This document discusses various coffee brewing methods and their key parameters. It describes the steps involved in popular brewing techniques like drip coffee, French press, Aeropress and espresso. Grind size and extraction time are important factors that affect the taste of brewed coffee. The document also explains how different brewing methods like pour over, vacuum and Moka pot work by filtering hot water through ground coffee at varying pressure levels to extract flavors.

1. COFFEE BREWING
TECHNOLOGY
-SENTHAMIZH SELVAN T
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3. SENTHAMIZH

4. BREWING PARAMETERS
• Water temperature
• Pressure
• Coffee grind size
• Extraction time
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5. GRINDING
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Grind coffee right before brewing, since the
process releases flavor as well as results in a
higher perceptions of aromas; these aromas
consist of highly volatile compounds which can
evaporate into the air over time.
The grind level and particle size also play
important roles in the taste of the final cup of
coffee.
If coffee tastes bitter, it may be over-extracted, or
ground too fine. On the other hand, if your coffee
tastes flat, it may be under-extracted, meaning
your grind is too coarse.

6. WETTING
• For coffee to be brewed it must be wetted, which
means the coffee grounds must absorb water.
• As the coffee grounds are wet, gases and volatile
compounds are dissolved and lost, and soluble
compounds are simultaneously drawn out from
the coffee.
• During wetting, swell and after the brewing is
complete retain a proportion of the water
dispensed onto them, depending on particle size.

7. EXTRACTION
• Chemical and physical reactions between the
coffee and the water.
• Separating many important soluble solids from a
ground coffee product.
• Low extraction yields -sour, sweet flavor
• High extraction yields -bitter, astringent flavors,
respectively
• Soluble compounds can exit the coffee grounds
through a few different types of chemical
reactions, all dependent on temperature, time,
and agitation.

9. SENTHAMIZH

10. VARIOUS METHODS OF COFFEE BREWING
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11. SENTHAMIZH

12. BREWING
TYPES
PRESSURE-
BASED
METHODS
GRAVITY
BREWING
METHODS
STEEPING
METHODS

13. Pressure
based
Espresso Mokaplot
Vaccum
coffee
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14. 1.ESPRESSO
 It is prepared by pushing hot water
through a layer of compacted
ground coffee, contained in a port-
filter.
 Espresso is a very
concentrated coffee, with a lot of
body, aroma, and flavor.
 It contains a lot of coffee oils and
solids.
 The most distinctive features
of espresso are the foamy layer on
top and the low volume of
the drink.
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15. 2.VACUUM BREWING
• It consists of two chambers: the pot and the bowl that sits just on top of the
pot.
• Water will be placed inside the pot, while coffee grounds will be placed in the
upper bowl.
• The pot will be set on the burner to heat the water.
• While the water heats, it will be forced up to the bowl because of the pressure
of the vapor.
• Once all the water is vacuumed into the upper chamber, the bowl, the vacuum
brewer will then be taken off the stove.

16. • While the brew in the upper chamber cools down, the
coffee will be pulled down into the pot.
• The coffee is sucked back by the pressure difference created
while heating the pot.
• The air cools down creating a vacuum, thus pulling the brew
from the upper chamber.
• At this point, the bowl may be detached, and coffee poured
into cups.
• The best thing about vac pot brewing is that it retains all the
delicate aromas and flavors of the beans.

17. 3.MOKA POT
It uses steam pressure to push
water through coffee grinds
similar to espresso method,
but with much lower pressure.
The pressure in a Moka pot is
about 1 bar compared to a
real espresso machine with
9 bar.
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18. STEEPING
Turkish
French
Press
Cold Brew
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19. 1.TURKISH COFFEE
• Infusing finely ground coffee in nearly
boiling water.
• Speciality of Turkish brewing method is
the grind size which is the finest
possible, almost a powder.
• There are no electrical Turkish
coffee grinding machines for the
residential use, but the manual mills
work perfectly.

20. 2.FRENCH PRESS
 Simple coffee brewing device with a
beaker and a plunger/filter.
 Pouring hot water over coffee grinds
and let it steep for a few minutes.
After the steeping is over the
plunger/ filter is pressed down, to
separate the grinds.
 The aroma and flavor of a
press pot coffee are intense, and the
method it is gaining more and more
popularity.
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21. 3.COLD BREW
• Cold brew is the favorite way of
preparing coffee for people with stomach
problems.
• The brewing method implies steeping coffee
grinds for extended periods of time, (12 to
36 hours), then straining it and serving
it cold.

22. 4.AEROPRESS
1.It is a manual coffee making device that
allows you to
use pressure to brew a cup.
2.The method involves a two
steps process, with a few minutes of
steeping followed by pushing
the brew through the coffee
grounds under pressure to extract
even more solids and caffeine.
3.Aeropress coffee is strong with
ample body and resembles
a lot with espresso.
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23. Gravity Brewing
methods
Drip coffee Percolating
Pour coffee
brewing

24. 1.DRIP COFFEE
• One of the most popular coffee
brewing methods.
• It involves pouring hot water over
ground coffee beans.
• The brew is strained with a paper
filter, or a metal or plastic mesh.
• The coffee from a drip brewer is
clear and clean, with a high ratio
of caffeine extracted per spoon of
ground coffee.

25. 2.PERCOLATING
Water will be placed inside the
percolator’s lower chamber,
while coffee grounds will be
placed inside the filter basket
within the percolator’s upper
chamber.
While water reaches the boiling
temperature, pressure carries it
upwards in which its drips
through the grounds, filters
into them, and goes back to a
lower chamber.
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26. The coffee is enabled to
“percolate” for a predetermined time
period, in such way, having the coffee
liquid producing manifold passes
through the used coffee grounds.
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27. 3.POUR OVER
• Inexpensive drip method,
• The advantage is that we can get a full coffee infusion for small
brew quantities, which it’s impossible to get with drip coffee
machines.
• In essence, pour over brewing is a drip brewing, but you have to
heat the water on the stove, and then pour it into the small
brewing device.
• The device is conceived so that it slows down the dripping, thus
optimizing the infusion.

28. REFERENCES
• https://coffee-brewing-methods.com/how-to-make-turkish-coffee/
• https://www.ncausa.org/About-Coffee/How-to-Brew-Coffee
• https://1912pike.com/science-of-coffee-tasting-extraction/