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Brewing Methods


LeeWardle
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  • 3 years later...
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  • 11 months later...

There are two methods for brewing coffee: immersion (infusion - French press, cupping) & percolation (espresso & drip). Some brewers combine a bit of both, but are generally more in one camp than the other.

 

The time a brew takes, for either approach (there can be overlap) is most dependent on how long it takes to extract a desirable amount from a coffee & hit a good flavour. This will depend on grind size distribution, temperature profile & whether you are brewing with gravity, or under pressure, for example.

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Espresso is a pressurised percolation method, the very fine & compacted grinds would stall the flow if it was left to gravity. The fine grind allows a high strength extraction, but it needs some pressure to force percolation.

 

it would be very hard to get a well extracted drip brew at common espresso strength (~9%TDS, give or take) and pretty much impossible by immersion, maybe 6%TDS max? (Though this may dovetail with longer espresso shots in terms of strength, but is still not "espresso" brewed by pressurised percolation.)

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  • 1 month later...

It's the difference between beer and whisky. You can get exceptionally strong beer. But it's not whisky.

 

You can use French press and steamed milk to make a "cafe misto" but by the time you've bought a milk frothing thing, a decent grinder etc you still won't have something comparable to a coffee shop latte.

That said most people here seem to drink brewed coffee as well as espresso. It's a different drink though. Equally yummy if you like a long black or "with milk" drink.

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You can make fp different strengths - it won't be he same ball park as epsresso " strength " . Excessive strength in brewed coffee can mask some of the more subtle flavours tho . Go to a cafe try some different brew methods and some neat espresso ...

Ultimately if you want strong - get some robusta blend and stick it in a mokka pot with a half decent grinder .

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