Coffee Wiki

AeroPress

A versatile pressure-assisted immersion brewer with an exceptionally wide parameter range, favoured for travel, experimentation, and forgiving daily use.

Batch Brew

Automated drip brewing designed for volume and consistency, capable of producing excellent filter coffee when brewed to SCA Golden Cup standards.

Chemex

A pour-over brewer using an exceptionally thick bonded paper filter that produces one of the cleanest, most sediment-free cups in manual coffee brewing.

Cold Brew

A room-temperature or cold-water immersion method steeped for 12–24 hours, producing a low-acidity, full-bodied concentrate that is smoother and sweeter than hot-brewed coffee.

Espresso

A concentrated, pressure-driven extraction method that produces a small, intense shot with significant emulsified oils, dissolved solids, and crema.

French Press

A full-immersion brewer using a metal mesh filter, producing a heavy-bodied, oil-rich cup with more texture than any paper-filter method.

Hario V60

A cone-shaped pour-over brewer that rewards technique and highlights clarity, brightness, and origin character in the cup.

Kalita Wave

A flat-bottomed pour-over dripper with three small drainage holes and distinctive wave-filter design that promotes even extraction and more forgiving flow control than cone drippers.

Moka Pot

A stovetop brewer that uses steam pressure to push boiling water through ground coffee, producing a strong, concentrated brew with deep body and low acidity.

Siphon (Vacuum Pot)

A theatrical two-chamber vacuum brewer that uses vapour pressure and partial vacuum to brew coffee at a precise, stable temperature with exceptional clarity.

Turkish Coffee

One of the world's oldest brewing traditions: ultra-fine ground coffee simmered in a small pot called a cezve, served unfiltered with grounds settled at the bottom of the cup.