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French Press / Cafetiere
Cafetieres/French presses are very popular in Europe and are measured in “cups” which are equivalent to the US half cup or about four ounces. To make a perfect cup of coffee, put in two level tablespoons of course-ground coffee beans per mug.
Boil a kettle of water then allow it to rest for a minute or so in order not to scald the beans. Pour in hot water equal to the number of mugs. Stir briskly to mix the grounds with the water. Put the lid on the cafetiere with the plunger raised fully.
Let the cafetiere sit and brew the coffee for about four minutes. Press the plunger gently all the way down. If you need to use force to press the plunger then the coffee is not fully brewed.
Image: Cuisine addict
An Aeropress brews coffee for less than 30 seconds, which means that the water and coffee grounds have minimal contact. This results in a coffee brew with minimal acidity but full flavour.
To make a cup of coffee, put a filter disk in the cap and attach it to the chamber. Put this on top of the cup. Put one scoop per cup of coffee into the chamber. Heat the water and wet the grounds with the water slowly, then add the rest of the water. Stir the mixture to incorporate all the grounds.
Wet the rubber seal on the plunger, insert it into the chamber and press slowly to get a cup of concentrated coffee. Dilute it with hot water if you do not want an "espresso" style cup.
Image: Bean Green
A coffee percolator brews coffee by continually cycling the boiling, or nearly boiling, brew through the grounds using gravity until the required strength is reached. Percolators heat the grounds to higher temperatures than other brewing methods. As the water heats inside the percolator, it is forced up through the hollow tube in the center of the pot.
The water splashes up into the coffee grounds, and up into the glass bulb in the lid of the percolator. It then drips down out of the bulb and back through the holed lid and mesh basket. The liquid drips down into the bottom of the pot with the rest of the heated water.
Coffee brewed with a percolator is susceptible to over-extraction as water can recirculate several times through the beans. Percolation often removes volatile compounds in the beans, which does give a pleasant aroma during brewing, but can result in a coffee that lacks flavour. Percolators can produce hotter and stronger coffee than other methods.
To get your coffee to the desired strength, watch the bulb carefully. The cycle of water splashing into the bulb continues until the coffee splashing into the glass bulb is dark enough to suit your tastes.