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7 ways to make coffee without a coffee machine

7 ways to make coffee without a coffee machine

How to choose a coffee brewing method?

Do you want tostart with home coffee preparation? The beloved beverage has been with us for centuries and coffee preparation methods have had plenty of time to evolve. And that doesn't stop today. Once you're hooked - on making your own coffee -you'll find that the world of coffee and baristas means constantly learning new brewingtechniques and discovering unexpected coffee properties. To get you started, I'll show you 7favorite ways to brew coffee.

There are, as I've already hinted, many methods for making coffee. These are ways to make coffee without a coffee machine for espresso. Therefore, they tend to be also called as alternative methods of making coffee. The wide range of gadgets that fall into this category of alternative coffee preparation is essentially based on the basic 2principles of coffee extraction: immersion and pour-over.

  • immersion = pour-over
    • the ground coffee is placed in a container with water for a period of time and the extraction is completed by straining
  • pour-over = pouring
    • a stream of water hits the ground coffee, flows through it and a fine filter into the cup or serving vessel

I will complement these two principles with a selection of traditional coffee preparation techniques. I'm sure you've heard of these. These are popular ways of making coffee without a coffee machine that have become a tradition in their countries of origin. At the same time, they can't quite be classified in either of the previous two groups.

Methods of preparing coffee using the brewing technique

Could anything be easier than mixing ground coffee with water and pouring it through a sieve after a given time? This is exactly how coffees are preparedusing the French Press or Clever Dripper methods. The magic of turning water into delicious coffee lies in the following points:

  • grinding the coffee properly
  • the right quality hot water
  • the right ratio of water to coffee
  • the right coffee extraction time

When every aspect of the preparation is optimal, it means you will enjoy your coffee to the full. A tool like French Press, will make it easier for you to prepare such coffee. Or rather, it will help you to get the optimal conditions for its extraction. With what? First of all, indicate the volume of the beverage and therefore the required dose of water and coffee. Secondly, they are practical for perfect filtration - coffee straining.

He, Mr. Clever, i.e. Clever Dripper is just one. Well, a similar gadget - the Immersion Switch - for making coffee was brought to market not so long ago by another maker of coffee brewing equipment, Hario. Anyway, the choice here isn't as wide as it is with the piston filter coffee pot. Still, whichever model of French Press you choose, therecipe to prepare will not change in principle. The difference will be virtually only in adjusting the amount of coffee and water relative to the size of the French Press you choose.

The Hario Switch as a new addition to Hario's repertoire of coffee gadgets and a good old friend for easy coffee preparation, Mr. Clever Dripper.

Making coffee by brewing in the French Press

  1. Pour boiled water into the French Press .
  2. Pour in the ground coffee: 6g of coffee per 100 ml of water.
  3. Stir and cover the French Press with the lid with the plunger removed.
  4. After 4minutes gradually press the plunger of the French Press down.
  5. Immediately after pressing the plunger , pour the coffee into cups or a serving pot.

Preparing coffee by brewing in the Clever Dripper

  1. Line the Clever Dripper with the filter and pour in the brewed water.
  2. Pour in the ground coffee: 20 g of coffee per 300 ml of water.
  3. Stir the coffee and cover with a lid.
  4. After 3minutes place the Clever Dripper on a teapot or mug.
  5. Wait for the coffee to flow and then remove the Clever Dripper.

Methods of preparation using the pour-over technique

So-called "pour-over" coffee preparation, literally means the "pour-over" technique. Simply put, you again have hotwater that you pour over the ground coffee. So you pour the water over the coffee. The ground coffee is embedded in the filter. This can be made of different materials, the most common being paper filters (bleached or unbleached), cloth, metal or plastic.

In the pour-over technique, the coffee isextracted for a shorter time than in previous methods for coffee brewing. Here the water and coffee are not in a closed container. The water flows through the finer ground coffee in the filter, which slightly resists the water from flowing through quickly and thus delays it. The coffeeand water remain in contact long enough for the desired extraction of coffee substances into the water to occur.

