Which Coffee Brewer? Four Methods Side by Side

For a clear cup, choose a paper-filter pour-over. For more body, try a French press. A moka pot makes a short, concentrated pour, while cold brew lets you make tomorrow’s coffee tonight. Here are starting points you can adjust to your beans.

Pour-over

Start with 20 g medium-ground coffee and 320 g just-off-boil water. Rinse the paper filter and discard the rinse water. Wet the grounds with about 50 g of the water and wait 30 seconds. Add the rest in stages. Aim for a drawdown around 3 minutes, then taste. The paper traps fine particles and much of the oil.

French press

Try 20 g coarsely ground coffee and 320 g hot water. Stir gently to wet all the grounds, steep about 4 minutes, then lower the plunger slowly and pour into cups. If the plunger resists, stop rather than forcing it. The metal mesh leaves more oils and fine particles in the cup.

Moka pot

Follow your pot’s fill markings and keep the water below the safety valve. Loosely fill the basket with medium-fine grounds, level it without tamping and assemble the pot as directed. Heat gently and remove it from the heat as the flowing coffee begins to pale, before prolonged sputtering. Let the pot cool before opening.

Cold brew

For a small concentrate, combine 50 g coarse grounds and 400 g cold water in a clean covered jar. Steep in the refrigerator for 12–16 hours, strain through a fine filter, and keep chilled. Start with equal parts concentrate and cold water or milk, then adjust to taste.

To compare brewers, use the same beans and change one variable on your next brew. If your press tastes gritty, try a coarser grind. If your cold brew tastes too strong, test more water in one glass before diluting the whole batch.