There are several ways to serve coffee and all are good. Before broaching the serving process, let’s discuss its preparation. Several methods exist, but some prevail in the market:
Brewing coffee: the oldest method
Mainly used in the preparation of Turkish coffees, this method requires an extra-fine grinding of the coffee bean, to which we add a little water and a lot of sugar.
The mixture is then brought to a boil in a saucepan, or more precisely in an Arabic coffeepot. Having let the boiling liquid settle, put the coffeepot back on the stove and reboil. In total, it is recommended to boil the liquid three to five times.
Steeping coffee
Steeping coffee requires a French press (also known as a cafetière), which isolates the beverage from the coffee grounds that remain at the bottom of the container. The coffee is coarsely ground to allow a longer steeping process without making the coffee bitter.
Drip brewing (or filter coffee): the most popular method
Coffee can also be filtered. In fact, it is the most popular method today with the use of conventional coffeemakers. The coffee grounds are put into a filter (disposable or reusable) allowing the boiling water to seep slowly through the ground coffee.
Percolating coffee
Coffee percolation is also an old process. This last method is very common in preparing espresso.
While the water is warming up, it is forced by high pressure from one compartment to the other by seeping the coffee that was previously put into the filter. This process is used by Italian coffeemakers. On the other hand, high pressure brewing has the same function except for the fact that the pressure, which makes the water rise, is created by compressed air. The coffee is thus separated from the water more quickly.