coffeebrewing

Coffeebrewing refers to the process of extracting flavors from roasted coffee grounds by passing hot water through them to produce a beverage commonly simply called coffee. The goal is to maximize aroma, body, and balance while avoiding excessive bitterness.

The result depends on variables: grind size and consistency; water temperature (typically around 90-96°C for most brews and higher for espresso); brew ratio (grams of coffee to grams of water); contact time; and water quality. Equipment like grinders, kettles, and filters influence the final result.

Several widely used methods categorize coffee brewing: pour-over and drip methods use gravity to pass water through grounds; immersion methods such as French press steep grounds in water before separation; high-pressure espresso uses a machine to force hot water through finely ground coffee; cold brew steeps grounds in cold water for many hours; and AeroPress mixes immersion and pressure for a rapid brew.

Typical workflow: weigh and grind coffee to the appropriate size for the chosen method; heat water to target temperature; bloom by adding a small amount of water to allow CO2 to escape; add the remainder of water and allow extraction to proceed for a set time; finish by separating grounds and serving. Proper extraction yields desirable flavors; under-extracted coffee tastes sour or weak; over-extracted tastes bitter or astringent.

Historically, the practice emerged in the Arab world and spread to Europe and the Americas with different devices and techniques developing in the 18th–20th centuries. In modern coffee culture, brewing is treated as a craft with scale from home brewers to specialty shops, emphasizing consistency, water quality, and technique.