Extraction Methods – Introduction

Extraction Methods - Introduction

Hi guys!
I’m here again to talk about our daily coffee. Today’s theme comes from an old idea that I really like: a guide to extraction methods of coffee.
This is a long subject and there is a lot to be said, so today’s post serves as a kind of introduction. I decided to split the content into more than one post so that we can go a little deeper into each method. For those who want to know more about the subject, I would like to point out that it is worth visiting the Stumptown Coffee Roastersbecause they recorded an AMAZING series of videos on the subject. They are here, look.
julianolamur-cafeemcasa013-instagram.com_bobandshan-metodos-de-extracao-cafe-ickfdSource: instagram.com/bobandshan
Ibrik, Hario, Kalita, Melitta, Bee House, Clever, Chemex, Aeropress, French Press, Espresso, Italian Coffee, Toddy, Siphon, Dragon. If any of these names appear to be written in Ottoman Turkish, don’t be alarmed. Our idea here is to explore from the simplest methods, which almost all of us have at home, to the most complex ones, which look like tricks from a laboratory worthy of Mr. White.
julianolamur-cafeemcasa013-walters_coffee_roastery-metodos-de-extracao-cafe-ickfdSource: instagram.com/walterscoffee/
As we already know a little more about specialty coffees, we have a good idea about a basic drink recipe and know how to identify characteristics of its concentration, let’s get to it: the variables. When we change the extraction method, not only does the ratio of coffee to the amount of water used change, but also the grind (finer or thicker ground beans), water temperature, time and even the pressure exerted at the time of extraction. In this way, we could make a first list of methods based on some variables:

  • Methods in which water is poured over coffee or dripped (called pour over in English): Melitta, Hario, Kalita, Bee House, Chemex, Walkure, etc;
  • Methods in which coffee is immersed in water or infused: French press, Ibrik, Toddy, Eva Solo, among others;
  • Different methods from the previous ones: Italian coffee maker (steam / percolation), siphon (steam / vacuum), Aeropress (infusion / pressure), espresso, Dragon (drip / infusion / vacuum).

We can see that the list is long and is not exact, as each method has its particularities. How many of these do you already know? Keep an eye, because during the series of extraction methods I will be here weekly giving tips, telling curiosities and suggesting recipes so that we can improve the coffee we make at home – and maybe even take that coffee maker that has been stored for centuries without anyone using it.
See you next week. Good coffees to all of us!
julianolamur-cafeemcasa013-kurasu.me-metodos-de-extracao-cafe-ickfdSource: Kurasu.me
Cover photo: instagram.com/arabicasimples

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