Coffee brew decoding

Coffee brew decoding

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Coffee brew decoding

Coffee brew decoding explains the evolution. Landscape in coffee brewing in Australia has been changing over time. You only need to look at the froth on your cappuccino to the notice the difference. So, the latest wave of changes in coffee culture has taken place. It’s the measure of the depth of our love for the beverage. Therefore, in addition to micro-roasteries and hipster-haunted inner-city enclaves, it is in our homes and supermarkets too.

By now, we all know our espresso from our latte. We know it well enough that a few of us are experimenting with the new and old ways of making coffee. It generally does not involve a machine. There is a new interest in ever more nuanced coffee choices. Cafés and retailers are discussing the variety, estate name and sustainability. It looks at the way coffee beans were washed to at what altitude it was grown.

Take home point

These shift bring a grab-bag terminology. However, the take home point is if you like the old-school or new methods. Whatever you prefer, good coffee has never been closer to coffee lovers in Australia.

Espresso, plunger, siphon, pour-over or cold-drip methods, there is no right or wrong way of making coffee. It is you personal preference. Thus far, the various methods lend themselves to particular styles of bean. For example, the aromatics in lighter roasted coffee beans with fruity notes with high acidity will be more discernible in making coffee by the pour-over method. It is in comparison to extracting coffee in a espresso machine.

So, if you prefer light-bodied and aromatic beverage, then buy the correct coffee beans. On the other hand, if you enjoy full-bodied and rich texture coffee than you may opt for an AeroPress  with some dark roasted with cocoa or caramel notes.

Pour-over coffee

Pour-over coffee is one of the simplest techniques. High-pressure espresso extraction is not suitable for all coffees. Therefore, some benefit from a gentler method. You may simply pour hot water slowly over coffee in a paper filter. It then drips into the cup. Automatic drip coffeemaker uses the same principle in homes and diners. This far, you have more control over water temperature and pouring speed with this method. However, a pot of pour-over coffee will burn and turn bitter when left on warming plate for long.

Since the coffee is never fully immersed in water, it results in light-bodied brew. Therefore, the full range of the coffee flavours shine. Especially the high and bright floral notes that appears to be overwhelmed with the emulsified oils and solids extraction by immersion and high-pressure methods. Pour-over coffee consumption is normally as long drink, not as a shot.


AeroPress brewing device uses a plunging mechanism. It pushes hot water through the coffee grounds.  The ground coffee fully immerses in water, which gives a robust flavour extraction and full-bodied coffee. AeroPress method uses filter paper. It removes the fine particles that may pass through a metal screen. Thus far, it affects the texture and the taste of the coffee. This technique produces a short coffee which, like espresso you may dilute to craft long coffee. You may top up with steamed milk to create a café latte.

Its compact and simple design makes it perfect for travellers and single brew coffee at home.

Siphon method

Siphon method uses a double chamber equipment. Its principle is simple. So, the siphon works like a vacuum. When the water is heats up in the bottom chamber, it draws through the coffee grounds in the section above. Thus, brewing a light-bodied aromatic coffee with low bitterness.

The siphon method takes longer to brew than the filter techniques and espresso. It may take up to six minutes to brew. However, it produces the clean and delicate flavours. It dates back to the 19th century and is still relevant today.


Caffeine hit with cold-drip process may take 12 hours to brew. This is how long it takes to brew coffee using this method. The cold-drip equipment is made up with three glass chambers. So, the top section will hold cold filtered water, It drips onto the coffee grounds slowly in the middle chamber. Then, the coffee filters to the bottom chamber. It is a popular method for summer coffee. Cold-drip coffee is sweet tasting because of its low acidity. It is light-bodied and full of floral notes. Thus, it is perfect to serve over ice.