The charm of coffee lies not only in its flavor, but also in the focus and sense of ritual during the brewing process. For coffee lovers who are passionate about pour-over, mastering different brewing techniques is like opening a door to a world of diverse flavors. This article systematically sorts out seven classic coffee brewing methods—from the simplest paper filter drip, to the cloth filter that showcases the ultimate flavor, to the ritual-rich siphon and Turkish Ibrik, analyzing each device's characteristics, key operating points, and practical steps one by one. At the same time, the article also shares professional tips on temperature, portion, and cup size control when tasting coffee, helping you brew a memorable cup at home. Whether you are a beginner just starting out or a veteran looking to refine your skills, this guide can provide you with clear and practical reference.

I. Paper Filter Brewing—The Easiest Brewing Method

[Characteristics] This is the simplest of all coffee brewing methods. The paper filter is disposable, making it both hygienic and easy to clean up. The amount and technique of pouring hot water can be flexibly adjusted. Even if you are only brewing one cup, there is no pressure in the operation, making it very suitable for occasions with fewer people.

[About the Equipment] Drippers come in single-hole and three-hole types; here we take the three-hole type as an example. For the pouring kettle, it is best to choose one with a sharp, thin spout, so that the water flow can fall vertically onto the coffee grounds for a better effect.

[Key Points of Brewing]

1. For a single serving, use about 10-12 grams of coffee grounds, corresponding to 120 milliliters of hot water.

2. For those who prefer a lighter taste, the amount of grounds can be reduced to 8 grams per person.

3. For those who prefer a strong bitter taste, the amount of grounds can be increased to 12 grams per person, with sufficient steaming.

4. It is easier to operate when the pouring kettle is filled to seven or eight tenths; prepare the required amount of hot water in advance according to the number of people.

5. Heat the coffee liquid to just below boiling, then pour it into the coffee cup.

6. Do not let the filtered liquid drip until the very last drop; if it all drips through, it may bring in off-flavors or impurities.

[Procedure]

① Fold the seam of the paper filter along the stitched line, then place it into the dripper.

② Use a measuring spoon to scoop medium-ground coffee grounds, pour them into the dripper according to the number of servings (about 10-12 grams per person), and tap lightly a few times to level the surface.

③ Boil water in a kettle, then pour it into a fine-spout kettle. Gently and steadily pour water from the center point, slowly moving in a spiral trajectory to let the hot water penetrate and cover all the coffee grounds. Be sure to pour slowly.

④ To fully release the delicious components, let the swollen coffee grounds steam a bit longer, pausing for about twenty seconds.

⑤ For the second pour, slowly pour water from the surface of the coffee grounds. The amount poured should match the amount of extracted coffee liquid, keeping the amount of filtered hot water constant.

⑥ Stop when the extracted liquid reaches the required number of servings; discard while hot water still remains in the paper filter.

II. Cloth Filter Brewing—Showcasing Coffee's Ultimate Flavor

[Characteristics] Coffee brewed with a cloth filter is the most aromatic and delicious. However, the cloth filter requires extra attention in terms of upkeep and storage, otherwise the coffee's taste will noticeably decline.

[Preparation Before Brewing] 1. The coffee grounds will expand after hot water is poured, so choose a slightly larger filter. 2. Place the fuzzy side of the filter facing outward, wring out the water thoroughly, and smooth out the wrinkles before use.

[About the Storage of the Cloth Filter] Before using a new filter, to remove residual starch or odors from the cloth, clean it with a brush (do not use soap or soap powder at this time, otherwise the odor cannot be removed). Afterward, boil the used coffee grounds with water for five minutes, then rinse with water.

[How to Store the Cloth Filter] After use, carefully wash the cloth filter with water. To prevent oxidation, add water and store it in the refrigerator. The water must be changed every day, otherwise scale will form and clog the weave. When using, first rinse with warm boiled water, then wring it dry thoroughly before use.

[Procedure]

① With the weave facing inward, place one serving of 10-12 grams of coffee grounds into the cloth filter, then level the coffee grounds.

② For light-roasted coffee, the water temperature is about 95 degrees; for dark-roasted, slightly lower. Initially, pour in a thin thread-like stream, controlling the water volume while pouring in a circular motion. After the coffee grounds begin to bubble finely, steam for twenty seconds, and pause during this time. From the second pour onward, each time pour an equal amount of hot water in a spiral pattern, from the center to the outside and back to the center.

③ Do not let the hot water drip through completely; pour according to the number of servings, and remove while hot water still remains in the cloth filter.

④ After extraction is complete, if the coffee liquid has cooled, reheat it but do not boil. Gently swirl to mix evenly, then pour into the cup.

III. Steam Pressure Coffee Maker—Italian Style

[Characteristics] The steam pressure coffee maker is characterized by using steam pressure to extract coffee liquid instantly. The strong, bitter espresso is the foundation of various coffees, and it has become increasingly popular over the years.

[About the Equipment] There are direct-tabletop types (for home use) and automatic types (mainly for commercial use); here we introduce how to use the direct-tabletop type.

[Preparation Before Brewing] 1. To improve extraction, press the coffee grounds placed in the basket firmly. Do not let steam escape from the upper pot; make sure it is well sealed. 2. Use according to the number of people. Use equipment with a capacity larger than the number of people; if the steam pressure is weak, the extracted coffee will be less delicious.

[Procedure]

1. Pour the required number of servings of boiling water into the lower chamber, then add about 6-8 grams per person of dark-roasted, finely ground coffee, pressing down gently from above.

