Coffee extraction methods are procedures for making this energizing and delectable beverage with varying flavors, textures, and affects on the person consuming it.

This is due to the fact that coffee is a beverage that is made by extracting the flavors of roasted coffee beans, a procedure that varies widely from case to case. Culinary professionals and coffee enthusiasts are aware of this, and have designed machines that enable the exploration of a vast array of coffee extraction methods that vary in size, price, type of extraction, and more. Thus, each person can utilize the coffee bean according to his favorite technique.

However, for many individuals, the thought of learning and having their own coffee extraction procedures may seem too complicated, even exclusive to specialized coffee shops where coffee is a demigod too complicated to understand on one’s own or at home. However, there is some good news: among all the numerous coffee extraction processes, there are those that are incredibly straightforward, but no less traditional, and that you can learn to prepare at home.

French press 

The French press is one of the most well-known and flavorful coffee extraction processes. Additionally, it is quite simple to complete at home because few ingredients are required. A French press, which is a glass or plastic cylinder with a strainer, is sufficient. The coffee should be placed in the cylinder, followed by very hot water, and left to steep for eight to ten minutes. Before allowing the coffee to rest, it is advisable to give it a light stir and to use large beans.

Turkish espresso

The root of Turkish cuisine is the Middle East; it has a robust flavor. This beverage is produced in a cezve, a traditional copper and brass coffee pot with a long handle, and it is advised to use very finely ground coffee, almost to the point of invisibility. Also, it is consumed in little glasses once the powder has settled. Pour the dose of water into the cezve (approximately 50 ml per cup), add sugar to taste, and stir to dissolve; bring to a boil, remove the cezve from the heat, and add a teaspoon of coffee per person plus one; the coffee is then boiled twice in a row, with the cezve removed from the heat between each boiling. Before thoroughly mixing, it is possible to eliminate or maintain the foam. Before pouring the coffee into a cup, it is advisable to add a tablespoon of cold water to hasten the deposition of the coffee powder at the bottom, and then pour it without filtering.

Italian coffee maker

Similar to an espresso machine, the Italian coffee maker, also known as a moka pot, produces coffee by forcing boiling water under steam pressure through ground coffee. It is simple to use since you only need to add water to the bottom of the coffee maker, then coffee in a filter, close it, and heat it until the coffee is ready.


To produce a cup of coffee with less body, more sweetness, and no residuals or acidity, the drip method is utilized. It operates through a wide upper mouth where a filter that is thicker than those used in other coffee extraction processes is put and ground coffee is heaped on top. Then, separately heated water must be poured into the upper portion of the container, where it is filtered by gravity and falls to the bottom portion, where it is ready to be served.

Aero press

Method of coffee extraction where, depending on the model of Aeropress utilized, different coffee concentrations and flavors can be obtained. This is a syringe-like device in which coffee is infused with hot water and then filtered through a piece of paper attached to the end. Its flavor is extremely enduring.


It is similar to the Aeropress in that it is a drip coffee extraction method, but it has three holes and a corrugated filter that decreases the contact area between the method and the beans, resulting in a coffee with more body and a better mix of sweet and bitter flavors.

Japanese siphon

Immersion and dripping are coupled in this coffee extraction technology, which operates as a vacuum coffee maker. In this instance, two spherical components with an alcohol burner at the bottom are required (although today there are also electrical options). Due to the heat, steam is produced, which causes the water to rise to the top container through a tube. The water then returns to the lower container due to the contraction and expansion of the gases and the resulting vacuum.


This is a drip coffee extraction methods in which a uniform extraction is conducted through a single hole, yielding a coffee with body, aroma, and a very pleasant acidity.

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