Single Origin Brewing Methods

Method 1: Espresso

Espresso extraction is a method that is achieved through an espresso machine by delivery of near boiling water through group pressure into finely ground coffee compacted into a group handle. A typical extraction of 30ml in 25 seconds leads to an intense rich coffee, known as the espresso.

Method 2: Syphon

The syphon method uses a pipe or tube fashioned in an inverted U shape and filled until atmospheric pressure is sufficient to force liquid from one end of the tube to the other. Syphon delivers a strong body with a clean cup profile similar to filtered coffee.

Method 3: Cold Drip

Cold Drip coffee achieves extraction using gravity and cold water through a beaker of coarsely ground coffee over a long period of time. The extraction process can take up to 8 hours, flowing at about 1 drop per second. This delivers a unique flavour profile in the coffee that is either served black or over cold milk.

Method 4: Chemex

This method has been renowned for delivering a cup of extreme clarity and roundness of body. Filtered water is heated to 97°C and added to freshly ground coffee using a steady pour in a circular motion through a filter placed in chemex or pour over.