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Quick Guide to Coffee-Making Methods

Why does coffee inspire so much creativity in brewing? Perhaps because each method emphasizes different qualities inherent in the coffee bean. Here is a quick guide to common coffee preparation methods:

Espresso: Concentrated, pressure-extracted coffee, usually served in a small, one or two-shot size

Cappuccino: Equal parts espresso, steamed milk, and milk foam

Caffelatte: Steamed milk with one or two shots of espresso

Drip coffee: Hot water poured over ground coffee placed in a fliter. In this method, gravity does the work of extracting the coffee.

French press: Coursely ground coffee soaked in hot water, and then filtered by pressing down on a screened plunger.

Turkish coffee: Finely ground coffee simmered in water directly over the stove and then poured into a cup for drinking without filtering.

Guidelines

In general, espresso offers intense, robust flavor—and good expresso isn't bitter.

Mixing coffee with milk softens both bitterness and acidity.

Drip coffee can be weak or full-bodied, depending on how much ground coffee you use in the filter.

French press coffee tends to be richer and more complex than drip coffee. However, because the ground beans stay in the water, it needs to be decanted promptly after the 3-4 minute steep.

Good Turkish coffee, like good espresso, isn't bitter.

Of course, all methods yield better coffee if you start with fresh-roasted, high-quality coffee beans.

For drip coffee and French press coffee-making instructions with pictures, click here.

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