Find the coffee preparation method that suits you.
- French Press
Learn the perfect coffee preparation with the coffee press
Delicious, soft coffee experience for connoisseurs
Learn the right setting for the fully automatic machine
There are many ways and methods to prepare a good coffee. But it can also be done wrong with each type of preparation.
I have been writing this coffee and barista blog since 2009 and have dealt with many types of coffee preparation and have dealt with them intensively, here you have the opportunity to train yourself and benefit from my experience.
The best coffee preparations can not be answered flat rate, but even without expensive coffee or espresso machines, a wonderful coffee can be conjured up. Of course, it always depends on the quality of the coffee.
The coffee should taste good in the end and not be bitter or sour.
Types of extraction during coffee preparation
Whether filter coffee or espresso, the aromas, the caffeine and the wonderful taste from the coffee beans must be dissolved in the water in order to be enjoyed. There are different methods.
Direct contact over a period X.
The ground coffee is directly in contact with hot or cold water. The French Press or the preparation of Cold Brewed Coffee are two examples. Even the so-called cowboy coffee has direct contact with the coffee powder. Here simply ground coffee is added to the cup.
Filter coffee is probably one of the best known ways to prepare coffee. There are different filters and materials. The traditional filter coffee machine is certainly the classic, which I know well from the 1990s. But the hand filter and cotton filter are also indispensable in the world of coffee.
The preparation of coffee and espresso with the help of pressure.
Portafilters prepare coffee, more precisely, espresso with pressure. Here, from a boiler with overpressure, the water is forced through the compressed, so toned espresso powder.
The preparation with the espresso maker or the vacuum principle are similar but with different results and lower pressures. You get coffee and no espresso.
Intermediate forms of coffee preparation
There are also intermediate forms during coffee preparation. For example, the Aeropress . Here is filtered and applied pressure simultaneously. The Karlovy Vary pot is not easy to classify.
Which preparation is The Best?
The wholesomeness is a much discussed point for coffee enjoyment. There are now a variety of studies and meta-studies that draw very different images. Overall, the reputation of coffee seems to be getting better and better.
Coffee may now be counted as a fluid balance. It is also becoming apparent that the effect of coffee on the cardiovascular system is different from what was originally thought to be positive.
This large meta-study “Long-Term Coffee Consumption and Risk of Cardiovascular Disease” of 2013 comes to the following conclusion:
In this study no correlation between strong coffee consumption and cardiovascular disease could be found. In addition, people who consumed 3 to 5 cups (for many years) had the lowest risk of developing cardiovascular disease.
That is remarkable. If these results are confirmed, not only the previous views would be wrong, but their opposite would be the case.
The most compatible coffee preparation:
Now we leave the scientific field and talk about experiences and reports. Most studies do not differentiate between coffee. Coffee = coffee.
A high-quality coffee from a long-time drum roasting is much more compatible than an over-roasted industrial coffee (not to mention instant and capsule coffee).
For many people, an espresso is the most digestible way of making coffee. But it is a good Espressoshot to draw, neither to burn nor to extract too strong.
Regardless of which preparation, whether in the French Press or the hand filter, too fine grinding is always very bad for the compatibility.
To note for the compatibility of your coffee is thus:
- a good coffee / espresso (long-time roasting)
- the right preparation (no burning, no over extracting)
Caffeine content of coffee and espresso after preparation
The information on the caffeine content I always find on other websites exciting to read. Anyone who starts to think for themselves, quickly comes pondering. Often, for example, no distinction is made as to what kind of coffee it is.
On the one hand, the caffeine content varies according to the coffee plant. An Arabica coffee has a lower coffee content than a Robusta coffee plant. The explanation for this is usually the stature height used. Caffeine is used as a natural insecticide for plants, as there are more pests at lower altitudes and Robusta coffee growing deeper, that would be a plausible explanation.
Furthermore, it depends on the preparation. On the contact time of the coffee with water. Temperature also plays an important role in the solution of caffeine from the beans.
Factors for caffeine content:
- Contact time of coffee and water.
- Surface of the coffee (that is the degree of grinding).
- Temperature of the water (the higher, the more caffeine is dissolved).
- Caffeine content of coffee beans
Simple answers do not exist. However, it is usually the case that an espresso has a higher concentration of caffeine, but this is compensated many times by the higher amount of coffee. Because an espresso has about 30ml and a decent coffee cup has room for half a liter. Or like other people 125ml (I think that’s too small for a coffee).
Coffee preparation with the French Press
The French Press is a true classic. The stamp pot was invented in France, which is why there is often talk of the French brewing method.
The advantages are obvious, only hot water and good coffee are needed, no filter has to be bought.
The jug has something unique timeless and fits into every home. It is available in different sizes.
The most famous manufacturer of the press can is Bodum (which is why it is often called Bodum pot – but this is the brand name). In many households there is at least one copy.
The coffee is often ground too finely, or pre-ground coffee from the supermarket used, which was intended for a filter coffee.
