4 Most Effective Coffee Brewing Methods

The idea behind this article is to show you how to use the four most effective coffee brewing methods that will make you brew excellent coffee.

After years of brewing coffee, trying different methods and equipment, I rarely make my coffee using a different method than the ones I’m listing in this article. I hope this straightforward guide helps you to get the most of your daily brew.

Before we get into the details of these four coffee brewing methods, we need to be aware of three important things to produce a good cup:

  • High-quality coffee beans
  • Exact measurements
  • Correct grind size

Getting these three aspects right, the chances of drinking a delicious coffee increase.

Here are the four coffee brewing methods:

1 – Moka Pot/Stove Top
2 – Aeropress
3 – French Press
4 – Pour-Over/Filter

1 – Moka Pot/Stove Top

Moka pot/Stovetop

The Moka pot or stovetop espresso maker uses basic physics to achieve a perfectly brewed cup of coffee. It consists of three chambers; one for water, one for the coffee grounds, and one for the finished blend.

The stove-top espresso coffee maker can get you an espresso-like beverage.

What you need

  • Clean and dried Moka Pot
  • Enough freshly ground coffee to fill the metal filter basket. The grind size is slightly coarser than espresso grind (like table salt)
  • Kettle and scale

Recipe/Step by step

  1. Moka pots vary in size. I recommend you fill the water chamber (the base of the pot) up to the line or below where the steam valve is. Use hot water to speed up the process and prevent burning the coffee.
  1. Grind enough coffee to fill the metal filter basket. You can use your finger or a teaspoon to gently flatten up the coffee in the basket. Make sure you don’t pack it down.
  1. Place the filter basket chamber filled with ground coffee on top of the bottom chamber. The bottom chamber will be very hot from the boiling water. I recommend holding the bottom of the Moka Pot with a tea towel. The inner rubber gasket will allow for a nice snug fit to don’t over-tighten this.
  1. Place the Moka Pot on moderate/medium heat on your stove. When you start hearing a bubbling noise as the remaining steam pushes out leftover coffee, turn off the heat. As soon as the bubbling noise stops, the coffee is ready to serve.

Who will love it

Stovetop coffee makers are good for those who want espresso-style coffee at home without the expense. Expect a sharp and strong-tasting coffee.

Tips and warnings

  • Stovetop brewing is more hands-on and requires you to observe the process. By changing the variables (more/less coffee/heat/brew time) and with a bit of trial and error, you’ll be brewing coffee exactly how you like it.

2 – Aeropress


The Aeropress is easy to use and boasts a short brew time so you can get your daily cup on the quick. It’s one of the fastest and cheap coffee makers you can get. It consists of two lightweight cylinders and a filter.

What you need

  • Clean and dry Aeropress coffee maker
  • Aeropress filter (paper or stainless steel)
  • 17g of freshly ground coffee. For this recipe, I’d recommend a medium grind (similar look and consistency to sugar)
  • 240ml/g of water
  • Kettle and scales

Recipe/Step by step

  1. Put the Aeropress filter into the filter cap and lock it into the body of the brewer. Run some hot water through to rinse the filter.
  1. Place a mug on your digital scales and your Aeropress on top of your mug.
  1. Add your coffee and tare your scales.
  1. Boil a kettle of fresh filtered water and leave for 30 seconds.
  1. Add 240ml/g of water to the coffee and give it a 5-10 second stir.
  1. Put the piston part in the top of the Aeropress. Don’t push down yet (this will stop the coffee dripping through the filter).
  1. After 90 seconds, take the mug and brewer out off the scales. Slowly start pressing the plunger down until the coffee brew is completely pushed through the filter. Enjoy the coffee.

Who will love it

Those who appreciate a quick, clean, and great-tasting coffee. Aeropress is super portable, if you’re a traveler or a camper you’ll be able to produce a great cup anywhere.

Tips and warnings

  • This brewer can use all kinds of coffee grinds that will all yield different flavors. I recommend you have fun trying them all.
  • Brewing time with Aeropress varies according to your grind size. As firm as your grind is, the quicker your brewing time will be.

3 – French Press

French Press

The French press or coffee plunger is a cheap and easy-to-use infusion brewer, where the water passes through the coffee grounds. It is composed of a cylinder (often made of glass), a metal stem, and a mesh filter.

What you need

  • Clean and dry French Press/Plunger
  • 50g of freshly ground coffee for a 750ml/25oz plunger. Keep the coffee/plunger capacity ratio for different sizes of French Press. For this recipe, I’d recommend a coarser grind (like flaky sea salt) 
  • 750ml/g of water
  • Kettle and scales

Recipe/Step by step

  1. Rinse your French Press with very hot water and then empty. This helps maintain the temperature while brewing for the best extraction.
  1. Add the coffee grounds to the bottom of your French Press.
  1. Pour in the correct amount of water trying to get all the coffee wet.
  1. Let the coffee brew for 1 minute and then give it a good stir.
  1. Place the mesh plunger in the top of the French Press jug but do not plunge yet.
  1. Wait 4 minutes and then carefully plunge down. Pour straight away.

Who will love it

Those who are after a manual brewer capable of producing a few cups in one go. If you have guests, you can easily make 4-6 serves with a 750ml/25oz French press without having to repeat the process.

Tips and warnings

  • It allows you full control over the flavor and strength of each cup by simply adjusting brewing time, water temperature, and grind size.
  • I’d recommended pour your coffee immediately after brewing to prevent the coffee over-extraction and becoming bitter.
  • if your drink is gritty or the plunger is hard to press down you should try coarsening the grind a little bit.

4 – Pour-Over/Filter


Pour-over is used to describe a different number of brew methods. I’ll be talking here of a ceramic or plastic cone with a paper or metal filter. 

The brew happens by percolation, which means that the water passes through a bed of coffee, extracting flavor along the way.

Chamex and Kalita Wave are also great similar methods of pour-over.

What you need

  • A pour over cone (such as the Hario V60)
  • Paper filters
  • 30g of freshly ground coffee
  • 500ml/g of water
  • Kettle and scales

Recipe/Step by step

  1. Boil a kettle of fresh water.
  1. While the kettle is boiling, place the paper filter in the cone brewer and briefly rinse your filter under hot water (it helps to eliminate any taste from the filter).
  1. Put your ground coffee in the filter-lined cone and place the cone on top of your jug.
  1. Wait 10 seconds once your water has boiled and then pour only enough water to wet all the coffee. Leave the coffee to “bloom” for about 30 seconds. This blooming period helps the ground coffee to release some trapped gases, making an even and easier extraction.
  1. Slowly pour the rest of the water in a circular motion, starting from the center and moving out in a widening spiral.
  1. Carefully stir the coffee and water in the cone with a spoon to stop any coffee from sticking to the walls of the brewer.
  1. Let it drip through until the bed of coffee looks dry. Remove the brewer from the jug and enjoy the coffee.

Who will love it

Those who are after a simple method that produces a clean, lighter-bodied, complex cup of coffee. Easy to make at home for 1-2 people.

Tips and warnings

  • A pouring kettle (gooseneck) will help you pour the water slowly and carefully.
  • Pour-over may sound simple, but creating that perfect brew isn’t so easy. It will require patience, practice, and persistence but is worth it.

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