We know that processing methods influence roast profiles, meaning roasters need to tweak some variables in order to get the best results from experimentally processed coffees. But another important question remains – should we also brew these coffees in different ways?

To find out, I spoke with three coffee professionals. Read on to learn more about what they had to say.

You may also like our article on coffee roasting & experimental processing methods.

What is experimental processing?

No matter which processing method is used to process coffee, it will have a huge impact on the final cup profile. For farmers, processing is one of the most important steps in coffee production, and can also add significant value to coffee.

The three most well-known “traditional” processing methods are washed, natural, and honey processing. These methods are used by many producers along the Bean Belt, and result in a variety of different flavours and mouthfeels.

However, in recent years, we have seen more and more producers try a range of different experimental processing techniques – but what exactly are they?

Dan Fellows is a two-time World Coffee in Good Spirits Champion and a UK Barista Champion. He also runs a coffee cocktail-themed YouTube channel.

“Experimental processing methods have a lot of influence over the final flavour profile and characteristics of coffee,” he says. “In many cases, these techniques borrow from other industries, such as wine and gastronomy.

“In doing so, producers can broaden the flavour possibilities of different coffee varieties and species,” he adds.

A large part of creating these flavours is by leveraging the use of fermentation. No matter which processing method is used, fermentation begins as soon as the cherry is picked. However, in recent years, more and more producers have realised that changing the parameters in which fermentation occurs can create a wider range of interesting new flavours.

Sam Corra is the Director of Coffee at ONA Coffee in Sydney, Australia.

“In general, experimental processing is defined by smaller batch sizes and are atypical washed, natural, and honey processes,” he tells me. “For example, anaerobic fermentation is becoming a more standardised method.

“These processing techniques usually focus on changing one variable in order to understand its impact on the coffee, or to enhance a specific aspect of the flavour profile,” he adds. “Experimental processing often involves many different variables, including fermentation time, temperature, and different types of fermentation.”

Different types of experimental coffee processing

Although there are many different kinds of experimental processing methods, some techniques are becoming more prominent in specialty coffee. 

Aerobic and anaerobic fermentation are two of the most popular methods. They are both very similar, but there is one main difference between them – the presence of oxygen.

With aerobic fermentation, the presence of oxygen means the sugars in the coffee beans ferment more slowly. However, when fermentation takes place in an oxygen-free environment (or anaerobically), fermentation can occur more quickly.

With anaerobic fermentation, coffee cherries are usually sealed inside large tanks or barrels to create an oxygen-free environment. Coffees can be fermented for anywhere from 24 to 96 hours – depending on the desired sensory profile.

Some producers are experimenting with a new process called “anaerobic impregnation”, which involves placing fruits or other ingredients into fermentation tanks, which can give a coffee more fruity flavours.

Another prominent method is carbonic maceration. Dan says this was inspired by a similar technique in winemaking, and can often give coffee a more “boozy”, wine-like quality. With carbonic maceration, cherries are placed in sealed containers, before being flushed through with carbon dioxide.

Malic fermentation, meanwhile, is similar to other experimental processing methods, but the key difference is the introduction of malic acid. This is a flavour compound most associated with green apples, and can provide a coffee with a clean, sharp acidity.

One of the newest emerging trends in processing is the use of koji mould as a unique priming agent during fermentation. 

Koji mould is commonly used in the production of sake and miso in order to enhance umami flavours. Koji mould is added to the coffee cherries, which helps complex carbohydrates break down into sugars and dextrins which can be used during fermentation.

Each experimental processing method will have its own unique influence on coffee flavour, ultimately affecting extraction variables.

Elika Liftee is the Director of Education at Onyx Coffee Lab in Bentonville, Arkansas. He is also the 2022 US Brewers Cup Champion. 

“With experimentally processed coffees, you should expect a more prominent mouthfeel and an enhanced, more complex acidity,” he says. “However, over-fermentation can also occur [when these methods are not carried out correctly].

“I think experimental processing methods are beneficial for the specialty coffee industry,” he adds.

Sam, meanwhile, tells me how experimental processing methods can influence coffee quality. 

“With experimentally processed coffees, it can be harder to score them based on clarity, mouthfeel, aftertaste, and balance,” he says. “Because of this, some really high-quality and interesting coffees can sometimes score lower or higher than they should.”

Should you brew these coffees differently?

It’s safe to say that no two coffees are the same, therefore no two cups of coffee will be brewed in exactly the same way. But which factors do we need to take into account when brewing experimentally processed coffees?

Fermentation helps to break down sugars, meaning they can be more easily extracted. As a result of this, the likelihood of overextraction can increase, so we need to take this into consideration with our brewing variables. For example, total brew times should generally be shorter, or we can extract these coffees with water at a lower temperature.

“In general, anaerobic fermented coffee tends to be more soluble, so it will extract at a faster rate than other processing methods,” Elika says. “To reduce the risk of overextraction, I brew experimentally processed coffees with water between 88°C and 93°C (190°F to 200°F).”

Sam explains how lower temperatures can help to enhance certain characteristics when brewing experimentally processed coffees. 

“Lower temperatures throughout the total brew time allow the juicier and brighter aspects of the coffee to shine through,” he says. “Brewing with water which is too hot often leads to more murky, dull, or undesirable flavours dominating the final result. 

“Ultimately, lower temperatures used in the final pours of the brew help to mitigate the extraction of tannins, which can reduce bitterness and dryness,” he adds.

Both Sam and Elika suggest their own recipes for brewing experimentally processed coffees as pour over:

Elika’s recipe (to be used with any brewer)

• 15g of medium-to-fine ground coffee.
• 250ml water at 93°C (200°F).

1. Pour a 50g bloom and wait for 20 seconds.
2. At 0:20, pour 50g of water.
3. At 0:50, aggressively pour 75g of water.
4. At 1:20, aggressively pour another 75g of water.
5. Total brew time should be between 2:30 and 3:00.

Sam’s V60 recipe (two kettle method)

• 20g of medium-to-fine ground coffee.
• First kettle set at 92°C (197°F).
• Second kettle set at 88°C (190°F).

1. Pour a 50g bloom and wait for 35 seconds.
2. At 0:35, pour 70g of water from the first kettle.
3. Between 1:00 and 1:10, pour 60g of water from the second kettle.
4. Between 1:25 and 1:40, pour 60g of water from the second kettle.
5. Between 1:45 and 2:10, pour 60g of water from the second kettle.
6. Total brew time should be around no more than 3:00.

Alongside filter coffee, experimentally processed coffees have also become increasingly popular among those making high-quality coffee cocktails – including for the World Coffee in Good Spirits Championship (WCIGS). 

In his winning 2019 WCIGS routine, Dan prepared his beverages using his “Frozen Natural Experiment” cocktail recipe – which uses a coffee processed using a technique called “frozen natural processing”.

“This cocktail recipe includes coffee which has undergone a unique processing technique called the frozen natural method,” he tells me. “Red Pacamara coffee cherries were fully frozen before undergoing natural processing, which helped to increase sweetness, body, and flavour intensity compared to more traditional natural processing.”

In his recipe, Dan adds ice wine (which he says inspired the processing method), blood orange, citrus and floral-flavoured gun, malic acid, and cascara coconut syrup. 

“These ingredients are then shaken over ice and served in a frozen glass on top of a cascara aroma cloud,” he explains.

There’s no doubt that experimental processing techniques are going to remain popular in the coffee industry. In turn, baristas and home brewers need to ensure they are getting the best from these coffees.

“It’s important that we as baristas, bartenders, and consumers, support creativity in processing methods and ensure that the potential for these coffees continues to grow,” Dan concludes.

Enjoyed this? Then read our article on carbonic maceration & biodynamic farming: Experimental coffee processing in Panama.

Photo credits: Dan Fellows

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One of the reasons that it’s so popular is that it’s relatively straightforward to prepare, whether at home or in a coffee shop. But despite its simplicity, choosing the right coffee for your cold brew is essential. 

When doing so, it’s important to align the sensory characteristics of the coffee with the ideal flavour profile for cold brew. To do so, you’ll want to look at a number of factors, including origin, processing, and roast profiles.

To learn more, I spoke with Yiannis Taloumis, co-owner and CEO of Taf Coffee in Athens, Greece. Read on to find out what he told me about selecting the best coffee for cold brew.

You may also like our article on how you make cold brew coffee at home.

How is cold brew made?

Unlike most other coffee brewing methods, cold brew is made with water at room temperature or below. It is generally made by adding coarsely ground coffee to water (a practice known as full immersion brewing) and steeping it for up to 24 hours. The grounds are then filtered out.

The longer extraction time is a result of the lower brewing temperature. At room temperature or below, extraction takes much longer than at higher temperatures. This is because the water molecules have less kinetic energy at lower temperatures. To counteract this, cold brew is steeped for anywhere from 8 to 24 hours. 

