Comparing brew methods — mechanism, time and temperature, grind, filter
2026-10-21
Brewing is the step of dissolving the components of ground coffee into hot (or cold) water. Brewers look very different, but what creates the differences comes down to roughly three choices. How water and coffee meet. For how long and at what temperature the coffee is extracted. And what it is filtered through.
This article compares the seven brew methods covered in the Journal along these three lines. Each name links to its article.
Three ways
Three ways for water and coffee to meet (tap a name for its article)
Percolation
Water passes through a bed of coffee
Immersion
Grounds steep in water
Pressure
Pushed out under pressure
Time and temperature
The time spent brewing differs by orders of magnitude between methods. Espresso takes around 25–30 seconds; Cold Brew takes half a day to a full day. That is a difference of more than three thousand times.
The shorter the method, the more it relies on tricks to pull out components in a short time, such as applying pressure or grinding finer. Conversely, longer methods balance things out by lowering the temperature or grinding coarser so as not to over-extract.
Time & temperature
Brew time and water temperature
- Espresso25–30 sec
90–96°C
- Moka PotA few minutes on the flame
Near boiling
- AeroPress1–3 min
80–95°C
- Pour Over2.5–4 min
90–96°C
- Phin4–5 min
Around 95°C
- French Press4–5 min
92–96°C
- Cold Brew12–24 hours
Fridge to room temp
Grind
The basic rule is: the shorter the contact between water and coffee, the finer the grind; the longer, the coarser. The finer the grind, the more surface touches the water and the faster the components dissolve.
Grind size
A guide to grind size (finer to the left, coarser to the right)
Filter
The material it is finally filtered through also changes the mouthfeel a great deal. Paper catches coffee oils and fine particles, giving a clean, well-defined cup. Metal mesh lets the oils through, giving a fuller mouthfeel.
Filter
The filter material changes the mouthfeel
Which to choose
There is no single right answer, but thinking of it this way makes choosing easier.
- To clearly taste differences of origin and process: Pour Over
- To taste everything down to the bean's oils, with little effort: French Press
- To combine with milk or condensed milk: Espresso, Phin or Moka Pot
- To make a small amount of something strong, easily: AeroPress
- To make a mellow cup ahead of time on a hot day: Cold Brew
What every method has in common, "what moves when you change what", is gathered in Brewing basics.
