Description
A manual coffee brewing method using controlled water flow through ground coffee for optimal extraction.
Technical
Utilizes gravitational flow of heated water (90-96°C) through a porous medium (paper/metal filter) containing ground coffee particles (medium-fine to coarse). Key reactions include hydrolysis of chlorogenic acids and Maillard reaction products dissolution.
Culinary Significance
Produces clean, nuanced cups highlighting origin characteristics, preferred for single-origin coffees where clarity is desired.
Science
Primary Reaction
Selective dissolution of hydrophilic compounds
Parameters
Temperature
92°C optimal
85°C to 98°C range
Time
3:15
2:00 – 4:30
Equipment
Gooseneck kettle (for flow control)Filter holder (V60, Chemex, etc.)Precision scale (±0.1g)