measure (one 2-tablespoon/30-ml scoop may
deliver anywhere from 8 to 12 gm coffee,
depending on grind and packing).
Each brewing method has its drawbacks.
Percolators operate at the boil and tend to
overextract. Many automatic drip brewers
aren’t able to deliver near-boiling water, so
they brew for a long time to compensate, lose
aroma, and extract some bitterness. Manual
drip cones give little control over extraction
time. The plunger pot leaves tiny suspended
particles in the brew that keep releasing
bitterness. The Italian stovetop moka pot
operates above the boil, at around
230ºF/110ºC (and 1.5 atmospheres of
pressure), and produces a somewhat harsh
brew. Overnight extraction in cold water
doesn’t obtain as many aromatic compounds
from the ground coffee as the hot-water
methods.
Espresso True espresso is made very quickly,