The saturated water - now a fragrant beverage - leaves the filter and slowly flows and drips into the cup or serving pot. This is why this method is also known as a dripper. The most famous one is the dripper V60 from Japanese Hario. The more sophisticated Chemex has enjoyed fame with coffee makers for over 80 years. To make coffee taste great, all aspects of preparation (grinding, water, dosage, time) matter here too.

With pour-over methods, the method of pouring also plays a role. That's why I highly recommend: equip yourself ???? with agooseneck barista pot. With it you will be able to control the amount, speed and location of the water stream from the kettle.

Preparing coffee by decanting in the Chemex

  1. Place afilter and 30 g of medium ground coffee in the Chemex.
  2. Cover the coffee with the first batch of water of approx. 90 ml and a temperature of 95 °C.
  3. After 30 seconds, continue to pour in the remaining 410 ml of water.
  4. After 3-4 minutes, the coffee should be dripping at the bottom.
  5. Remove the used filter with the log from the Chemex and serve.

Preparing coffee by decanting in the Hario V60

  1. Put V60on a cup (teapot), put the filter, 30 g of medium finely ground coffee.
  2. Cover the coffee with the first batch of water of approx. 90 ml and a temperature of 95 °C.
  3. After 30 sec. continue pouring the remaining 410 ml of water.
  4. After 2-3 minutes, the coffee should be dripping at the bottom.
  5. Remove the dripper with the log filter and serve.

Methods of preparation using traditional methods

Arab countries have been associated with coffee for centuries. It was there that coffee first spread from its homeland in Ethiopia. From there, it made its way through trade routes to Europe, eventually enchanting just about everyone who tasted it. The method of preparation of coffee typical not only in Turkey is Džezva. Also known as Czezve and Ibrik. In our country, Džezva is also referred to as genuine Turkish coffee.

Coffee was brought to Europe by the Italians. They loved it so much they couldn't imagine a day without it. Which led to the introduction of the first espresso machine at the turn of the 19th century. A couple of decades later (also in Italy), the Moka teapot came out for the first time. This created a way to speed uppreparation and promote the power of coffee flavor in homes as well.

Traditional coffee.

  1. Mix 6g of extra-fine ground coffee with 50 ml of water.
  2. Heat for about 2min until foam starts to form.
  3. Let the coffee froth to the rim and remove from the heat.
  4. Heat again slowly until the coffee has foamed a second time.
  5. Wait and after 1 min pour the rested coffee into cups.

Traditional coffee: Moka teapot

  1. Unscrew the teapot and line the strainerwith medium finely ground coffee.
  2. Pourwater into the bottom after placing the valve.
  3. Put the teapot together and start heating it.
  4. Turn down the heat when you see coffee flowing into the top chamber.
  5. After the coffee has stopped flowing, immediately transfer the coffee into the cups.

A fun way to make coffee in the AeroPress

You know this now iconic way to make coffee without a coffee machine? The plastic coffee plunger, the AeroPress, has won admiration for its handiness and multifunctionality . And withbaristas both home and professional. It has its own film, its own championship (nationally and globally) and a really strong fan community. So, what, are you going to join it?

AeroPress: the classic method

  1. Insert a coffee filter into the AeroPress strainer.
  2. Screw on the body of the AeroPress and place it on the mug.
  3. Pour in 18 g of finely ground coffee and cover with 40 ml of 90 °C water.
  4. Wait approx. 30 s. and then top up with 240 ml of hot water.
  5. Wait 60 s., insert the plunger and slowly push the coffee into the mug.

AeroPress: reverse method

  1. Insert the coffee filter into the AeroPress strainer.
  2. Insert theplunger into the body of the AeroPress for about 1 cm .
  3. Place240 ml of 85 °C water and 18 g of finely ground coffee inside
  4. Wait 2 min and screw in the strainer lined with the filter.
  5. Turn the whole AeroPressover onto a mug and slowly push the coffee through the plunger.

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