The guide to coffee extraction methods
Extracting coffee is much more than simply pouring hot water over ground coffee. It's a technical and sensitive act that determines what the cup reveals—or conceals—about the bean. Each extraction method is a distinct language: it speaks differently about the same coffee, highlighting certain qualities and attenuating others.
At La Réminiscence, we roast each microlot with the diversity of extraction methods in mind. Understanding these methods means understanding how to get the best from every coffee you choose.
The two main categories: pressure and infusion
Extraction methods fall into two main categories: pressure extraction (or percolation) and infusion extraction. Espresso belongs to the first category: water forced at 9 bars through finely ground coffee in just a few seconds. The V60, Chemex, and French Press belong to the second category: the water and coffee are in contact for a longer period at atmospheric pressure, allowing gravity or immersion to do the work.
These two methods do not produce the same aromatic results. Espresso is concentrated, intense, with a crema; filter methods produce lighter cups, more open to delicate aromas.
Espresso: extraction under pressure
Espresso is the most technically demanding method. Fine grinding, precise tamping, 9 bars of pressure, 88–94°C, extraction in 25–30 seconds: every parameter counts. The reward is a concentrated cup, crowned with a golden crema, remarkable richness, and complexity. It is also the basis of all milk-based drinks: cappuccino, latte, flat white.
The V60: the precision of the conical filter
Hario's V60 has become the emblem of specialty filter coffee. Its 60° cone and spiral grooves promote a uniform flow of water through the coffee bed. The result is a cup of exceptional aromatic clarity, ideal for revealing the floral and fruity notes of light-roasted coffees. It is particularly well-suited to microlots from Ethiopia or Kenya.
The Chemex: design and purity
An icon of American design since 1941, the Chemex uses a thick paper filter that retains more oils than the V60. The cup is remarkably clear and very clean, ideal for comparative tastings. Its larger capacity makes it the perfect tool for preparing several cups at once without ever sacrificing quality.
The French Press: Coffee in all its fullness
The French press is the ultimate total immersion method. Coarsely ground coffee infuses in water for 4 minutes, then the plunger separates the grounds from the liquid. The metal filter allows the oils and micro-particles to pass through, resulting in a dense, velvety cup rich in complex aromas. The French press is ideal for coffees with chocolate or nutty notes.
How to choose your method?
Choosing a brewing method should answer two questions: what kind of coffee do you have, and what experience are you looking for? A floral Ethiopian coffee thrives in a V60 or Chemex. A chocolatey Brazilian coffee reveals its full potential in a French press or espresso. A versatile coffee can be expressed in many ways, depending on your mood. At La Réminiscence, we always indicate the recommended brewing methods for each microlot—because the right coffee-method pairing makes all the difference.
What if your next cup of coffee was an opportunity for discovery? At La Réminiscence, we select and roast our specialty coffees to reveal the unique character of each terroir. Whether you prefer the intensity of an espresso, the subtlety of a filter coffee, or the smoothness of a French press, let your desires guide your exploration. Discover our coffees and find the one that will add a new dimension to your coffee ritual.
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