Coffee brewing type mticky

Descriptions below, from left to right

Click to see larger photo

Siphon

How it works:  Vapor pressure forces boiling water into an upper vessel, where coffee grounds are added. Remove the heat and gravity pushes the mixture back through a filter.

How it tastes:  A notoriously fussy brew method when done correctly, the vacuum coffee maker makes a delicate cup with a body similar to that of tea.

Where to find it:  These steampunky-looking contraptions can be found at Seattle Coffee Works downtown.

Pour Over

How it works:  Grounds fill a cone-shaped filter over a brew basket or carafe (often a Chemex). Water meets beans via a series of pours, allowing the water to draw down each time.

How it tastes:  A clean body at a comparatively lower temperature. Pour overs can accentuate lighter, more fruit-forward characteristics or dark “roastier” notes.

Where to find it:  Most “slow bar” cafes; Anchored Ship in Ballard makes a particularly tasty cup.

French Press

How it works:  Coarse coffee grounds and water steep together for around four minutes before the plunger is deployed to filter the grounds from the brewed coffee. The press doubles as its own carafe.

How it tastes:  Rich and heavy, even chalky if done improperly. Allowing the water to steep in the grounds instead of pass through the coffee produces a bolder flavor.

Where to find it:  As common in Seattle coffee shops as slow Wi-Fi; some restaurants also serve presses tableside.

Oji

How it works:  The brand name Kyoto-style cold coffee brewer uses zero heat. Water drips through a cylinder of grounds at an agonizingly slow pace, collecting in a pitcher for up to six hours.

How it tastes:  A unique cup, light in body yet bold in flavor with very little acidity, thanks to the lack of heat in brewing. Typically served chilled and great with whiskey.

Where to find it: Most Caffe Vita locations in Seattle have an Oji going throughout the day. Ask for a taste, sans ice.

Aeropress

How it works:  A simple, user-friendly brew method where coffee grounds and water steep together until pushed through a filter, as you would a syringe, directly into the cup.

How it tastes:  Flavors vary drastically depending on the ratio of dry coffee to water and timing. Generally, Aeropress makes complex coffee with a lighter body. 

Where to find it:  Milstead and Co. in Fremont uses an Aeropress lineup instead of drip coffee.

Want more food news, plus editor’s picks in every neighborhood, advanced search options, and all of our best-of lists? Download our new Gastronaut app in iTunes or Google Play!

Show Comments