coperaco coffee espresso

To pick out one best brewing method is rather a matter of personal choice than fact based and every method has its own uniqueness in taste and aroma. Even the same brewing method can yield unlike cups, each time a different roast is used.
A coffee lover may not necessarily be a coffee critic, but to start the day with a perfect cup is pretty important. So what really does contribute a perfect cup? The beans, the roast, the grind and the brewing method, all of which include personal preferences!

With personal preferences, come under consideration; the habits, the cultures and of course convenience. So there are some facts about coffee that might intrigue the coffee fan readers and may also bring some fresh ideas to try something new and who knows after trying it might be hard to get back to the old one!


Brewing method
Making the base of the many popular coffee varieties (for e.g. Cappuccino, Mocha) Espresso is made by pushing hot water (not boiling) through a layer of finely ground coffee. Since the water passes through the coffee grounds with great pressure caffeine and natural oils get extracted resulting in rich and flavorful espresso.
Taste- high pressure low temperature method gives rise to a unique taste.
Bitterness- strong
Cloudiness- cloudy
Aroma-not very strong due to the use of (relatively) low temperature of water and less quantity of coffee used
Caffeine concentration- It seems as if espresso caffeine concentration must be high because it appears stronger, but the same amount of coffee when used in drip coffee makes stronger coffee than espresso. The espresso will extract the lowest caffeine from the same amount. In general caffeine concentration cannot be considered low for espresso, about 30 to 50mg of caffeine per one fl oz. Low caffeine espresso is called “Americano.
Acidity- no acidity
Grind size- a factor that plays important role besides the preparation method. Although fine grind is used but not too fine (as in Turkish coffee) because that’ll cause trouble for the portafilter to push water with pressure through the grinds.
Roast type- usually dark roast is preferred is espresso but mostly a matter of personal choice. In northern regions lighter roast is preferred while in southern regions darker roasts score high. Lighter roasts although contain high flavor and aroma but so does increase the acidity of the coffee.
Bean type- supposedly any bean type can be used to make any coffee, but there are reasons that espresso beans are sold under the name of espresso beans. Since not much flavor or aroma is retained in drip coffee the beans sold for that purpose aren’t very high quality. If the same beans are used in espresso preparation, their poor quality will not result in a worthy cup of espresso.
Espresso beans are usually a blend of different coffee beans prepared by the roasters to give a unique combination of tastes and flavors. Although the espresso beans can be used with other coffee brewing types just as well.

coperaco turkish coffee

Turkish coffee

Brewing method
Don’t have a coffee machine? No problem! Turkish coffee can be a great fit for good old stove. A popular method in Eastern Europe, Indonesia, Turkish coffee is sometimes also called as mountain coffee or cowboy coffee. All you need is stove/microwave, a deep-pan or a traditional Ibrik (specially designed pot for coffee or tea), finely grinded coffee (if Turkish grind is used its better) and a teaspoon. Sugar and milk are optional.
To brew Turkish coffee, bring to boil water and ground coffee mixed (add sugar with, if you prefer). Coffee is poured without filter and coffee grounds settle at the bottom of the cup eventually.
Lebanese coffee, (which uses the same brewing method as Turkish), is prepared by using one teaspoon of coffee grinds in 1.5 to 2 fl oz of water.
Taste- good original coffee flavor is retained. If lighter roasts are used earthy notes can be felt too.
Bitterness- medium
Cloudiness- very cloudy
Aroma- strong
Caffeine concentration- the Turkish coffee falls somewhere in the middle of both espresso and drip methods, but since the Turkish method involves boiling, the more it is boiled the more caffeine is extracted as the coffee gets concentrated and water is evaporated.
Acidity- the more brewed the increased acidity. For single boil acidity can be considered as low.
Grind size- extra-fine, about powdered.
Roast type- personal preference but lighter roasts can generate pleasant results more than they can in espresso.
Bean type- any bean type can work although the espresso beans will give better result because of their high quality and better and careful blend selection by the roaster.

drip coffee

Drip coffee

Brewing method
Since drip coffee making is greatly facilitated by drip coffee machines, which are fairly easy to use and maintain, they can be popularly seen everywhere, from offices to shops to restaurants.
Their only downside is the lack of rich flavor-fullness because their preparation method involves paper filter which is usually very thick that it blocks all the oils that give the coffee its aroma and flavor, from reaching into the coffee. Caffeine remains good though.
Taste- not much emphasized
Bitterness- medium
Cloudiness- clear
Aroma- least of the three methods
Acidity- medium
Grind size- medium grind works the best; keeps the coffee clear and strong.
Roast type- a matter of personal preference but as in Europe diverse roast range is found, advantages like longer shelf life and rich flavors can be obtained along with pleasant results in the drip coffee.
Bean type- any bean type can work although the espresso beans will give better result because of their high quality and better and careful blend selection by the roaster.
Caffeine concentration- The drip coffee bears the most standardized caffeine content, as long as we use a standard amount of coffee grinds. The drip coffee contains from 8 to 15mg. caffeine per fluid ounce of beverage, and a regular serving size is 8 fl oz.