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Brewing filtered coffee (essay)

Brewing filtered coffee

It's no secret there are a lot of ways of brewing a cup of delicious coffee. Basically, coffee can be prepared through the boiling, steeping, filtration or by using the pressure. I find filter-based brewing the most convenient in terms of operational simplicity and resulting flavour, so let's see how exactly it can be prepared.

The common idea between different filter brewing methods is that water is poured into the pot through the grained beans, and filter helps to restrain beans from getting into it. However, there are things that may vary, such as water temperature, beans grind level and the design of coffee pot itself.

Best known method to brew a filtered coffee is Chemex. The pot looks like a vessel made from glass with a narrow neck, the one that a chemist could use. Another one is originally designed in Japan and called Pourover. The brewing pot looks like a funnel made of glass, ceramics or plastic with a few vortex tracks on the inner side. Both of these methods are used with hot water (80-90 celsius) and paper filters.

However, filter coffee can be prepared cold or even initially brewed cold. For example, Fretta is a new device which basically looks like Pourover, but the difference is that coffee drips on the ice placed inside the pot, so it's getting iced instantly. Another method is called Cold Brew and it's more like a Chemex, but hot water is not used. The ice is placed above the pot and it slowly melts and drips down on the filter. These two are actually quite popular choices for the period of summer!

My favorite one is Fretta. I like it the most because it allows to prepare both hot and cold coffee, and flavor is always good. But there's a few good coffee spots in Kiev so don't hesitate to go try a few cups brewed with these methods.

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