13 Feb The Secret Life of Coffee: A Whole Array of Coffee Extraction Methods You’ve Never Heard of
The Secret Life of Coffee: A Whole Array of Coffee Extraction Methods
As a coffee lover, I’m always game to try a new type of brew. At Café de la Mancha they have an array of coffee extraction methods, several of which I had never tried. Needless to say, I was happy to engage in some empirical studies.
First, I tried the Turkish coffee – a thick, strong and potent coffee, slowly heated over a small individual flame, stirring continuously as it heats. The final product is strong, has a little sediment and resembles an espresso with some extra oomph.
Next up, the Sifon Japones, or Japanese Siphon. Living in Mexico, it’s hard to say what the official name is in English …but if any of my coffee-loving American readers know, share it in the comments below! This style was patented by the Japanese, although it’s a German invention. The coffee is filtered, using paper or cloth. The water has to boil and condense and rise in to the area with the coffee. When the fire is put out, the coffee rains down into the bottom portion. The best coffee for this extraction method is a light or medium roast and a medium grind.
Last up, I tried the Rok Espresso. A relatively new design from London (2010), it is an espresso style extraction method that uses pressure instead of an electric current. It manually creates a vacuum. The espresso isn’t as intense of a flavor, though it still has a bitter element and highlights the different flavors. This extraction method is best used with a finely ground, medium roast coffee.
Then we had some great munchies.
What’s your favorite way to drink coffee? Tell us about it in the comments below. Learn more about Cafe La Mancha here.