Coffee taste is not only influenced by the type of coffee but also coffee brewing techniques. The same coffee but brewed with different techniques can produce different flavors. The third wave coffee effect that makes people more concerned with coffee itself also increases sensitivity to how coffee is served.
Some brewing techniques become very familiar as coffee shops grow together with the growth of coffee enthusiast.
1. Pour Over
This method is one of the most efficient and fast methods of brewing coffee. Pour over is a coffee brewing technique by constantly flowing water into coffee powder to extract the flavor, then dripping through the filter into the serving pot. The pour over method has the purpose of removing a clearer taste from a cup of coffee.
Some of the tools commonly used in the pour over method are v60 and kalita wave.
2. French Press
The French press method is also one of the most popular and popular methods because it is easy to use, affordable prices and always produces the perception of a thick body.
In this method, the coffee powder used is recommended not too smooth, a little rough. Coffee powder is “soaked” in water for about 4 minutes before being pressed with the plunger to the bottom to separate the coffee grounds. The French press method is considered to be able to produce coffee with strong taste and without pulp.
3. Syphon
Another method that is also popular is using the siphon coffee maker. The coffee maker design consists of several parts, namely the coffee place and the stand, the water container, the furnace and the lid. This coffee maker design is unique because it almost looks like a tool in a laboratory.
The working system of this tool works by using suction techniques produced by hot steam. This pressure causes the flow of water to rise and will a small pipe (funnel), hot water will drip to the cup. There is a filter in the place where the coffee has a function to filter the pulp from the coffee itself so that the coffee will go down and return to the bottom container when the fire is turned off.
The disadvantage of this method is that the time needed is quite long, which is around 15 minutes.
4. Vietnam Drip
The equipment in making Vietnam drip consists of a bottom filter, cup, top filter (tamper), and cover. Tamper serves to suppress coffee so that when exposed to hot water, coffee starch can come out. The tamper itself has 2 types, which are screwed (providing additional pressure) and those without screws (pressure only from gravity). The filter plate is placed on a cup, then put the coarse ground coffee powder into a sieve cup, then place the tamper on the coffee (you can add a little pressure), then pour hot water. Coffee will drip little by little into a glass that has been filled with a sweet thick cream.
Vietnam drip initially used dark roast coffee and a mixture of sweet thick cream as a counterweight to its bitter taste. But now coffee drinkers prefer to experiment with various types of coffee and its mix to get a taste of Vietnamese coffee according to their taste.
