Statistics on global coffee consumption indicate that about 40% of the population drinks coffee daily. Compared to a few years ago, the numbers seem to grow exponentially. Most people prefer natural coffee over instant coffee hence a drastic fall in the instant coffee sector. The discovery of various methods of brewing coffee naturally attributes the growth. Links to the discovery of natural methods of brewing coffee are partially linked to Ottoman Turks and partly to the Ethiopians. Manual brewing methods are best known for showcasing your café’s high-quality coffee and prowess in creating an unforgettable customer experience. Additionally, manual coffee brewing grants you an ultimate chance to enjoy a small amount of coffee at home without sacrificing quality. In this article, you will learn the various methods and equipment used in brewing coffee manually.
1. Moka pot
Moka pot originated in Italy and is the oldest manual method of brewing coffee. The technique involves coffee production in a special stovetop kettle, the Moka pot. The pot comprises three parts: the bottom, middle and top. The bottom is responsible for holding the water while the middle has coffee. The top is where the coffee brews. The recommended size of grind coffee beans is medium-coarse to produce about 22g of ground coffee to brew one cup of coffee.
The method of infusion used in this method is percolating, which entails heating water at the lower section on a hot stove or plate to produce steam that passes through the central chamber to the coffee. You will have the product brewed coffee in the upper section in about five minutes. The flavor profile of the coffee brewed using the Moka pot method is robust and expresso-style coffee which can be bitter sometimes. Although you require a gas stove, the best advantages of using this method are durability, portability, ease of cleaning, and a non-requirement for extra filters. The Moka pot method is ideal for neighborhood cafes with slow traffic.
2. French press
The French press is considered the easiest and most common method of brewing coffee manually, owing to the superiority of the coffee flavor extracted. The method involves a combination of immersion, extraction, and pressure. The recommended size of grind coffee beans is coarse and produces about 17g of ground coffee to use for one cup. Unlike other methods used for brewing coffee manually, you mix coffee and water in one pot. After a roughly five-minute span of sitting, you will push a plunger to separate the beans from the water. The product’s flavor is pure with a thicker mouthfeel and is rich in caffeine, antioxidants, and essential oils. Although its durability is questionable, the equipment is portable, easy to clean, and does not require extra filters to use. The French press method is ideal for drinkers with an expressive taste experience and cafes with medium to high customer traffic.
The pour-over method is unarguably the easiest method of brewing coffee manually. Like the name sounds, the method involves pouring hot water evenly onto a paper filter containing the grind or coffee beans. The ground coffee undergoes a continuous process of saturation and re-saturation until the product is achieved, usually in five minutes. The brewed coffee drips in a flask or cup. To achieve optimal extraction, you must achieve thorough saturation by maintaining a slow and steady motion when pouring water.
There are two types of equipment that use the pour-over method: Chemex and coffee cone. The difference lies with the type of flask and paper filter utilized. Chemex uses special paper filters usually 25% heavier than other types to produce non-acidic, cleaner, floral, and balance flavor profiles. Also, the type of flask used doubles as their own and is fragile, hard to clean, but portable. On the other hand, the coffee cone flasks are made of ceramic, glass, plastic, or stainless steel, which are portable and easy to clean.
The Aeropress is closely like the French press method but with distinctive alterations. The method combines immersion and pressure in the production of the brewed coffee. On the other hand, the equipment comprises three parts: a plunger, filter, and a coffee basket. Like the French press method, coffee grounds or beans are immersed in water and let sit for up to three minutes to extract. However, the brewed coffee passes through a filter to remove the oils before pouring them into a cup. The equipment used in this method is inexpensive, portable, and easy to clean. However, it would be best if you acquired the Aeropress micro paper filters when using this method. Also, the method produces a single cup of coffee at a time hence ideal for cafes with high customer traffic.
When using the siphoning equipment, the method of intrusion utilized is the vacuum. Those interested in a fun method of brewing coffee manually while exposing flashy and fancy lifestyles use the siphon method, although it is fussy. The equipment comprises an upper vessel, filter, and bottom vessel.
First, add water to the bottom vessel and pour the ground beans into the upper vessel. At the bottom of the vessel, heat is introduced using a candle, butane burner, or electronically causing the hot water to immerse the ground coffee. Removal of the heat source creates a gravitational force that causes the brewed coffee through the filter into the bottom vessel by siphoning. While it is a suitable method for producing several cups of coffee, it is delicate, difficult to clean, not portable, and requires a particular way of cleaning.
Offering a great customer experience is not a bargain in any business. You are welcome to get all your coffee equipment from Qavashop to ensure you gain that competitive edge. We advise rinsing the filters in hot water to eliminate chemicals. While we might have suggested the amounts to use, slight adjustments through trial-and-error experiments will enable you to brew coffee that suits your palette. Finally, remember to dispose of all your used filters and grinds correctly.