2. Assemble the upper pot and basket with the lower pot. Pay special attention to tightening the upper pot securely.

3. Place the assembled equipment on heat. After the water in the lower pot boils, the water column will rise; once it has risen, remove from the heat. (The coffee liquid that passes through the grounds and sprays up into the upper pot is extracted.)

4. The equipment is very hot, so be careful not to get burned. Then pour into a pre-warmed cup.

IV. Cold Water Drip Coffee Maker—Take Your Time and Enjoy the Pleasure of Brewing Coffee

[Characteristics] A method that uses cold water and takes time to extract. Prepare it the night before, and you can enjoy a rich morning coffee the next day. When drinking it hot, be careful not to let it boil.

[Preparation Before Brewing] To keep the drip rate constant during extraction, do not let the valve loosen. Dark-roasted, finely ground coffee beans are better.

[Procedure]

1. Place the amount of coffee grounds calculated according to the number of servings into the dripper, then press gently and pour in a small amount of water to moisten everything.

2. Place the dripper on the carafe, and pour the number of servings of water into the tank above it. (About 300-350 milliliters for three servings.)

3. Cover with the lid. With this equipment, it takes three to four hours to make coffee. When you want to drink the coffee, remove the lid, tank, and dripper, pour into the carafe, heat without boiling, then pour into the cup.

V. Ibrik—Traditional Turkish Coffee

[Characteristics] A Turkish-style coffee school; the steel one is called an Ibrik, a coffee utensil with a long handle.

[Key Points of Extraction] Bring to a boil three times, remove from heat before boiling, and add a small amount of water.

[Procedure]

1. Prepare dark-roasted coffee beans (about 5 grams per person) and grind them into powder in a mortar or grinder.

2. Add the required number of servings of coffee grounds and an appropriate amount of boiling water. At this time, add spices as well.

3. Then turn on low heat. After it foams and before it boils, remove from heat, add a little water, let it settle, then heat again. Repeat this three times.

4. After the coffee grounds in the Ibrik settle, gently pour into the cup.

VI. Siphon Coffee Maker—Enjoy the Atmosphere

[Characteristics] The charm of the siphon is that you can enjoy coffee while watching the extraction process. It can also serve as a decoration. However, compared with the drip method, it is slightly more complicated to operate.

[About the Equipment] 1. It is somewhat troublesome to maintain, but it becomes fine once you get used to it. Since it is a glass product, be careful not to break it. 2. After use, carefully clean the filter and soak it in clean water, then store it in the refrigerator.

[Preparation Before Brewing]

1. After the water in the bottom is completely boiling, insert the upper part. Inserting too early will prevent the coffee from extracting properly.

2. Stir the boiling water and coffee grounds appropriately in a short time. Taking too much time will make the coffee cloudy and cause the aroma to disappear.

[Method]

1. Fill the bottom with boiling water just boiled from a kettle, wipe off any water droplets on the outside, then heat with an alcohol lamp. Next, fit the filter into the upper funnel and pull down the spring to secure it. After that, pour in the number of servings of medium-ground coffee grounds.

2. After the water in the bottom has come to a full boil, insert the funnel containing the coffee grounds (insert to secure it).

3. When the boiling water rises to the funnel, use a bamboo spoon to stir the floating coffee grounds a few times to make them sink.

4. After about one minute, turn off the heat. After the heat is turned off, the coffee liquid will filter through the cloth and flow down to the bottom.

5. After the coffee liquid has flowed down, remove the funnel from above. Gently shake to make the coffee liquid even, reheat, then pour into the cup.

VII. Coffee Percolator—Once All the Rage

[Characteristics] It has declined now, but it was once a very popular coffee device in America. Japan also once had a coffee percolator craze.

[Preparation Before Brewing] Be careful that long heating or boiling over high heat will cause over-extraction and result in cloudy coffee.

[Brewing Method]

1. Heat the number of servings of boiling water in the pot. Meanwhile, add coarsely ground coffee grounds (about 10-12 grams per person), then cover.

2. After the water in the pot boils, turn off the heat first.

3. Then heat over low heat, judge the extraction progress, and turn off the heat again.

Coffee Tasting Tips

Tasting coffee is a very subtle thing.

"Drink it while it's hot" is a necessary condition for tasting coffee; even in summer, you should drink hot coffee. If you happen to drink coffee at a café where the service is not so attentive, sometimes you may get coffee that is half cold and half hot. In that case, no matter how good the coffee beans are and how skilled the brewing technique is, the original taste of the coffee will be lost. When coffee cools, its flavor diminishes, so when brewing coffee, first warm the coffee cup in boiling water (what we commonly call warming the cup) to slow down the rate at which the coffee cools.

In addition to paying attention to the proper temperature, there should also be a proper portion. First is refills; drinking coffee is not like drinking water or juice, where you can refill casually. A cup filled to the brim makes people lose interest at a glance; it is best to fill it only to seven or eight tenths. Coffee with a moderate portion will not leave a "cloying" feeling after drinking, but rather an endless aftertaste.

Drinking coffee in amounts of 50-100 milliliters is appropriate. Sometimes, if you want to drink three or four cups in a row to indulge, then you should brew the coffee weaker or add a large amount of milk, but you still need to be careful not to make yourself feel too cloying, lest it be counterproductive. At the same time, also pay attention to your sugar intake; if you drink many cups, you must add less sugar.

The above content is compiled by CoffeeHunters, a coffee news website.