Brew methods

Ways of brewing coffee and their usual starting parameters, as a tree from general methods to specific devices. Download brew-methods.json. Column headings link to the field definitions.

Brew methods, indented under their parent method
Name	Category	Typical parameters	Wikidata
AeroPress Coffee steeped in a plastic cylinder, then pushed through a small paper or metal filter with a plunger; quick, forgiving and portable.	pressure hybrid	Dose 11–20 g (typically 15 g) Ratio 1:6–1:17 (typically 1:14) Water 80–96 °C Time 60–180 s (typically 120 s) Grind fine, medium fine, medium	Q381188
Cezve Extra-fine coffee, water and optionally sugar heated together in a small long-handled pot until it foams, then served unfiltered.	boiling immersion	Ratio 1:8–1:12 (typically 1:10) Grind extra fine	Q43022
Cold brew Coarse coffee steeped in cold or room-temperature water for many hours, then filtered; smooth, low in acidity, often diluted before serving.	cold immersion	Ratio 1:4–1:12 (typically 1:8) Water 4–22 °C Time 43200–86400 s (typically 57600 s) Grind coarse, extra coarse	Q5142444
Espresso Finely ground coffee in a portafilter basket brewed with hot water at about 9 bar, giving a small, concentrated drink with crema.	espresso percolation	Dose 7–22 g (typically 18 g) Ratio 1:1.5–1:3 (typically 1:2) Water 88–96 °C (typically 93 °C) Time 20–35 s (typically 28 s) Pressure 6–10 bar (typically 9 bar) Grind fine	Q180289
Lungo, a kind of Espresso A longer espresso pulled with more water through the same puck, giving a larger, more diluted and often more bitter cup.	espresso percolation	Ratio 1:2.5–1:4 (typically 1:3) Time 30–45 s Grind fine	—
Ristretto, a kind of Espresso A shorter espresso pulled with the same dose but less water, giving a more concentrated, less bitter shot.	espresso percolation	Ratio 1:1–1:1.5 (typically 1:1.25) Time 15–25 s Grind fine	Q59047
French press Coarse coffee steeped in hot water in a jug, then separated by pressing a metal mesh plunger down; full-bodied with some sediment.	immersion immersion	Ratio 1:12–1:17 (typically 1:15) Water 90–96 °C (typically 93 °C) Time 240–600 s (typically 240 s) Grind coarse, medium coarse	Q1147545
Moka pot Stovetop brewer in which steam pressure in the lower chamber pushes hot water up through a bed of coffee into the top chamber; strong and intense.	pressure percolation	Ratio 1:7–1:10 (typically 1:8) Time 180–300 s Pressure 1–2 bar Grind medium fine, fine	Q1054566
Neapolitan flip pot A two-chamber pot heated on the stove and then flipped so the hot water drips through the coffee by gravity.	filter percolation	Grind medium	Q2541439
Percolator Boiling water is driven repeatedly up a tube and over the coffee bed, recirculating the brew; tends to over-extract.	boiling percolation	Grind coarse	Q2342885
Phin A small Vietnamese metal filter that sits on the cup; water drips slowly through a pressed bed of coffee, often over condensed milk.	filter percolation	Ratio 1:5–1:10 (typically 1:8) Time 240–360 s Grind medium fine, medium	—
Pour-over Hot water poured by hand over ground coffee in a filter cone or basket, so it drains through the coffee bed into a cup or carafe.	filter percolation	Dose 12–30 g (typically 15 g) Ratio 1:14–1:18 (typically 1:16) Water 90–96 °C (typically 93 °C) Time 120–240 s (typically 180 s) Grind medium fine, medium	Q1155703
Batch brew, a kind of Pour-over Filter coffee made by an electric brewer that heats water and spreads it over a bed of coffee; common in cafés for larger volumes.	filter percolation	Ratio 1:15–1:18 (typically 1:16.5) Water 90–96 °C (typically 93 °C) Time 240–360 s Grind medium	—
Chemex, a kind of Pour-over Pour-over in an hourglass-shaped glass brewer with thick bonded paper filters that hold back more oils, giving a very clean cup.	filter percolation	Dose 20–50 g (typically 30 g) Ratio 1:15–1:17 (typically 1:16) Water 90–96 °C (typically 93 °C) Time 210–300 s Grind medium, medium coarse	Q5090371
Clever dripper, a kind of Pour-over A cone dripper with a valve: the coffee steeps first, then drains through a paper filter when placed on a cup, combining immersion and filtration.	immersion hybrid	Ratio 1:14–1:17 (typically 1:15) Water 90–96 °C (typically 93 °C) Time 150–240 s Grind medium	—
Japanese iced coffee, a kind of Pour-over Pour-over brewed hot directly onto ice, with part of the water replaced by ice, so it chills instantly and keeps aromatics.	filter percolation	Ratio 1:14–1:17 (typically 1:15) Water 90–96 °C (typically 93 °C) Grind medium fine	—
Kalita Wave, a kind of Pour-over Pour-over in a flat-bottomed dripper with three small holes and fluted wave filters, made by Kalita; the flat bed favours even extraction.	filter percolation	Dose 15–30 g (typically 20 g) Ratio 1:15–1:17 (typically 1:16) Water 90–96 °C (typically 93 °C) Time 180–240 s Grind medium fine, medium	—
Melitta filter, a kind of Pour-over Pour-over in a wedge-shaped dripper with one or few small holes and folded paper filters; the classic household filter method.	filter percolation	Ratio 1:15–1:18 (typically 1:16) Water 90–96 °C (typically 93 °C) Grind medium	—
Origami dripper, a kind of Pour-over Pour-over in a ceramic dripper with deep folds that accepts both cone and flat-bottom filters.	filter percolation	Ratio 1:15–1:17 (typically 1:16) Water 90–96 °C (typically 93 °C) Grind medium fine	—
V60, a kind of Pour-over Pour-over in a 60-degree cone with a single large hole and spiral ribs, made by Hario; flow rate depends mostly on grind and pouring.	filter percolation	Dose 12–30 g (typically 15 g) Ratio 1:15–1:17 (typically 1:16.7) Water 90–96 °C (typically 93 °C) Time 150–210 s Grind medium fine	—
Siphon Vapour pressure pushes water into an upper chamber where it steeps the coffee; when the heat is removed, the cooling vacuum pulls the brew back down through a filter.	vacuum hybrid	Ratio 1:13–1:16 (typically 1:15) Water 88–96 °C Time 60–120 s Grind medium, medium fine	Q1704731