On Common Grounds Newsletter is a great source of information on coffee beans, roast styles, brewing, espresso blends and just great fun within the industry of coffee.

Brought to you by: WWW.THEBEANSTOCK.COM

There are many ways to extract the characteristics of the roasted bean and brewing is only one method.
But did you know there were so many ways to brew? Which is your favorite?

BREWING METHODS

Campfire (Cowboy) Coffee Pot
A large pot (12 cups or more) in which water is boiled and coarse ground coffee is then added. The coffee is then stirred and cold water is sprinkled on top to settle the grinds before serving. This method produces a very strong, bitter, oily cup.

Swedish Method (Egg Coffee)
Brewing method is the same as in the Campfire Method, however, a raw egg and/or crushed egg shell is added to the brewed coffee to absorb the oils and settle the grinds. Coffee is clearer than the Campfire Coffee, but still has an over-extracted flavor.

"Melitta" type Pour Over Pot
A plastic cone (uses cone-shaped, paper/permanent filters) sits on top of a carafe. Coffee is ground very finely and measured into the filter. Water is measured and heated in a tea kettle to boiling point. Water is sprinkled over the grounds to dampen and settle them; remaining water is then poured slowly into the cone. This method produces an excellent cup.

Chemex Pour Over Pot
A glass hourglass-shaped beaker with a wooden collar around the narrow middle to grasp the carafe with, utilizes a paper circle folded into a cone shape to fit into the top of the coffee pot. Medium ground coffee is measured into the paper filter and boiling water is poured through - much the same as in the "Melitta" method. An electric version of this coffee pot was manufactured by Norelco around 1977.

French Drip Coffee Pot
A porcelain teapot shaped server is topped with a cylinder that has a perforated bottom disk and a separate perforated top disk. Regular grind coffee is measured into the bottom of the cylinder and boiling water is poured through the perforated top disk, dispersing the water over the grinds. The brew then drips into the serving pot. This method produces a strong, oily brew.

"French Press" Pot (Plunger pot)
A cylinder shaped beaker fits into metal or plastic straps and base that connect to a serving handle. A rod with a metal and plastic mesh filter at one end is attached to the lid of the pot. Coffee is measured into the bottom of the beaker and boiling water is poured on top of the coffee. The mixture steeps for at least 3 minutes. Then the filter rod is pushed down through the liquid, trapping the grinds at the bottom of the beaker. This method produces a strong brew. A delicious after dinner coffee.

Neapolitan Drip Pot (Flip Pot)
Two aluminum cylinder shaped containers with handles. One of the cylinders has a spout and the other cylinder has a perforated top with a screw-on perforated lid. These two containers fit together with the bottoms facing away from each other. Cold water is put in the non-spout cylinder and coffee is put in the perforated center area. The spouted cylinder is put on top of the bottom cylinder and this entire unit is put on the stove on high heat. When the water boils, the coffee pot is taken off the stove and turned upside down so that the hot water drips through the grinds and into the spouted serving container. This method produces a very strong coffee and is sometimes referred to as "poor man's espresso".

"Toddy" Coffee Maker
The Toddy maker is one of three "cold water" brewing methods. By soaking ground coffee and cold water in a container overnight, and then filtering through a thick cotton pad or a commercial sized brew-filter, a concentrate is formed which can later be added to hot water to make individual cups of coffee. With a long shelf life when stored in the refrigerator (or frozen into ice cubes). The convenience of instant coffee, with the advantage of using freshly ground coffee.

Moka Espresso Pot
This is the original espresso brewing method introduced at the 1903 World's Fair in Italy, and perfected in 1946. The Moka Espresso pot is made from aluminum or stainless steel and consists of three parts. The top and bottom separate by unscrewing them in the center. The base is filled with water. The filter funnel (the third part) is filled with finely ground coffee. The top is screwed to the base and it is placed on the stove over high heat. The expanding air in the bottom forces the hot water up through the grinds into the top portion. As soon as all the coffee has been forced into the top, the unit should be removed from the heat and the coffee served. This espresso method produces a good quality espresso but does not have the pressure to produce the "crema" of a great espresso.

Turkish Pot
The "Ibrik" as it is known, is a pot that resembles a large butter warmer; a copper or brass flared bottom pot with a pouring spout and long decorative handle. Equal parts of water, sugar, and turkish grind coffee (flour consistency) are measured into the pot. This mixture is boiled three times and poured into 2 oz. cups. This method produces a concentrated, sweet, syrupy liquor.

Percolator
The "pumping" percolator as we know it was invented by the French in 1827. This was designed to heat the water and brew the coffee in one operationóby pumping the hot water through the grounds. This method violates every rule of making a good cup of coffee; the water is boiling and it is pumped over the grinds again and again extracting every nuance of bitterness from the coffee.

Vacuum Pot
Invented in 1840 by Scottish engineer, Robert Napier, this system is probably the most versatile of coffee brewers. It is the one brewer that gives you options of heating method, coffee type, grind, and even brewing time. Looking much like a chemistry set, heated water in a lower bowl-shaped chamber is forced up a tube into upper bowl-shaped chamber containing regular ground coffee. The heat source is then removed, forming a vacuum in the lower chamber; sucking the brew back into the lower chamber and leaving the grounds on the cloth filter at the bottom of the upper chamber. This makes not only a great coffee, but provides entertainment as well. Although an early 20th century version of this brewer was produced by "Cory", trade names you will still find in production are "Bodum" and "Hellem".

Automatic Electric Drip Coffee Makers
The modern electric filter drip coffee maker did not make its debut until the early 1960's. Initially developed as commercial brewers which were large, heavy, and expensive to make, home versions eventually evolved which were economical, compact, and had improved brewing features. Of the two basic filter systems, basket and cone-shaped, the basket systems were adopted primarily by American manufacturers, while cone-shaped systems were generally of European design.