The practice of freezing both green and roasted coffee took the specialty coffee industry by storm in the mid-to-late 2010s.

First pioneered by George Howell in the early 2000s, the technique gained popularity after the 2017 Re:co Symposium, where George showcased several coffees that had been harvested four years prior. The coffees tasted as fresh as the day they were frozen, transforming our preconceptions about quality and flavour.

Since then, many high-end roasters and cafés have adopted the practice, enabling them to serve what was once impossible: coffees roasted months or years before.

Specialty coffee enthusiasts have also taken up the practice, asking for tips and guidance on internet forums. Techniques can vary; some vacuum seal coffee in bags, while others store samples in test tubes.

There are a few points of contention concerning frozen coffee, including proper storage conditions and when to grind it. As interest in this practice continues to grow, baristas have an opportunity to guide consumers in the right direction.

I spoke to George Howell of George Howell Coffee, Tom Finch of Manchester Coffee Archive, and Ella Turnbull at ST. ALi to learn more.

You may also like our article on whether grinding frozen coffee damages your grinder.

Why freezing revolutionised roasted coffee freshness

Freshness is always a concern for coffee, especially when it’s roasted. Roasted coffee beans are porous, so over time, exposure to heat, light, oxygen, and humidity will degrade quality and flavour. 

In the pursuit of coffee excellence, industry professionals look for solutions to preserve freshness and flavour as much as possible. Freezing roasted coffee, a relatively new concept, has emerged as one of the most effective.

“It’s the idea of essentially ‘stopping the clock’ on a coffee’s ageing process, and how this can be utilised to achieve a specific set of benefits,” says Tom, the co-founder of Manchester Coffee Archive, a crowd-sourced collection of frozen, high-quality, and vacuum-sealed coffees.

The science behind it is relatively simple: storing beans at sub-zero temperatures actively prolongs shelf life and extends freshness by decelerating the rate of degassing. Research from the SCA found that this process significantly slows down when freshly roasted coffee samples are stored at -25°C (-13°F).

Although it’s now an increasingly common practice among specialty coffee businesses and enthusiasts, freezing both green and roasted coffee was once a novelty.

George Howell, a pioneering industry figure and founder of George Howell Coffee, spearheaded the trend. He first started to freeze green and roasted coffee over twenty years ago and remains an ardent supporter of the method for preserving coffee’s best qualities.

But the practice garnered more widespread attention at the 2017 Re:co Symposium, when George served coffees which had been harvested years prior.

“We had three different green coffees that were each over three years old,” he tells me. “Before roasting, we had to hold them for a few days so that the temperature was correct. 

“People were lining up for these coffees, which were from Kenya, Ethiopia, and Guatemala.”

Freezing is becoming standard practice in specialty coffee

Less than ten years ago, the idea of freezing roasted and green coffee was largely unheard of – or even frowned upon in some cases.

“We used to hear just a few years ago that you shouldn’t freeze roasted coffee, then Kyle Ramage, the 2017 US Barista Champion, proved them wrong,” says George.

During his routine, Kyle used dry ice to freeze his coffee before grinding, asserting that it resulted in a more even and consistent grind size, as well as sweeter flavours.

Scientific research backed this decision. A 2016 study led by Christopher Hendon found that ground coffee particles became smaller and more uniform in size at lower temperatures, with the most significant change occurring between room temperature and -19°C (-2.2°F). Smaller, consistently-sized particles allow for more even, higher levels of extraction, thereby releasing more flavours.

“Freezing coffee was one of those game-changing but, in hindsight, obvious breakthroughs,” says Ella, the head of quality control at Australia’s ST. ALi. “It’s effective, simple, and highly repeatable. I still find it surprising that we weren’t all doing it earlier. A few people experimented, shared their results online, and the practice spread rapidly.”

Today, a growing number of high-end specialty cafés – including ST. ALi, Proud Mary, ONA, Rosslyn, and George Howell – are showcasing the benefits of freezing coffee. 

“For businesses, having a ‘freezer stash’ is a practical way to keep numerous top-tier coffees on hand at all times, without having to worry about wastage,” Tom explains. “Many businesses have realised this is an easy way to add something fun to their offerings, which will cater to people looking for more unique coffee experiences. 

“This can be an off-menu selection for those in the know, or a reserve menu freely available to view: there’s a lot of scope for creativity.”

Consumers, meanwhile, have an opportunity to try something truly unique: coffees harvested or roasted years prior.

“At our cafes, we have special edition frozen coffees for pour over specifically,” George says. “Right now, we have La Calaca Gesha from El Injerto in Guatemala for a limited time, and we always offer the Kenyan Mamuto as frozen.”

Consumer interest in frozen coffee is rising

As more specialty coffee shops and roasters demonstrate the incredible potential of freezing roasted beans, consumer interest is steadily growing. 

“At home, people like freezing coffee because it means you never run out of it; I always have some rested coffee in the freezer ready to brew,” Tom says. “Freezing allows people to buy in bulk and gradually use the coffee as needed, rather than worrying about it going stale on the shelf.”

Numerous online coffee enthusiast forums are full of questions about freezing coffee, particularly roasted beans. But without formalised, universally accepted industry best practices, confusion still persists.

While some posts claim that freezing roasted coffee in its original packaging is a convenient way to store it, industry professionals assert that vacuum sealing is the proven method to preserve freshness for as long as possible.

“Roasted coffee bags have one-way valves,” George highlights. Although the rate of degassing significantly slows down at lower temperatures, it’s still important to minimise any exposure to oxygen.

“Rachel Apple held some of our frozen roasted Geshas for over a year, and they were always vacuum-sealed,” George adds. 

Batch size and rate of use will also influence storage conditions.

“Freeze beans in pre-weighed single doses ready for use, so you’re not opening and closing a container every time you want to dip into your stash,” Ella says. “This prevents exposure to oxygen and moisture and preserves beans for longer.”

Glass test tubes are often best suited for single doses, whereas vacuum-sealed containers or plastic bags are more suitable for preserving freshness in larger quantities of roasted coffee.

“Single doses will last a week or two, but if you want to wait a month or longer, you need to vacuum seal,” George explains.

Regardless of the timeframe between freezing and brewing, George, Tom, and Ella all agree on two basic principles: store beans in a well-kept, clean freezer maintained at stable temperatures and always grind from frozen.

“For consistency, dial in the coffee frozen, and then the parameters should stay intact when you next brew the coffee,” Ella shares. “If possible, use a freezer you don’t open regularly to minimise temperature fluctuations.”

“Frozen roasted coffee beans are more brittle than room temperature beans as the moisture and oils within solidify,” she adds. “This will give you a more consistent size and shape of grinds, and with fewer super-fine coffee particles, leading to higher cup clarity and even extraction when brewed.”

“We always grind straight from frozen,” George says. “My understanding has always been the colder the better.”

How baristas and roasters can share best practices

Like any theory or practice in specialty coffee, more formal, scientific research is necessary to better understand freezing roasted and green coffee.

“We need to encourage people to test things themselves and see the results,” Tom says. “There isn’t a huge amount of reliable data to consult when it comes to coffee freezing, and I try not to sound like I know all the answers, even though I have been freezing for a long time now.

“We have a freezing guide on our website that I wrote as a sort of literature review when I first got into the practice,” he adds. 

Ultimately, it’s down to coffee shops and roasters to continue investing in the practice, developing a deeper understanding of what conditions help preserve the quality and flavour of frozen coffee for the longest possible time. In turn, baristas – often the closest point of contact with customers – can disseminate the correct information.

“Talk to your customers. The great thing about frozen coffee is that it’s useful and applicable for every customer,” Ella asserts. “Freezing coffee, if done correctly, is immediately practical and useful for most people.”

This is particularly important for home roasters, who are showing increasing interest in freezing green coffee. The quality preservation process, however, begins at farm level.

“When freezing green coffee, the processing and the drying have to be spot on; otherwise, the green coffee will only last a year or so,” George explains. “But when done right, the coffee can last three to four years.

“You need to know as close to the exact harvest date as possible, and vacuum seal the batch size that you’ll roast,” he adds. “As long as the seal lasts, the coffee will stay fresh for a long time.”

There’s still much more to learn about freezing roasted and green coffee. With the practice still popular today, especially among coffee enthusiasts and home roasters, there’s a critical need for further research and controlled experimentation.

Sharing best practices and research-backed guidance will only help this technique proliferate, allowing more people to expand their conceptions of coffee freshness.

Enjoyed this? Then read our article on how you can freeze green coffee.

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Recipe development is expansive and rapid, fueled by the World AeroPress Championship (WAC), the enthusiasm of the specialty coffee community, and the ever-growing range of AeroPress brewers available on the market, including the Clear, XL, and, most recently, the Premium.

The industry’s desire to innovate and experiment with extraction, coupled with new brewers, means it’s time to revisit the AeroPress brew guide.

I spoke to the World AeroPress Championship’s creative director Grant Gamble, the 2022 World AeroPress Champion Jibbi Little, and the 2023 World AeroPress Champion Ekameth “Tay” Wipvasutti for their insight.

You may also like our article on how brewing with the AeroPress has evolved.

The AeroPress: A history

When Alan Adler’s original AeroPress (which was clear-coloured with a blue-ish hue) first launched, it quickly caught the attention of third wave coffee. Its popularity continued as the specialty coffee market emerged, gaining a loyal following – with US news outlet CNN recently describing the brewer as a “lifestyle”.

Its tried-and-tested, iconic design was – and still is – a huge part of its appeal. The cylindrical chamber and plunger with an airtight silicone seal make it versatile, intuitive, portable, and robust.

