The diversity in coffee making – Part 1

For Stefan Schreyögg coffee making and the various brewing systems are an extensive and fascinating topic. All classics have, of course, been tested at Coffee Roasting Company Schreyögg, and thus, in the next few issues of the Coffee Times the various preparation methods will be described for our readers in detail.

Coffee is popular all over the world. One of the reasons is that it can be prepared in many different ways – there are traditional methods, trendy methods, but also country-specific, both manual and mechanical, simple and complicated ways to make coffee. The basic principle, however, is unchanged. Hot water is poured over ground coffee. Basically we distinguish between two main types of coffee making: with and without pressure. The quality of the result in the cup is not only a matter of taste, the coffee chosen should always harmonise with the type of preparation.

1. Preparation without pressure means that the brewing process
occurs without any artificially generated water pressure. This includes brewing in the cup, Turkish moka, the filter methods, such as hand filters, ceramic filters, paper filters using a machine, filtering into the vacuum flask, the Neapolitan coffee maker or flip coffee pot as well as various special types of filtering.

2. For preparation with pressure the hot water is pressed through the ground coffee with additional pressure. This preparation method includes the steam pressure pots, such as the percolator, the glass piston coffee machine, the espresso or moka pot, special types of the moka pot, press pots, such as the French press or cafetière, portafilter machines, semiautomatic machines, lever machines, fully automatic machines with piston technology, pod or capsule machines, vending machines and other special types.

Moka pot

In this issue we present THE Italian classic, the well-known and time-proven espresso maker or moka pot, in which the coffee is prepared by pressure. The espresso pot is available in different sizes, from one to twelve cups. It consists of three elements: the water tank, the basket and the lid with the standpipe. The lukewarm water is heated, generating steam which presses the hot water through the pipe into the upper part, where it hits the ground coffee and drips back down, where the coffee beverage collects. The pressure generated is no more than 1.5 bar, so that this is not really espresso in its classical sense: in a portafilter machine (or espresso machine) the ideal pressure is 9 bar.

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