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middle lists The best coffee makers, The best espresso machines and Best Keurig coffee makersIn addition A machine for pouring without any fuss And tips about The golden ratio of coffee and Tip for making espresso like a proWe have not stopped (yet) to ask the most important question: What is the best way to prepare coffee, in the opinion of those obsessed with it?
So, I asked 10 coffee experts — roasters, café owners, educators, baristas, and a former president of… Specialty Coffee Association – To rank seven of the most common brewing methods, assuming black coffee.
Of course, if you want a milky or veggie espresso drink, like a cappuccino or a latte, that’s a category of its own, and the methods you can use to achieve that become more limited. But, for the purest, most satisfying expression of the humble roasted coffee bean, here are the brewing methods the experts were asked to rank: (presented here alphabetically) AeroPress, automatic drip machine, espresso, French press, K-Cup, moka pot, and pour-over.
Results? On the one hand, there was no surprise front runner, but that doesn’t mean there aren’t advantages that can be taken into account in multiple ways.
One way to rule them all: pour
The pour-over method received almost unanimous top ratings from the coffee experts I’ve roasted.
Although it was not completely unanimous, To pour It was the clear winner in the average overall standings. The good news is that pour-over is among the least expensive coffee brewing methods available, requiring little more than a manual kettle or other pour-over device and a funnel with cone filter that sits on top of the cup or carafe to catch the coffee. (Of course, you can certainly spend a little more money for the all-important pour-over kit.) Well-made coffee, on the other hand, can be a hassle, and it’s not a set-it-and-forget-it kind of thing.
Of course, pour-over is the kind of thing that true coffee lovers will happily partake in, including precise elements of timing and temperature, not to mention the patience to supervise preparation. However, this may be complicated for those who need to consume caffeine first in order to pay attention to these details.
Read more: Want to pour over coffee without the fuss? This $65 machine does the hard work for you
Why coffee professionals love the pour-over method
Consistency
Pour-over brewing encourages control over precise variables, including temperature, flow rate, and stirring.
“With pour-over, a slow, deliberate pour allows for control over precise variables including temperature, flow rate and stirring,” says Theo Chan, coffee reviewer and editorial director of the magazine. Coffee roasting“To ensure even extraction and reveal the sweetness, acidity and flavors of the coffee.” (Agitation refers to the ability of water to circulate between the ground coffee during the brewing process.)
“Maximum control over variables equals consistency,” says James McCarthy, coffee roaster and head of education at Colombian coffee brand Devoción, who specifically recommends it. Origami pour over dripper. “Since you are using your own boiler, you can choose the water temperature and change the flow rate to your preference.”
“For a cup of black coffee, I would say pour-over is my favorite,” says Joe Howard, co-founder of the company. Yawn drink. “With pour-over, you can really highlight the unique characteristics of the coffee in terms of its origins. It’s a clean brewing method that gives you good precision in brewing the coffee.”
Suitable for grilling preference
One coffee expert I spoke with praised it for its ability to extract the subtle flavor of certain roasts.
Michael Kramer, founder Lardera coffeeHe notes that the level of roasting is also an important factor in determining the preferred method. “I prefer my beans lightly roasted, and pouring the water by hand results in a more consistent extraction, bringing out their complex flavors and delicate aroma,” he says. “This requires more time and attention than other methods, but if you care about coffee, it’s a worthwhile investment. You’re giving up ease for consistency and flavor, which seems like a trade-off worth making.”
Liquidation considerations
The type of filter relied on by the different methods was also a consideration in the classification. Pour-over uses paper filters that remove oils, resulting in a cleaner, more nuanced flavour, highlighting the complexities of the coffee while being able to represent any roast level well,” says Megan Piolsi, director of coffee education and training at Pour-Over. Basra coffee. “It typically requires a little fine-tuning to get a great cup, but allows for complex adjustments for those who want to experiment and perfect their morning brew.”
There is another consistent method that is highly regarded by coffee professionals: AeroPress
The AeroPress received high marks from the coffee experts I spoke with.
Although the stream had the highest overall rating, it wasn’t the only way to get the top spot by a professional. Aeropress – An analog method that combines stirring, pouring and immersion French press The espresso press – had two helpers and came safely in second place overall.
Marwin Garcia, owner Headcount coffeerated it as number one among the available options (though noted that other, less popular methods, such as an immersion brewer or coffee siphon, are also worthy contenders). The steeping time of the AeroPress is an adjustable variable that allows for personal preference in the brew, and also emphasized the quality of the beans as important as any given method.
“The overall flavor depends more on how fresh your coffee is,” he says. “As well as the level of roasting, as it may require longer brewing or steeping time to get the desired result.”
Among those who put it second to pour-over, Howard also points out that the AeroPress has a clear upside: “It has great clarity and versatility,” he says, “especially for travel or a quick cup.”
Espresso and French press methods also have advantages
Espresso and French Press were tied in a virtual tie for third place.
Espresso and French Press also received first-place ratings from some coffee pros, and actually tied for third place in terms of trust among coffee lovers.
Heather Perry, CEO Clutch coffeea two-time U.S. Barista Champion and former president of the Specialty Coffee Association, points out that espresso is what is used to measure a barista’s performance.
“It’s true that you need some specialized equipment and time to get the best results with espresso, but once you dial in your machine, the great espresso characteristics really shine,” she says. “Great, intense flavour, lovely creaminess and a great aroma too. Sweetness, acidity and bitterness all balanced in harmony.”
Those who preferred the French press pointed to its ritualistic nature, as well as the ability to easily make more than one cup.
says Bernadette Gerety, Vice President at the company The smell of coffee. “I’ve always preferred old-school brewing methods over new equipment because you can control everything, from ratios to flavor, without any waste,” she says. “It’s really easy to make your perfect cup with a French press. Plus, it’s fast, simple and satisfying – just coffee and water, no special buttons or chambers needed.”
“It’s true that you need some specialized equipment and time to get the best results with espresso, but once you dial in your machine, the characteristics of great espresso really shine,” said Heather Perry.
“The French press hits all the boxes, allowing multiple cups of coffee to be brewed at a time, allowing others to enjoy the pot,” says Dave Linari, a former professional coffee roaster. New Silom Brewing. ““I find that the coarse grind of the bean and the coarse filter allow all the flavors and aromas to come through as the bean intended,” he says. “The filter allows the coffee’s natural oils and fine particles to remain in the cup, creating a richer texture and taste, and the whole system is a very simple and affordable piece of equipment, which you can use to froth milk too.”
Least preferred methods: Moka pot, drip machine, and K-cup
Moka pots have a certain charm, but coffee experts rank this brewing method lower on the list.
While the moka pot — a method of brewing espresso on the stove — and automatic drip machine received some votes in the middle of the pack, the K cup It was unanimously voted as the least favorite method by coffee professionals. While Howard generously noted that it was “quick and tidy,” the consensus was that it “sacrifices flavor and texture,” allows for no modification, and produces unnecessary waste with every cup.
Final ranking results:
1 = best method, and 7 = worst
- To pour: 1.625
- Aeropress: 2.375
- Espresso: 3.5
- French press: 3.75
- Moka pot: 4.625
- drip: 4.75
- K cup: 6.625