Five Simple Brewing Methods to Better Your Coffee Routine
Byline: We discover methods beyond the pour-over to make great coffee at home
By Katrina Yentch
How To Make Pour-Over Coffee Beyond Pour-Over
We’ vein the demand for specialty coffee at home as more café in history; lovers pursue a safe and delicious cup indoors.
However, many of us want to level up our home brewing game, by exploring methods other than a standard pour-over or drip coffee.
Plenty of coffee brewing methods offer different taste profiles. That can completely alter the same bag of beans you’ve had in your house for the last two weeks.
Change your home set up by trying these five brewers:
French Press – A French press may be the most introductory and error-free way to brew, more superior coffees when entering the world of home brewing.
We call the device the French press, but two Italians invented it in 1929. The French press is an immersion method, so all the coffee comes into contact with all water simultaneously.
For this reason, you do not need as many other accompanying coffee brewing tools, like a scale or a gooseneck kettle.
If you’re low maintenance with your home brewing, you can get away with just a spice grinder, and a bag of excellent coffee to get the job done.
Moka Pot – Although the Moka pot may be a new way for many to brew coffee, it is one of the oldest devices.
The Moka pot is a stovetop espresso method invented by Alfonso Bialetti in 1933 in Italy.
Bialetti drew inspiration from watching his wife do laundry, with an appliance called a Lessiveuse, which is like what the Moka pot body looks like today.
We also refer to the Moka pot as a coffee percolator, in which water constantly boils at the bottom of a pot, and uses steam pressure to push coffee through a filter.
Although we consider the Moka pot is an espresso method. Don’t expect to taste the same small cup of espresso you’d get at a cafe.
The result is undoubtedly a richer coffee cup. But there will be around 4-6 ounces in volume, accompanied by a sharp and robust taste.
AeroPress – Fun fact: an Australian company named Aerobie invented the AeroPress in 2005—a business that also makes frisbees and boomerangs!
Little did Adler Alan know that his side project would eventually become a cult classic in the coffee brewing world.
The AeroPress is another espresso-style brewing method. In the sense that it also uses pressure to brew coffee grounds through a paper filter.
The result is a crisp, acidic, and bright coffee cup that yields a similar 6-8 ounces in volume when prepared.
The device is affordable and easy to customize your brewing recipe, and there’s even a World AeroPress Championship dedicated to dialing in the best brew.
Clever Dripper – The Clever Dripper’s origin is a mystery. Because it does not credit its inception to any specific person or company
It emerged out of the early 2000s and is a low -maintenance immersion brewing method. With a pour-over cone design.
Unlike the French Press, its advantage over other immersion methods is that it is sediment-free. Because of the paper filter rather than a metal filter.
how to Make pour-Over coffee With Clever Dripper
To brew coffee, place coffee grounds into the device. Add all of your water at once, and let everything “steep” for a few minutes.
Once your coffee dispenses. You end up with a very full-bodied cup of coffee, accompanied by a crisp and clean taste.
This taste is because of the paper filter that goes into the Clever before adding grounds.
Pure Over – A bonus brewer and exciting recent addition to the coffee world. The Pure Over is a sleek, paper-free brewing device, paper-free, and all glass.
Professional glassblower Etai Ramhil designed it this year in Portland, Oregon. And should come out in the spring of 2021.
Pure Over is a combination of pour-over and immersion methods, so we pour all the water over at once.
The coffee filters at a paced rate because of its glass filter attachment. The company describes the resulting cup as “chewy,” with a consistency similar to simple syrup.
Bio: Katrina is a freelance writer with an emphasis on the F&B industry. She’s also the online editor at Barista Magazine. When she isn’t writing, she’s likely cooking, hiking, or power napping.