As a result of longer brew times, cold brew usually contains a higher number of total dissolved solids (TDS) than espresso or filter coffee. This can mean that concentrated cold brew contains more caffeine than other coffee beverages. As such, many consumers will dilute it with water or milk. 

It’s also important to note that cold brew is different to iced coffee. In some coffee shops, the terms can be interchangeable, but the two beverages are prepared in different ways. Generally speaking, iced coffee is brewed hot and then quickly cooled down and served over ice.

What is the “classic” cold brew flavour profile?

The extended brew time for cold brew typically results in a sweeter and more mellow cup profile than most other brewing methods. This is largely because the longer extraction time mitigates acidity and bitterness, allowing more of the coffee’s natural sweetness to come through.

Traditionally speaking, this can mean that medium roast coffees work best for cold brew. This is because the extended development time brings out more of the innate sweetness in comparison to lighter roasts. 

Naturally, this also means there are more chocolate and nut flavour notes in most cold brew beverages, as opposed to the fruitier and more floral flavours found in lighter roasts.

However, while this is the classic flavour profile, it is possible to make cold brew using a range of different coffees. In recent years, specialty coffee brands have started to experiment with brighter and more acidic coffees using this method. Fruit-forward coffees can work well in cold brew and contribute to the overall sweetness.

For example, Taf Coffee uses Ethiopian beans in its ready-to-drink Iced Brew coffee. The coffee – sourced from Hariti in Guji – is more fruity and floral than “classic” cold brew.

“Usually, most people choose mild coffees for cold brew,” Yiannis explains. “Hariti [has notes of] bergamot, and chocolate, [with a] sweet acidity and silky body, [which we think works] perfectly over ice.”

Choosing the right coffee

During warmer months, coffee consumers opt for more cold beverages, such as cold brew. Yiannis tells me that many people in Mediterranean countries often prefer to drink iced and cold coffees, such as the freddo espresso or cappuccino.

However, he explains that cold brew coffee is becoming increasingly popular, especially with younger demographics.

“Cold brew is a higher-quality alternative [to traditional iced and cold coffees], therefore people are starting to drink it more,” he says. “Cold brew, such as Taf’s Iced Brew coffee, is a convenient way for them to [experience cold coffee].

“Millennials and Gen Z especially value that they can grab cold brew from the fridge, or that they can store it [at home], add it to cocktails, [and pair it with a range of milks],” he adds.

And while it is certainly a versatile way of preparing coffee, choosing the best beans for your cold brew can be difficult.

Firstly, Yiannis says quality is key. “For Taf, the most important factor when sourcing coffee is exceptional quality,” he tells me. “Once we guarantee this, we try to highlight the coffee’s characteristics in the best possible way.”

However, he notes that there are naturally a number of other factors to consider.

Origin

While blends can work well, single origins are often the best coffee for cold brew, especially if you want to enhance or highlight specific characteristics of the coffee.

Coffees from Central or South America (such as Brazil, Colombia, or Guatemala) often work best for more traditional cold brew flavour profiles. This could mean more chocolate, nut, and caramel flavours in your cup.

East African coffees, meanwhile, such as those sourced from countries like Ethiopia, Kenya, and Uganda, will often have more fruit-forward and floral tasting notes – which will in turn mean higher levels of acidity.

“[Hariti] is part of Taf’s Single Estate coffee series,” Yiannis says. “We used this Ethiopian coffee for our Iced Brew because of its refreshing and clean flavour profile.”

Finally, Southeast Asian coffees, such as Vietnamese and Indonesian beans, tend to lean towards more earthy flavours with notes of various spices.

Roast profile

A coffee’s roast profile is arguably one of the first things you should consider when choosing your coffee. This is because sweetness is generally the most prominent characteristic of cold brew, which varies according to roast profile.

If you usually prepare lighter roasts for hot coffee, you might want to go a little darker and choose medium roasts for cold brew. Medium to dark roasts contain more fully developed sugars thanks to the longer roast times, meaning the cold brew will be sweeter.

However, there is a sweet spot; if your roast profile is too dark, you can end up extracting a greater volume of bitter flavour compounds than you may have anticipated.

Furthermore, if you want to try a light roast for cold brew, it might be worth starting with a coffee which is naturally sweet and acidic for the best-tasting results.

Processing

There are a number of different methods used to process coffee, including washed, natural and honey processing.

Yiannis explains that the Hariti lot used in Taf’s Iced Brew is a washed coffee. This means the coffee is more acidic, as well as tasting brighter and cleaner, because the pulp and skin is removed once it is picked.

With natural processing, however, the fruit remains on the beans while they dry. This gives the sugars more time to develop, creating a sweeter and more complex flavour profile with more “funky” fruit flavours.

Meanwhile, there are various different subtypes of honey processing (including black, red, yellow, and white), which are differentiated based on how much mucilage is left on the bean. For instance, black honey processed coffee (more mucilage) has similar flavours to natural processed coffee, while white honey coffee (less mucilage) will likely taste closer to washed coffee.

Other considerations for cold brew

Cold brew is one of the most versatile and straightforward brewing methods, especially for those who are less experienced with specialty coffee. It is generally simple to adjust any given cold brew recipe, allowing you to experiment with a range of variables to tweak the flavour profile.

“Cold brew also gives you the option to enjoy your coffee for longer without losing any of the flavours and aromas,” Yiannis explains. “For customers, it can be an elevated coffee experience.”

To add to this, cold brew is also a practical option for many coffee shop owners.

“It can be easily stored on shelves or in refrigerators, and it can also be used as an ingredient, in addition to offering it as a standalone beverage,” Yiannis tells me. “At Taf, we look for refreshing cup profiles, and then we adjust them for our cold brew recipe.”

He adds that for both coffee shop owners and consumers, it’s important to research which coffee will work best for your cold brew.

“[For our research], we travel to coffee-producing countries and visit the farms of the coffee producers we work with through the Taf Direct Relationship programme,” Yiannis says.

Cold brew is a staple menu item for many coffee shops, and it’s clear that after the cold coffee explosion in recent years, it’s here to stay. But just like other brewing methods, it brings out its own unique range of flavour characteristics, so choosing the right coffee is imperative.

So, when choosing a coffee for cold brew, it’s clear that origin, roast profile, and processing method are all important factors to consider, as are your or your customers’ preferences. By keeping all of these in mind, you can choose a coffee that will continue to shine as cold brew, batch after batch.

Enjoyed this? Then read our article on exploring RTD cold brew’s rising popularity.

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The competition has helped the push for innovation when brewing with the AeroPress coffee maker, including experimenting with dose weight, water temperatures, and diluting or concentrating coffee by bypassing.

I spoke with two WAC competitors and a WAC judge to learn more about how AeroPress recipes have changed over the past few years. Read on to find out what they told me.

You may also like our article on how to make your coffee shop favourites with the AeroPress coffee maker.

How have AeroPress recipes changed?

Yuki Saito is a trainer at Nemesis Coffee in Vancouver BC, Canada. He was also a 2021 WAC Wildcard competitor. 

Yuki explains how the AeroPress coffee maker allows brewers to experiment in a number of unique ways.

“There are two main types of coffee extraction: immersion and filter. The AeroPress allows you to use characteristics from both methods,” he says. “This means you can select a certain balance of extraction, according to your taste preferences and each individual coffee.”

Tim Williams is the CEO of the WAC. He has a simple reason that he thinks explains why AeroPress recipes have changed over recent years.

“It allows the user to tweak and adjust many brewing variables,” he notes.

Naturally, like any coffee competition, the WAC has also encouraged innovation. In recent years, we’ve seen people tweak brew ratios, water temperatures, and extraction time.

Tuomas Merikanto is a barista at Kahiwa Coffee Roasters in Lahti, Finland. He is also the 2021 WAC champion. 

“Most other brewing methods are more limited than the AeroPress,” he says. “For the most part, you can only use them in the way that they’re designed.

“The AeroPress is more flexible in this regard and you can be more creative with it,” he explains. “You can make different recipes for each coffee you use, which can enhance particular aspects of the coffee. You can experience its full potential.”

Yuki agrees, adding: “The AeroPress has a simpler design than other brewing devices, so it’s easy to see the difference when you change your recipes.”

How is the WAC helping to develop new recipes?

The first-ever WAC was held in Oslo, Norway in 2008. The competition started with only three competitors. Today, however, it takes place in 60 countries with more than 3,000 competitors every year.

Since then, the WAC has become one of the most anticipated competitions in the coffee industry, largely thanks to “experimental” AeroPress recipes developed by competitors.

Yuki tells me that because all WAC competitors are required to use the same coffee, competitors must focus on developing a unique recipe – forcing them to innovate and experiment.

“Extraction techniques and ways of thinking about brewing with the AeroPress have expanded,” he says.

Tim explains some of the ways in which AeroPress recipes have evolved over the past few years.

“WAC competitors use double-filtering, high-dose bypass brewing, sifting fines, and much more,” he says.

Let’s take a look at some of the AeroPress recipe changes inspired by the WAC.

