Brewing coffee at home is more than just a morning routine—it's a moment to slow down, enjoy the process, and craft something special. I love deciding which brewing method to use, depending on whether I’m craving a bold, robust coffee or a cup with more clarity and brightness. Today, I want to share three distinct ways I brew coffee at home: the precise, hands-on pour-over, the classic percolator, and the bold moka pot.
I usually start with Arabica whole beans, which I grind myself. The aroma released during grinding gives me the first impression of the coffee I’m about to brew, and it always sets the tone for what’s to come.
- The Hands-On Pour-Over
Pour-over coffee is a more delicate, hands-on method where you have full control over the extraction process. I use water just below boiling, starting by pouring into the center of the coffee grounds in the filter, followed by a second pour along the edges. Slowly pouring helps prevent clumping and brings out the most aroma from the grounds. My ratio is 5 teaspoons of ground coffee paired with 300ml of water.
You might wonder why I don’t use traditional pour-over tools. Instead, I use my TiTank Combo, which allows me to brew just one perfect cup—nothing more, nothing less. This brewing process feels like a ritual, and the simplicity is a big part of why I love it.
- The Classic Percolator
The percolator is a weekend favorite. If you’ve used one before, you know it requires more coffee grounds and produces a large, bold pot of coffee. When the water boils, bubbles push the water up through the center pipe, which then sprinkles over the grounds in a continuous cycle. This keeps going until the coffee reaches that deep, strong flavor—sometimes with a hint of bitterness, which I love.
With a pot that holds around 40 ounces, I brew enough to last me the entire weekend. The richness and strength of percolated coffee are perfect for those who enjoy a robust cup throughout the day.
- The Bold Moka Pot
The moka pot holds a special place in my brewing routine, bringing a sense of excitement with each use—almost like an adventure in a cup. After grinding my beans, the aroma alone hints at the bold brew to come. I carefully fill the bottom chamber with water (being sure not to overfill), place the grounds in the funnel (not too tight, but not too loose), and screw the top on securely. The ratio I use is 2 teaspoons of coarse ground coffee with 7 ounces of water in the bottom chamber. The moka pot will brew about 5 ounces of coffee, leaving some water in the bottom as a safety measure to prevent it from running dry.
But the moka pot isn’t just about brewing coffee—it’s an experience. As the water heats, there’s a gentle bubbling sound that slowly builds into the familiar hiss of steam. That’s when I know the magic is starting.
Pressurized water passes through the coffee grounds in one smooth pass, extracting all the flavor in a single shot. Unlike the percolator, the grounds are only brewed once, which means the coffee has less caffeine but offers a more intense, concentrated flavor. The moka pot delivers a cup that’s bold yet smooth, striking the perfect balance between strength and taste.
Conclusion
No matter which brewing method you choose, the real joy comes from experimenting and discovering what suits your taste or mood. For me, coffee brewing is about more than just the drink—it’s about the experience. I’d love to hear what your favorite brewing method is. Mind sharing?