International Coffee Day 2023: How to pick the right brewing method for your favourite roast and other tips

With the advent of speciality coffee, the focus has shifted towards extracting the best flavours from the beans, creating a dynamic and innovative coffee culture. (Photo via Unsplash)

While Instagram and TikTok may have thrown open the doors to crowds that subscribe to viral lattes and ‘Starbucks-themed’ drinks, for 'purists', enjoying coffee has always entailed paying attention to the nuances of bean selection, and brewing methods. Whether one prefers robust or delicate flavours, understanding the origin and roast profile is key to finding the ideal coffee and that is where the experts weigh in. Coffee brewing is a blend of science and art, and selecting the right brewing method is crucial. Factors like the size of the coffee grounds, water proportion, and extraction time play pivotal roles in determining the brewing method that suits a particular coffee.

Brewing Turkish coffee. (Photo: Gabriele Stravinskaite via Unsplash)

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The brewing method varies according to the grind size. For examples, espresso uses a grind of coffee that is similar to salt. A French press, by contrast, is well-suited to grounds that are bigger - about the size of Kosher salt grains. And Turkish coffee - traditionally brewed in a copper coffee pot called a Cezve - is of very fine, flour-like consistence.

Water, too, plays a huge role in the brewing process; the hotter the water, the more you can extract. It may sound fairly simple but water temperature is often the most overlooked factor in coffee brewing. Light roast coffee brews better with hotter water, like 92-95 degrees Celsius, while a dark roast is brewed better at water temperatures ranging from 85-88 degrees Celsius.

While popular brewing methods like pour-over and espresso have been in the limelight for a while, traditional drip-coffee methods are now joined by speciality approaches, such as the likes of Aeropress and Tricolate, that offer coffee lovers an array of choices. With the advent of speciality coffee, the focus has shifted towards extracting the best flavours from the beans.

Espresso has the highest concentration of coffee. (Photo: Unsplash)

Espresso: 1:2 (Coffee: Water)

Moka Pot: 1:4 (Coffee: Water)

French Press 1:14 (Coffee: Water)

V60/Origami 1:15 (Coffee: Water)

Devansh Chhinkwani, co-founder at Potboiler Café, explains, “While there's no strict rulebook, there are general guidelines based on personal preferences. Light roasts tend to shine in manual brew methods like V60, Origami, or Aeropress, while dark roasts often find their home in French presses or espresso machines. However, the possibilities are endless in today's coffee world, where beans come in various roast levels and processing methods. Coffee lovers are encouraged to experiment and find their own perfect match. We also like to introduce our guests to the Moka Pot, South Indian Filter, and Turkish Brewer (Cezve) which are underappreciated methods that offer unique flavours and deserve more attention.”

Roasting coffee is an art. Chemical changes that occur during the roasting process, and light roasts typically retain more original flavours from the coffee's origin, resulting in sweetness and acidity. Medium roasts balance original and roasted flavours, while dark roasts offer chocolatey and nutty notes. The browning that happens to coffee is a result of chemical changes that the coffee undergoes. Each green bean has its own chemical structure - different varieties of coffee have different chemicals to it, which react differently to the roasting process. Not just that, it's also about the farm, its soil composition and the processing method. All of these parameters cause different chemical reactions in coffee all of which taste different.

Talking of undertones, Grant Walsh, owner of 8th Day Café and Bakery, adds, “We only serve AA or AAA Arabica coffee beans from Indian coffee farms and work closely to hand-select the beans that yield the best tones and flavours for the customer’s palate and experience. We aim to bring fruity or chocolate tones that find more popularity among guests.”

Pour-over coffee (Photo via Unsplash)

Technology has transformed the coffee roasting industry and today’s roasting machines are equipped with digital interfaces that allow real-time monitoring and control which allow roasters to experiment with new profiles and flavours. However, what seems to be a trend in the coffee industry is the impact of global warming and climate change that has impacted coffee production. As climate patterns shift, coffee varieties previously underappreciated are gaining popularity. Innovative processing techniques and a focus on sustainability are helping these coffees shine, offering a glimpse into the changing landscape of the coffee world.

Abhinav Kumar, Co-founder at Craft Coffee, says, the siphon (vacuum pot) coffee develops vibrant flavours and intense aromas, thanks to a "brewing technique (that) offers a clean and bright cup with no grounds left behind, making it a niche method worth exploring.”

To conclude, coffee is not merely a beverage; it is a sensory journey that engages the palate and we encourage you to embark on a coffee adventure, experimenting with brewing methods and beans to discover a cup that offers you the simplistic joys of life.