Slow Coffee: Our Favourite Brewing Methods
Embracing slow coffee can transform the way you enjoy your favourite brew every day. If you’re unfamiliar with the concept of slow coffee or are looking for the best way to brew your coffee at home, here are the three different slow coffee methods that we love.
Three Types of Slow Coffee Brewing Methods
1. Pour Over Method: Using a pour over coffeemaker, hot water is evenly distributed over your fresh coffee grounds, allowing a rich taste. The use of stainless steel permanent filters promotes a pure flavour and means you don’t need to worry about wasteful paper filters.
2. French Press: Using a French press, like our classic Chambord® range, is perhaps the most widely used slow coffee method, and is best known for making a strong cup of java. The water stays in contact with the coffee grounds from start to finish.
3. Siphon: The most dramatic and scientific-looking piece of equipment, using a siphon coffeemaker uses steam to extract the natural flavours of your fresh coffee grounds, which guarantees a great taste thanks to the balance between brewing time and temperature.
How the Different Methods Compare
The look and process of each slow coffee brewing method is clearly different. But how do they affect the resulting taste of your coffee, and how do you know which method is right for you? Here’s how they compare.
French Press vs. Pour Over
The main difference between these methods is that the coffee grounds sit in the filter and don’t come into contact with the finished brew using the pour over method. However, the grounds sit in the water from start to finish with a French press brew. Because of this, the amount of oils drawn from the coffee during brewing are more pronounced with a French press, making this such a popular slow coffee method for those who prefer a strong brew.
The flavour of a French press brew can be quite biting, whereas the mouthfeel of pour over coffee tends to be smoother. In addition, it’s normal for a French press coffee to have a bit of sediment and to be thicker, thanks to the coffee grounds sitting in the water, whereas pour over coffee has few sediments and a texture more similar to what you’d get from an automatic drip coffee machine: smoother and lighter.
A French press allows for a certain amount of customisation – you can personalise every aspect of each pot of coffee, from grind size, to strength and richness; pour over coffee doesn’t allow for the same level of customisation and control.
The Siphon Method
The siphon method produces the cleanest, clearest cup of coffee of the three brewing methods. With virtually no sediments and a thinner body, tasting notes jump out like no other method of coffee preparation. As a rule, the pour over method brings out the natural brightness and acidity of your coffee grinds, whereas a French press brings out the body and richness. A siphon-made brew will be balanced and full of flavour, showing off the coffee beans whole natural flavour profile.
Due to a siphon using steam rather than boiling water to brew, the coffee grounds reach a lower brew temperature – around 200° Fahrenheit or 93° Celsius. Brewing with steam has the benefit of releasing all of the essential oils of the coffee bean, again, resulting in a smoother, well rounded cup of coffee.
Siphon coffee, however, takes time to prepare. While this embodies the slow coffee concept perfectly, it’s perhaps not the easiest method to use as your weekday go-to. For most people, this is a weekend treat. A slow process to enjoy and savour, making every drop of your precious coffee even more delicious.
Join Bodum in the slow coffee concept and learn how to enjoy each method of the brewing process.