Factors that Influence Which Method to Choose:
There are literally hundreds of substances in single coffee bean, many are water-soluble. The goal of the brew is not only to extract these solubles, but get the most desirable (or 18 to 22 percent of these materials). Although the most preferred amount of these materials to water is 1.3 to 1.6 percent. The following are the major keys brewing factors to consider:
The grind of coffee: The finer the grind, the more surface area is exposed to the water during the extraction.
The ratio of coffee to water: In general, European drinkers prefer a proportion of 2-3oz (50-75g) to 33 fl oz (1 liter); most American drinkers prefer it to be about 12 tbsp to 1 liter of water.
The condition of the water: Since a cup of coffee is approximately 98 percent water, should you make considerations to water quality? Experts agree that slightly hard water allows for optimum cup quality (the whole… “pinch of salt’ thing).
The water Temperature: Coffee experts also concede that the most optimum temperature range of the water should be in the range of 197-205F (92-96C). Turkish coffee is boiled which enhances the sweet qualities that level the bitterness.
The contact time between the ground coffee beans and the water: If the coffee grind is coarse, or water temperature is low, the contact time should be longer, whereas the finer the coffee grind degree, the shorter the amount of time needed for extraction.
There are many brewing methods used around the world, however I will only detail the few that are more traditional. If you wish, you may investigate more unique methods of brewing coffee by researching these methods: Turkish, Al Fresco, Carafe (jug), and Neapolitan. In the U.S. it is most common for people to use the following:
Caffe Presse, Cafetiere (French Press): Working with the ratio of 10tbsp/1 liter, place boiling water into the glass carafe, and let the mixture steep for approximately 5 minutes with the sieve and lid in place. After time is up, steady the lid with one hand as you slowly press the sieve plunger to the bottom. This method produces a very bold, full-bodied cup.