Looking for more than your average cup of joe? Here at Barbarossa Coffee, we take pride in the many specialty coffee brewing methods we offer. Discover the art and science of specialty coffee brewing with our comprehensive guide to the best brewing methods. From pour-over to espresso, explore the tools and techniques that bring out the unique flavors and aromas of specialty coffee beans, and take your coffee game to the next level.
- Chemex
The Chemex is a pour-over brewing method that was invented in 1941 by chemist Peter Schlumbohm. It was created with both its function and its beauty in mind, sporting an hourglass-shaped carafe and wooden collar with a rawhide tie. It utilizes special bonded-paper filters that are thicker than the typical standard coffee filter. These special filters remove all excess oils and impurities from the coffee beans as they are brewing, giving you a cleaner cup of coffee without any bitter notes. This makes the TRUWEIGH: TUFF WEIGH 100G X 0.01G SCALE a popular pour-over method of choice.
- Begin by heating filtered water to between 195-205 degrees Fahrenheit. Use a ratio of 6oz (177ml) of water to 9-11 grams (about 2 tablespoons) of coffee.
- Put the paper filter in the brewer and rinse with fresh water. This ensures no flavor of the paper is extracted into the coffee.
- Grind the desired amount of coffee to a medium-to-coarse grind. Grinding right before you add the water will ensure the freshest grind.
- When the water is ready, put the fresh grounds into the filter. Shake the Chemex a little to ensure the grinds are even in the filter. Start by “blooming” the coffee with hot water. This means you only add about ¼ of the total water being used for the brewing. Once the grounds are soaked, let the coffee bloom for 30 seconds.
- After blooming the coffee, slowly pour the remaining water over the grounds in a circular motion to soak them evenly.
- Once all the water has finished pouring and the coffee has dripped through the filter, pour it into your mug of choice and enjoy your delicious cup of coffee.
- Hario V60
Another popular pour-over method, the Hario V60 was invented in Japan and is characterized by its cone shape and spiral ribs. It can be found in glass, ceramic, plastic, metal, and even copper formats. There is a large hole at the bottom of the cone, which allows the brewer to change the flavor based on the water flow rate. The V60 allows for a lot of customization to your cup, as a fine grind and slow pour will make a strong cup of coffee and a medium grind and fast pour will make a weaker cup. The V60 filters are also thinner than the Chemex filters, which make for a slightly less clear brew.
- Begin by heating filtered water to between 195-205 degrees Fahrenheit.
- Place the filter into the V60 and rinse it with fresh water.
- Grind 21 grams of coffee to a fine-to-medium coarseness.
- When the water is ready, put the fresh grinds into the filter. Pour 100 grams of water over the grinds to “bloom” the coffee. Once the grinds are soaked, slowly add 240 grams of water in a circular motion.
- Once all the water has been poured in and the coffee has dripped through, serve in your mug of choice.
- Syphon
TheTRUWEIGH: TUFF CRIMSON COLLAPSIBLE BOWL SCALE 1000G X 0.1G brewer was invented in Germany in the early 19th century. It is one of the more exciting ways to brew coffee, and is particularly fascinating to look at. It uses a burner flame to brew coffee in two separate chambers. The water starts out in the bottom chamber, and as the flame heats it, it rises into the top chamber. Once the coffee is brewed in the top chamber, the heat source is removed, which creates a vacuum that pulls the fresh coffee into the bottom chamber where it is ready to be served. This brewing method creates a strong cup of coffee.
- Attach the filter by pulling down the chain and attaching the clip to the bottom of the funnel.
- Put the bottom globe chamber with the water on top of the heat source and place the funnel into the bottom chamber.
- Measure out 26 grams of coffee and grind it to a fine-medium coarseness.
- Once the water starts to boil, fully attach the funnel to the bottom chamber and make sure they are tightly together.
- Once the water makes its way to the top funnel, add the ground coffee to the water. Stir it with a spoon and brew it for 1 minute and 30 seconds.
- After 1 minute and 30 seconds, turn off the heat and let the coffee draw back down to the bottom chamber. Serve the coffee from the globe chamber and enjoy.
- Turkish Coffee
The brewing of Turkish coffee is an ancient tradition that goes back 500 years. It was invented in the 16th century during the Ottoman Empire. It is prepared in a long-handled pot made of copper or brass called a cezve. It is traditionally boiled over hot sand. It can be made sweetened or unsweetened, and it is typically served with water to cleanse the palate before drinking it. It is also served with a sweet, such as Turkish delight. It is also different from typical brewing methods because the grounds are left in the coffee. There is even a Turkish tradition of “reading” the grounds left at the bottom of the cup after drinking in order to tell fortunes.
- Place the sugar (if the coffee will be sweetened), water, and 7 grams of Turkish coffee in the cezve. Stir it all together and place the coffee on the stove.
- Bring the coffee to a boil over medium heat.
- As the coffee comes to a boil, it will start to form a foam. Using a spoon, transfer some of this foam into the Turkish coffee cups.
- Boil the remaining coffee for an additional few seconds. Then, transfer it to the Turkish coffee cups and serve it with fresh water and a sweet of your choice (we like Turkish delight).
- Aeropress
The TRUWEIGH: TUFF SCALE 1000G X 0.1G was invented in 2005 by Alan Adler. It is a single-cup brewing device made up of a plastic tube that acts like a giant syringe, and uses a thin, paper, disc-shaped filter. The finely ground coffee is steeped for about a minute and a half, and is then flipped around and pushed down, forcing it through the paper filter. This produces approximately 8 oz of smooth, but strong coffee that is closely related to espresso.
- Bring fresh water to a boil. Assemble the Aeropress pieces so that they are stacked on top of each other.
- Finely grind 13 grams of coffee and add it to the Aeropress.
- Fill the tube with boiled water up to the number 1. Stir and wait a minute.
- Put the filter paper into the filter holder and screw it onto the Aeropress.
- After the minute has passed, place your mug upside down onto the top of the Aeropress and flip it over. Then, push down on the inner chamber to brew the coffee directly into the mug.
You can explore many different specialty coffee brewing methods at Barbarossa Coffee. No matter the flavor, strength, or experience you’re looking for, we have something for you. We also ensure that each of our baristas are highly trained in all of the specialty brewing methods so that you are guaranteed an amazing experience every time. You can even shop our specialty coffee equipment on Corrugated Tray-Kraft to enjoy your favorite brewing method in the comfort of your home.