Brewing
Coffee machines and brewing methods
How the eight most common brewing methods work, what grind size they need, how much effort they take and what ends up in the cup. An orientation, not purchase advice.
The eight brewing methods at a glance
The details describe typical values. Recipes, equipment and coffees shift them in individual cases. We name no brands, no models and no prices, and we give no ranking. Which method suits depends on quantity, setting and taste.
| Method | Principle | Grind size | Influence on the result | Effort | Cleaning | Typical use | In the cup |
|---|---|---|---|---|---|---|---|
| Portafilter machine | Pressure, short contact time | very fine | high | high | high | Hospitality, ambitious home brewing, offices with trained staff | Espresso and espresso-based milk drinks |
| Bean-to-cup machine | Grinder and brewing unit in one device | fine, adjustable in the machine | medium | low | medium | Offices, households, self-service and businesses serving many cups without a barista | Espresso, caffè crema and milk drinks |
| Drip coffee maker | Flow through without pressure | medium | low to medium | low | low | Offices, households, breakfast service and events in hospitality | Filter coffee |
| Capsule and pod machine | Preportioned coffee | set by the capsule or pod | low | very low | low | Households, small offices, hotel rooms | espresso, coffee or milk drinks, depending on the system |
| Stovetop pot (Moka) | Steam pressure on the stove | fine to medium fine | medium | medium | low | Households | strong, concentrated coffee |
| French Press | Steeping in water, metal mesh filter | coarse | medium | low to medium | medium | Households, small groups, table service in hospitality | rich, round coffee with more body |
| Pour over | Flow through by hand, without pressure | medium fine to medium | high | medium to high | low | Households, specialty hospitality, tasting of origins | clear, bright filter coffee |
| AeroPress | Steeping in water, light pressure by hand | fine to medium, depending on the recipe | high | medium | low | Households, travel, small offices | concentrated to filter-style coffee |
The brewing methods in detail
-
Portafilter machine
Hot water is forced at high pressure through a firmly tamped coffee puck in the portafilter. In a short time this produces a small, concentrated amount of espresso with crema; milk drinks are made with the steam wand.
- Grind size
- very fine
- In the cup
- Espresso and espresso-based milk drinks
- Typical use
- Hospitality, ambitious home brewing, offices with trained staff
More about this method
- Suitable roasts
- mostly medium to darker roasts and espresso blends; lighter roasts are possible but call for more fine tuning
- Effort
- high: grinding, dosing, tamping and adjusting are part of every shot
- Cleaning
- high: portafilter and group head after every use, regular backflushing and descaling
- Strengths
- Plenty of influence on grind size, dose and extraction time; the basis of the classic espresso menu.
- Limits
- Takes practice and a suitable grinder; the result varies when the settings are off.
-
Bean-to-cup machine
The machine grinds the whole beans fresh for every cup, compresses the grounds in a brewing unit and brews under pressure. The steps are preprogrammed; depending on the machine, milk is frothed automatically.
- Grind size
- fine, adjustable in the machine
- In the cup
- Espresso, caffè crema and milk drinks
- Typical use
- Offices, households, self-service and businesses serving many cups without a barista
More about this method
- Suitable roasts
- whole beans in a medium to darker roast; very oily beans can strain the grinder
- Effort
- low: one press of a button per cup
- Cleaning
- medium: maintain the brewing unit, milk system and grounds container regularly as the manufacturer specifies, use the cleaning and descaling programmes
- Strengths
- Consistent results with little effort; freshly ground for every cup.
- Limits
- Less influence on the settings than with a portafilter machine; the milk system needs consistent care.
-
Drip coffee maker
Hot water drips evenly onto ground coffee in a filter and runs into a carafe without pressure. The coffee is made in larger quantities at once.
- Grind size
- medium
- In the cup
- Filter coffee
- Typical use
- Offices, households, breakfast service and events in hospitality
More about this method
- Suitable roasts
- light to medium roasts and filter roasts
- Effort
- low: insert the filter, add coffee and water
- Cleaning
- low: rinse the carafe and filter basket, descale regularly
- Strengths
- Large quantities with little effort; clear, lighter coffee.
- Limits
- Little influence on temperature and flow time; coffee kept warm for a long time loses flavour.
-
Capsule and pod machine
Ground coffee is sealed in single portions in a capsule or pod. The machine pierces or encloses the portion and brews it with water, with or without pressure depending on the system.
- Grind size
- set by the capsule or pod
- In the cup
- espresso, coffee or milk drinks, depending on the system
- Typical use
- Households, small offices, hotel rooms
More about this method
- Suitable roasts
- set by the respective product
- Effort
- very low: insert the capsule or pod, press the button
- Cleaning
- low: empty the drip tray and container, descale regularly
- Strengths
- Quick and clean, single cups without grinding or dosing.
- Limits
- No choice of grind size or dose; selection limited to the matching system; packaging waste with every cup.
-
Stovetop pot (Moka)
Water in the lower chamber is heated; the resulting steam pressure pushes it up through the coffee in the funnel into the pot. The pressure is considerably lower than in a portafilter machine.
- Grind size
- fine to medium fine
- In the cup
- strong, concentrated coffee
- Typical use
- Households
More about this method
- Suitable roasts
- mostly medium to darker roasts
- Effort
- medium: fill, heat and take off the stove in time
- Cleaning
- low: rinse with water, check the gasket now and then
- Strengths
- Strong, concentrated coffee without electricity and without much equipment.
- Limits
- Not espresso in the true sense and hardly any crema; too much heat quickly makes the coffee bitter.
-
French Press
Ground coffee steeps fully immersed in hot water for a few minutes. A metal mesh filter then pushes the grounds down and separates them from the drink.
- Grind size
- coarse
- In the cup
- rich, round coffee with more body
- Typical use
- Households, small groups, table service in hospitality
More about this method
- Suitable roasts
- medium roasts; light and darker roasts are also common
- Effort
- low to medium: pour, wait, press
- Cleaning
- medium: remove the grounds, take the filter apart and rinse it
- Strengths
- Simple and without a paper filter; full body.
- Limits
- Fine particles remain in the cup; the coffee keeps extracting if it stays in the pot.
-
Pour over
Hot water is poured by hand in several stages over ground coffee in a filter. Pouring speed, quantity and time determine how the coffee tastes.
- Grind size
- medium fine to medium
- In the cup
- clear, bright filter coffee
- Typical use
- Households, specialty hospitality, tasting of origins
More about this method
- Suitable roasts
- light to medium roasts and filter roasts
- Effort
- medium to high: every cup is brewed by hand
- Cleaning
- low: discard the filter, rinse the dripper
- Strengths
- Clear coffee in which origin and aromas are easy to recognise; possible with little equipment.
- Limits
- Takes time and practice; the result depends heavily on pouring technique.
-
AeroPress
Coffee steeps briefly in hot water in a cylinder; a plunger then pushes the drink through a filter by hand. Recipes range from short, concentrated coffee to longer, filter-style coffee.
- Grind size
- fine to medium, depending on the recipe
- In the cup
- concentrated to filter-style coffee
- Typical use
- Households, travel, small offices
More about this method
- Suitable roasts
- almost any roast level, depending on the recipe
- Effort
- medium: fill, let it steep, press
- Cleaning
- low: eject the coffee puck, rinse briefly
- Strengths
- Robust, compact and versatile; quick to clean.
- Limits
- Small quantities per brew; not espresso in the true sense.
Our roasted coffees
According to the product data sheet, Espresso Crema (whole beans) is intended for portafilter and bean-to-cup machines, and Filter Coffee (ground) for drip coffee makers, French Press and AeroPress, among others.