This leads to over-extraction and bitter coffee, in addition, the punch of the coffee press is then difficult there is a risk that the glass of the pot breaks.
Manual of a French Press:
- Grind coffee roughly.
- Dosage: Use 50 to 70g coarse ground coffee per 1L can (for first testing with 55g).
- Pour over just over 90 degrees with hot water.
- Stir once.
- Let it rest for 4 minutes.
- Drink and enjoy.
Common mistakes when operating a French Press:
- too fine ground coffee.
- A french press should always be made full (if you only want half a liter of coffee, you should only use a half-sized press jug).
- Please do not use boiling water from the kettle, just let it cool for 30 seconds.
Tips for the French Press:
- Always screw the individual parts of the coffee press tight (otherwise it may fall apart when pressed down).
- Make up to the top, so that the proportions are right.
- It should be used freshly grounded, good coffee from a decent coffee grinder.
- The cups can be warmed up with hot water beforehand (at the French Press I did not feel it had any benefit).
- For a finer and slightly milder coffee, the coffee powder can be skimmed off with a spoon before pressing down.
- The items should often be thoroughly cleaned.
The good thing about this brewing method is that the coffee has direct and homogeneous contact with the water and can deliver its aromas very evenly.
A coffee press from Bodum is affordable and still delivers great results. The coffee has a particularly full body and an aromatic taste.
Unlike the filtration methods, no essential oils are filtered from the coffee.However, particles may appear in the coffee from the coffee press.
You can minimize this by preparing the intended amount and grind the coffee roughly and, after the preparation, immediately pour it into cups, as a further extraction takes place even when the punch is pressed down.
I use different Naughty Press from Bodum. A coffee press made of stainless steel you get at Amazon for about 35 ¬ a model with more plastic is already available for about 20 ¬
Coffee preparation with the hand filter / porcelain filter
The coffee preparation with the hand filter is a classic. Before Melitta Bentz invented the paper disposable filter in 1908, cotton filters were often used.
Slowly, the fabric filters are back in fashion, because of lower costs and a better life cycle assessment.
But first for hand infusion with porcelain and filter bag.
These filters are available in different sizes and designs in classic white or even bright red. Manufacturers are still Melitta or very popular in the coffee scene Hario with a less stale image.
Here you get a short manual, a detailed article with manual for hand filter you can find here.
Manual of a hand filter:
- The amount of coffee depends on the target amount of coffee. As a rough guide you can use 8-13g coffee powder for 120ml. So with a nice half liter about 30 to 38g. Here, the coffee must be ground finer than the French Press – the extraction does not take place over a long, direct contact, but by passing through.
- The filter bag should be placed in the porcelain filter and then soaked in water from the faucet. As a result, he sucks himself to the porcelain holder. Dump the water to remove lint from the filter.
- Allow the water to stand for 30 seconds after boiling.
- Add the coffee powder in the time and spread evenly by tapping.
- Now moisten the coffee powder with only a splash of water. The powder should pass through, so that a uniform extraction can take place afterwards. This procedure is called Blooming.
- Slowly pour the remaining water in circular motions.
Common mistakes when operating a hand filter:
- If there is no “blooming”, it may be that not even the entire coffee powder comes into contact with water.
- Cheap coffee filters can easily tear.
- If there is no movement in the filter during pouring (bubbling or something similar) it is too old coffee.
Tips for the hand filter:
Use your cup to kill the water for the kettle and place the hand filter directly on top of your cup. By less shuffling the coffee stays hotter and you do not consume extra energy due to a too full kettle.
The Hario Woodneck is a glass jug with a cotton filter, the already mentioned renaissance of the fabric filter. In the preparation it works similar to the conventional hand filter.
The result is a slightly fuller coffee that has a slight tendency towards French Press coffee because less filtration takes place. In the meantime, I often use the Hario Woodneck. You can find a suspicious test and manual for the Harion Woodneck here.
Coffee preparation with the Aeropress
The Aeropress is a simple invention consisting of a plunger, a filter holder and a brewing cylinder. In addition to hot water and good coffee you only need a cup.
There are two different ways to prepare Aeropress coffee, the Classic Method and the Inverted Technique.
Manual for the AeroPress – Classic
- Have a cup ready.
- Insert the filter into the filter holder.
- Drink the filter with warm water.
- Screw the filter holder into the brewing cylinder and place it on your cup
- Add 15 to 22 grams of ground coffee to the brewing cylinder.
- Pour 90 degrees with hot water to the middle mark.
- Stir and wait 10 seconds.
- Press the plunger down until the rubber seal reaches the coffee powder.
- Now you have a very strong coffee (if desired this can be diluted with hot water).
- Now the filter holder can be screwed on and you can shoot the compressed coffee including filter in the garbage.
User manual for the AeroPress – Inverted Technique
- Insert the brewing cylinder and plunger a little bit into each other.
- Now turn it upside down, so the numbers are upside down.
- Fill 15 to 22 grams of coffee powder into the AeroPress.
- Put a filter in the holder and soak it with hot water using this method.