Brew temperature and water quality

In the first few years when the WAC was held, competitors generally used higher water temperatures – typically around 90°C (194°F).

Over the following years, more and more competitors started to use lower brewing temperatures as a way of mitigating bitter flavours in their coffees. Today, it’s common to see WAC competitors use water heated to somewhere between 75°C and 79°C (167°F and 174°F).

Competitors are also better equipped to control water quality and hardness than they ever have been. In earlier WAC competitions, participants used water that was provided to them, whereas now they can brew with their own water. 

This has also helped to increase awareness around how water quality and hardness affect coffee flavour.

Bypassing

Bypassing is a process where you brew a coffee concentrate before adding more water to dilute it. It can be a useful way to balance extraction and control flavour, particularly when using a brewing device that often produces a more concentrated coffee. 

It’s believed that the first WAC competitor to use bypassing in their routine was 2016 winner Filip Kucharczyk.

Tuomas tells me how this technique has become incredibly popular in the competition in the years since, and across the wider coffee sector.

“Many WAC winners use the bypass method,” he says. “It also means that you can use different amounts of coffee.”

Competitors who use bypassing claim it helps to increase acidity and intensity of flavours, as well as enhancing the juicier flavours in coffee.

Dose and yield

After bypassing became more popular, the WAC updated its rules and introduced a dose cap. Before this rule change, competitors could use higher doses (with some going as high as 35g). Now, however, they must use a maximum of 18g.

Yuki explains the rule change: “Higher doses are not really everyday recipes because the amount of coffee used per cup is too high.

“So experimenting with a more limited dose is a good opportunity for baristas,” he adds.

Tim agrees: “This means that competitors have to be more creative in how they approach their brewing technique.”

The traditional AeroPress recipe

To understand where these innovations have come from, it’s first important to understand the “traditional” AeroPress recipes.

Since its creation in 2005, the AeroPress coffee maker has come with a “classic” recipe. This can be used for both hot and cold brewing, as well making espresso-style beverages.

AeroPress recipe

1. Push the plunger out of the brewing chamber and place one paper filter in the screw cap.
2. Twist the screw cap to the bottom of the brewing chamber and place on top of your brewing vessel (screw-cap side down).
   • At this point, it can help to preheat the brewing chamber and rinse the paper filter, but the AeroPress recipe does not include this. Remember to discard the water in your brewing vessel.
3. Add one scoop (approximately 15g to 17g) of ground coffee to the brewing chamber. Shake the brewer to level the grounds.
4. Pour heated water (AeroPress recommends a temperature of 80°C) up to the number 2 marker on the brewing chamber.
5. Stir carefully for ten seconds to fully saturate the grounds.
6. Insert the plunger at the top of the brewing chamber and apply steady pressure to gently press down. Pause if you feel any resistance.
7. Once the plunger reaches the coffee grounds and you hear a hissing sound, the brew is complete.
8. Remove the screw cap and push the plunger down to eject the used coffee grounds.
9. (Optional) Add 237ml of water to prepare an americano-style “longer” coffee.

The standard AeroPress recipe works well for beginners who want to learn more about coffee extraction, as it’s a straightforward, easy, and repeatable process. 

It’s also recommended to use this recipe if you’re looking to extract a cleaner-tasting coffee with a lighter body.

The inverted method

A popular alternative to the traditional AeroPress recipe is the inverted method. It’s not known who first popularised the method, but it’s believed that the technique was first used in 2008.

The inverted method essentially involves turning the AeroPress coffee maker upside down to brew coffee.

1. Place the plunger on your countertop with the seal facing upwards.
2. Turn the brewing chamber upside down and carefully fit it over the seal of the plunger.
   • It’s important to make sure that the plunger seal fits tightly and securely in the brewing chamber, otherwise hot coffee could escape from the AeroPress chamber.
3. Push the plunger down until the rubber seal aligns with the number 4 marker.
4. Preheat the brewer and discard the water.
5. Hold the brewing chamber and add the ground coffee. Gently shake the AeroPress chamber to level the grounds.
6. Carefully add your brewing water and gently stir the grounds. Leave to brew for your chosen extraction time.
7. While the coffee extracts, add a paper filter into the screw cap and carefully rinse it.
8. Once the total extraction time is complete, gently twist the screw cap onto the brewing chamber. Firmly hold both the brew chamber and plunger and very carefully flip the AeroPress coffee maker onto the brewing vessel.
9. Push the plunger down as you would with the standard method.

The main difference between the two techniques is that the inverted method allows you to leverage full immersion brewing for as long as you want before filtering the coffee. The standard AeroPress recipe, in contrast, involves pushing the water through the coffee, which is more similar to other percolation methods. 

The inverted technique is often used by more experienced baristas and home brewers as it’s a more versatile method, which allows the user to experiment with brewing variables. It generally produces a fuller-bodied coffee.

How might recipes evolve in the future?

Over the years, AeroPress recipes have evolved in many different ways. There has been a recent trend at the WAC of changing recipes to be simpler, particularly as a result of the 2021 WAC finals taking place virtually.

“Last year’s online finals forced competitors to simplify their recipes,” Yuki says. 

Tuomas agrees, highlighting that because of the dosing rule change, no competitors bypassed at the 2021 WAC – meaning the participants had to adapt to more practical recipes.

A more prominent focus on water quality was also apparent at the 2021 WAC, including in Tuomas’ winning routine.

“I was the only competitor who used a particular water profile,” he says. “I used Third Wave Water’s Espresso Profile capsules.”

Following these rule changes, it’s possible that many WAC competitors will move away from bypassing in the future, as there is less of a need to when you’re working with a lower dose. It’s likely that in time, we’ll also see this influence AeroPress recipes for home brewers, who usually opt for more practical smaller doses than competitors in the first place.

However, it remains likely that the inverted method will continue to be popular among WAC competitors, baristas, and home consumers, as it allows for more control over extraction.

“The AeroPress is a simple yet versatile brewer, so there is a high possibility that more new and interesting recipes will be developed over the coming years,” Yuki concludes.

Because of its versatility, there are a seemingly endless number of ways to brew coffee with the AeroPress coffee maker. Naturally, this means there is plenty of space for innovation where the brewer is concerned.

The WAC is a global stage to display this innovation, and has clearly inspired it in recent years. It has been a space for competitors to share their recipes with one another, as well as making them available to home brewers. There is no doubt that these recipes will continue to develop and evolve over the next few years, but precisely how this might take shape remains to be seen.

Enjoyed this? Then read our older article on how World AeroPress Championship recipes have changed over the years.

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Photo credits: Jesper Andersson, AeroPress, World AeroPress Championship

Please note: AeroPress is a sponsor of Perfect Daily Grind.

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But it isn’t just popular in coffee shops. We’ve seen many consumers actually prepare their own cold brew at home in recent years.

It may come as a surprise to some to know that this brewing method is one of the easiest to use at home. With the right equipment and knowledge of how lower temperatures affect extraction, making cold brew can be both straightforward and rewarding. 

I spoke to Julia Leach, President of Toddy, and Michael Phillips, Director of Coffee Culture at Blue Bottle Coffee, to learn more about how consumers can make cold brew at home. Read on to find out what they told me.

You may also like our article on cold brew coffee ice cream.

What are the differences between cold brew and iced coffee?

The terms “cold brew” and “iced coffee” are sometimes used interchangeably, although this isn’t correct. This could be an issue in some coffee shops; unless the customer specifies the exact brewing method to the barista, the customer could receive the wrong order.

Michael explains that iced coffee is prepared much more quickly than cold brew, which results in different flavour profiles. Cold brew generally extracts over a period of hours, whereas iced coffee is prepared in minutes.

“Iced coffee typically refers to coffee that has been brewed hot and then cooled down to be served over ice,” he says. “The cooling process usually happens quickly.

“In some coffee shops, there may be flash brew coffee, which is when coffee is brewed directly over ice to quickly cool the liquid down.”

Michael adds that most iced coffee is brewed as filter coffee, rather than as cold brew, which is a full immersion brewing method.

Why are time and temperature so important?

Unlike espresso and filter coffee, it often takes hours to make cold brew. This is largely because it is extracted at much lower temperatures, meaning it takes significantly longer to extract the flavour compounds from the coffee.

Ultimately, this affects the required grind size. Generally, coarser grind sizes work best to compensate for the longer extraction times, otherwise the coffee will overextract and taste bitter.

Michael tells me that cold brew is typically brewed at room temperature or colder so that the extraction time can extend over several hours.

“It’s an immersion brewing method, which means that the coffee grounds are fully submerged throughout the brewing process,” he adds.

This allows the ground coffee to stay in contact with the water for hours, which is necessary when coffee is brewed at lower temperatures. As there is less kinetic energy from the water molecules, extraction takes place at a much slower rate when brewing with colder water.

“The brewing temperatures used are much lower than other methods, so you’re extracting water-soluble compounds over a longer period of time, usually between 18 and 24 hours,” Julia explains. “Because of this, you get a very different beverage to filter coffee.