Between 2009 and 2018, the AeroPress has undergone small, subtle changes, such as:

• Switching its materials from polycarbonate to BPA-free copolyester – mainly in response to growing health concerns about BPA (or bisphenol A), a chemical used to make certain plastics and resins. It later used polypropylene
• Launching its first-ever smoky grey-coloured brewer in 2010
• Changing the colour of the lettering and numbers from blue to gold to beige to gold foil. The brand name “AeroPress” was also printed on the side of the brewer
• Changing the colour of the brewer from dark to light grey

In mid-2019, the brewer underwent its biggest design change so far: The launch of the AeroPress Go, a compact version of the original model. Developed specifically for travel, the smaller-sized brewer comes with its own carry case, which also doubles as a reusable mug. It includes red lettering, too – which AeroPress also changed on the original model.

Two years later, Tiny Capital, a Canadian holding company, acquired the company, spurring further innovation with the launch of new products like the AeroPress Clear, XL, Clear Colours, Go Plus and, most recently, the Premium.

How the World AeroPress Championship revolutionised brewing

Three years after the launch of the AeroPress, the inaugural World AeroPress Championship took place in Oslo, Norway. Industry veteran Tim Wendelboe judged three competitors to see who could prepare the best-tasting coffee with the brewer.

Today, the WAC spans over 60 countries, with over 6,000 people taking part in more than 175 regional and national events. The community-driven competition has had a monumental impact on AeroPress recipe development – particularly the inverted brewing method.

Inverted & bypass brewing

Although some speculate that the inverted technique originated from a 2007 forum post, others believe it was first used in one of the earlier editions of the WAC. 

To brew with the inverted method, you place the plunger on the counter with the rubber seal facing upward. Next, position the chamber upside-down on the plunger and push it down so that the rubber seal enters by at least 20mm. 

You then hold the chamber securely with one hand and add ground coffee and hot water as desired. Once total extraction time is reached, you screw the filter cap (with a filter in place) onto the chamber, securely grip the chamber and plunger with both hands and “invert” the AeroPress, placing it directly onto a mug or vessel, and press down.

Switching from the traditional to the inverted method effectively prolongs the extraction time and allows users to have more control over the entire brewing process. For this reason, it quickly became popular at the WAC and beyond – although it’s not officially endorsed by AeroPress, which states turning or “inverting” the brewer poses health and safety risks.

“Throughout the championship, we’ve also seen the popularisation of ‘bypass brewing’, now considered standard practice among brewers,” says Grant Gamble, the creative director of the World AeroPress Championship. 

This is when brewers add water to the coffee after extraction. The reasons are twofold: first, the AeroPress’ chamber restricts the volume of coffee you can brew, so bypassing means you can prepare larger volumes of coffee, and second, you can avoid contact with ground coffee, which minimises the risk of overextraction.

New brewers have changed the user experience

The release of different AeroPress models over the last five years has opened up new possibilities for brewing and recipe development.

The Clear’s transparent material, for example, means users can easily observe how ground coffee interacts with the brewing water. In turn, they can quickly identify uneven extraction and make any necessary adjustments to exert more control over brewing variables.

Meanwhile, the XL – which is twice the size of the original AeroPress – effectively eliminates the need for bypass brewing, allowing users to prepare larger volumes of coffee at one time.

The recently launched Premium, with a double-walled glass brew chamber and aluminium plunger, builds on these new user experiences.

“New refinements to materials elevate the brewing experience while maintaining the signature simplicity of the AeroPress design,” says Rawirat Techasitthanet, better known as Jibbi Little. She is the 2022 World AeroPress Champion, a seasoned coffee competitor, and the founder of Jibbi Coffee Roasters.

Similar to the Clear, monitoring extraction is more straightforward with the Premium. For instance, users can see and test how different rates of agitation impact extraction by adjusting the height and speed when pouring water into the brew chamber.

Moreover, the Premium’s double-walled chamber retains brew temperature for longer periods of time, which helps to extract more volatile flavour and aroma compounds.

The WAC continues to influence brewing

Competitions have long been platforms for innovation in specialty coffee, and the WAC is one of the leading examples. 

“Its format encourages participants to experiment and innovate, inspiring them to develop the best recipes suited for each coffee,” Jibbi says. “It fosters creativity and highlights the versatility of the AeroPress.”

The seemingly infinite number of combinations of different doses, yields, grind sizes, and temperatures continues to result in a wide range of recipes showcased at the WAC every year.

“I developed my winning 2022 recipe through countless trials, focusing on flavour balance and clarity to highlight the best aspects of the coffee,” Jibbi says. “My recipe was designed to suit the coffee I used in the competition, but I always tweak variables to get the best results.”

Like many competitors, Jibbi used the inverted and bypass brewing methods in her routine to achieve the desired flavour profile. The latter became particularly popular after competitors started to use higher doses in their recipes, but recent rule updates have introduced new limitations.

“Up until 2020, there had been a steady increase in doses from one scoop (about 12g of coffee) to upwards of 30 to 40g, creating a more concentrated cup followed by dilution to reach the desired strength,” Grant explains. “Winning recipes were becoming more homogenous, so we introduced a rule to cap the dose at 18g and reinvigorate the creativity that the competition is known for.”

“In the 2025 season, we’re also introducing a rule which permits the use of the AeroPress Flow Control Filter Cap,” Grant says. “This will allow competitors to create recipes which mimic the famed inverted recipes without having to physically invert their brewers and risk the dreaded fumble.”

Champions offer their brewing tips

As new brewers and WAC routines influence how we use the AeroPress, we’re set to see further recipe development that could require taking different approaches to get the best results.

“Each AeroPress model has slight differences in design and capacity. For example, the Premium might handle heat better, so adjustments to brew temperature or time may be necessary,” Jibbi explains. ”Always test and refine your recipe based on the specific brewer.”

Regardless of which model you use, Jibbi says grind size, water temperature, and total brew time are the three key parameters to pay close attention to. Based on these factors, she adds that it’s crucial to find the optimal grind size for a specific coffee and to adjust one variable at a time when experimenting with different recipes.

“Every parameter changes cup quality,” says the 2023 World AeroPress Champion Ekameth “Tay” Wipvasutti, who is also the co-founder of Brave Roasters. “So, you have to know how subtle changes will impact cup quality.”

Tay also used the inverted method and bypass brewing in his winning routine, using room temperature water and brewing water set at 89°C (192°F).

“Rather than using a standard recipe, which is to add all the ground coffee to the AeroPress, then pour hot water, stir, wait, and press, I added coffee in different amounts for my winning routine: 16g first, then 2g to make 18g in total,” he adds. “Different timings and small adjustments can make a better cup.”

Tay explains that he focuses on three factors when brewing coffee with different AeroPress models to finetune his recipes:

• Using different grinders 
• Brewing with multiple types of filter papers, including AeroPress’ original and Aesir, which can then be paired with different grinders
• Switching between traditional and inverted methods

Simple is often best

With the WAC’s influence, AeroPress recipes have become increasingly intricate. Many competitors often use more than one grinder to achieve a variety of grind sizes or brew with specific water formulas and paper filters.

Although this level of precision and control can help brewers achieve the exact results they’re looking for, it can be intimidating for less experienced baristas and coffee enthusiasts.

“We frequently tell competitors that the winning recipes are often the simplest,” Grant says. “It can be tempting to create a 20-step recipe using multiple grinders and an abundance of brewing tools, but it’s important to craft a recipe that is as easily repeatable as it is delicious.”

A string of new AeroPress products in recent years has changed how we use the brewer, revamping recipes and creating new ones. Competitions like the WAC continue to influence trends in the wider industry, pushing baristas to become more creative and inventive.

Recipe development has become increasingly sophisticated and intricate, unlocking nuances in coffee flavour. But at the same time, simple and straightforward techniques are still favoured.

Enjoyed this? Then read our article on what’s next for the World AeroPress Championship.

Photo credits: Jibbi Coffee Roasters, Shane Gallagher, World AeroPress Championship

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The Origami’s unique and eye-catching design allows you to use either conical or flat bottom paper filters, and thereby yield different extraction results. Additionally, its 20 folded inner ribs help to minimise clogging – creating much cleaner flavours in the cup.

To find out how to best brew coffee with the Origami, I spoke to Sherry Hsu, 2022 World Brewers Cup Champion, Elysia Tan, co-founder of Homeground Coffee Roasters, and Nozomu Kanenaka, Sales and Marketing Manager at Origami.

You may also like our article on the future of pour over coffee.

What is the Origami brewer?

Inspiration for the name and design of the dripper comes from origami – the Japanese art of paper folding. The Origami dripper was designed by Yasuo Suzuki and Kiyohito Tanaka, the founders of Trunk Coffee in Japan. The brewer is made of Mino porcelain, which is specially hand-crafted at a factory in Toki in the Gifu prefecture of Japan. 

Gifu is one of Japan’s leading production centres, where the fusion of craftsmanship and technology produces consistently high-quality and long-lasting products. 

When used with conical paper filters, the 20 evenly-spaced ribs (or grooves) create space between the dripper and the filter. This enables a faster flow rate and thereby encourages a faster extraction time. 

Conversely, when using Kalita Wave paper filters, they fit perfectly into the 20 ribs – making it a flat bottom brewer. 

In addition to its flexibility, Nozomu explains the other benefits of brewing with the Origami.

“You can minimise bypass brewing,” he says. “This is when water doesn’t flow through the bed of coffee, which means you don’t achieve the most efficient extraction.

