There are, in principle, two brewing methods. First one is the IMMERSION method where coffee is immersed in hot water or boiled with hot water for extractions. French press is a prime example of this method. Second one is related to passing water through coffee at various pressures. Pour over method is a key example of this method of brewing coffee.

Some of the customised methods are derived from these fundamental brewing techniques or are a combination of these two. 

For instance, French Press uses a pure immersion method to dissolve the coffee particles into water and then pass the solution through a filter. 

Conical dripper such as V60 or flower dripper, uses a pour over method where coffee is put on the top of a filter paper and water is slowly poured over the device to let water pass through the ground coffee and through the filter paper. 

Aeropress principally uses an immersion method where the coffee is first dissolved into water and then passed through a fine filter by applying pressure at the top of the device. We also call it as a percolation method.

An Espresso, is a special type of coffee extraction method where pressurised hot water is passed through the fine ground coffee typically using a machine. 

Cold brew is another method where coffee is steeped into water for a long time at normal or cold temperature in order to dissolve coffee particles.

We will discuss all of these methods in the upcoming posts.