“As the brewing temperatures are lower, you can’t taste the compounds that are more soluble in higher temperatures in cold brew.”

Flavour profile and acidity

Many consumers associate cold brew with a sweeter, smoother flavour profile, as well as lower acidity than hot coffee. But why is this?

“Cold brew is often thought of as having lower levels of acidity or more fruity flavours,” Michael says. “Some people think it is more concentrated, and while this can depend on the recipe and dilution ratios used, it’s not always the case.”

The intensity of a coffee is often associated with darker roast profiles or more concentrated coffee beverages. However, another measure of “strength” is the amount of “total dissolved solids” (TDS). This is a measurement of how much of the coffee has been dissolved in the brewing water.

Michael explains that from his experience, most people find that the lower acidity levels of cold brew means they are able to drink more concentrated coffee. 

However, more research as to why cold brew is perceived to be less acidic than hot coffee is needed. 

Julia points out that different people may perceive acidity in different ways.

“There is some debate around why it tastes less acidic,” Julia tells me. “It’s almost like comparing red apples to green apples because it changes how you define acidity.

“If you make cold brew to a similar strength (in terms of TDS) to that of hot coffee, you’ll find that the pH level is less acidic than that of hot coffee.”

Choosing a coffee

When taking the flavour profile and acidity of cold brew into account, are there certain coffees that work better with this brewing method?

“This can be a contentious topic for some,” Michael says. “The majority of coffee professionals recommend choosing coffees grown at lower elevations.

“This is because these coffees tend to be earthier and are therefore usually roasted with a darker profile,” he explains. “Many industry professionals believe this makes the coffee better to use for cold brew, and that you should avoid fruiter, lighter roasts.”

However, Michael believes that light roasts can also be used to make cold brew. He suggests that more acidic and fruitier beans, such as coffees from East Africa, can also result in desirable flavours.

Julia agrees, saying that the flavour ultimately relies on the unique characteristics of the coffee that is used. These include variety, origin, and processing method.

“There really isn’t a coffee that is not suited for cold brew,” she says. “It depends on which flavours you want in your cup.”

How can you make it at home?

As technology has advanced in the coffee industry, high-quality home brewing equipment, such as home espresso machines, have been made increasingly accessible. This means that more coffee drinkers can replicate café-quality beverages at home.

Julia says that cold brew equipment has also become more accessible, largely thanks to the pandemic and the resulting increase of at-home coffee consumption.

“Many people started brewing coffee at home as they wanted to create café-quality cold brew,” she says. “Toddy’s original cold brew system, which was first manufactured in the 1960s, saw an increase in sales. 

“After that, we released our artisanal small batch cold brewer,” she adds. 

Companies like Toddy sell cold brew equipment which helps to make the process more straightforward, as well making it easier for the user to clean. If you don’t have access to equipment, a French press will also work well.

You can prepare the beverage however you like. Some consumers brew it as a concentrate that can be diluted to add more water or different types of milk. 

“It’s also popular as a flavouring for cocktails or mocktails, or even in food recipes,” Julia says. “It’s pretty versatile.”

Read our recipes below:

Cold brew recipe

As a concentrate:

Use coarsely ground coffee and filtered, room-temperature water at a ratio of 1:8. This can be adjusted according to your taste preferences.

Add the coffee and water to your brewing vessel. Give it a quick, vigorous stir and then cover with a lid to brew for your total extraction time (typically anywhere between 18 and 24 hours).

After brewing for the total amount of time, plunge or remove the coffee grounds from the brewing vessel to avoid over extraction.

You can store your cold brew in the refrigerator for up to 14 days.

How to dilute:

To start, use one-third coffee concentrate and two-thirds water or milk of choice, and then pour over ice. 

You can adjust these ratios to your taste preferences.

Cold brew can be a great home brewing method for more entry-level specialty coffee consumers, thanks in part to its simplicity.

However, it also presents an opportunity for more experienced consumers to experiment with different coffees.

“I encourage people to experiment heavily,” Michael says. “There is so much fun to be had with this method.

“By doing so, you’ll find your cold brew tastes like it came from your favourite coffee shop,” he concludes.

Enjoyed this? Then read our article comparing different cold brew methods.

Photo credits: Dominic Vittitow

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Cold brew is generally made using room temperature water (around 20°C or 68°F), which eliminates acidity in the cup and brings out the sweetness and body of the coffee. This is in contrast to most “traditional” coffee brewing methods, where the water should generally be heated to a point between 90°C and 96°C (195°F to 205°F).

But what about brewing with warm water? To find out if it’s possible, how you can try it, and what it tastes like, I spoke to three baristas. Read on to find out what they said.

You might also like our guide to cold brew summer cocktails.

Brewing coffee with warm water

Pedro Foster is a barista and roasting consultant and instructor. He also founded Fuzz Cafés, a microroastery in Rio de Janeiro, Brazil, with his brother João and coffee consultant Sérgio Kienteca.

Together, they have been experimenting with what they call “warm brewing” since 2017. After hundreds of tests and years of experimentation, they recently launched a multi-filtered coffee concentrate, brewed with warm water.

But to understand why someone would brew coffee with warm water, we must first look at the process of extraction in more detail.

“Roasted coffee is a stable bean that carries a lot of flavours and aromas,” Pedro says. “In order to trigger extraction from the bean, we need two things: energy (generally heat) and time.

“We then tweak different parameters to decide what we want from the grounds, using some key variables involved in the process: temperature, time, and the preparation method in question.”

Essentially, the more energy you use, the less time it will take to extract the soluble flavour compounds in your ground coffee. This is why traditional filter coffee only takes a few minutes to brew at high temperatures (around 90°), but cold brew can take up to 24 hours.

Temperature & flavour

Mari Mesquita of BikeBrew is a barista, cold brew specialist, and quality consultant based in Brasilia, Brazil. 

She says that warm water brewing should not be understood simply in terms of how long it takes. Instead, she says it highlights the sheer number of variables involved in the process of brewing coffee.

As filter coffee is brewed at a very high temperature, there is more energy available and extraction occurs quickly. However, different flavour compounds are only extracted at certain temperature points. 

For example, at higher temperatures, the flavour compounds typically associated with acidity and other, more delicate or subtle tasting notes start to emerge in the cup.

“[Cold brew] is extracted over a long period of time, between 6 and 24 hours, maybe even longer,” says Mari. 

However, because of the lower temperature, there is less acidity in the final cup. Instead, the flavour profile tends to be sweeter and smoother, with a heavier body and mouthfeel.

Sérgio from Fuzz Cafés tells me that because of the temperature range between cold brew and typical filter coffee brewing, the outcomes are more varied. Consequently, you can incrementally change the temperature to experiment. 

“When we work with medium temperatures, we can choose what we want to keep or take from the cup.”

Can we really compare cold and hot brewing to warm water brewing?

We know that brewing with hot, warm, and cold water leads to vastly different results. But just how does this alter the final cup profile?

According to Mari, there’s still no conclusive answer.

“Warm brewing is widely understood on barista forums as a ‘quick’ cold brew,” she says. “I think that both methods [cold brew and warm brewing] are now very susceptible to different interpretations because we don’t have a strong tasting repertoire yet.”

She also notes that it is difficult to compare the different methods. “Any extraction must come from the understanding that this is something dynamic, that each coffee compound is extracted at different times and under different temperatures,” she says.

For example, a common assumption is that cold brew is less acidic than classic filter coffee, because it does not extract certain acidic flavour compounds that only emerge at 75 ºC or higher. 

“However, there is a very big difference between the chemical presence of the acidity and the sensory perception of it,” Mari tells me. Ultimately, warm brewed coffee is a middle ground between cold brew and regular filter coffee; it is more acidic than the former, but less than the latter.

Similarly, by changing the steeping time, you can balance other parameters to increase or decrease the extraction of different flavour compounds.

So, why brew with warm water?

“Why not?” replies Mari. “If it looks like there’s no limit to the flavours I can extract in the cup, I’ll try it.”

Warm water brewing has been gaining interest precisely because of the possibilities. There’s also comparatively little research available about it. The variance in temperature allows brewers to tweak the characteristics and flavours they taste in the final cup – higher or lower acidity, for instance.

“The great merit of warm brewing is the power of choice,” Sérgio says. By lowering or raising the temperature and exposing the grounds to water for more or less time, you can highlight specific flavours.

Mari encourages baristas, coffee shop owners, and coffee professionals to consider brewing with warm water. 

“If it is good and I make something fantastic with it, I can present a different extraction method that does not involve the time and logistics of cold brew, for instance.”

She also says that the more people try it, the more accessible it will become. In time, this will drive more people to explore it as a possibility and raise quality.

“The advantage of the warm brewing universe is that you can learn from other beverages, like beer brewing and cold brew,” she adds.

