Brewing via Immersion

Brewing via Immersion - Kaapi

It’s time you graduate to a more traditional method – Brewing via immersion

Brewing via steeping or immersion is a method where you simply mix coffee grinds with hot water, separate them, deposit the coffee, and later get rid of the grinds. Learning the right way to brew isn’t tricky. But, once you’ve mastered the technique, you’ll be left with a flavoured brew with relatively more body, and a more robust flavour that you never knew existed.

1) French Press
This easy-to-use method has been around for decades and is sure to provide you with a distinct and unique flavour.

• For the best brew, use a coarse grind to ensure you don’t have particles stuck in the filter.
• Use almost boiling water, to steep and plunge. Give your steeping undivided attention.

As long as you follow the instructions, you’re going to be left with a non-harsh aromatic coffee that is full of flavour.

2) The SoftBrew
The new kid on the block, some describe the SoftBrew as an easier version of the French Press.
• Fill the stainless steel filter with ground coffee. The best part about this filter is that you can use any grind size. You can even use a ground smaller than 150 microns!
• Add the hot water and let it steep for about 4 to 8 minutes.
• Then serve!

So simple and it leaves behind a brew that’s rich in-depth, flavour, and body.

3) The Siphon Brew:
The Siphon method, although not commonly used in homes nowadays is a beautiful method from the mid-1800s when people believed that boiling coffee killed its taste.

The American method:
• Soak the filter in warm water for about 5 minutes, and then drop it to the centre of the upper bowl, secure it, and set the upper bowl into the holder.
• Grind the coffee to a medium coarseness, a little finer than you would for French Press.
• Pour hot water into the lower bowl in the stand.
• Place the lower bowl on the flame and wait for the water to rise to the upper bowl. Ensure that the water temperature in the upper bowl is at 87°C
• Add the ground coffee to the upper bowl and gently incorporate.
• Let the coffee brew for 20 to 40 seconds.
• Separate the siphon from the heat source and wait for it to descend into the lower bowl. This will take about 30 to 40 seconds.

In the Japanese method
• The method remains the same until the bowl is placed over the flame.
• Once the water begins to bubble and boil, insert the upper bowl.
• Once an inch of water has risen into the upper bowl, immerse the coffee into the water.
• Keep the siphon over the heat and stir.
• Separate the siphon pot from the heat source and wait for the coffee to descend into the lower bowl in 30 to 90 seconds.

If the techniques and parameters of brewing via immersion are followed meticulously, the outcome is a good, well-brewed cup of coffee. Don’t forget to read about Brewing via Pressure and Brewing via Infusion.