Coffee Extraction Methods and what variables to take into account when preparing it

Coffee preparation methods refer to the different ways in which we can extract this drink. Coffee is very versatile and that means we can obtain different results with the same coffee but with different preparation methods. Because? In summary, the grinding of the coffee, the contact time with the water, the temperature of the water and the process itself, mean that the results can be sweeter, with more caffeine, with better acidity, body, among others.

Below we will explore a little more about the different coffee preparation methods and the variables to take into account when preparing. For this we have classified the methods as follows:

They are methods that require pouring water over coffee contained in a filter, which is generally made of paper. With the help of gravity, the water passes through the coffee and the filter, allowing drip extraction. Popular drip filter methods are Home Coffee Maker (Electric), and Pour Over methods ( V60 , Chemex , Kalita ).

The grind type for these coffee preparation methods usually ranges from medium fine to medium coarse. This will depend on the type of filtration you want, the amount of coffee/water and experimentation, since there is no single formula. Normally and the most used for our Rumor de Chamberi origin is 7 gr x 100 ml. Ideal for medium roasting and sweet, chocolatey and creamy cups.

This group of coffee preparation methods is well known, not particularly by name, but by being prepared in all coffee shops. Espresso is the quintessential method of pressurized infusion thanks to its popularity as it helps us make drinks like Cappuccino. Pressurized infusion, just as the name suggests, is extraction by air pressure, which results in an intense drink through a rapid process. In addition to Espresso , other pressurized infusion methods are Italian Mocha and Aeropress .

The type of grind for Espresso is fine. For Italian Mocha, a grind not as fine as Espresso is recommended. The Aeropress fine and medium fine case is the most recommended and the water/coffee ratios are usually between 7 - 8 gr per 100 ml.

These coffee preparation methods consist of mixing coffee with water for a certain time. The best-known method is the French Press , which for generations has been the companion of coffee-growing homes. Something that needs to be taken into account is the time that the coffee is left in contact with the water, so that over-extraction does not occur, or failing that, under-extraction.

The French Press does not require much skill, it is practical to make, and now it can be easily obtained in different places. The recommended type of grind is coarse, because the coffee is in contact with the water for longer, unlike other methods. The result of these methods are coffees full of flavor, plenty of body and low acidity. For this method we recommend 8 g of coffee per 100 ml. Extraction time between 6 and 7 minutes, coarse grinding and pre-infusion for 30 seconds.

It is the method in which coffee is mixed in infusion with water and then extracted by the vacuum that is generated. The Siphon uses this method in a somewhat laborious and delicate process. It requires skill and care with the glass parts of the siphon.

The recommended grind type is medium, similar to that used in Chemex. As far as the result is concerned, it is very good, because you obtain a clean and full-flavored coffee thanks to the fact that you only work with glass parts.

The recommended measurements are 7 gr x 100 ml, preheat water to reduce extraction times, once the water comes into contact with the coffee, let it extract for 2 to 3 minutes, then remove the heat and wait once the coffee has descended for 1 minute to reduce the temperature of the coffee and improve the residual of the cup.

It is a preparation method in which coffee is mixed with boiling water, and the process is repeated several times. It is a simple method but it usually leads to over-extraction of the coffee if an adequate temperature and time are not controlled. Avoid overheating at all costs and treat once each preparation is finished, wash with hot water to clean previous residues.

The recommended grind type is medium, because the coffee will be in constant contact with the water. Use 7 gr x 100 ml, place over low heat, pay attention to the completion of extraction to avoid overheating.

Last, but not least of all the coffee preparation methods, is cooking. This consists of mixing coffee with boiling water for a certain time. The best known is Turkish Coffee , a method that for centuries has resulted in a strong and very aromatic coffee. In Colombia it is not very common but as specialty stores increase, these types of methods are available for coffee lovers and curious people.

The recommended type of grind is very fine, almost like a powder. Generally you need a special coffee mill or grinder.

Otherwise there is no perfect formula, each coffee with each method will give a different result. It's just a matter of taste and finding your balance, your ideal cup and ensuring that the minimum variables when preparing are correct and daring to experiment. That is one of the great passions of coffee, each place, each moment, each method delivers a different experience and allows us to connect with the simplicity of life. Otherwise, enjoy a cup and the trip, find the right moment to connect and dare to challenge each method and technique already proposed.

Greetings lovers of good coffee and welcome to the adventure called COFFEE