How to brew with warm water at home

Sergio suggests using the French press as a starting point. This is his home recipe:

You’ll need:

• Coarsely ground coffee (the same grind size you’d use for a regular French press)
• Water

How to brew:

• Add coffee and water to a French press at a ratio of 1:4.
• Place a saucepan full of water on the stove and keep it on a low heat.
• Place the French press in the saucepan. The heat will transfer into the vessel.
• Try and maintain a water temperature of around 45ºC.
• Allow the coffee to brew for up to four hours.
• Stir regularly.
• Once brewing is complete, strain the grounds out using a paper filter. Sérgio doesn’t recommend using the French press plunger, and notes that a paper filter will provide a cleaner cup.

Tips for a successful brew:

• Don’t have a kitchen thermometer? Use your hand. The water should feel a little hotter than your own body temperature.
• Taste as you go. You might find that you don’t need the full four hours.
• To maintain the temperature, you can either use the stove or top the saucepan up with warm or boiling water.

What does it taste like?

Like with other extraction methods, it’s hard to define a specific sensory profile for coffee brewed with warm water, especially considering the sheer number of variables involved.

There is a scientifically proven correlation between high temperature and the extraction of acidic flavour compounds. Based on this, coffee brewed in warm water should be less acidic than hot pour over coffee, but more acidic than cold brew. 

Pedro says: “[The final cup profile] depends on the coffee you have, the roast, time, temperature, and sensory profile. Depending on how I lead my extraction I can highlight, balance, or hide some attributes from the coffee I have.”

As a test for this article, Mari Mesquita brewed the same coffee separately using warm and cold water. The grind size was the same for both, as was the 1:5 coffee to water ratio.

For the warm brew, she put the coffee in “total infusion” using a thermocirculator (sous vide), without using a filter to separate water from coffee. The solution was immersed at 50ºC for 45 minutes, and then filtered using a V60 dripper.

In contrast, the cold brew was made with room temperature water and placed in the refrigerator for eight hours before also being filtered using a V60. 

She evaluated the cup profile of both brews, looking at aroma, flavour, acidity, sweetness, body, and aftertaste. 

“The coffee brewed in warm water had an aroma much more similar to what I get from hot brewing,” she says. “I felt the sweetness right away, including notes of cocoa.

“With the cold brew, I felt more sweetness and there was a longer finish, but I tasted notes of malt. The cold brew had a medium and smooth body, whereas with the warm water brew, I had a lighter body.

“I realised that the finish for the cold brew lasted longer than the coffee brewed in warm water. However, the warm water brew brought out more acidity (albeit still less than hot water), giving it a refreshing characteristic that enriches the drink. It’s a nice balance of some muted acidity and more body than a regular filter coffee.”

What next?

As it is not yet a mainstream concept, there’s still a lot of unexplored ground for warm water brewing.

“We still need to understand, for instance, how the temperature in extraction influences the beverage’s lifespan,” Pedro says.

Mari agrees that temperature is the best place to start. 

“The definition of warm has always been subjective,” she says. “Hot and cold are sensations that you can identify more easily, but what can actually be considered warm?”

She says that the next step is for coffee professionals to experiment with a wider range of “warm brew” temperatures, while other market stakeholders explore things like shelf life.

Even with so many unanswered questions, however, the interviewees see great potential for this method. 

Pedro adds: “[It could be] a base for other products, new recipes, in beer brewing, or as an ingredient for culinary products.”

Warm water brewing is in its early stages in the coffee sector. This means that there is space for it to be refined and even perfected.

Nonetheless, it could still certainly be a source of excitement for the specialty coffee sector. It represents a new possibility for unusual and unique cup profiles, and is another area where both home brewers and coffee professionals are innovating.

Enjoyed this? Why not try brewing your own cold brew coffee?

Photo credits: Ana Paula Rosas, Marcelo Ribeiro, Fuzz Cafés

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Although not as well-known as the moka pot, the cuccuma has actually been a part of Italian coffee culture for much, much longer. It has long since been a staple for many Italian home coffee brewers, and can be found in many households to this day.

Read on to learn more about the history of the Neapolitan flip coffee pot, its cultural significance across Italy, and how you can use it to brew coffee.

If you want to know how to brew great pour over coffee, try this article!

A brief history of the cuccuma

The cuccuma is a reinvention of the stovetop pot created during the 1800s in France by Jean Baptiste de Belloy, the archbishop of Paris at the time. 

William H. Ukers is the author of All about Coffee, a book that details historical, technical, and commercial developments in the coffee sector. He says: “It was first made of tin; but later, of porcelain and silver – the original French drip pot, [that is]. This device was never patented.”

De Belloy’s device is believed to be the first home brewing pot ever created, which led to other early brewing equipment manufacturers using it as the basis of their designs. Before this, pots were used to serve coffee, rather than brew it.

At this time, coffee was generally brewed in a similar manner to Turkish coffee brewed in a cezve – meaning very fine grounds would be brewed and consumed without a filter.

However, during the 1800s, Naples was a major trade centre in Europe and the East. At this time, coffee was already a part of high-society gatherings. Locals would often sing about coffee, praising it as the drink of “friendship and well wishes”. 

The Neapolitans’ love for coffee led to the creation of the cuccuma, which soon became a feature of households all across the city. However, at this time, coffee was largely only available to the upper classes.

Over time, as it became more accessible among other social classes in Italy, use of the cuccuma increased. Today, many still regard it as a practical, cost-effective, and reliable method of brewing coffee.

In Naples and throughout the region of Campana – where the word “cuccuma” originates from – the pot is not just a coffee brewing method, but also as a symbol of Naples’ distinct and unique coffee culture. Some of the other names used to refer to the cuccuma are “Napoletana” (Neapolitan), “caffettiera napoletana”, (Neapolitan coffee maker), and even just “la macchinetta” (the machine).

Design & functionality

Simone Amenini is the Head and Managing Barista at Ditta Artigianale, a chain of specialty coffee stops based in Florence, Italy. “Until the advent of the Moka pot (patented by Alfonso Bialetti in 1933), the cuccuma was the favorite coffee brewing method for preparing coffee at home. This was due to [it] being easy to use, and above all, not expensive,” Simone explains.

The Neapolitan flip coffee pot functions differently to its precursor French drip pot, thanks to its unique design. It also typically comes with a horn-shaped spout. This is often broken – accidentally or intentionally – which is considered to be a sign of good luck.

The classic Neapolitan cuccuma was first made from copper, but the material of choice switched to aluminium in the late 19th century. “It [was] made of aluminum, due to its [lower cost] and ease of manufacture. Only in recent times we [now] have steel cuccumas, and copper has become popular again,” Simone adds.

The pot itself consists of several parts: first, the boiler (caldaietta), which comes with a wooden handle attached and makes up the bottom section of the pot. After that, there is a cylindrical canister which contains a perforated microfilter and slots into the lower section. Finally, there is the upper section with the spout, and the lid.

Brewing guide & measurements

In Neapolitan coffee shops, baristas often work with roasters to craft blends which will cater to local tastes and preferences. These blends are often made with robusta blends to give the coffee a thicker, heavier mouthfeel. They also add a pronounced layer of crema and a more intense flavour.

The cuccuma typically uses dark roasts. According to Simone, “this gives the brew notes of toasted, dark chocolate and a rather bitter aftertaste”.

The amount of coffee to use with a cuccuma will vary depending on personal taste. However, Simone recommends using a ratio of 18g coffee to 200ml water. Use a medium to medium-fine grind, but note that the finer you grind, the more intense and bitter the brew will be.

Simone believes that a medium grind is ideal for brewing, and notes that the cuccuma can also be used with lighter roasts. “This way, the result in the cup will be very similar to the [profile] obtained from a siphon, for instance,” he says.

Although the exact instructions are similar to those for a moka pot, there are some key differences for brewing with a cuccuma.

Follow the steps below: 

1. Fill the boiler (lower section) to three-quarters capacity with filtered water. 
2. Drop the filter into the boiler and then add your ground coffee into the filter.
3. Close the screw cap, and attach the upper section with the spout, making sure the spout is pointed downwards.
4. Place on the stove on a low-medium heat to avoid burning the coffee.
5. Turn off the heat when the cuccuma begins to steam.
6. At this point, turn the pot upside down and let the water percolate through the filter. This should take about 2 to 3 minutes, but for larger quantities or bigger pots, it will naturally be longer.

What’s the difference between the cuccuma and the moka pot?

Some might think the cuccuma and the moka pot look similar at first glance. However, Simone says that the differences go beyond just its appearance. The two methods actually brew coffee in two completely different ways.

“The cuccuma [brews coffee through] percolation, where the hot water drips through the coffee and filters into the lower container,” he explains.

In contrast, with the moka pot, the water doesn’t percolate; instead, the pressure within the boiling water in the lower chamber forces it upwards through the coffee. 

This pressurised extraction takes place under more intense circumstances. This in turn causes the coffee to be heavier, with a thicker mouthfeel and more body, almost like an espresso.