“Since creating the first dripper, we have made more than 20 revisions,” he adds.

How is it different from other pour over brewers?

Although the Origami is a conical-shaped dripper (similar to the Hario V60), the dripper is unique for a few other reasons. 

As well as being the 2022 World Brewers Champion, Sherry Hsu is 2019 and 2020 Taiwan Brewers Cup Champion and coffee consultant. At the 2019 world finals, she used the Origami – largely because of its flexibility.

“I can use different paper filters to change the shape of the brew bed,” she says. “The hole at the base is also quite large, so even if you use a flat-bottomed paper filter, the flow rate will still be fast – which helps to highlight different flavours.

“And because the opening is larger than the V60, there is a more stable and uniform extraction, which enhances the sweetness,” she adds.

Elysia Tan is the co-founder of Homeground Coffee Roasters in Singapore, and placed third in the 2022 World Brewers Cup. She, on the other hand, says she doesn’t think one brewer can bring out more sweetness or acidity than another, but that using different coffees for different drippers helps to enhance certain characteristics. 

“I don’t believe in a one-size-fits-all approach. Different coffees have different characteristics, and to bring out the best in them, you have to brew or prepare them differently,” she explains. “This is why coffee is fun. It’s more important to understand the shape and design of your brewer and use it to your advantage.”

How to brew with the Origami

There are many different ways you can brew with the Origami, but for many, the first choice is deciding between a porcelain or a plastic dripper. Nozomu explains that the two work in different ways.

“Compared to porcelain, plastic conducts heat faster,” he says. “The plastic brewer therefore immediately retains heat when hot water is poured over it, which makes the pre-wetting process more efficient. Because it heats up quicker, it’s more often used in competitions where participants have to brew multiple coffees at the same time. 

“What’s more, compared to porcelain again, the ribs at the bottom of the hole of the plastic brewer are slightly deeper, so the flow rate will be faster,” he adds.

The second choice will be what type of paper filter to use. Both Elysia and Sherry say your choice makes a huge difference on the final brew.

“With conical paper filters, there is space in between the walls of the brewer and the filter, so there’s a faster flow rate,” Elysia explains. “Conversely, with flat bottom paper filters, the grooves fit one another – resulting in a slower flow rate.”

Sherry tells me how this impacts the shape of the brew bed.

“By using different-shaped paper filters, we can create different-shaped brew beds, which ultimately affects extraction,” she says. “The centre of a conical brew bed is the densest part, and there is a huge difference in exposed area between the top and bottom layers. Because of this, the extraction will not be uniform, resulting in different layers of flavour.

“However, the brew bed of a flat bottom paper filter is flatter and thinner, which reduces the likelihood of channelling,” she adds. “We can also use a finer grind size to achieve a more uniform extraction, also helping to increase sweetness.”

Recommended recipes

‌Sherry and Elysia have shared a few of their Origami recipes below:

Elysia’s natural, natural anaerobic, or “darker colour” honey (such as red and black) processed recipe

• Water temperature: between 88°C and 90°C (191°F and 194°F)
• Coffee: 12g (using smaller paper filters) or 15g (using larger filters)
• Brew ratio: use 1:15 as your base, but can also aim more towards 1:16 for some coffees
• Grind size: Medium
• Yield: Between 180g and 192g
• Bloom and pour in three stages – either at 0:45, 1:20, and 2:10 or 1:10, 1:50, and 2:25

Elysia’s washed or “light colour” honey (such as white) processed recipe

• Water temperature: between 91°C and 94°C (196°F and 201°F)
• Coffee: 12g (using smaller paper filters) or 15g (using larger filters)
• Brew ratio: use 1:16 as your base, but can also aim more towards 1:16.5 for some coffees
• Grind size: Medium-fine
• Yield: Between 192g and 198g
• Bloom and pour in four stages – either at 0:45, 1:35, 1:50, and 2:26 or 1:00, 1:35, 2:05, and 2:40

Sherry’s Origami Air S recipe using Kalita 155 flat-bottomed paper filter

• Water temperature: 93°C (200°F) 
• Coffee: 18g 
• Brew ratio: 1:15
• Grind size: Medium
• Yield: 270g
• Pour in three stages:
  • First pour (or bloom): 60g in a circular motion around the rim of the filter
  • Second pour: at 0:20, add 140g in a circular motion around the rim again
  • Third pour: between 0:50 and 1:00, pour into the centre of the slurry until you reach 270g. Total brew time should be within 2 minutes

Tips and advice for using the Origami

For people who are new to brewing with the Origami, Sherry offers some advice.

“I would recommend that beginners use the Origami Air (which is made of acrylonitrile-styrene copolymer, or AS resin) with a flat-bottomed paper filter,” she says. “This combination is the most foolproof and makes it easier to produce a good and consistent coffee with balanced sweetness and brighter acidity.

“It’s also important to remember that you should always have a faster flow rate with the Origami brewer,” she adds. “You can also use a finer grind size to increase extraction levels, and you can easily increase your dose to prepare bigger batches.”

The Origami is one of the most striking and distinctive manual brewers in specialty coffee. While many home brewers and baristas gravitate towards it for its beautiful design, there are certain considerations you need to be mindful of when using it.

If you’re less familiar with the Origami, keep in mind that this brewer will perform better with a faster flow rate. From here, you can experiment with a number of different extraction variables and coffees.

Enjoyed this? Then read our article on the evolution of the AeroPress.

Photo credits: Homeground Coffee Roasters, Origami Japan, 1Zpresso

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We know that processing methods influence roast profiles, meaning roasters need to tweak some variables in order to get the best results from experimentally processed coffees. But another important question remains – should we also brew these coffees in different ways?

To find out, I spoke with three coffee professionals. Read on to learn more about what they had to say.

You may also like our article on coffee roasting & experimental processing methods.

What is experimental processing?

No matter which processing method is used to process coffee, it will have a huge impact on the final cup profile. For farmers, processing is one of the most important steps in coffee production, and can also add significant value to coffee.

The three most well-known “traditional” processing methods are washed, natural, and honey processing. These methods are used by many producers along the Bean Belt, and result in a variety of different flavours and mouthfeels.

However, in recent years, we have seen more and more producers try a range of different experimental processing techniques – but what exactly are they?

Dan Fellows is a two-time World Coffee in Good Spirits Champion and a UK Barista Champion. He also runs a coffee cocktail-themed YouTube channel.

“Experimental processing methods have a lot of influence over the final flavour profile and characteristics of coffee,” he says. “In many cases, these techniques borrow from other industries, such as wine and gastronomy.

“In doing so, producers can broaden the flavour possibilities of different coffee varieties and species,” he adds.

A large part of creating these flavours is by leveraging the use of fermentation. No matter which processing method is used, fermentation begins as soon as the cherry is picked. However, in recent years, more and more producers have realised that changing the parameters in which fermentation occurs can create a wider range of interesting new flavours.

Sam Corra is the Director of Coffee at ONA Coffee in Sydney, Australia.

“In general, experimental processing is defined by smaller batch sizes and are atypical washed, natural, and honey processes,” he tells me. “For example, anaerobic fermentation is becoming a more standardised method.

“These processing techniques usually focus on changing one variable in order to understand its impact on the coffee, or to enhance a specific aspect of the flavour profile,” he adds. “Experimental processing often involves many different variables, including fermentation time, temperature, and different types of fermentation.”

Different types of experimental coffee processing

Although there are many different kinds of experimental processing methods, some techniques are becoming more prominent in specialty coffee. 

Aerobic and anaerobic fermentation are two of the most popular methods. They are both very similar, but there is one main difference between them – the presence of oxygen.

With aerobic fermentation, the presence of oxygen means the sugars in the coffee beans ferment more slowly. However, when fermentation takes place in an oxygen-free environment (or anaerobically), fermentation can occur more quickly.

With anaerobic fermentation, coffee cherries are usually sealed inside large tanks or barrels to create an oxygen-free environment. Coffees can be fermented for anywhere from 24 to 96 hours – depending on the desired sensory profile.

Some producers are experimenting with a new process called “anaerobic impregnation”, which involves placing fruits or other ingredients into fermentation tanks, which can give a coffee more fruity flavours.

Another prominent method is carbonic maceration. Dan says this was inspired by a similar technique in winemaking, and can often give coffee a more “boozy”, wine-like quality. With carbonic maceration, cherries are placed in sealed containers, before being flushed through with carbon dioxide.

Malic fermentation, meanwhile, is similar to other experimental processing methods, but the key difference is the introduction of malic acid. This is a flavour compound most associated with green apples, and can provide a coffee with a clean, sharp acidity.

One of the newest emerging trends in processing is the use of koji mould as a unique priming agent during fermentation. 

Koji mould is commonly used in the production of sake and miso in order to enhance umami flavours. Koji mould is added to the coffee cherries, which helps complex carbohydrates break down into sugars and dextrins which can be used during fermentation.

Each experimental processing method will have its own unique influence on coffee flavour, ultimately affecting extraction variables.

Elika Liftee is the Director of Education at Onyx Coffee Lab in Bentonville, Arkansas. He is also the 2022 US Brewers Cup Champion. 

“With experimentally processed coffees, you should expect a more prominent mouthfeel and an enhanced, more complex acidity,” he says. “However, over-fermentation can also occur [when these methods are not carried out correctly].

“I think experimental processing methods are beneficial for the specialty coffee industry,” he adds.

Sam, meanwhile, tells me how experimental processing methods can influence coffee quality. 

“With experimentally processed coffees, it can be harder to score them based on clarity, mouthfeel, aftertaste, and balance,” he says. “Because of this, some really high-quality and interesting coffees can sometimes score lower or higher than they should.”

