Review of Some Coffee Brewing Methods I've Tried

Introduction

As a coffee enthusiast, I rarely hesitate to try out different brewing methods. Over the past 4 years, I have tasted and learned how to brew coffee using various shared methods. There are some that I liked from the first sip, some that I can drink every day, and some that I only drink occasionally for the experience.

In today's article, I will summarize the brewing methods that I have been using daily. I want to show you how rich and diverse coffee culture is (probably only for beginners like me :D). Besides the list below, there are still many more methods that I haven't had a chance to try yet, but hopefully, I will be able to enjoy them in the future.

Brewing Methods

Traditional Vietnamese Filter

Of course, the traditional Vietnamese filter is likely the starting point for many people, including myself.

With easily accessible tools and ingredients, all you need is a filter, pre-ground coffee, and a little boiling water to brew yourself a rich cup of coffee. Adding a little milk and ice will give you a delicious iced milk coffee, representing a unique aspect of Vietnamese coffee culture.

Vietnamese black coffee is very strong, and I switched to iced milk coffee after getting tired of instant coffee because I wanted a stronger coffee to keep me awake throughout the day. I enjoyed iced milk coffee for a long time before discovering a new brewing method: V60.

V60

Many people introduced me to a lighter coffee that tastes like tea, with a subtle acidity and a pleasant aroma. Initially, I thought coffee should be bitter, so I was skeptical, but that prejudice disappeared when I learned about the V60 method.

The characteristic of this method is the use of a cone-shaped filter, often called the V60 filter due to its 60-degree angle. A paper filter, hot water kettle (ideally a gooseneck kettle for better water control), and a glass decanter are necessary.

When brewing, a gentle and consistent pour is required to allow the water to flow through the filter, soaking through the coffee grounds, and filtering out any residue and oils before being collected in a glass decanter. This method requires skill, from grinding the beans to pouring the water. If the water is poured too slowly, the coffee may taste bitter, but if poured too quickly, the coffee may end up watery and bland. Similarly, the grind size also affects the quality. The best extraction time is around 2.5 to 3.5 minutes.

I still use this brewing method daily because of its fragrant and gentle taste. It has a fruity acidity with a hint of bitterness – a perfect cup of coffee for a refreshing start to the day. It also takes less time to brew a quality batch. However, you need to develop the skill of pouring water to achieve the desired taste.

Espresso

Espresso is a famous coffee originating from Italy, in which a small amount of hot water is forced through finely ground coffee under pressure to produce a bold and flavorful cup of coffee.

Espresso has a distinct flavor compared to the traditional filter, which can also vary depending on the type of coffee used. The characteristic of espresso is the thick crema layer on top of the coffee. When drinking, espresso has a creamy texture with a not-too-strong bitter taste, sometimes slightly acidic and with a sweet aftertaste.

The downside is that enjoying this type of coffee can be costly as you may need to invest in an espresso machine. Alternatively, you can purchase a manual brewing tool at a relatively lower cost to produce quality coffee.

Honestly, when I tried my first shot of espresso, I found it very bitter, and I thought I couldn't have it again. But now I've lost count of how many shots I've had.

Latte

Adding frothy steamed milk to espresso creates a delightful drink called latte.

If espresso is too bitter for you, latte offers a very appealing taste. When drinking, you can taste the creamy milk with a gentle coffee flavor without the bitterness. Latte is perfect for a dynamic afternoon.

Cold Brew

They say nothing beats a refreshing glass of cold water in the summer, and if it's coffee, it's hard to resist cold brew.

Cold brew is a method of steeping finely ground coffee in cold water. Just let it sit for about 8 hours in the refrigerator, and you'll have a refreshing summer drink.

In terms of flavor, cold brew offers a smooth taste like V60, but in a chilled form. Some might question why not just make V60 and add ice cubes? The reason is that adding ice cubes will dilute the coffee and lose the original flavor. If you want a cold coffee while maintaining its original taste, you can try this method.

French Press

If V60 requires pouring water with precision and Cold Brew requires steeping time, the French press doesn't need any of that.

This is a very simple brewing method. You just need a French press, ground coffee, pour hot water, stir, wait for 3 minutes, press the plunger down to separate the coffee grounds from the coffee, pour it into a cup, and enjoy.

Coffee brewed with this method has a unique taste, stronger than V60 but lighter than the traditional filter. It's suitable for those who find V60 too weak and the traditional filter too strong. Personally, I only use the French press for the experience, not because I enjoy it very much, as I prefer a milder coffee.

Americano

Is espresso too strong for you, but you don't like adding milk? Enter Americano.

In essence, an Americano is just pouring a shot of espresso into a cup of hot water in any ratio you prefer. By diluting the coffee with a larger amount of water, the robustness of the coffee decreases while retaining its flavor. Americano is also suitable for a midday drink when you need a strong pick-me-up.

Sometimes I still brew espresso with water. Firstly, it reduces the bitterness, and secondly, I have more liquid to drink. However, Americano still retains the aroma of coffee, not entirely eliminating it.

Pipamoka

Lastly, Pipamoka is not a tool but a method. I say that because you need a brewing tool called Pipamoka and it can produce various coffee flavors.

Finely ground coffee is placed in a cylindrical core, inserted into a cup, and slowly twisted. The pressure created by the flowing water extracts the flavor from the coffee.

Depending on the steeping time and grind size, the richness ranges from V60-like to more concentrated. The advantage of this method is its speed and simple brewing process. All you need to do is grind the coffee and twist the cup. I use Pipamoka whenever I have an unexpected workload since it only requires a little boiling water to brew coffee anytime.

Conclusion

Apart from the brewing methods mentioned above, there are still many more that I haven't had a chance to try. Partly due to the cost of purchasing equipment and partly because I don't have the means to obtain the tools. However, I hope this article provides readers with more knowledge about various brewing methods and their flavors, helping you to have a more diverse perspective as you embark on your coffee journey, just like me.