First of all, a nice greeting to everyone, good coffee lovers! As you know, the coffee industry is developing and as it develops, filter coffee brewing techniques are also developing. As such, it can be difficult to keep up with the ever-growing list of equipment manufacturers and updated extraction techniques.
When you search you can find recipes for many different brewing methods such as AeroPress, V60, Chemex and more. In addition, all equipment affects the aroma of the coffee according to its own style.
But it's time to create a new guide to keep up with the ever-evolving world of specialty coffee.
Deciding on the right equipment
There are many types of equipment available, each with a unique effect on extraction, taste and mouthfeel. Choosing which one to use is an important first step in the brewing process.
To begin with, let's talk about the differences between dipping and filtered coffee brewing methods. Both technically use a filter, but provide very different flavors in the final cup.
In the dipping method, the coffee stays in contact with the water as long as it is specified in the recipe. Pressing a button or plunger filters the coffee and water. These methods provide stability by giving the coffee a higher body and longer flavor.
On the contrary, extraction starts as soon as we pour the water in filtration methods. Coffee emerges with the help of temperature and gravity. These methods, on the other hand, require more advanced skills. At the same time, the coffee they produce is often more aromatic and complex.
We need to understand extraction factors such as grind size, brewing time and water temperature and experiment on our own. Dose and efficiency are highly correlated.
Always keep your options open. First, decide what kind of budget you have. For example, imagine the coffee you like in a place you go. First, you can try the equipment used there.
Hario V60 is one of the most popular coffee equipment in the coffee industry. It is highly preferred by both baristas and home baristas.
The Hario V60 was first introduced in Japan in the mid-20th century. It became more internationally recognized around 2010, especially with its widespread use in coffee competitions.
However, as you know, the winner of the 2017 World Brewers Cup preferred to use the V60. The champion stated that he chose the V60 to emphasize acidity and aroma. Fine paper filters allow enough coffee oil to pass through, strengthening the body of the drink.
Providing a continuous flow rate, the V60 is angled 60°. That's where the name comes from. At the same time, the V60 has a larger hole compared to other coffee equipment.
Unlike flat-bottomed coffee equipment, conical coffee equipment can be much more likely to be channeled. Therefore, it is necessary to be a little more careful when pouring the water.
Channeling occurs when water passes the path of least resistance along the coffee bed. This leads to a mixture of under- and over-extracted flavors. Making sure you open your coffee grounds evenly helps minimize any redirection.
Kalita is a coffee equipment that was invented in Japan and is widely used in cafes and homes around the world. It is available in various materials and in two different sizes.
However, it is designed differently from the V60, which has a flat-bottom shape rather than a true cone.
Flow is slightly slower with a flatbed coffee equipment. At the same time, there is always some water left towards the end of the extraction process. On the contrary, water provides rapid flow in conical coffee equipment.
The Kalita has a flat bottom with three small holes that allow water to pass more slowly and evenly than a V60.
In flat-bottomed brewing equipment, channeling is minimized as the coffee stays under the filter during extraction, not on the walls. This increases the extraction percentage.
However, as Kalita's bed retains water towards the end of the brew, water can be withdrawn at a much slower rate than expected. For this reason, it is useful to pay attention to finer grinding sizes when using this coffee equipment.
For more body and sweetness, you can try flat-bottomed coffee equipment. For higher acidity and a cleaner taste, try conical equipment. But as you know, everything depends on the coffee and how it is roasted.
Chemex is one of the most popular coffee equipment manufactured in the USA in the 1940s. The idea behind this equipment was to simplify the coffee making process.
Chemex is also designed as a jug. This makes it ideal for larger coffee parties.
Again in a similar fashion to the V60, the Chemex is a tapered coffee rig, although with a noticeably larger bore. Therefore, it affects the flavor and aroma a lot in pouring technique and you should pay more attention.
As a result, instead of pouring more water into certain areas of the coffee bed than others, it is necessary to treat all floors at an even and consistent rate. However, despite the Chemex having a larger bore than the V60, the flow rate is very, very slow due to the thickness of the filters. Don't be angry with yourself why this water doesn't flow, things like that happen...