Simone believes that the cuccuma provides the brewer with more scope to experiment at home. For instance, despite recommendations that the cuccuma should be heated on the stove, Simone says that it doesn’t need to be.

“I don’t use the lower boiler [of the pot],” he explains. “I immediately [flip] the cuccuma upside down, and pour 94°C water directly into the filter from an electric kettle.”

Could the cuccuma grow and become more popular among coffee lovers beyond the Mediterranean? Simone says: “Certainly! Besides being very easy to use, it is fun to brew with it; it lets you play with many different variables.” 

Ultimately, this classic brewing method has so much potential. Despite its similarities with the moka pot, the coffee it produces couldn’t be more different. So if you do encounter it, in Italy or elsewhere around the world, give it a try. It might surprise you!

If you enjoyed this, check out our beginner’s guide on how to brew coffee at home. 

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Photo credits: Simone Amenini, Caffe Gambrinus

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While it is often used to create an intense, heavy coffee at home, the moka pot is actually very versatile. With a little experimentation, home brewers can use it to explore specialty coffee and even recreate popular coffee shop beverages.

So, whether you’ve just picked up a moka pot or have had one for years, read on to learn how to brew great coffee with it.

You may also like How The Moka Pot Influenced Coffee Consumption

Breaking Down The Moka Pot

Before we look at how to improve brewing coffee with a moka pot, let’s look at its components. 

Most moka pots are made from aluminium or stainless steel, and consist of three parts: a lower chamber, a filter basket (where to put the ground coffee), and an upper collection chamber. 

They should ideally be used on a gas or induction stove. If you have an electric stove, you may need to look for a different model to make sure you reach optimal brewing temperatures.

How Does It Brew Coffee?

To brew coffee using a moka pot, start by adding hot water to the bottom chamber. There is usually a safety valve around three-quarters of the way up – pour water in until it is just touching the bottom of the valve.

Fill the filter basket with coffee grounds until level, but do not tamp them down. After that, drop it into the bottom chamber (it should sit perfectly in the slot) and screw the upper chamber into place. Place the fully assembled pot onto your stove.

As the water starts boiling in the lower chamber, the resulting steam creates pressure and forces water up through the filter. The gurgling noises you hear during brewing are caused by water vapour pockets moving into the upper chamber. 

The moka pot, in theory, functions similarly to espresso machines. Both use pressure to push heated water through ground coffee. The difference, however, is that the moka pot pushes the brew upwards, and does not use high-pressure water to achieve the shorter brew times of an espresso machine. This means that while the moka pot does not produce espresso, it still creates a rich, heavy, and intense cup.

Tips For Brewing With A Moka Pot

For more insight into how a person can improve the way they brew with a moka pot, I spoke to Nadia Bachur. Nadia is a barista at Athanasiou, a Greek coffee shop in Panama. 

Nadia says the most common errors that people make involve the water, not the coffee. “Most moka pots have a safety valve in the bottom chamber,” she says. “If you fill water past this level, too much pressure will build up.” 

She adds that the other most common mistakes are brewers using cold water, tamping down their grounds in the filter basket, and brewing on a high heat setting.

Nadia recommends starting with a medium to fine grind size; finer than you would for pour over, but not as fine as espresso. Using a grind size that is fine enough for espresso will lead to over-extraction and a bitter cup.

She adds that while tamping the coffee grounds is important for espresso, with a moka pot, it causes channelling. Channelling occurs where the water passes through gaps or “channels” in the ground coffee bed, rather than saturating the puck evenly. This causes under-extraction.

Finally, Nadia says that filling the lower chamber with hot water (freshly boiled, ideally) will speed up extraction, prevent the coffee from burning, and keep the brew from developing a metallic taste. 

After you’ve done all of this, place your moka pot on the stove on a medium-low heat setting. As it brews, leave the lid open so you can keep an eye on it.

Once it starts making bubbling noises, take it off the heat immediately and close the lid, then leave it for a minute or so to allow it to finish brewing. 

Making Café Beverages With Your Moka Pot

Coffee made in a moka pot is often rich and intense with a heavy and thick mouthfeel. Most moka pots will also, by default, use a coffee to water ratio of around 1:7. As a result, this creates a brew that is somewhere between two and three times as concentrated as normal filter coffee. 

As a result, coffee brewed with the moka pot can be used to recreate espresso-based beverages at home if you don’t have an espresso machine. Andrés Zuluaga, the head barista at Dos Cucharas in Panama. He suggests frothing warm milk in a French press by quickly raising and lowering the plunger repeatedly for about 15 seconds.

You can then combine this with coffee brewed in a moka pot to make a homemade cappuccino or latte. Adding drinking chocolate and milk will make something similar to a mochaccino, and you can also dilute it with hot water to create a homemade americano.

Experimenting With Your Brewing 

Valentina Palange and Luca Rinaldi are two content creators who operate Specialty Pal in Milan, Italy. They tell me that their mission is to develop specialty coffee culture in Italy, and they have tried to get local coffee drinkers to experiment with the moka pot.

Valentina says that even though the moka pot is traditionally associated with darker roasts (similar to espresso), it can actually be used to brew a variety of different coffees with surprising success.

She says: “You can brew high-quality coffee in a moka pot [no matter the origin], all with similar roast profiles to filter coffee.”

Valentina also tells me that she adjusts her recipe slightly depending on the coffee’s origin. While Nadia recommends against using cold water in a moka pot, Valentina says she uses it when brewing a coffee from Brazil, for instance, to bring out some of the more chocolatey flavours.

Conversely, she uses hot water for coffees from East Africa (such as Ethiopia and Kenya) to speed up extraction. She says that this helps to highlight their floral, fruity flavours.

Finally, Valentina recommends keeping a thermometer on hand to monitor and record water temperature, as it can have a significant impact on the flavour profile of the final cup.

Luca takes a slightly different approach. For starters, he tells me that he often uses a recipe designed by Lorenzo Baffi, the current Professional Moka Challenge champion. This recipe uses 11g of coffee per 100ml of water – a slightly higher ratio than usual.

He brews the coffee as normal on medium-low heat, but once the coffee starts collecting in the upper chamber, he stirs it to ensure it is well-mixed for a balanced flavour. Luca also tells me that he uses an AeroPress filter with smaller moka pots to retain more of the oils from the coffee. This leads to brighter acidity, reduces bitterness, and creates an overall cleaner cup. 

To avoid burning the coffee, Luca adds that you can bypass or dilute the coffee while it’s still in the upper chamber by adding water or ice cubes. You can also stop extraction more quickly by placing the base of the pot into a bowl of ice.

However, like Nadia, he recommends just taking it off the heat while it is still making bubbling noises; leaving it on the stove until extraction ends is a sure-fire way to burn your coffee and ruin your cup.

Today, there are dozens of different ways to brew coffee at home. It has been almost 100 years since the moka pot was invented, but it remains popular among consumers for a reason. The moka pot’s markings and ease of use make it a great option for home brewers who want a brew that’s easy to replicate.

Despite this repeatability, however, there are still plenty of ways to experiment with the moka pot. If you’ve been drinking filter coffee for a while and want a switch to something different yet versatile, it might be time to give it a try. 

Enjoyed this? Then read Green Home Brewing: Four Ways To Make “Paperless” Coffee

Photo credits: Manuel Otero, Andrés Zuluaga, Specialty Pal

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However, outside of production, Costa Rica also has a rich and unique culture of coffee consumption. Brewing coffee using a chorreador is one such example.

This brewing method is similar to rudimentary or historic filter coffee brewers, but it is not well-known beyond Costa Rica. Read on to learn more about what a chorreador is, how you brew with it, and what kind of results you can expect from it.

Lee este artículo en español Explorando el Chorreador Costarricense

What Is It?

Café chorreado is prepared using a chorreador, a simple brewing device consisting of two main parts. These are a chorreador stand and a bolsita (“little bag”) – a fabric filter held in place with a wire. 

Brewing coffee with a fabric filter is by no means unique to Costa Rica. It is also common across producing countries in South America and Asia. The chorreador stand is usually made of decorated and painted wood, while the bolsita is a cloth filter that is typically made from cotton.

Heyner Varela is a roaster and the owner of Choco Café in Monteverde, Costa Rica. He says: “[In Costa Rica, many] people prefer drinking coffee brewed this way as it’s part of our culture… not so much because of the quality of the brew.”

While Heyner offers this brewing method in Choco Cafe, he tells me that people are unlikely to see it in many third wave coffee shops. However, he tells me that when people do encounter it, they get curious and often want to try it. 

Fabiola Solano is a barista and the Vice President of the Bartenders and Baristas Association of Costa Rica. She says that because the device uses a reusable cloth filter, it could become popular in cafés aiming to reduce their waste. “You can reuse them many times and they’re very cheap,” she tells me.

Heyner agrees, but points out the importance of cleaning the filter. He says that as long as a single filter is rigorously cleaned after every use, it can last for as long as a month. 

