Coffee brewing: Syphon
The vacuum pot/syphon brewing method was developed in the 19th century in Germany and France. It operates on the same principle as the stovetop pot: Water in a lower chamber is heated to pass through a central column into an upper chamber. In this case the water and ground coffee are combined in the upper […]
Coffee brewing: Turkish
Turkish coffee is one of the oldest brewing methods. Also known as Greek, Lebanese, Arabic, etc., there are many regional variations, including serving with sugar or syrup, or adding spices such as cardamom. Traditionally it is brewed in a pot made of copper or silver. It can also be done in a high-quality stainless steel […]
Coffee brewing: French press
French press is an easy way to make consistent, tasty, full-bodied coffee. If you’re using whole beans, grind them at a coarse setting. Boil water and allow it to cool about a minute. Rinse the French press jug and plunger assembly with the hot water. Spoon coffee into the jug. Use 75g ground coffee per […]
Coffee Brewing: Stovetop (Moka pot)
The stovetop (Moka) pot is a staple in Italian households, and common in many countries around the world. The principle is to heat water in a lower chamber, passing through ground coffee in a basket, whereby it spills into an upper chamber. The result is something between a French press and an espresso in terms […]