For Chemex, we generally recommend using coarser ground and lighter roast coffees. Darker roasted coffees may not taste as you want due to the slow flow rate.
AeroPress and Delter Press
Well, we came to AeroPress issues. We talked about some brewing methods, and if you've noticed, they were all about pouring water. Now we turn our attention to dip brewing.
Immersion differs from percolation because the coffee grounds and brewing water are in full contact throughout the brewing time, as opposed to the water passing through the coffee bed. This increases the body and sweetness of the coffee, but reduces the acidity.
For any brewing method, lowering the dose reduces bitterness and mouthfeel. But the naturally low bitterness of AeroPress and Delter Press causes some people to increase the dose for a richer cup.
Due to the compact size of the AeroPress and AeroPress GO (the smaller counterpart), baristas and consumers often extract more concentrated coffees. However, it dilutes them with water to form larger batches.
The flexibility of the AeroPress and Delter Press equipment gives users the option to try brewing recipes. AeroPress has become so popular that annual national and World AeroPress Competitions are held in many countries around the world. Participants, on the other hand, use a range of brewing techniques to highlight certain aspects of the coffee they choose in the competitions, such as sweetness and body.
Minimal skill is required to brew with the AeroPress or Delter Press. However, this inverted method gives more experienced users a wider range of variables to control and fine-tune.
Also referred to as the siphon or vacuum canister, this equipment was patented in Germany in 1830. This coffee equipment consists of two main parts. The lower chamber holding the water and the upper chamber where the coffee is added.
A heat source is placed under the lower chamber to create pressure that draws the water to the top of the infuser. Here, coffee and water are brewed until the heat source is removed. Thus, the pressure drops, causing the coffee to be drawn into the lower chamber.
If you brew using the immersion method, the first thing you will notice is the weight of the liquid in your net. Dipping provides great flavors but less aroma.
The coffees in the Siphon are also usually brewed at a higher temperature. As a result, you can immediately pour the brewed coffee into a pitcher and glass to cool the coffee and savor the full flavor spectrum. Also, depending on the filter type, there may be some sediment in your cup. Then no sir, don't say where did this sediment come from...
New coffee equipment is frequently introduced to the market today, and one of the popular ones is the Clever Dripper.
This coffee equipment, reminiscent of the V60, is used by making the pour-over process. But it has a sealed chamber at the bottom. Before you put the Clever Dripper over a cup or pitcher, you add coffee and start pouring the water.
Once the coffee is brewed, the brewer triggers the release mechanism. This allows the brewed coffee to be drawn into the chamber. This process takes approximately one and a half minutes.
Beginners can start with the immersion method as it doesn't need any special techniques when pouring the water.
Although the Clever Dripper is a body-enhancing immersion equipment, it emphasizes clarity and cleanliness. Frankly, you could say it's kind of a hybrid between immersion and straining.
We came to Origami Dripper, which is among the excellent coffee equipment we use with pleasure. Recommended by baristas and professional coffee brewers, Origami is a very nice looking equipment with different color options. It is different from other dripper models in terms of aesthetics and material quality.
Origami has a unique design carved in the shape of a flower. During brewing, it offers a real visual feast. It has a ceramic body and retains heat throughout the brewing process. Thus, the temperature remains constant. This coffee equipment, which is resistant to high temperatures, is cleaned very easily after use thanks to its ceramic structure.
The V-shaped channels used in the Origami Dripper design allow you to control the flow rate of the water while brewing. Thus, even if you are an amateur in brewing coffee, you can simply brew delicious coffee.
No matter how much you like your coffee, you can find a coffee that suits your needs. The key is figuring out how much body, clarity, sweetness and acidity you want in your glass to understand what you want. Consider these features and decide which will be the best.
But remember that one thing is more important than anything else: Your coffee should always be the highlight of the brewing process. That's why good coffee equipment deserves a good cup of coffee.