Pour-overs allow for greater control over most of the coffee-making variables, in particular the speed and pattern of water pouring. Due to the V60’s conical shape and 60° angle, there is better distribution of coffee inside the device and longer contact of water dripping towards the center. The ribbed interior allows for air flow between the ceramic wall and paper filter, which draws the water downward. This brewing technique creates clean, smooth yet complex flavors, and amplifies the subtleties within the coffee. If you enjoy the slow, careful process of brewing one cup at a time, this technique is for you!

This method involves immersing and then steeping the coffee grounds in hot water over a period of time. As there is no paper filter to absorb the coffee’s oils, the French Press produces a rich, full-bodied, and robust cup of coffee. On the flip side, there tends to be more coffee fines in the final product.

The aeropress is unique in that it combines immersion, a filter, and pressure to brew. The immersion step produces a full body, while the filter prevents fines from the final product and absorbs some of the oils. The addition of pressure further extracts flavours to produce a rich yet clean tasting final brew. Although it brews only one cup at a time, it has a shorter brew time than the French press.

Espresso machines use high pressure to force hot water through a small amount of very finely ground coffee. The end result is a short, concentrated coffee with a rich mouthfeel and intense flavour. It is often combined with water or milk to modify the intensity, but is also wonderful to experience on its own.

The drip coffee maker essentially automates the pour-over process. It heats water and then releases it over the coffee grounds in an even pattern. While there is less control over the brewing variables—mainly pouring precision—it is convenient for its automation, great for making large batches, and overall very consistent in its brew.