extraction methods
French Press
French Press
A French coffee maker is of the absolute simplicity.
The Italian coffee maker or percolator consists of two chambers which are threaded in the center. The lower is the water tank, which has a safety valve on one side and where the filter with coffee is placed, funnel-shaped. The top section is the deposit which receives the brewed coffee. The steam released by boiling water increases the pressure inside the tank, pushing the water through the tube of the filter with the ground coffee and extracting its essence flavor. Upon reaching the top, it goes through a small tower perforated at the tip to prevent that brewed coffee goes back, and stays there until all the coffee has come out. They are usually made of aluminum or stainless steel. It uses a rather regular finely-grind coffee. It is a convenient, fast and easy way to make espresso. Works on stove burners or moderate heat.
Cafetera Italiana
The Italian coffee maker or percolator consists of two chambers which are threaded in the center. The lower is the water tank, which has a safety valve on one side and where the filter with coffee is placed, funnel-shaped. The top section is the deposit which receives the brewed coffee. The steam released by boiling water increases the pressure inside the tank, pushing the water through the tube of the filter with the ground coffee and extracting its essence flavor. Upon reaching the top, it goes through a small tower perforated at the tip to prevent that brewed coffee goes back, and stays there until all the coffee has come out. They are usually made of aluminum or stainless steel. It uses a rather regular finely-grind coffee. It is a convenient, fast and easy way to make espresso. Works on stove burners or moderate heat.
Pour Over o Vierta Encima
Pour-Over or Above
The pour-over allows the use of individual cups of different varieties and types of coffee; the main characteristics of a pour-over coffee is the sweetness and full body, like the French press, but with the filter it achieves a cleaner cup, silky and clear. Variables can be better controlled also such as the amount of water, coffee and type of milling. Source: Café Cultura: Year 02, Number 08.
Clever
This method is the most advanced concept so far creating an easy extraction, without bitterness and mild acidity. The difference is the new valve that does not push the lump of grounds, but let them settle naturally. You could say that it is a combination of the French Press and the Pour-Over methods.
Siphon
The siphon method also known as the \\\\\\\"Vacuum\\\\\\\" method is one of the oldest and artisanal methods to make coffee, it was invented in 1830 by Loeff in Berlin, Germany. This method produces a clean cup and silky, and for many coffee connoisseurs this method is superior in taste and quality.