He says: “After every use, we clean it. At the end of the day, we boil it, rinse it, and store it in the fridge to prevent bacteria from developing and to reduce the taste of old coffee.” He says that the oils in the coffee will stain the filter, so it cannot be used indefinitely.

You may also like Exploring The 3 Waves of Coffee in Costa Rica

Brewing Coffee With A Chorreador

Fabiola and Heyner both use a water to coffee ratio of between 1:15 and 1:16, and a medium grind size, similar to what you’d use for any other manual pour over brewer. They both tell me that the temperature of the water should be between 92 and 97ºC.

After carefully pre-weighing your coffee and hot water, mix them in a pot to brew, and then pour them slowly into the cloth filter. For the best results, Fabiola recommends that you slowly and constantly stir the mixture as it filters through the bolsita. She says that this keeps the grounds from getting stuck to the sides of the filter.

Heyner agrees that going slow is best, but notes that brewers should remember that the cloth filter is much more porous than a paper filter would be. As a result, water flows through very quickly, increasing the risk of the coffee under-extracting and creating a weak, watery brew. Heyner recommends aiming for a total brew time of between 3 and 3 and a half minutes.

Heyner and Fabiola both agree that the chorreador is travel-friendly. “You can improvise the coffee stand,” Heyner said. “All you need is the wire and the filter, and you can brew coffee anywhere.”

The Chorreador In Costa Rica

While the chorreador was invented in Costa Rica, brewing coffee with a “sock” is a much more widespread practice. Coffee has been brewed with cloth and fabric filters in countries across Latin America and Asia for centuries.

Both Fabiola and Heyner tell me that although Costa Ricans have adopted electric coffee makers and popular devices like the Hario V60, the chorreador is still used in many homes. Fabiola says: “People still like it because it’s so traditional.”

For Heyner, the chorreador creates a simple and authentic tasting brew that reminds him of his childhood. Many Costa Ricans are first introduced to coffee with this device. “It’s something every grandmother offers you – it’s nostalgic,” he says. 

Fabiola agrees, noting that it’s common for Costa Ricans to pass down knowledge of this brewing method from generation to generation.

The chorreador is a traditional and important part of Costa Rica’s coffee history. Its centuries of use and place in many coffee-drinking families mean that while it might not take the world by storm, it will still remain popular among certain communities in Costa Rica.

Interestingly, brewing coffee with a chorreador (or a cloth filter) also seems to be popular among coffee shops and brewers who are keen to reduce the environmental impact of their coffee habit. 

So, if you’re interested in brewing coffee without paper, or even in experimenting with traditional coffee brewing methods, consider investing in a chorreador stand and a bolsita. If you’re not familiar with it, it could be a unique new experience.

Enjoyed this? Then read What Is A Chai Latte?

Photo credits: Julio Guevara, Neil Soque

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While the AeroPress comes with standard brewing instructions to follow, many AeroPress brewers choose to use an “inverted” method which involves starting with the brewer upside down.  This allows brewers to immerse the coffee grounds in water for a longer time and increases extraction as a result.

So, just what is the inverted method? And what are its pros and cons? Read on to learn more. 

Lee este artículo en español Guía Para Preparar Café Con AeroPress: el Método Invertido

Traditional vs Inverted: What’s The Difference? 

It’s impossible to know who first decided to invert their AeroPress, but many people believe the method was popularised around 2008, just three years after the AeroPress was invented in 2005.

To brew with the inverted method, start by placing the plunger on your counter with the rubber seal facing upward.  Position the chamber upside-down on the plunger, and push the chamber down so that the rubber seal enters the chamber by at least 20mm. 

Hold the chamber securely with one hand, and pour ground coffee and then hot water as desired into the chamber. You can then stir and steep for any length of time. When the desired steep time is reached, screw the filter cap (with a filter in place) onto the chamber.

Finally, securely grip both the chamber and plunger with both hands, and “invert” the AeroPress, placing it directly onto a mug or vessel. Plunge the coffee through the filter into your mug as you would with the standard brewing process, and enjoy.

The inverted method has been adopted by competitors and home brewers alike. However, to examine what makes it different, I reached out to the World AeroPress Championship (WAC) winner, Carolina Ibarra Garay. She used the inverted method when she won in 2018.

Carolina explains that the main difference between the two is how the coffee extracts. Whereas the traditional method pushes water through the coffee (percolation), the inverted method steeps the coffee grounds in water for a longer period of time (immersion). She notes that there is no “right” answer from her point of view, and that it is all down to personal preference and taste.

Georgina Lumb is a coffee educator, a National Brewers Cup judge, and a WAC competitor. She describes the method as “close to a filtered cupping”, and says that she has seen it used to cup and compare coffees in roasteries and cafés. This, she says, is because it is “hassle-free” and easy to replicate.

See Also: Inverted vs Traditional: A VIDEO Guide to Choosing Your AeroPress Brew Method

Brewing With The Inverted Method At Home

Carolina and Georgina agree that before using the inverted method, you should start with the traditional one. so that you can establish where you want your coffee to go from there.

Georgina’s suggested traditional AeroPress recipe:

• Grind 18g of your preferred coffee, medium to coarse.
• Start your timer.
• Pour 90ml of boiled water over the grounds, allowing them to bloom for 15 seconds.
• Add a further 160ml of boiled water and let it sit for another 20 seconds.
• Plunge your AeroPress, and enjoy.

Once you’re ready to tackle the inverted method, you may want to start with the recipe used by Filip Kucharczyk, who won the WAC in 2016 using it. His original recipe is as follows:

• Grind 35g of your preferred coffee, coarse.
• Rinse paper filter.
• Heat water to 84°C.
• Set up the inverted plunger and chamber.
• Pour ground coffee into the chamber.
• Start the timer.
• Take 15 seconds to pour 150g of water into the chamber.
• Stir until you reach 35 seconds on the timer.
• Attach the filter cap with filter on the chamber and wait for one minute on the timer.
• Use both hands to securely invert the AeroPress onto your mug.
• Plunge.
• Add 100 to 120g of water to taste.

Carolina cautions that this competition recipe uses more coffee than needed. She recommends using just 20g of grounds, and letting the mixture steep for longer. 

While you can experiment with any coffee, it’s worth bearing in mind that the traditional method tends to create a cleaner tasting coffee with a lighter body. As the coffee steeps for longer with the inverted method, it tends to have a heavier body and mouthfeel.

Experiments With The Inverted AeroPress

Carolina says that in her experience, the inverted method produces a dense and full-bodied coffee. She also tells me that because her family comes from Colombia, she was inspired to use it to recreate the traditional Colombian tinto.

The tinto is made by heating water (usually over a fire), and adding ground coffee as the water just turns to the boil. Typically, in a separate pot, you also brew agua de panela by boiling unrefined sugar cane in water. After the coffee has brewed for three or four minutes, you take both pots off the heat and mix them together. This creates a dark, inky brew, which is from where the tinto gets its name – the Spanish word tinta translates as “ink” in English.

As the tinto is brewed as a dark, intense coffee, Carolina says the inverted method is a perfect way to recreate it. She uses it to create a dense, concentrated, and bitter coffee. This can then be diluted by adding more water to taste.

While this is just one of the many recipes that can be made by inverting the AeroPress, the method’s versatility is one of the features that makes it so popular. By combining full immersion brewing with the typical percolation of water through grounds, you can use it to create unique drinks.

However, one of the traditional method’s main benefits is its ease and repeatability. By adding further steps to the process (steeping and flipping or “inverting”), you make it much harder to recreate a specific recipe time and time again.

As a result, Georgina says that it’s important to keep track of your variables and aim for consistency and simplicity with whatever recipe you use.

Both the traditional and inverted AeroPress brewing methods have their advantages. The former is great for those starting their brewing journey with the device or for trying out a new method. The latter, however, is a great choice for those who have experience brewing with the AeroPress and want to try something different.

Either way, this unique brewing method has been a fixture of many competitions and only become more and more popular in the past few years. So, next time you reach for your AeroPress, maybe you should ask yourself: is it time to try something new?

Enjoyed this? Then read 5 AeroPress Lessons I Learned From 4 Champions (& Their Recipes)

Photo credits: Julio Guevara, Neil Soque

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The post The Inverted AeroPress Method: A Guide appeared first on Perfect Daily Grind.

But as much as sustainability means buying good, ethically-sourced coffee, it also means being mindful of your waste and your environmental impact. 

As a result, some consumers are moving back to traditional, reusable methods of coffee brewing, or looking for eco-friendly alternatives to paper filters. To learn more about a few different “green” home brewing methods, I spoke to a few baristas.

Lee este artículo en español Preparación Ecológica de Café: 4 Alternativas al Uso de Papel

What Does A Paperless Cup Taste Like?

Before we look at different ways to make coffee at home without using paper filters, let’s consider how this affects the flavour of your cup.

While primarily we use paper filters to stop coffee particles from ending up in our cup, paper also affects the flavour of coffee in a variety of different ways. Coffee contains a huge variety of different compounds, including carbohydrates, lipids, acids, proteins, and more. 

