Espresso, Filter, Cold Brew

Same bean, three methods, three completely different cups. How you brew coffee changes strength, body and aroma as much as the origin itself.

Espresso

Hot water is forced through finely ground coffee at high pressure – around nine bar – in about 25 to 30 seconds. The result is small, intense and syrupy, with a golden-brown crema on top. Espresso is the base for cappuccino, flat white and latte. A fine grind is crucial here.

Filter

With filter, hot water runs slowly and without pressure through a medium grind and a paper or metal filter. The cup turns out clear, light and aromatic – ideal for tasting origin and delicate notes. Whether by hand (V60, Chemex) or from a machine: filter shows a bean's character most honestly.

Cold Brew

Coarsely ground coffee steeps for twelve to twenty-four hours in cold water. Because no heat is involved, hardly any acids or bitter compounds are extracted: the result is smooth, sweet and very easy to drink. Refreshing in summer – and in the fridge, cold brew keeps for a few days.