Best way to brew coffee

As such there is no best way to brew coffee. Coffee is such a drink that is used all over the world and every region has its own way of making it. Good choice of brewing equipment is essential to have a good flavor and aroma from a cup of coffee. There is a wide range of brewing devices available on the market. About 99% of them make coffee in one of the seven brewing principles described here. There is no single correct or best way to brew a cup of coffee. The selection of coffee brewing method depends upon one choice and interest. For brewing coffee, one out of two features are used.
- Either, put the coffee in boiling water, wait for at least five minutes, and then filter
- Or, boiling water is made to flow through ground coffee forcibly either by its own weight, by a little steam pressure, or by high pressure.

The seven brewing principles are illustrated as:

Turkish.
Original way to brew coffee. This method is used throughout the Middle East. Fine grinded coffee resembling the texture of talcum powder is used.—is placed into an Ibrik along with water. Sugar can be added at this time. The mixture of coffee ground, water and sugar should be lighlyt boiled three times, and removing it from the flame quickly as foam begins to rise. When the grounds have settled, then serve in very small cups, holding back foam with a spoon. After pouring, spoon a little foam on top of the brew. Turkish coffee yields a thick, muddy brew that is quite delicious.

Percolator.
The percolator works on the principle that steam water is passed forcibly through the coffee grounds. The water temperature is very important. It should range between 195 and 200 degrees F. Older percolators were kept directly on a heat source. They used to boil the coffee over 210 degrees. Newer electric ones prevent the continous boiling. Excess boiling of water, causes significant over extraction and the tarry bitterness which boiling produces. If you wish to use a percolator, such a coffee must be selected which is low in acidity and very smooth, and coarser in texture.

Drip Method.
Most popular method of brewing coffee in the United States and is the simplest. Water at 195º to 205° F is poured gradually through the grounds at once. The resulting cup is clear and smooth. The hotter the water within the stated range, the brighter the coffee. Medium grinded coffee is used. The filtering devices can be wedges or baskets made from paper, cloth, metal, plastic, or coated plastic. Paper filters are also vary widely. Drip makers come either in manual or electric versions. Plunger. Also known as the French press, works by the infusion process. Produces a hardier cup and is quite easy to use. Medium coarse grounded coffee is used. Two tablespoons of coffee grind is used for six ounces of water. Hot water (195º–205° F) then is added. After three minutes, stir lightly, then the coffee grounds drop is obseved. After adding more hot water, wait for three more minutes, and then plunge; the grounds are pressed down to the bottom of the beaker, separating them from the brewed beverage above. The resulting beverage is a rich, dense brew, highlighting the full range of a coffee's character and flavor.

Vacuum Method.
Coarse grounded coffee is kept in the top bowl. Water is brought to a near boil in the carafe and then allowed to pass to the top into the funnel by steam pressure. After most of the water is in the funnel, the coffee should be stirred. After one to three minutes, the flame is put off. As the unit begins to cool, a vacuum is formed which sucks the brewed coffee back down into the carafe and leaves the grounds above in the funnel. The funnel can then be separated from the carafe. The resulting beverage is smooth, with all the delicate and complex flavors intact.

Cold Water.
In this method, a pound of coarse ground coffee is kept into a bucket apparatus along with a half gallon of cold water. The mixture is then left undisturbed at room temperature for almost ten hours. After draining the mixture, the extract is refrigerated. To prepare a cup of coffee, place one to two ounces of the extract into a cup and add six to eight ounces of hot water. The resulting cup is light bodied and bland since all acidity and many aromatics, which require hot water for the right chemical reactions, are never formed.

Espresso.
The hot water is forcced through very finely and compacted coffee and then into the cups below. Good espresso is expensive to make because a high level of pressure is required and thus a high specification machine in order to extract the greatest amount of flavour from the coffee, The coffee comes out as a golden brown liquid, it is the 'crema', which lies on top of the black coffee underneath. The crema will disappear after a few minutes after the coffee is made, but in those few minutes we can know everything about the quality of the espresso. Too light, or too thick or too thin: all means that the espresso is sub standard.