There are 3 fundamentally different ways of preparing coffee:
- Drip-brew and caffetiere (French press)
These
methods allow water to drip through ground coffee at a leisurely pace (about 6
minutes) with no pressure. The temperature should be around 185° F (85° C).
- Espresso
This method allows water to only
briefly interact with coffee. All the aroma and taste are extracted under great
pressure within 15 seconds. Depending on the espresso machine, about 275 PSI (19
bar) is used for this process. The temperature is generally around 198° F (92°
C).
-Karlsbader method and Turkish coffee
These methods require very
finely ground coffee. Water is then brought to a boil with the coffee. This method
transfers as much aroma and taste as possible to the cup. This takes around 15
minutes depending on air pressure at a temperature of ca. 205° F (96° C).
