Monthly Archives: March 2015

Coffee Brewing Methods

scienceandfooducla

Gone are the days where all that was needed to make a cup of brewed coffee was an auto-drip machine and a paper filter. Coffee shops now have glass siphons lining the counter, looking as if they came straight from a chemistry lab. Baristas can be seen meticulously pouring water from a swan necked kettle into a ceramic funnel, which slowly drips coffee into a cup sitting on a scale. There is even a ready-to-serve cold brew option that was prepared the night before. These days, coffee shops seem to be stocked with new tools for brewing the delicious caffeinated beverage. With the resulting brews varying in flavor, why stick to just one method? Each apparatus has a different extraction process and requirements for grind coarseness, heat, and time.

800px-A_small_cup_of_coffee A cup of coffee. Photo Credit: (Julius Schorzman/Wikimedia Commons)

For all brewing methods, coffee must first be ground; then its…

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