Should you brew these coffees differently?

It’s safe to say that no two coffees are the same, therefore no two cups of coffee will be brewed in exactly the same way. But which factors do we need to take into account when brewing experimentally processed coffees?

Fermentation helps to break down sugars, meaning they can be more easily extracted. As a result of this, the likelihood of overextraction can increase, so we need to take this into consideration with our brewing variables. For example, total brew times should generally be shorter, or we can extract these coffees with water at a lower temperature.

“In general, anaerobic fermented coffee tends to be more soluble, so it will extract at a faster rate than other processing methods,” Elika says. “To reduce the risk of overextraction, I brew experimentally processed coffees with water between 88°C and 93°C (190°F to 200°F).”

Sam explains how lower temperatures can help to enhance certain characteristics when brewing experimentally processed coffees. 

“Lower temperatures throughout the total brew time allow the juicier and brighter aspects of the coffee to shine through,” he says. “Brewing with water which is too hot often leads to more murky, dull, or undesirable flavours dominating the final result. 

“Ultimately, lower temperatures used in the final pours of the brew help to mitigate the extraction of tannins, which can reduce bitterness and dryness,” he adds.

Both Sam and Elika suggest their own recipes for brewing experimentally processed coffees as pour over:

Elika’s recipe (to be used with any brewer)

• 15g of medium-to-fine ground coffee.
• 250ml water at 93°C (200°F).

1. Pour a 50g bloom and wait for 20 seconds.
2. At 0:20, pour 50g of water.
3. At 0:50, aggressively pour 75g of water.
4. At 1:20, aggressively pour another 75g of water.
5. Total brew time should be between 2:30 and 3:00.

Sam’s V60 recipe (two kettle method)

• 20g of medium-to-fine ground coffee.
• First kettle set at 92°C (197°F).
• Second kettle set at 88°C (190°F).

1. Pour a 50g bloom and wait for 35 seconds.
2. At 0:35, pour 70g of water from the first kettle.
3. Between 1:00 and 1:10, pour 60g of water from the second kettle.
4. Between 1:25 and 1:40, pour 60g of water from the second kettle.
5. Between 1:45 and 2:10, pour 60g of water from the second kettle.
6. Total brew time should be around no more than 3:00.

Alongside filter coffee, experimentally processed coffees have also become increasingly popular among those making high-quality coffee cocktails – including for the World Coffee in Good Spirits Championship (WCIGS). 

In his winning 2019 WCIGS routine, Dan prepared his beverages using his “Frozen Natural Experiment” cocktail recipe – which uses a coffee processed using a technique called “frozen natural processing”.

“This cocktail recipe includes coffee which has undergone a unique processing technique called the frozen natural method,” he tells me. “Red Pacamara coffee cherries were fully frozen before undergoing natural processing, which helped to increase sweetness, body, and flavour intensity compared to more traditional natural processing.”

In his recipe, Dan adds ice wine (which he says inspired the processing method), blood orange, citrus and floral-flavoured gun, malic acid, and cascara coconut syrup. 

“These ingredients are then shaken over ice and served in a frozen glass on top of a cascara aroma cloud,” he explains.

There’s no doubt that experimental processing techniques are going to remain popular in the coffee industry. In turn, baristas and home brewers need to ensure they are getting the best from these coffees.

“It’s important that we as baristas, bartenders, and consumers, support creativity in processing methods and ensure that the potential for these coffees continues to grow,” Dan concludes.

Enjoyed this? Then read our article on carbonic maceration & biodynamic farming: Experimental coffee processing in Panama.

Photo credits: Dan Fellows

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One of the reasons that it’s so popular is that it’s relatively straightforward to prepare, whether at home or in a coffee shop. But despite its simplicity, choosing the right coffee for your cold brew is essential. 

When doing so, it’s important to align the sensory characteristics of the coffee with the ideal flavour profile for cold brew. To do so, you’ll want to look at a number of factors, including origin, processing, and roast profiles.

To learn more, I spoke with Yiannis Taloumis, co-owner and CEO of Taf Coffee in Athens, Greece. Read on to find out what he told me about selecting the best coffee for cold brew.

You may also like our article on how you make cold brew coffee at home.

How is cold brew made?

Unlike most other coffee brewing methods, cold brew is made with water at room temperature or below. It is generally made by adding coarsely ground coffee to water (a practice known as full immersion brewing) and steeping it for up to 24 hours. The grounds are then filtered out.

The longer extraction time is a result of the lower brewing temperature. At room temperature or below, extraction takes much longer than at higher temperatures. This is because the water molecules have less kinetic energy at lower temperatures. To counteract this, cold brew is steeped for anywhere from 8 to 24 hours. 

As a result of longer brew times, cold brew usually contains a higher number of total dissolved solids (TDS) than espresso or filter coffee. This can mean that concentrated cold brew contains more caffeine than other coffee beverages. As such, many consumers will dilute it with water or milk. 

It’s also important to note that cold brew is different to iced coffee. In some coffee shops, the terms can be interchangeable, but the two beverages are prepared in different ways. Generally speaking, iced coffee is brewed hot and then quickly cooled down and served over ice.

What is the “classic” cold brew flavour profile?

The extended brew time for cold brew typically results in a sweeter and more mellow cup profile than most other brewing methods. This is largely because the longer extraction time mitigates acidity and bitterness, allowing more of the coffee’s natural sweetness to come through.

Traditionally speaking, this can mean that medium roast coffees work best for cold brew. This is because the extended development time brings out more of the innate sweetness in comparison to lighter roasts. 

Naturally, this also means there are more chocolate and nut flavour notes in most cold brew beverages, as opposed to the fruitier and more floral flavours found in lighter roasts.

However, while this is the classic flavour profile, it is possible to make cold brew using a range of different coffees. In recent years, specialty coffee brands have started to experiment with brighter and more acidic coffees using this method. Fruit-forward coffees can work well in cold brew and contribute to the overall sweetness.

For example, Taf Coffee uses Ethiopian beans in its ready-to-drink Iced Brew coffee. The coffee – sourced from Hariti in Guji – is more fruity and floral than “classic” cold brew.

“Usually, most people choose mild coffees for cold brew,” Yiannis explains. “Hariti [has notes of] bergamot, and chocolate, [with a] sweet acidity and silky body, [which we think works] perfectly over ice.”

Choosing the right coffee

During warmer months, coffee consumers opt for more cold beverages, such as cold brew. Yiannis tells me that many people in Mediterranean countries often prefer to drink iced and cold coffees, such as the freddo espresso or cappuccino.

However, he explains that cold brew coffee is becoming increasingly popular, especially with younger demographics.

“Cold brew is a higher-quality alternative [to traditional iced and cold coffees], therefore people are starting to drink it more,” he says. “Cold brew, such as Taf’s Iced Brew coffee, is a convenient way for them to [experience cold coffee].

“Millennials and Gen Z especially value that they can grab cold brew from the fridge, or that they can store it [at home], add it to cocktails, [and pair it with a range of milks],” he adds.

And while it is certainly a versatile way of preparing coffee, choosing the best beans for your cold brew can be difficult.

Firstly, Yiannis says quality is key. “For Taf, the most important factor when sourcing coffee is exceptional quality,” he tells me. “Once we guarantee this, we try to highlight the coffee’s characteristics in the best possible way.”

However, he notes that there are naturally a number of other factors to consider.

Origin

While blends can work well, single origins are often the best coffee for cold brew, especially if you want to enhance or highlight specific characteristics of the coffee.

Coffees from Central or South America (such as Brazil, Colombia, or Guatemala) often work best for more traditional cold brew flavour profiles. This could mean more chocolate, nut, and caramel flavours in your cup.

East African coffees, meanwhile, such as those sourced from countries like Ethiopia, Kenya, and Uganda, will often have more fruit-forward and floral tasting notes – which will in turn mean higher levels of acidity.

“[Hariti] is part of Taf’s Single Estate coffee series,” Yiannis says. “We used this Ethiopian coffee for our Iced Brew because of its refreshing and clean flavour profile.”

Finally, Southeast Asian coffees, such as Vietnamese and Indonesian beans, tend to lean towards more earthy flavours with notes of various spices.

Roast profile

A coffee’s roast profile is arguably one of the first things you should consider when choosing your coffee. This is because sweetness is generally the most prominent characteristic of cold brew, which varies according to roast profile.

If you usually prepare lighter roasts for hot coffee, you might want to go a little darker and choose medium roasts for cold brew. Medium to dark roasts contain more fully developed sugars thanks to the longer roast times, meaning the cold brew will be sweeter.

However, there is a sweet spot; if your roast profile is too dark, you can end up extracting a greater volume of bitter flavour compounds than you may have anticipated.

Furthermore, if you want to try a light roast for cold brew, it might be worth starting with a coffee which is naturally sweet and acidic for the best-tasting results.

Processing

There are a number of different methods used to process coffee, including washed, natural and honey processing.

Yiannis explains that the Hariti lot used in Taf’s Iced Brew is a washed coffee. This means the coffee is more acidic, as well as tasting brighter and cleaner, because the pulp and skin is removed once it is picked.

With natural processing, however, the fruit remains on the beans while they dry. This gives the sugars more time to develop, creating a sweeter and more complex flavour profile with more “funky” fruit flavours.

Meanwhile, there are various different subtypes of honey processing (including black, red, yellow, and white), which are differentiated based on how much mucilage is left on the bean. For instance, black honey processed coffee (more mucilage) has similar flavours to natural processed coffee, while white honey coffee (less mucilage) will likely taste closer to washed coffee.

