Methods, as parameters
Every way of brewing is a set of ranges: how much coffee, how much water, how hot, how long, how fine. Sort by any of them, or open one to watch it work, cut away, step by step.
- Methods
- 29
- With published standards
- 14
| AeroPress (inverted) | Immersion | 1:11.1–16.7 | 80–95 °C | 1–3 min | Medium fine |
| AeroPress (standard) | Pressure | 1:11.1–16.7 | 80–95 °C | 1–2.5 min | Medium fine |
| Automatic drip (home machine)standard | Percolation | 1:15.4–20.0 | 88–96 °C | 4–8 min | Medium |
| Chemexstandard | Percolation | 1:15.4–18.2 | 92–96 °C | 3.5–5 min | Medium coarse |
| Cold brew (immersion) | Cold | 1:4.0–16.7 | 4–22 °C | 8–24 h | Coarse |
| Cold drip (Kyoto-style tower) | Cold | 1:8.3–12.5 | 2–10 °C | 3–12 h | Medium |
| Commercial batch brewstandard | Percolation | 1:15.4–20.0 | 90–96 °C | 4–8 min | Medium |
| Conical pour-over (V60 style)standard | Percolation | 1:14.3–18.2 | 90–96 °C | 2.5–4 min | Medium fine |
| Cowboy / boiled coffee (kokekaffe) | Boiled | 1:13.3–18.2 | 90–100 °C | 4–7 min | Coarse |
| Cupping (sensory evaluation protocol)standard | Immersion | 1:18.2–18.2 | 92–94 °C | 4–5 min | Medium coarse |
| Espresso (pump machine)standard | Espresso | 1:1.7–2.5 | 88–96 °C | 20–35 s | Fine |
| Flat-bottom pour-over (Kalita Wave style)standard | Percolation | 1:14.7–17.2 | 90–96 °C | 3–4 min | Medium |
| French press (cafetière)standard | Immersion | 1:13.3–18.2 | 92–96 °C | 4–5 min | Coarse |
| Immersion dripper (Clever style)standard | Hybrid | 1:14.3–18.2 | 90–96 °C | 2.5–4 min | Medium |
| Japanese iced / flash brew | Percolation | 1:13.3–16.7 | 90–96 °C | 2.5–4 min | Medium fine |
| Lever espressostandard | Espresso | 1:1.7–2.5 | 86–94 °C | 20–40 s | Fine |
| Melitta cone (paper filter drip)standard | Percolation | 1:15.4–18.2 | 90–96 °C | 3–5 min | Medium |
| Moka pot (stovetop) | Pressure | 1:7.7–11.1 | 95–100 °C | 3–5 min | Medium fine |
| Nel drip (flannel filter) | Percolation | 1:8.3–12.5 | 80–90 °C | 3–5 min | Medium coarse |
| Osmotic flow pour-over | Percolation | 1:14.3–16.7 | 88–94 °C | 3–5 min | Medium fine |
| Sand-heated cezvestandard | Boiled | 1:8.3–12.5 | 70–95 °C | 2–5 min | Turkish |
| Single-serve capsule / pod | Pressure | 1:5.0–10.0 | 85–95 °C | 20–60 s | Fine |
| Siphon (vacuum pot) | Immersion | 1:13.3–16.7 | 88–94 °C | 1–2 min | Medium |
| South Indian filter (decoction) | Percolation | 1:3.3–6.7 | 95–100 °C | 10–20 min | Fine |
| Stovetop / electric percolator | Percolation | 1:15.4–20.0 | 95–100 °C | 6–10 min | Coarse |
| Swedish egg coffee | Boiled | 1:13.3–18.2 | 95–100 °C | 5–7 min | Coarse |
| Switch hybrid (immersion then drip)standard | Hybrid | 1:14.3–18.2 | 85–96 °C | 2.5–4 min | Medium |
| Turkish coffee (cezve / ibrik)standard | Boiled | 1:8.3–12.5 | 70–95 °C | 2–4 min | Turkish |
| Vietnamese phin filter | Percolation | 1:2.9–4.0 | 92–98 °C | 4–6 min | Medium coarse |
Ratio is coffee to water by weight. Ranges are this atlas's working summary of common practice; where a competition or certification body publishes a figure, the method's page gives it as a standard, with its source.