- Now fill up to the upper mark with 90 degrees hot water.
- Stir and let stand for 30 seconds.
- Now put the filter holder in the brewing cylinder.
- Now put a cup upside down over the structure and turn over all the shots.
- Press down the plunger.
- For cleaning, you can unscrew the filter holder again and press the coffee with filter into the bin.
Tips for the AeroPress:
- The selection of coffee and espresso is particularly important at Aeropress.Please use high quality coffee. Anyone working on this system with bad coffee or espresso will be disappointed and have a bitter experience.
- Always use freshly ground coffee. The degree of grinding should be between paper filter and espresso. Here I can only recommend to experiment both with degree of grinding and with the coffee powder quantity. Because each coffee requires a different amount of coffee powder.
- After the infusion, you should stir the coffee briefly. This only serves to evenly distribute the coffee in the water. It should create a homogeneous coffee-water mixture, through which a uniform extraction can take place – who stirs too much gets a bitter coffee
- Do experiments and tests with the brewing time. The longer the coffee draws, the stronger the aroma of the coffee becomes.
- The temperature of the water should never be over 95 degrees, but you can test it with a little colder water. I test between 95 and 65 degrees water temperature.
The Aeropress is a great invention. It is easy and can not break. It is ideal for camping, hiking and other outdoor activities. But even at home, she can score points with her easy handling. The cleaning is easy and they can also be used in the dishwasher. The filter produces a fine and particle-free coffee. With the tips above, the taste can be easily adapted to the personal ideal.
Coffee preparation with the espresso maker
Cooking coffee with the espresso maker is another type of preparation you do not need much equipment for. It looks cool and makes wonderful sounds. The coffee house atmosphere is guaranteed.
The name of the espresso maker is naturalized in Germany but misleading, because he does not cook espresso but coffee. Espresso is produced in portafilters at significantly higher pressure. In a cafeteria there is a low pressure of 1.5 bar, in a real espresso machine it is over 9 bar.
That’s why the espresso maker can not be used to make crema.
These cookers are made of different materials. There are espresso makers made of aluminum or stainless steel. There are stovetop cans that deserve their name and are placed directly on the stovetop but also electric espresso kettles that work like kettles.
The most famous manufacturer of espresso makers comes from Italy and is called Bialetti. Before using for the first time, rinse the cooker thoroughly with hot water.
Instruction manual of an espresso maker
- The bottom of the espresso maker should be filled with warm water. Do not use boiling water, otherwise you’ll burn your hands when screwing.
- Fill only up to the marked mark. If there is no mark, make it half full, there should be no valve, no more than pour to the bottom of the valve.
- The coffee beans should be freshly ground. Coarser than espresso but finer than filter coffee.
- Now you can put the funnel liner on the water-filled base and top up with the ground coffee. To the edge, however, the ground coffee must not be pressed. This would create too much pressure and the coffee would burn.
- Should the coffee become too strong, the dosage can be reduced at will.
- Next, the top of the espresso maker is screwed on. The seal must close. It is particularly important to ensure that no coffee powder is in the thread.
- Now the stove can be turned on. Please do not turn it on fully, half power ahead is enough.
- As soon as you hear it bubbling and gargling, look in and, as soon as there is no more liquid, remove it and douse it with cold water. Prefer a little earlier so that nothing burns.
Frequently asked questions
- does the coffee from the espresso maker have a crema? No, no real espresso crema.
- Can the espresso maker be in the dishwasher? D rather not!
- How to decalcify an espresso maker?
- Can an espresso maker replace a portafilter? Unfortunately, luckily not!
Coffee preparation with the espresso machine
The right genuine and excellent espresso is only available from a portafilter. However, dealing with him must first be learned. There are different types of espresso machines, which must be considered in the Espresso machine
What is important?
- A good coffee grinder.
- The right espresso.
Coffee preparation with the coffee machine
A coffee machine promises the perfect coffee at the touch of a button. Of course it’s not that easy. It depends on the espresso used as well as on a proper adjustment and care. When all points are set, a fully automatic coffee machine can achieve a good result at the touch of a button.
Water for coffee preparation
Coffee is almost entirely made of water, so it is only logical that the water also plays a big role in the taste of coffee. Maybe you know her situation, you are away and the coffee tastes different. This can of course be due to the holiday mood or at a different humidity or altitude.
But often it is also due to other water. Water from German taps has very different hardnesses. This means that the lime content is different. And that has an influence on the taste of water and tea.
Many coffee lovers also buy water in the supermarket for coffee preparation. Others use a Brita water filter , which reduces the hardness of the water. The same make in coffee machines built-in water filters.
For espresso machines and fully automatic coffee makers, it should also be noted that the harder the water used, the faster they calcify.
It is distinguished in:
My tip for water in the coffee
- Find out about the hardness of your tap water (online at the waterworks).
- Compare the taste of coffee with tap water vs. Evian water (I use that sometimes).
- Tests filtered water with a Brita filter .
- Use what you like best!