Other considerations for cold brew

Cold brew is one of the most versatile and straightforward brewing methods, especially for those who are less experienced with specialty coffee. It is generally simple to adjust any given cold brew recipe, allowing you to experiment with a range of variables to tweak the flavour profile.

“Cold brew also gives you the option to enjoy your coffee for longer without losing any of the flavours and aromas,” Yiannis explains. “For customers, it can be an elevated coffee experience.”

To add to this, cold brew is also a practical option for many coffee shop owners.

“It can be easily stored on shelves or in refrigerators, and it can also be used as an ingredient, in addition to offering it as a standalone beverage,” Yiannis tells me. “At Taf, we look for refreshing cup profiles, and then we adjust them for our cold brew recipe.”

He adds that for both coffee shop owners and consumers, it’s important to research which coffee will work best for your cold brew.

“[For our research], we travel to coffee-producing countries and visit the farms of the coffee producers we work with through the Taf Direct Relationship programme,” Yiannis says.

Cold brew is a staple menu item for many coffee shops, and it’s clear that after the cold coffee explosion in recent years, it’s here to stay. But just like other brewing methods, it brings out its own unique range of flavour characteristics, so choosing the right coffee is imperative.

So, when choosing a coffee for cold brew, it’s clear that origin, roast profile, and processing method are all important factors to consider, as are your or your customers’ preferences. By keeping all of these in mind, you can choose a coffee that will continue to shine as cold brew, batch after batch.

Enjoyed this? Then read our article on exploring RTD cold brew’s rising popularity.

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The competition has helped the push for innovation when brewing with the AeroPress coffee maker, including experimenting with dose weight, water temperatures, and diluting or concentrating coffee by bypassing.

I spoke with two WAC competitors and a WAC judge to learn more about how AeroPress recipes have changed over the past few years. Read on to find out what they told me.

You may also like our article on how to make your coffee shop favourites with the AeroPress coffee maker.

How have AeroPress recipes changed?

Yuki Saito is a trainer at Nemesis Coffee in Vancouver BC, Canada. He was also a 2021 WAC Wildcard competitor. 

Yuki explains how the AeroPress coffee maker allows brewers to experiment in a number of unique ways.

“There are two main types of coffee extraction: immersion and filter. The AeroPress allows you to use characteristics from both methods,” he says. “This means you can select a certain balance of extraction, according to your taste preferences and each individual coffee.”

Tim Williams is the CEO of the WAC. He has a simple reason that he thinks explains why AeroPress recipes have changed over recent years.

“It allows the user to tweak and adjust many brewing variables,” he notes.

Naturally, like any coffee competition, the WAC has also encouraged innovation. In recent years, we’ve seen people tweak brew ratios, water temperatures, and extraction time.

Tuomas Merikanto is a barista at Kahiwa Coffee Roasters in Lahti, Finland. He is also the 2021 WAC champion. 

“Most other brewing methods are more limited than the AeroPress,” he says. “For the most part, you can only use them in the way that they’re designed.

“The AeroPress is more flexible in this regard and you can be more creative with it,” he explains. “You can make different recipes for each coffee you use, which can enhance particular aspects of the coffee. You can experience its full potential.”

Yuki agrees, adding: “The AeroPress has a simpler design than other brewing devices, so it’s easy to see the difference when you change your recipes.”

How is the WAC helping to develop new recipes?

The first-ever WAC was held in Oslo, Norway in 2008. The competition started with only three competitors. Today, however, it takes place in 60 countries with more than 3,000 competitors every year.

Since then, the WAC has become one of the most anticipated competitions in the coffee industry, largely thanks to “experimental” AeroPress recipes developed by competitors.

Yuki tells me that because all WAC competitors are required to use the same coffee, competitors must focus on developing a unique recipe – forcing them to innovate and experiment.

“Extraction techniques and ways of thinking about brewing with the AeroPress have expanded,” he says.

Tim explains some of the ways in which AeroPress recipes have evolved over the past few years.

“WAC competitors use double-filtering, high-dose bypass brewing, sifting fines, and much more,” he says.

Let’s take a look at some of the AeroPress recipe changes inspired by the WAC.

Brew temperature and water quality

In the first few years when the WAC was held, competitors generally used higher water temperatures – typically around 90°C (194°F).

Over the following years, more and more competitors started to use lower brewing temperatures as a way of mitigating bitter flavours in their coffees. Today, it’s common to see WAC competitors use water heated to somewhere between 75°C and 79°C (167°F and 174°F).

Competitors are also better equipped to control water quality and hardness than they ever have been. In earlier WAC competitions, participants used water that was provided to them, whereas now they can brew with their own water. 

This has also helped to increase awareness around how water quality and hardness affect coffee flavour.

Bypassing

Bypassing is a process where you brew a coffee concentrate before adding more water to dilute it. It can be a useful way to balance extraction and control flavour, particularly when using a brewing device that often produces a more concentrated coffee. 

It’s believed that the first WAC competitor to use bypassing in their routine was 2016 winner Filip Kucharczyk.

Tuomas tells me how this technique has become incredibly popular in the competition in the years since, and across the wider coffee sector.

“Many WAC winners use the bypass method,” he says. “It also means that you can use different amounts of coffee.”

Competitors who use bypassing claim it helps to increase acidity and intensity of flavours, as well as enhancing the juicier flavours in coffee.

Dose and yield

After bypassing became more popular, the WAC updated its rules and introduced a dose cap. Before this rule change, competitors could use higher doses (with some going as high as 35g). Now, however, they must use a maximum of 18g.

Yuki explains the rule change: “Higher doses are not really everyday recipes because the amount of coffee used per cup is too high.

“So experimenting with a more limited dose is a good opportunity for baristas,” he adds.

Tim agrees: “This means that competitors have to be more creative in how they approach their brewing technique.”

The traditional AeroPress recipe

To understand where these innovations have come from, it’s first important to understand the “traditional” AeroPress recipes.

Since its creation in 2005, the AeroPress coffee maker has come with a “classic” recipe. This can be used for both hot and cold brewing, as well making espresso-style beverages.

AeroPress recipe

1. Push the plunger out of the brewing chamber and place one paper filter in the screw cap.
2. Twist the screw cap to the bottom of the brewing chamber and place on top of your brewing vessel (screw-cap side down).
   • At this point, it can help to preheat the brewing chamber and rinse the paper filter, but the AeroPress recipe does not include this. Remember to discard the water in your brewing vessel.
3. Add one scoop (approximately 15g to 17g) of ground coffee to the brewing chamber. Shake the brewer to level the grounds.
4. Pour heated water (AeroPress recommends a temperature of 80°C) up to the number 2 marker on the brewing chamber.
5. Stir carefully for ten seconds to fully saturate the grounds.
6. Insert the plunger at the top of the brewing chamber and apply steady pressure to gently press down. Pause if you feel any resistance.
7. Once the plunger reaches the coffee grounds and you hear a hissing sound, the brew is complete.
8. Remove the screw cap and push the plunger down to eject the used coffee grounds.
9. (Optional) Add 237ml of water to prepare an americano-style “longer” coffee.

The standard AeroPress recipe works well for beginners who want to learn more about coffee extraction, as it’s a straightforward, easy, and repeatable process. 

It’s also recommended to use this recipe if you’re looking to extract a cleaner-tasting coffee with a lighter body.

The inverted method

A popular alternative to the traditional AeroPress recipe is the inverted method. It’s not known who first popularised the method, but it’s believed that the technique was first used in 2008.

The inverted method essentially involves turning the AeroPress coffee maker upside down to brew coffee.

1. Place the plunger on your countertop with the seal facing upwards.
2. Turn the brewing chamber upside down and carefully fit it over the seal of the plunger.
   • It’s important to make sure that the plunger seal fits tightly and securely in the brewing chamber, otherwise hot coffee could escape from the AeroPress chamber.
3. Push the plunger down until the rubber seal aligns with the number 4 marker.
4. Preheat the brewer and discard the water.
5. Hold the brewing chamber and add the ground coffee. Gently shake the AeroPress chamber to level the grounds.
6. Carefully add your brewing water and gently stir the grounds. Leave to brew for your chosen extraction time.
7. While the coffee extracts, add a paper filter into the screw cap and carefully rinse it.
8. Once the total extraction time is complete, gently twist the screw cap onto the brewing chamber. Firmly hold both the brew chamber and plunger and very carefully flip the AeroPress coffee maker onto the brewing vessel.
9. Push the plunger down as you would with the standard method.

The main difference between the two techniques is that the inverted method allows you to leverage full immersion brewing for as long as you want before filtering the coffee. The standard AeroPress recipe, in contrast, involves pushing the water through the coffee, which is more similar to other percolation methods. 

The inverted technique is often used by more experienced baristas and home brewers as it’s a more versatile method, which allows the user to experiment with brewing variables. It generally produces a fuller-bodied coffee.

How might recipes evolve in the future?

Over the years, AeroPress recipes have evolved in many different ways. There has been a recent trend at the WAC of changing recipes to be simpler, particularly as a result of the 2021 WAC finals taking place virtually.

“Last year’s online finals forced competitors to simplify their recipes,” Yuki says. 

Tuomas agrees, highlighting that because of the dosing rule change, no competitors bypassed at the 2021 WAC – meaning the participants had to adapt to more practical recipes.

A more prominent focus on water quality was also apparent at the 2021 WAC, including in Tuomas’ winning routine.

“I was the only competitor who used a particular water profile,” he says. “I used Third Wave Water’s Espresso Profile capsules.”

