are pre-infused with a small amount of water. When the bloom has settled, the slow pouring process begins by slowly adding steaming hot water in a circular motion around the cone to evenly wet the grounds.
FRENCH PRESS
The Technique
“Give me French press or give me… tea!” There are those among us for whom there is no other way. And though we’d quibble with one another about how much coffee to use (again with the 10 grams per 6 ounces of water), we’ll be darned if we’re gonna use drip. So boil water, let it come off the boil for about 25 seconds, and pour it into medium-ground coffee in the French press carafe. Some say to wait one minute before gently stirring the wet grounds. Regardless, wait no more than four minutes, total, before gently pressing down the top. And try to get that coffee poured into mugs so it doesn’t over-steep.
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A coffee scoop and gooseneck kettle are nice to have, but not essential. You must have a kettle of some stripe, though, and a grinder. And do invest in a backup glass carafe for a glass French press. It’s a delicate way to brew; you’ll want backup if you’re remotely klutzy. And while we’re at it, a beautiful French press is arguably as pretty as a Chemex, so invest in one that suits your aesthetics. They’re affordable.
The Taste
Thanks to a texture that is denser and heavier than your average cup of pour-over, this is a supremely satisfying cup. It has an almost “meaty” feel. Because it comes out so heavy, it’s lovely with milk or cream. This is the cup of coffee for those who like an almost dessert-y cup. It’s nice to set a pretty French press out for brunch guests. Its detractors would point out that you might get a mouthful of grounds (“texture,” indeed!) and that it’s a bear to clean. To clean your press correctly, you must take apart the “pressing” part of the machine, or you’ll end up with old, bitter coffee oils. Yuck!
AER0PRESS
The Technique
The light, durable Aeropress comes with its own directions, as all of these do, but we dig this Stumptown video. Those folks suggest 17 grams of coffee (a generously filled Aeropress scoop), ground a medium to fine grind. Pre-heat and pre-soak the paper filter and brew chamber. Affix basket to chamber; add coffee; fill with water to level 4. Soak all the grounds. Stir the coffee slurry using the enclosed paddle. Place plunger on top and wait 1 minute and 15 seconds. Stir again. Plunge, slow and steady, for six to eight ounces of coffee. When you hear a hiss, it’s over.
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Most everything is included with an Aeropress, but you’ll definitely want a gooseneck kettle as it’s a tiny chamber, and you’ll need a quality grinder.
The Taste
This is a gadget for gadget lovers; a space-agey contraption ideal for scientists and wannabe scientists. Its fans point out that you can just add hot water, no electricity required, and you have coffee in minutes. It’s also portable, and thus perfect for camping. Those same folks say the Aeropress is easy to clean, but we’d point out that the base must be totally dry for its sealing function to work. The resulting cup of coffee is generally bright and flavorful, but maybe not as much as if you’d spent all the quality time with a French press or pour-over. Some, though, point to an espresso-like denseness, which would be a selling point for some of us.
COLD BREW
The Technique
About a decade ago, cold brew became popular outside its strongholds (such as New Orleans). These days see a ton of options. You can go simple, brewing room temperature water with your coarsely ground coffee of choice, and straining for a good cup 20-24 hours. (Most of us like 1:4 or 1:5 coffee to water.) But there’s also Japanese-style coffee: hot coffee brewed right on to ice cubes to retain its flavor. Kyoto-style coffee is a sculptural slow-drip contraption. Nitro cold brew, which you can make on your own using this cool keg-dispenser, produces a fizzy result. We’ve got plenty of simple cold brew toddy options.
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You’re definitely going to want to set aside an ice cube tray solely for your iced coffee delights. If you freeze cold-brew into cubes, you can both drink it later and use cubes to cool down existing cold brew. Genius. And per usual, you’ll need a grinder.
The Taste
Cold brew is far and away the best method for those who like their coffee light or sweet. You can make it in advance (amazing), and generally, because you’re usually not adding hot water, it’s not acid-forward. Those who love it often find they’re not adding as much sugar. (To the average palate, “acidic” equals “bitter.”) And it’s convenient; the bleary-eyed parent can take her coffee from fridge to belly right quick. Those who don’t like it prefer their coffee hot or acid-forward.
ESPRESSO
The Technique
Espresso, you’ve come a long way from the bristling, spurting Moka espresso maker many of us saw on our “cool” friends’ stovetops back in the ’90s. Nowadays in America, even Moka has a more elegant stovetop model. Espresso typically involves grinding beans precisely, packing them, and running precisely pressured water through them. The best espresso machines are going to do that work for you. The one thing you don’t want to do is let your poured shot kick around; mix it with steamed milk or drink it right down.
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Though espresso brewing technique may vary wildly based on the machine, you’ll always need your beans ground, if a grinder isn’t part of your machine, and you’ll need a pretty little espresso cup from which to sip it!
The Taste
Consider the crema. As this wonderfully nerdy Serious Eats piece points out, in Italy, when you order un caffè, a coffee, they’re handing you an espresso. (The only distinction is whether you’re drinking it fast, at the bar, or sitting down at a table; prepare to pay multiples of the standing price to sit with un caffè.) Velvety, syrupy and dense thanks to the high pressure and finely ground beans that are part of its creation, espresso is for espresso lovers. It’s a little high-maintenance, with that fine ground and packing and the high-pressure machine you typically need. But for those who love it, whether as an eye-opener or a post-dinner treat, there is nothing else.
