The Geek’s Guide to Coffee & Espresso: From Bean to Brew

Coffee is not a simple beverage; it’s a field of study. From the agricultural science of the bean’s origin to the complex physics and chemistry of the brewing process, every step is a variable that can be controlled and optimized. Whether you’re pulling a perfect shot of espresso or crafting a delicate pour-over, you are a scientist in your own lab. This is our central hub for all things coffee—the theory, the techniques, and the gear.

The Core Principles: How We Extract Flavor

At its heart, brewing coffee is simply the process of using water as a solvent to extract flavor compounds from roasted coffee beans. The method of extraction dramatically changes the final result. All brew methods fall into two primary families:

1. Immersion: The Full Saturation Method

In immersion brewing, all the coffee grounds are fully submerged in all the water for a set period. Think of it as steeping tea. This method is forgiving and tends to produce a full-bodied, rich cup with lower acidity. The French Press and AeroPress are classic examples.

2. Percolation: The Gravity-Fed Method

In percolation brewing, water is passed through a bed of coffee grounds, usually with the help of gravity. This is a constant process of rinsing flavor from the grounds. This method highlights clarity, acidity, and the delicate nuances of a coffee. Pour-over methods like the V60 and Chemex, as well as automatic drip machines and espresso, all fall under this category.

Our In-Depth Gear Reviews

The right equipment doesn’t make you a great barista, but it provides the consistency and precision needed to repeat your successes. We rigorously test the grinders, scales, kettles, and machines that claim to offer an edge. Below are our data-driven verdicts.

As we continue to test more equipment in this category, new reviews will be added here.