The coffee drink has had a curious evolution. It began, not as a drink, but as a food ration. Its first use was as a kind of wine.  At one stage of development, before it was generally accepted as a liquid refreshment, the berries found favour as a confection.

Correct brewing is not “cooking”. It is a process of extraction of the already cooked aromatic oils from the surrounding fibrous tissue, which has no drinkable value. Boiling or stewing cooks in the fibre, which should be wholly discarded as dregs, and damages the flavour and purity of the liquid. Boiling coffee and water together are ruin and waste. The aromatic oils, constituting the whole true flavour, are extracted instantly by boiling water when the cells are thoroughly opened by fine grinding. The undesirable elements, being less quickly soluble, are left in the grounds in a quick contact of water and coffee. The coarser the grind, the less accessible are the oils to the water, thus the inability to get out the strength from coffee not finely enough ground. Too long contact of water and coffee causes twang and bitterness, and the finer the grind the less the contact should be. The infusion, when brewed, is injured by being boiled or overheated. It is also damaged by being chilled, which breaks the fusion of oils and water. It should be served immediately, or kept hot, as in a double boiler.

Brewing coffee is not just an art; it is also a science. The extraction of flavors and compounds from coffee grounds is a carefully balanced process. When hot water encounters coffee grounds, it dissolves various compounds, including acids, sugars, and oils. The rate and degree of extraction are influenced by factors like grind size, water temperature, and brewing time.Top of Form

The proper balance of extraction is essential. Under-extraction, where not enough flavors are extracted, results in a sour and weak brew. Over-extraction, on the other hand, can lead to bitterness and astringency. Achieving the perfect balance requires an understanding of the science behind brewing and the ability to fine-tune variables to suit individual taste preferences.

Brewing is the final manufacturing process of coffee. All previous perfection is dependent upon it. Like food products which lose nutritive value by bad cooking, coffee loses its best values by wrong brewing. Brewed by the very simple correct methods, it is an unfailingly clear, fragrant, taste-charming beverage, universally loved and scientifically approved

Different methods of extraction

 The methods employed for preparing the coffee drink may be classified as below:

Boiling:

 Boiling is one of the oldest methods of making coffee.

Ground coffee is boiled with water to extract flavors.

Turkish coffee and cowboy coffee are notable examples of boiling methods.

Steeping:

Steeping involves soaking coffee grounds in hot water for a specified period.

Cold brew and French press brewing are common examples of steeping methods.

In cold brew, coffee grounds are steeped in cold water for an extended duration, typically 12-24 hours.

French press coffee is steeped with hot water and then separated from the grounds using a plunger.

Percolation:

Percolation methods involve passing hot water through coffee grounds, typically using pressure or gravity.

Espresso machines use high pressure to force water through finely-ground coffee.

Drip coffee makers and pour-over methods also employ percolation by allowing water to flow through a filter containing coffee grounds.

Filtration:

Filtration methods use filters to separate brewed coffee from the grounds.

Pour-over Chemex, and automatic drip coffee makers all utilize filtration.

These methods involve pouring hot water over coffee grounds, and the brewed coffee passes through a filter, ensuring a clean cup.

Each of these techniques offers a unique set of characteristics, resulting in coffee with different flavour profiles and textures. The choice of method often depends on personal preference, equipment availability, and the desired coffee experience. Whether you prefer the rich and bold flavours of French press or the clean and bright notes of pour-over, the world of coffee offers a method to suit every taste.

The coffee drink has had a curious evolution. It began, not as a drink, but as a food ration. Its first use was as a kind of wine.  At one stage of development, before it was generally accepted as a liquid refreshment, the berries found favour as a confection.

Correct brewing is not “cooking”. It is a process of extraction of the already cooked aromatic oils from the surrounding fibrous tissue, which has no drinkable value. Boiling or stewing cooks in the fibre, which should be wholly discarded as dregs, and damages the flavour and purity of the liquid. Boiling coffee and water together are ruin and waste. The aromatic oils, constituting the whole true flavour, are extracted instantly by boiling water when the cells are thoroughly opened by fine grinding. The undesirable elements, being less quickly soluble, are left in the grounds in a quick contact of water and coffee. The coarser the grind, the less accessible are the oils to the water, thus the inability to get out the strength from coffee not finely enough ground. Too long contact of water and coffee causes twang and bitterness, and the finer the grind the less the contact should be. The infusion, when brewed, is injured by being boiled or overheated. It is also damaged by being chilled, which breaks the fusion of oils and water. It should be served immediately, or kept hot, as in a double boiler.