Brewed Coffee Hub

I. Traditional brewers

1) Ibrik/Cezve (Turkish coffee)

• Style: Direct heat; very strong, foamy liquor

• Grind: Extra fine (finer than espresso)

• Ratio: 1:8–1:10 Time: 2–3 min (bring to a near boil 2–3 times)

Pros: Intense, aromatic ritual Cons: Sediment in cup; needs ultra-fine grind

2) Jebena (Ethiopia)

• Style: Boiled in a clay pot; ceremonial

• Grind: Fine–medium Ratio: 1:10–1:12 Time: 5–8 min

Pros: Cultural experience Cons: Heat control can be tricky

3) Vietnamese Phin

• Style: Slow drip; served black or with condensed milk (hot/iced)

• Grind: Medium–coarse

• Ratio: 1:4–1:6 (traditional strong) Time: 4–7 min

Pros: Bold, affordable, durable Cons: Slow; sensitive to grind uniformity

4) Sock filter (VN/Thailand)

• Style: Cloth filter on stovetop

• Grind: Medium Ratio: 1:12–1:15 Time: 3–5 min

Pros: Smooth, low sediment Cons: Cloth care to avoid off-flavors

5) Chorreador (Costa Rica) / South Indian Filter

• Style: Cloth/metal filter makes a concentrate, then diluted

• Grind: Medium–fine Ratio: 1:2–1:4 (concentrate)

Pros: Great with milk drinks Cons: Extra dilution step

6) Siphon (Syphon/Vacuum pot)

• Style: Vapor pressure & vacuum; clean, aromatic cup

• Grind: Medium Ratio: 1:14–1:16 Time: 3–5 min

Pros: High clarity; showpiece Cons: Bulky, more parts

7) Moka Pot (Bialetti)

• Style: Low pressure on stovetop; espresso-like but not espresso

• Grind: Medium-fine

• Ratio: ~1:7–1:10 Time: 2–4 min

• Pros: Strong, cheap, durable Cons: Easy to scorch; less consistent

8) Percolator

• Style: Boiling water cycles repeatedly through grounds

• Grind: Coarse Ratio: 1:15–1:18 Time: 5–8 min

Pros: Robust, camp-friendly Cons: Over-extraction risk, harsher taste

II. Contemporary & popular brewers

9) French Press

• Style: Immersion with metal mesh filter

• Grind: Coarse Ratio: 1:12–1:15 Time: 4 min

Pros: Heavy body, simple Cons: Fine sediment, “muddy” if grind is uneven

10) Pour-over (V60, Kalita Wave, Melitta) & Chemex

• Style: Percolation by hand pour; bright, clean

• Grind: Medium (V60 slightly finer than Chemex)

• Ratio: 1:15–1:17 Time: 2:30–3:30

• Pros: High clarity, highlights aromatics

Cons: Needs pouring technique & gooseneck kettle

11) Clever Dripper (hybrid)

• Style: Immersion + paper filter (release valve)

• Grind: Medium Ratio: 1:14–1:16 Time: ~2–3 min immersion + drain

Pros: Forgiving, consistent Cons: Less common accessories

12) AeroPress / AeroPress Go

• Style: Pressure-assisted immersion; standard or inverted

• Grind: Fine–medium Ratio: 1:12–1:15 Time: 1:30–2:00

Pros: Fast, versatile, travel-friendly Cons: Small yield per press

13) Cold Brew (immersion jar or drip tower)

• Style: Long cold soak or slow cold drip

• Grind: Very coarse–coarse

• Ratio: 1:5 (concentrate), dilute to ~1:12–1:15 for serving

• Time: 12–18 h (immersion) / 3–5 h (drip tower)

Pros: Smooth, low acidity/bitterness Cons: Long lead time

14) Espresso machine (pump, semi/auto)

• Style: ~9 bar pressure extraction

• Grind: Extra fine Ratio: 1:1.5–1:2.5 Time: 25–35 s

Pros: True espresso; base for milk drinks Cons: Costly; needs quality grinder & skill

15) Manual lever espresso (Flair, Robot, etc.)

• Style: Hand-generated pressure; pressure-profiling control

• Grind/ratio/time: Same as espresso

Pros: Compact, high control Cons: Effort & learning curve

16) Capsule/Pod systems (Nespresso, Dolce Gusto)

• Style: Pre-ground pods; convenience first

• Grind: Factory-set Time: 30–60 s

Pros: Fast, consistent Cons: Higher pod cost, waste, limited tweaking

III. Must-have accessories

• Burr grinder (flat or conical): even particle size → cleaner taste

• Gooseneck kettle: precise pouring for pour-over

• Scale & timer: control ratio and contact time

• Thermometer/PID: ~90–96 °C (pour-over), 92–96 °C brew water / 55–65 °C milk (espresso)

• Filters: paper/metal/cloth affect clarity & body

• Espresso tools: tamper, WDT, distributor, bottomless portafilter, puck screen

• TDS/refractometer (advanced): extraction tuning