At some point in your home brew journey, you’re going to wonder “Which coffee brewing method should I use?”.
It doesn’t take much digging through the variety of brew equipment available out there to get overwhelmed.
There are all sorts of options – from drip machines, French Presses, Moka Pots, to even the ‘Breaking Bad’ looking Syphon brewer.
So don’t stress if you’ve been having a hard time deciding which brew method is best for you.
Choosing which brew method to use ultimately boils down to your personal taste, technique and time.
So, to make your life easier, I decided to write a list of some killer coffee brewing methods to suit individual preferences.
1. Chemex – recommended for those who like brewing large batches
The Chemex is arguably the most stunning coffee dripper on the market, designed as both a brewer and a carafe.
It’s ideal for brewing larger batches of great coffee and adding an aesthetic appeal to your coffee station.
The only downside is that the Chemex can be a little tricky for beginners.
Brewing with the Chemex involves pouring heated water over freshly ground coffee, then waiting for the right brew time – about 4 minutes.
Once brewed, the filter can be removed and the whole sexy thing can be used as a carafe.
Vancouver Coffee Snob Chemex Recipe:
- Measure out 30g of beans.
- Grind them medium coarse.
- You’re going to be using 500ml of water at about 96 degrees Celcius.
- Bloom the coffee with 90g of water.
- Wait 45 seconds.
- Pour water in small circles until you reach 350g.
- Wait until 1:30 on the timer.
- Pour until you reach 500g.
- The whole thing should drain in about 4 minutes.
2. Hario V60 – recommended for skilled brewers
The Hario V60 is the poster child for pour-over brewing.
There’s a good reason it’s popular both with baristas and home-brewers.
It’s because it can produce some of the cleanest coffee possible, but it comes at a cost.
The learning curve is a bit of a nightmare.
Don’t get me wrong, it’s totally worth it. But it can be a really frustrating experience at times.
Once you’ve gotten to grips with it, there is a whole range of variations that you can experiment with the V60.
You can expect a clean cup with more aromatic flavours.
Vancouver Coffee Snob v60 Recipe:
I designed this recipe not to be perfect, but to be a really good starting block for the v60. If you want a turbocharged recipe, watch the video below.
- Measure out 20g of beans.
- Grind them medium (around the size of table salt).
- You’re going to be using 320ml of water at about 96 degrees Celcius.
- Bloom the coffee with 40g of water.
- Wait 30 seconds.
- Pour water in small circles until you reach 320g.
- This should take around 2:30.
- The whole thing should drain in about 3 minutes.
If it drains too quick – grind finer.
Too slowly – grind coarser.
3. Aeropress – recommended for the traveller
The Aeropress is a portable coffee brewer that is consistent and impressively efficient.
It is lightweight and compact, so you can take it camping with you or on vacation.
When I travelled for work, it was always in my bag.
The Aeropress is easy to use and requires minimal skills to brew.
Click here to buy an Aeropress.
Vancouver Coffee Snob Aeropress Recipe:
- Measure out 16g of beans.
- Grind them medium coarse.
- You’re going to be using 250ml of water at about 96 degrees Celcius.
- Invert the Aeropress.
- Add the coffee and the water and stir 10 times in one direction, 10 in the other.
- Let it steep for 2.5 minutes.
- Flip it over and press. The press should take around 30 seconds.
4. Hario SWITCH Immersion Dripper – recommended for beginner brewers
The Hario SWITCH dripper is the ultimate fail-proof dripper that lets you brew fantastic coffee without needing refined pouring techniques.
Its simple, user-friendly and versatile.
The switch beneath the base controls the brewing process – giving you consistency with every cup.
Expect cleaner flavours with more body.
Click here to buy a Hario Switch.
Vancouver Coffee Snob Hario Switch Recipe:
- With the switch open, add a filter and pour water, to wash off any off-flavours.
- Let the water drain, discard it and close the switch.
- Add 18 grams of coffee, medium grind.
- Pour 288g of water over the coffee (which is as much as you’ll be able to get into it.
- No need to bloom, it’ll do that itself.
- Wait three minutes.
- Press the switch on the side to release the coffee.
Click here to read my full review of the Hario Switch.
5. Syphon – recommended for skilled brewers interested in the art of coffee making
The Syphon brewing method requires precise temperature, attention and skill.
The coffee aroma is more intense with the Syphon brewing method, and it’s fascinating to see the art and science in action.
However, as the Syphon has a complex extraction process and requires more cleaning and maintenance than other brew methods.
It is ideal for those who have the time to enjoy the process.
You’ll get a very clean and bright cup with very little bitterness with the Syphon.
Vancouver Coffee Snob Syphon Recipe:
- Measure out 25g of beans.
- Grind them medium (table salt size).
- Boil 300g water in a kettle.
- Add water to the bottom chamber of Syphon.
- Boil the water in the syphon until it hits the top chamber.
- When all water is up, add coffee and stir back and forth twice.
- Wait 30 seconds, stir back and forth twice.
- After another 30 seconds, stir back and forth twice.
- Wait another 30 seconds and remove the burner.
- The coffee will drain.
- Cry because now you have to clean the whole thing up.
Which is the best place to buy a coffee brewer in Vancouver?
Espressotec and Roaster Central on Clark Drive is my go-to for all things coffee. They have an extensive lineup of brew equipment and coffee gear.
And if you do plan to visit their store – Siply members can sample any 3 of the 40 plus coffees on offer for FREE.