Which brewing method extracts more flavors from the coffee bean?

  • Which brewing method extracts more flavors from the coffee bean? rich

    Which method extracts more flavors from the bean: espresso, french press/cafetiere, or another method?

    And, if I want to try different beans from different countries etc, is a french press/cafetiere the best coffee maker for this?, since a bean of any place or any roast can be brewed in it?

  • More is not always better. To extract the most flavour, just let it simmer for a long time... it just won't be a nice cup of coffee, because that way some unwanted flavours are also extracted.

    To make a good cup of coffee, the water, the coffee, the temperature (also of the cup itself), the time, the grind and the blend all are important. Just as important as the method.

    Favourite methods are the French press and the espresso machine, but a radical different method is Turkish' coffee, where they take the coffee to a boil three times and serve it without filtering... and it's delicious.

  • As a starting point a macchinetta (a.k.a. caffettiera or moka pot) provides a relatively high quality extraction yielding a rich and tasteful cup of coffee.

Related questions and answers
  • Possible Duplicate: What's the Ideal Coffee to Water Ratio for a French Press? In terms of weight, what is a recommended relation between coffee and the water, when I'm making coffee in a French-press? I think this also depends on the size of the grind, but let's suppose a standard one. Which do you use and what's the strength? Thanks!

  • Okay so I have a french press, and I have been trying to figure out how much coffee I need. Here is the scenario: It is a 15 oz press, I been reading that the general rule of thumb is 2 tbs of coffee per 6 oz of water, so if my math is correct that would me 5 tbs of coffee. or roughly 25 grams... This seems like a lot of coffee for that amount of water? Secondly, do I measure the scoops prior to grinding or after grinding? I know there isn't an exact answer and there are other variables to consider, but I was wondering if there are any general guide lines I should be following

  • I recently ordered a French press (Bodum Kenya) and a ceramic conical burr grinder. I've tried this with two different decaf blends from Vermont Coffee Company, one which I ground at the store four... until it hit 200 degrees even, dumped the priming water from the press, and then filled it with three scoops of coffee and roughly twelve ounces of water (my press's beaker is unmarked.) Finally, I... burr grinder has a skewed burr which screws up the consistency of the grind, and two, most of the offtastes I detected are still present. I'm drawing two conclusions: I'm using WAY more coffee

  • Using the same coffee beans with the same grind, I can definitely tell a difference between cups of coffee made by drip-machine, chemex, and french press. Chemex is my favorite, as it has more flavor the drip-machine, but without the grit of a french press. I want to purchase a pour over solution for home use, and can't decide between a traditional Chemex pot, or an Aerobie Aeropress. Aerobie claims that it's press method is far superior to a chemex pot, but of course they are going to say that. Has anyone done a side-by-side comparison with the same coffee? And if so, is there a huge

  • , will it taste the same as if I'd emptied the old water and boiled fresh new water? I've got a habit of emptying the kettle water and starting with fresh water to boil when I prepare my coffee (using a French press), and I'm wondering if there's no good reason to do that. For what it's worth, the kettle has a top (so I'm ruling out dust as a concern), and the water I'm boiling is tap water that's been through a Brita filter in a jug. If the taste is different, what's the chemical or physical justification?

  • or roast level; it is a coffee brewing method. Any bean or roasting level can be used to produce authentic espresso and different beans have unique flavor profiles lending themselves to different roasting..." and plain, ordinary coffee? If so, what is it? Perhaps more importantly, is espresso coffee suitable for use in a normal coffee maker or press? ...I was reminded of this curiosity just moments ago when I got a craving for coffee and couldn't find any normal coffee beans/grounds (owing to the fact that I don't normally drink coffee at home

  • knife. However, going one at a time like this feels very inefficient as well. So...Is there a more effective way to trim the ends green beans than what I'm currently doing, and are there any tips... when in season, and trim/blanch before freezing. For a pound, trimming the ends off the beans is no big deal, but when we're talking 5 or more pounds, I find the trimming process extremely tedious and more importantly, time consuming. Similar to this question, I'm looking for some kind of trick or tool that may help with this preparation. Right now, here is how I do it: Hold chefs knife

  • One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, you get a nice foam called "crema". However, if you pour hot water into a teapot and see foam, that's a sign of terrible tea and you should throw it out. Questions: what chemical reaction is taking place in each of the two cases (coffee and tea), and why does coffee get less foamy when it gets older whereas old tea gets more foamy?

  • When I use a french press to brew coffee, there always is some small grounds with the coffee. I have adjust the grinder to make coarse grounds, but this does not help a lot. Can I remove these annoying grounds without a filter?

Data information