Following these rule changes, it’s possible that many WAC competitors will move away from bypassing in the future, as there is less of a need to when you’re working with a lower dose. It’s likely that in time, we’ll also see this influence AeroPress recipes for home brewers, who usually opt for more practical smaller doses than competitors in the first place.

However, it remains likely that the inverted method will continue to be popular among WAC competitors, baristas, and home consumers, as it allows for more control over extraction.

“The AeroPress is a simple yet versatile brewer, so there is a high possibility that more new and interesting recipes will be developed over the coming years,” Yuki concludes.

Because of its versatility, there are a seemingly endless number of ways to brew coffee with the AeroPress coffee maker. Naturally, this means there is plenty of space for innovation where the brewer is concerned.

The WAC is a global stage to display this innovation, and has clearly inspired it in recent years. It has been a space for competitors to share their recipes with one another, as well as making them available to home brewers. There is no doubt that these recipes will continue to develop and evolve over the next few years, but precisely how this might take shape remains to be seen.

Enjoyed this? Then read our older article on how World AeroPress Championship recipes have changed over the years.

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Photo credits: Jesper Andersson, AeroPress, World AeroPress Championship

Please note: AeroPress is a sponsor of Perfect Daily Grind.

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But it isn’t just popular in coffee shops. We’ve seen many consumers actually prepare their own cold brew at home in recent years.

It may come as a surprise to some to know that this brewing method is one of the easiest to use at home. With the right equipment and knowledge of how lower temperatures affect extraction, making cold brew can be both straightforward and rewarding. 

I spoke to Julia Leach, President of Toddy, and Michael Phillips, Director of Coffee Culture at Blue Bottle Coffee, to learn more about how consumers can make cold brew at home. Read on to find out what they told me.

You may also like our article on cold brew coffee ice cream.

What are the differences between cold brew and iced coffee?

The terms “cold brew” and “iced coffee” are sometimes used interchangeably, although this isn’t correct. This could be an issue in some coffee shops; unless the customer specifies the exact brewing method to the barista, the customer could receive the wrong order.

Michael explains that iced coffee is prepared much more quickly than cold brew, which results in different flavour profiles. Cold brew generally extracts over a period of hours, whereas iced coffee is prepared in minutes.

“Iced coffee typically refers to coffee that has been brewed hot and then cooled down to be served over ice,” he says. “The cooling process usually happens quickly.

“In some coffee shops, there may be flash brew coffee, which is when coffee is brewed directly over ice to quickly cool the liquid down.”

Michael adds that most iced coffee is brewed as filter coffee, rather than as cold brew, which is a full immersion brewing method.

Why are time and temperature so important?

Unlike espresso and filter coffee, it often takes hours to make cold brew. This is largely because it is extracted at much lower temperatures, meaning it takes significantly longer to extract the flavour compounds from the coffee.

Ultimately, this affects the required grind size. Generally, coarser grind sizes work best to compensate for the longer extraction times, otherwise the coffee will overextract and taste bitter.

Michael tells me that cold brew is typically brewed at room temperature or colder so that the extraction time can extend over several hours.

“It’s an immersion brewing method, which means that the coffee grounds are fully submerged throughout the brewing process,” he adds.

This allows the ground coffee to stay in contact with the water for hours, which is necessary when coffee is brewed at lower temperatures. As there is less kinetic energy from the water molecules, extraction takes place at a much slower rate when brewing with colder water.

“The brewing temperatures used are much lower than other methods, so you’re extracting water-soluble compounds over a longer period of time, usually between 18 and 24 hours,” Julia explains. “Because of this, you get a very different beverage to filter coffee.

“As the brewing temperatures are lower, you can’t taste the compounds that are more soluble in higher temperatures in cold brew.”

Flavour profile and acidity

Many consumers associate cold brew with a sweeter, smoother flavour profile, as well as lower acidity than hot coffee. But why is this?

“Cold brew is often thought of as having lower levels of acidity or more fruity flavours,” Michael says. “Some people think it is more concentrated, and while this can depend on the recipe and dilution ratios used, it’s not always the case.”

The intensity of a coffee is often associated with darker roast profiles or more concentrated coffee beverages. However, another measure of “strength” is the amount of “total dissolved solids” (TDS). This is a measurement of how much of the coffee has been dissolved in the brewing water.

Michael explains that from his experience, most people find that the lower acidity levels of cold brew means they are able to drink more concentrated coffee. 

However, more research as to why cold brew is perceived to be less acidic than hot coffee is needed. 

Julia points out that different people may perceive acidity in different ways.

“There is some debate around why it tastes less acidic,” Julia tells me. “It’s almost like comparing red apples to green apples because it changes how you define acidity.

“If you make cold brew to a similar strength (in terms of TDS) to that of hot coffee, you’ll find that the pH level is less acidic than that of hot coffee.”

Choosing a coffee

When taking the flavour profile and acidity of cold brew into account, are there certain coffees that work better with this brewing method?

“This can be a contentious topic for some,” Michael says. “The majority of coffee professionals recommend choosing coffees grown at lower elevations.

“This is because these coffees tend to be earthier and are therefore usually roasted with a darker profile,” he explains. “Many industry professionals believe this makes the coffee better to use for cold brew, and that you should avoid fruiter, lighter roasts.”

However, Michael believes that light roasts can also be used to make cold brew. He suggests that more acidic and fruitier beans, such as coffees from East Africa, can also result in desirable flavours.

Julia agrees, saying that the flavour ultimately relies on the unique characteristics of the coffee that is used. These include variety, origin, and processing method.

“There really isn’t a coffee that is not suited for cold brew,” she says. “It depends on which flavours you want in your cup.”

How can you make it at home?

As technology has advanced in the coffee industry, high-quality home brewing equipment, such as home espresso machines, have been made increasingly accessible. This means that more coffee drinkers can replicate café-quality beverages at home.

Julia says that cold brew equipment has also become more accessible, largely thanks to the pandemic and the resulting increase of at-home coffee consumption.

“Many people started brewing coffee at home as they wanted to create café-quality cold brew,” she says. “Toddy’s original cold brew system, which was first manufactured in the 1960s, saw an increase in sales. 

“After that, we released our artisanal small batch cold brewer,” she adds. 

Companies like Toddy sell cold brew equipment which helps to make the process more straightforward, as well making it easier for the user to clean. If you don’t have access to equipment, a French press will also work well.

You can prepare the beverage however you like. Some consumers brew it as a concentrate that can be diluted to add more water or different types of milk. 

“It’s also popular as a flavouring for cocktails or mocktails, or even in food recipes,” Julia says. “It’s pretty versatile.”

Read our recipes below:

Cold brew recipe

As a concentrate:

Use coarsely ground coffee and filtered, room-temperature water at a ratio of 1:8. This can be adjusted according to your taste preferences.

Add the coffee and water to your brewing vessel. Give it a quick, vigorous stir and then cover with a lid to brew for your total extraction time (typically anywhere between 18 and 24 hours).

After brewing for the total amount of time, plunge or remove the coffee grounds from the brewing vessel to avoid over extraction.

You can store your cold brew in the refrigerator for up to 14 days.

How to dilute:

To start, use one-third coffee concentrate and two-thirds water or milk of choice, and then pour over ice. 

You can adjust these ratios to your taste preferences.

Cold brew can be a great home brewing method for more entry-level specialty coffee consumers, thanks in part to its simplicity.

However, it also presents an opportunity for more experienced consumers to experiment with different coffees.

“I encourage people to experiment heavily,” Michael says. “There is so much fun to be had with this method.

“By doing so, you’ll find your cold brew tastes like it came from your favourite coffee shop,” he concludes.

Enjoyed this? Then read our article comparing different cold brew methods.

Photo credits: Dominic Vittitow

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Cold brew is generally made using room temperature water (around 20°C or 68°F), which eliminates acidity in the cup and brings out the sweetness and body of the coffee. This is in contrast to most “traditional” coffee brewing methods, where the water should generally be heated to a point between 90°C and 96°C (195°F to 205°F).

But what about brewing with warm water? To find out if it’s possible, how you can try it, and what it tastes like, I spoke to three baristas. Read on to find out what they said.

You might also like our guide to cold brew summer cocktails.

Brewing coffee with warm water

Pedro Foster is a barista and roasting consultant and instructor. He also founded Fuzz Cafés, a microroastery in Rio de Janeiro, Brazil, with his brother João and coffee consultant Sérgio Kienteca.

Together, they have been experimenting with what they call “warm brewing” since 2017. After hundreds of tests and years of experimentation, they recently launched a multi-filtered coffee concentrate, brewed with warm water.

But to understand why someone would brew coffee with warm water, we must first look at the process of extraction in more detail.

“Roasted coffee is a stable bean that carries a lot of flavours and aromas,” Pedro says. “In order to trigger extraction from the bean, we need two things: energy (generally heat) and time.

“We then tweak different parameters to decide what we want from the grounds, using some key variables involved in the process: temperature, time, and the preparation method in question.”

Essentially, the more energy you use, the less time it will take to extract the soluble flavour compounds in your ground coffee. This is why traditional filter coffee only takes a few minutes to brew at high temperatures (around 90°), but cold brew can take up to 24 hours.

Temperature & flavour

Mari Mesquita of BikeBrew is a barista, cold brew specialist, and quality consultant based in Brasilia, Brazil. 

She says that warm water brewing should not be understood simply in terms of how long it takes. Instead, she says it highlights the sheer number of variables involved in the process of brewing coffee.