Paper filters retain some of these substances – namely lipids, some acids and astringent polyphenols (such as tannins). As a result, paper-filtered coffee generally has a cleaner and lighter profile, as these compounds are removed.

When they aren’t filtered out by the paper, however, these compounds provide greater density in the cup, leading to a “thicker” beverage with a heavier mouthfeel. 

Reusable methods for filtering coffee (like metal or cloth) will allow more of these compounds to pass through. This results in a flavour profile that is generally heavier and more intense. However, it also means there is more likely to be sediment in the cup. 

Lucci Salomão is a Brazilian barista and a Q grader. He tells me that there is no “right or wrong” brewing method or filter material. “There is no ‘bad’ method,” he says. “Just those that are inappropriate for a certain moment or for your taste.”

Cinthia Bracco is a barista and the owner of Astronauta Café, in São Paulo, Brazil. She tells me that Astronauta has a 100% vegan menu and is focused on sustainability. As such, Cinthia and her team often brew with reusable methods like the French press, stainless steel mesh filters, and metal AeroPress filters. 

Cinthia explains that in Brazil, pour over with a paper filter is the most popular way of brewing filter coffee. She says that even though many of her customers were initially apprehensive about metal filters, demand has increased. 

However, with any reusable brewing method, cleaning is of paramount importance. If compounds and oils accumulate over time in a reusable filter, they can have a lingering taste that will affect the flavour of future brews.

You may also like Making Coffee At Home: What’s The Best Beginner Coffee Brewing Method?

Green Home Brewing Guides: Reusable Methods

So, we know what to expect from coffee made with a reusable filter. Now let’s look at some specific brewing methods in more detail.

The French Press

The French press is an paperless alternative to brewing pour over filter coffee. Most French presses come equipped with a fine metal mesh filter, but the quality of the filter will vary. As more oils are able to pass through the mesh filter than they are with a paper filter, coffee brewed with a French press often has a thicker, heavier mouthfeel.

As the French press is an immersion brewing method, the coffee is exposed to water for a longer time than it would be in a pour over dripper. Because of this, your grind should be coarser than it would be for filter coffee. 

Lucci says: “When brewing with a French press, you can play more with your grind and ratio… if it’s a darker roast, you might grind coarser; for lighter roasts, maybe finer – but all within the range of what we could normally call ‘coarse’.”

To experiment with the French press, you can also tweak your water-coffee ratio and the brew time. Lucci says that he specifically likes to play around with brew time, saying that “between two and six minutes [brew time]… you can test a lot”.

Lucci’s recipe allows for a lot of experimentation with ratios and timings, but is fairly simple:

• Coarsely grind 70g to 85g of coffee per litre of water
• Add it to your French press
• Soak the grounds with just enough water to completely immerse them, allowing for preinfusion (similar to blooming with pour over methods)
• Add the rest of your water in a continuous, centred flow
• Brew for four minutes, then plunge

Cinthia recommends that brewers check their French press before they buy. “You have to see if it can be completely dismantled for washing. Also, make sure the glass or plastic used can handle high temperatures.”

Moka Pot

Since the moka pot’s invention in the 1930s, it has become an established way to brew a heavy, intense coffee.

Lucci says that despite the moka pot’s relative familiarity, he thinks it is often overlooked. “There are people who don’t the moka pot because it gives you a stronger coffee. But if you don’t like it, it’s not because it’s a bad coffee, it’s just because this kind of coffee doesn’t suit your taste.”

The most important thing with the moka pot is using the right ratio. However, the moka pot is made with indications on the equipment itself for the water and coffee levels. This makes it much easier to get it right.

It also means that it’s easier to replicate the same beverage when brewing over and over again. Lucci says: ”The moka pot and French press both have repeatability, which is a great advantage.”

Your coffee-water ratio will be low – around 1:8 – which creates a drink that is heavy and intense. As the moka pot is a stovetop coffee brewer, the coffee is extracted at a high temperature. This, along with the comparatively low brew ratio, can affect some of the more delicate flavour notes in a coffee.

As a result, Lucci recommends using coffees that have tasting notes of chocolate or caramel. He says: “Consider using medium-dark roasts, or other more structured coffees with sugars and oils that develop well during roasting.” 

Some tips for brewing with the moka pot:

• Use a low flame, preferably on a gas stove
• Adhere strictly to the marks on the equipment (your water should come up to right below the safety valve, and your coffee should fill the filter tunnel without tamping)
• Leave the lid open during brewing. When your chamber is full about halfway with coffee, turn off the heat, close the lid, and let it finish on its own 

Cloth Filters

Brewing coffee with a cloth filter – also known as a “sock” – is a very old tradition. It is believed that the first coffee filter in history was made from cloth, supposedly dating back to 19th century Japan. It is still popular in coffee-producing regions today.

Cloth filters offer an in-between option when it comes to mouthfeel and intensity. The fabric offers less resistance than paper, but it still absorbs some of the oils, leading to a balanced final cup.

Giovanna Serrano is a Venezuelan barista based in Brazil. She recently launched Fabrikafé, a brand that sells cloth filters in different formats – not only the usual “socks”, but also fabric filters for cone and flat bottom drippers. 

She believes that cloth filters work for pretty much any coffee. “I think any coffee can work well for cloth. It depends on the experience you want… the important thing is to know what kind of extraction the dripper will offer you.”

She adds: “I have to think about my extraction, to make sure that it doesn’t [extract] too fast when using the cloth. I grind the coffee a little finer, or stir the coffee bed a little more.”

Giovanna has a few tips for brewing with and taking care of a cloth filter:

• Boil it for at least one minute before use
• Rinse the filter and the support (if using one) with hot water
• Use 12.5g of medium-ground coffee to 200ml water
• Pour your 200ml water in four parts (not necessarily even). Make sure the first pour wets the entire coffee bed
• Stir or swirl the filter after each pour

As the fabric absorbs some of the oils and compounds in coffee, you should make sure you clean your cloth filter properly. As well as boiling it before you brew, you should clean the filter as soon as you finish brewing, by rubbing it clean under running hot water.

If you intend to use the filter twice in a 24-hour period, you can immerse it in a pot of water and place the pot in the fridge. If it’ll be longer than 24 hours before you use it again, you can also place the wet, cleaned filter into a plastic bag, and place the bag in the freezer. Storing the filter at low or freezing temperatures will kill any microorganisms present in the cloth. 

Change the filter once every three months, or more frequently if you use it often. “A good indication that it is time to buy a new cloth filter is when it feels choked even after pre-heating and boiling, and if it retains a lot of the wet coffee granules,” Giovanna tells me.

Metal Filters

Another option is using stainless steel mesh filters for some brewing methods, such as pour over drippers and the AeroPress.

Cinthia only offers the metal filter AeroPress at Astronauta. She tells me that this provides a new experience, even for customers that are familiar with traditional paper filter AeroPress coffee. She also brews with a stainless steel filter in a dripper. 

“Our coffee shop motto is ‘explore your senses’,” Cinthia tells me. “So, we want the client to explore, to taste different coffee styles, different methods… including experiencing coffee from a non-disposable and reusable brewing method.”

“When we brew with metal filters, we often tell the customer about how metal filters don’t absorb the oils in coffee in the same way that paper does. This adds something that is very subtle.”

Cinthia shared both of her recipes with us:

AeroPress (Metal Filter)

• Brew an AeroPress in the inverted style using 15g of medium ground coffee and 180ml water
• Wet your coffee with 50ml water and allow 30 seconds of preinfusion
• Pour the rest of the water in, stir three times, and steep for up to two minutes
• Close the AeroPress, turn it, and press to brew

Pour Over (Metal Filter)

• Brew 18g of medium-fine ground coffee (slightly finer than you would for a paper filter) to 180ml water
• Bloom with 50ml of coffee for 30 seconds
• Pour up to 140ml total (pouring in circles for a cone dripper, or zig-zags for a flat bottom dripper)
• After 2 minutes, pour your remaining 40ml

Cinthia adds that cleaning the filters right after brewing makes a big difference in keeping the flavour consistent.

Although paper is still by far the most popular option for filters in specialty coffee, metal and cloth offer a different drinking experience as well as being reusable. While they are arguably not as popular today, could we see a rise in popularity as consumption trends change among coffee drinkers?

No matter what the answer is, make sure that if you do brew with cloth or metal, you’re cleaning your equipment thoroughly and regular. By taking good care of your reusable filter, you’ll be able to repeatedly brew great coffee while doing what you can to minimise your carbon footprint.

Enjoyed this? Then read How Can We Minimise Waste in the Coffee Industry?

Some quotes were translated from Portuguese by the author. 

Photo credits: Coraa Photography, Fabrikafe, Ana Paula Rosas, Chris Flores, Vee Satayamas

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The post Green Home Brewing: Four Ways To Make “Paperless” Coffee appeared first on Perfect Daily Grind.