As filter coffee is brewed at a very high temperature, there is more energy available and extraction occurs quickly. However, different flavour compounds are only extracted at certain temperature points. 

For example, at higher temperatures, the flavour compounds typically associated with acidity and other, more delicate or subtle tasting notes start to emerge in the cup.

“[Cold brew] is extracted over a long period of time, between 6 and 24 hours, maybe even longer,” says Mari. 

However, because of the lower temperature, there is less acidity in the final cup. Instead, the flavour profile tends to be sweeter and smoother, with a heavier body and mouthfeel.

Sérgio from Fuzz Cafés tells me that because of the temperature range between cold brew and typical filter coffee brewing, the outcomes are more varied. Consequently, you can incrementally change the temperature to experiment. 

“When we work with medium temperatures, we can choose what we want to keep or take from the cup.”

Can we really compare cold and hot brewing to warm water brewing?

We know that brewing with hot, warm, and cold water leads to vastly different results. But just how does this alter the final cup profile?

According to Mari, there’s still no conclusive answer.

“Warm brewing is widely understood on barista forums as a ‘quick’ cold brew,” she says. “I think that both methods [cold brew and warm brewing] are now very susceptible to different interpretations because we don’t have a strong tasting repertoire yet.”

She also notes that it is difficult to compare the different methods. “Any extraction must come from the understanding that this is something dynamic, that each coffee compound is extracted at different times and under different temperatures,” she says.

For example, a common assumption is that cold brew is less acidic than classic filter coffee, because it does not extract certain acidic flavour compounds that only emerge at 75 ºC or higher. 

“However, there is a very big difference between the chemical presence of the acidity and the sensory perception of it,” Mari tells me. Ultimately, warm brewed coffee is a middle ground between cold brew and regular filter coffee; it is more acidic than the former, but less than the latter.

Similarly, by changing the steeping time, you can balance other parameters to increase or decrease the extraction of different flavour compounds.

So, why brew with warm water?

“Why not?” replies Mari. “If it looks like there’s no limit to the flavours I can extract in the cup, I’ll try it.”

Warm water brewing has been gaining interest precisely because of the possibilities. There’s also comparatively little research available about it. The variance in temperature allows brewers to tweak the characteristics and flavours they taste in the final cup – higher or lower acidity, for instance.

“The great merit of warm brewing is the power of choice,” Sérgio says. By lowering or raising the temperature and exposing the grounds to water for more or less time, you can highlight specific flavours.

Mari encourages baristas, coffee shop owners, and coffee professionals to consider brewing with warm water. 

“If it is good and I make something fantastic with it, I can present a different extraction method that does not involve the time and logistics of cold brew, for instance.”

She also says that the more people try it, the more accessible it will become. In time, this will drive more people to explore it as a possibility and raise quality.

“The advantage of the warm brewing universe is that you can learn from other beverages, like beer brewing and cold brew,” she adds.

How to brew with warm water at home

Sergio suggests using the French press as a starting point. This is his home recipe:

You’ll need:

• Coarsely ground coffee (the same grind size you’d use for a regular French press)
• Water

How to brew:

• Add coffee and water to a French press at a ratio of 1:4.
• Place a saucepan full of water on the stove and keep it on a low heat.
• Place the French press in the saucepan. The heat will transfer into the vessel.
• Try and maintain a water temperature of around 45ºC.
• Allow the coffee to brew for up to four hours.
• Stir regularly.
• Once brewing is complete, strain the grounds out using a paper filter. Sérgio doesn’t recommend using the French press plunger, and notes that a paper filter will provide a cleaner cup.

Tips for a successful brew:

• Don’t have a kitchen thermometer? Use your hand. The water should feel a little hotter than your own body temperature.
• Taste as you go. You might find that you don’t need the full four hours.
• To maintain the temperature, you can either use the stove or top the saucepan up with warm or boiling water.

What does it taste like?

Like with other extraction methods, it’s hard to define a specific sensory profile for coffee brewed with warm water, especially considering the sheer number of variables involved.

There is a scientifically proven correlation between high temperature and the extraction of acidic flavour compounds. Based on this, coffee brewed in warm water should be less acidic than hot pour over coffee, but more acidic than cold brew. 

Pedro says: “[The final cup profile] depends on the coffee you have, the roast, time, temperature, and sensory profile. Depending on how I lead my extraction I can highlight, balance, or hide some attributes from the coffee I have.”

As a test for this article, Mari Mesquita brewed the same coffee separately using warm and cold water. The grind size was the same for both, as was the 1:5 coffee to water ratio.

For the warm brew, she put the coffee in “total infusion” using a thermocirculator (sous vide), without using a filter to separate water from coffee. The solution was immersed at 50ºC for 45 minutes, and then filtered using a V60 dripper.

In contrast, the cold brew was made with room temperature water and placed in the refrigerator for eight hours before also being filtered using a V60. 

She evaluated the cup profile of both brews, looking at aroma, flavour, acidity, sweetness, body, and aftertaste. 

“The coffee brewed in warm water had an aroma much more similar to what I get from hot brewing,” she says. “I felt the sweetness right away, including notes of cocoa.

“With the cold brew, I felt more sweetness and there was a longer finish, but I tasted notes of malt. The cold brew had a medium and smooth body, whereas with the warm water brew, I had a lighter body.

“I realised that the finish for the cold brew lasted longer than the coffee brewed in warm water. However, the warm water brew brought out more acidity (albeit still less than hot water), giving it a refreshing characteristic that enriches the drink. It’s a nice balance of some muted acidity and more body than a regular filter coffee.”

What next?

As it is not yet a mainstream concept, there’s still a lot of unexplored ground for warm water brewing.

“We still need to understand, for instance, how the temperature in extraction influences the beverage’s lifespan,” Pedro says.

Mari agrees that temperature is the best place to start. 

“The definition of warm has always been subjective,” she says. “Hot and cold are sensations that you can identify more easily, but what can actually be considered warm?”

She says that the next step is for coffee professionals to experiment with a wider range of “warm brew” temperatures, while other market stakeholders explore things like shelf life.

Even with so many unanswered questions, however, the interviewees see great potential for this method. 

Pedro adds: “[It could be] a base for other products, new recipes, in beer brewing, or as an ingredient for culinary products.”

Warm water brewing is in its early stages in the coffee sector. This means that there is space for it to be refined and even perfected.

Nonetheless, it could still certainly be a source of excitement for the specialty coffee sector. It represents a new possibility for unusual and unique cup profiles, and is another area where both home brewers and coffee professionals are innovating.

Enjoyed this? Why not try brewing your own cold brew coffee?

Photo credits: Ana Paula Rosas, Marcelo Ribeiro, Fuzz Cafés

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Although not as well-known as the moka pot, the cuccuma has actually been a part of Italian coffee culture for much, much longer. It has long since been a staple for many Italian home coffee brewers, and can be found in many households to this day.

Read on to learn more about the history of the Neapolitan flip coffee pot, its cultural significance across Italy, and how you can use it to brew coffee.

If you want to know how to brew great pour over coffee, try this article!

A brief history of the cuccuma

The cuccuma is a reinvention of the stovetop pot created during the 1800s in France by Jean Baptiste de Belloy, the archbishop of Paris at the time. 

William H. Ukers is the author of All about Coffee, a book that details historical, technical, and commercial developments in the coffee sector. He says: “It was first made of tin; but later, of porcelain and silver – the original French drip pot, [that is]. This device was never patented.”

De Belloy’s device is believed to be the first home brewing pot ever created, which led to other early brewing equipment manufacturers using it as the basis of their designs. Before this, pots were used to serve coffee, rather than brew it.

At this time, coffee was generally brewed in a similar manner to Turkish coffee brewed in a cezve – meaning very fine grounds would be brewed and consumed without a filter.

However, during the 1800s, Naples was a major trade centre in Europe and the East. At this time, coffee was already a part of high-society gatherings. Locals would often sing about coffee, praising it as the drink of “friendship and well wishes”. 

The Neapolitans’ love for coffee led to the creation of the cuccuma, which soon became a feature of households all across the city. However, at this time, coffee was largely only available to the upper classes.

Over time, as it became more accessible among other social classes in Italy, use of the cuccuma increased. Today, many still regard it as a practical, cost-effective, and reliable method of brewing coffee.

In Naples and throughout the region of Campana – where the word “cuccuma” originates from – the pot is not just a coffee brewing method, but also as a symbol of Naples’ distinct and unique coffee culture. Some of the other names used to refer to the cuccuma are “Napoletana” (Neapolitan), “caffettiera napoletana”, (Neapolitan coffee maker), and even just “la macchinetta” (the machine).

Design & functionality

Simone Amenini is the Head and Managing Barista at Ditta Artigianale, a chain of specialty coffee stops based in Florence, Italy. “Until the advent of the Moka pot (patented by Alfonso Bialetti in 1933), the cuccuma was the favorite coffee brewing method for preparing coffee at home. This was due to [it] being easy to use, and above all, not expensive,” Simone explains.

The Neapolitan flip coffee pot functions differently to its precursor French drip pot, thanks to its unique design. It also typically comes with a horn-shaped spout. This is often broken – accidentally or intentionally – which is considered to be a sign of good luck.

The classic Neapolitan cuccuma was first made from copper, but the material of choice switched to aluminium in the late 19th century. “It [was] made of aluminum, due to its [lower cost] and ease of manufacture. Only in recent times we [now] have steel cuccumas, and copper has become popular again,” Simone adds.

The pot itself consists of several parts: first, the boiler (caldaietta), which comes with a wooden handle attached and makes up the bottom section of the pot. After that, there is a cylindrical canister which contains a perforated microfilter and slots into the lower section. Finally, there is the upper section with the spout, and the lid.

Brewing guide & measurements

In Neapolitan coffee shops, baristas often work with roasters to craft blends which will cater to local tastes and preferences. These blends are often made with robusta blends to give the coffee a thicker, heavier mouthfeel. They also add a pronounced layer of crema and a more intense flavour.

The cuccuma typically uses dark roasts. According to Simone, “this gives the brew notes of toasted, dark chocolate and a rather bitter aftertaste”.

The amount of coffee to use with a cuccuma will vary depending on personal taste. However, Simone recommends using a ratio of 18g coffee to 200ml water. Use a medium to medium-fine grind, but note that the finer you grind, the more intense and bitter the brew will be.

Simone believes that a medium grind is ideal for brewing, and notes that the cuccuma can also be used with lighter roasts. “This way, the result in the cup will be very similar to the [profile] obtained from a siphon, for instance,” he says.

Although the exact instructions are similar to those for a moka pot, there are some key differences for brewing with a cuccuma.

Follow the steps below: 

1. Fill the boiler (lower section) to three-quarters capacity with filtered water. 
2. Drop the filter into the boiler and then add your ground coffee into the filter.
3. Close the screw cap, and attach the upper section with the spout, making sure the spout is pointed downwards.
4. Place on the stove on a low-medium heat to avoid burning the coffee.
5. Turn off the heat when the cuccuma begins to steam.
6. At this point, turn the pot upside down and let the water percolate through the filter. This should take about 2 to 3 minutes, but for larger quantities or bigger pots, it will naturally be longer.

What’s the difference between the cuccuma and the moka pot?

Some might think the cuccuma and the moka pot look similar at first glance. However, Simone says that the differences go beyond just its appearance. The two methods actually brew coffee in two completely different ways.

“The cuccuma [brews coffee through] percolation, where the hot water drips through the coffee and filters into the lower container,” he explains.

In contrast, with the moka pot, the water doesn’t percolate; instead, the pressure within the boiling water in the lower chamber forces it upwards through the coffee. 

This pressurised extraction takes place under more intense circumstances. This in turn causes the coffee to be heavier, with a thicker mouthfeel and more body, almost like an espresso.

Simone believes that the cuccuma provides the brewer with more scope to experiment at home. For instance, despite recommendations that the cuccuma should be heated on the stove, Simone says that it doesn’t need to be.

“I don’t use the lower boiler [of the pot],” he explains. “I immediately [flip] the cuccuma upside down, and pour 94°C water directly into the filter from an electric kettle.”

Could the cuccuma grow and become more popular among coffee lovers beyond the Mediterranean? Simone says: “Certainly! Besides being very easy to use, it is fun to brew with it; it lets you play with many different variables.” 

Ultimately, this classic brewing method has so much potential. Despite its similarities with the moka pot, the coffee it produces couldn’t be more different. So if you do encounter it, in Italy or elsewhere around the world, give it a try. It might surprise you!

If you enjoyed this, check out our beginner’s guide on how to brew coffee at home. 

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Photo credits: Simone Amenini, Caffe Gambrinus

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While it is often used to create an intense, heavy coffee at home, the moka pot is actually very versatile. With a little experimentation, home brewers can use it to explore specialty coffee and even recreate popular coffee shop beverages.

So, whether you’ve just picked up a moka pot or have had one for years, read on to learn how to brew great coffee with it.

You may also like How The Moka Pot Influenced Coffee Consumption

Breaking Down The Moka Pot

Before we look at how to improve brewing coffee with a moka pot, let’s look at its components. 

Most moka pots are made from aluminium or stainless steel, and consist of three parts: a lower chamber, a filter basket (where to put the ground coffee), and an upper collection chamber. 

They should ideally be used on a gas or induction stove. If you have an electric stove, you may need to look for a different model to make sure you reach optimal brewing temperatures.

How Does It Brew Coffee?

To brew coffee using a moka pot, start by adding hot water to the bottom chamber. There is usually a safety valve around three-quarters of the way up – pour water in until it is just touching the bottom of the valve.

Fill the filter basket with coffee grounds until level, but do not tamp them down. After that, drop it into the bottom chamber (it should sit perfectly in the slot) and screw the upper chamber into place. Place the fully assembled pot onto your stove.

As the water starts boiling in the lower chamber, the resulting steam creates pressure and forces water up through the filter. The gurgling noises you hear during brewing are caused by water vapour pockets moving into the upper chamber. 

The moka pot, in theory, functions similarly to espresso machines. Both use pressure to push heated water through ground coffee. The difference, however, is that the moka pot pushes the brew upwards, and does not use high-pressure water to achieve the shorter brew times of an espresso machine. This means that while the moka pot does not produce espresso, it still creates a rich, heavy, and intense cup.

Tips For Brewing With A Moka Pot

For more insight into how a person can improve the way they brew with a moka pot, I spoke to Nadia Bachur. Nadia is a barista at Athanasiou, a Greek coffee shop in Panama. 

Nadia says the most common errors that people make involve the water, not the coffee. “Most moka pots have a safety valve in the bottom chamber,” she says. “If you fill water past this level, too much pressure will build up.” 

She adds that the other most common mistakes are brewers using cold water, tamping down their grounds in the filter basket, and brewing on a high heat setting.

Nadia recommends starting with a medium to fine grind size; finer than you would for pour over, but not as fine as espresso. Using a grind size that is fine enough for espresso will lead to over-extraction and a bitter cup.

She adds that while tamping the coffee grounds is important for espresso, with a moka pot, it causes channelling. Channelling occurs where the water passes through gaps or “channels” in the ground coffee bed, rather than saturating the puck evenly. This causes under-extraction.

Finally, Nadia says that filling the lower chamber with hot water (freshly boiled, ideally) will speed up extraction, prevent the coffee from burning, and keep the brew from developing a metallic taste. 

After you’ve done all of this, place your moka pot on the stove on a medium-low heat setting. As it brews, leave the lid open so you can keep an eye on it.

Once it starts making bubbling noises, take it off the heat immediately and close the lid, then leave it for a minute or so to allow it to finish brewing. 

Making Café Beverages With Your Moka Pot

Coffee made in a moka pot is often rich and intense with a heavy and thick mouthfeel. Most moka pots will also, by default, use a coffee to water ratio of around 1:7. As a result, this creates a brew that is somewhere between two and three times as concentrated as normal filter coffee. 

As a result, coffee brewed with the moka pot can be used to recreate espresso-based beverages at home if you don’t have an espresso machine. Andrés Zuluaga, the head barista at Dos Cucharas in Panama. He suggests frothing warm milk in a French press by quickly raising and lowering the plunger repeatedly for about 15 seconds.

You can then combine this with coffee brewed in a moka pot to make a homemade cappuccino or latte. Adding drinking chocolate and milk will make something similar to a mochaccino, and you can also dilute it with hot water to create a homemade americano.

Experimenting With Your Brewing 

Valentina Palange and Luca Rinaldi are two content creators who operate Specialty Pal in Milan, Italy. They tell me that their mission is to develop specialty coffee culture in Italy, and they have tried to get local coffee drinkers to experiment with the moka pot.

Valentina says that even though the moka pot is traditionally associated with darker roasts (similar to espresso), it can actually be used to brew a variety of different coffees with surprising success.

She says: “You can brew high-quality coffee in a moka pot [no matter the origin], all with similar roast profiles to filter coffee.”

Valentina also tells me that she adjusts her recipe slightly depending on the coffee’s origin. While Nadia recommends against using cold water in a moka pot, Valentina says she uses it when brewing a coffee from Brazil, for instance, to bring out some of the more chocolatey flavours.

Conversely, she uses hot water for coffees from East Africa (such as Ethiopia and Kenya) to speed up extraction. She says that this helps to highlight their floral, fruity flavours.

Finally, Valentina recommends keeping a thermometer on hand to monitor and record water temperature, as it can have a significant impact on the flavour profile of the final cup.

Luca takes a slightly different approach. For starters, he tells me that he often uses a recipe designed by Lorenzo Baffi, the current Professional Moka Challenge champion. This recipe uses 11g of coffee per 100ml of water – a slightly higher ratio than usual.

He brews the coffee as normal on medium-low heat, but once the coffee starts collecting in the upper chamber, he stirs it to ensure it is well-mixed for a balanced flavour. Luca also tells me that he uses an AeroPress filter with smaller moka pots to retain more of the oils from the coffee. This leads to brighter acidity, reduces bitterness, and creates an overall cleaner cup. 

To avoid burning the coffee, Luca adds that you can bypass or dilute the coffee while it’s still in the upper chamber by adding water or ice cubes. You can also stop extraction more quickly by placing the base of the pot into a bowl of ice.

However, like Nadia, he recommends just taking it off the heat while it is still making bubbling noises; leaving it on the stove until extraction ends is a sure-fire way to burn your coffee and ruin your cup.

Today, there are dozens of different ways to brew coffee at home. It has been almost 100 years since the moka pot was invented, but it remains popular among consumers for a reason. The moka pot’s markings and ease of use make it a great option for home brewers who want a brew that’s easy to replicate.

Despite this repeatability, however, there are still plenty of ways to experiment with the moka pot. If you’ve been drinking filter coffee for a while and want a switch to something different yet versatile, it might be time to give it a try. 

Enjoyed this? Then read Green Home Brewing: Four Ways To Make “Paperless” Coffee

Photo credits: Manuel Otero, Andrés Zuluaga, Specialty Pal

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