If you are just getting into speciality coffee and want to get as many flavours out of it as possible, you can’t go wrong with using the drip method.
You may have seen a hand-brew dripper before – it is an inverted cone-shaped funnel which slowly extracts the coffee from the grounds by slowly draining it through a paper or reusable filter. The result is a delicate, sophisticated cup.
It’s actually a method used around the world, too, in some form or other. The ‘sock’ (a thin muslin material) is a popular filter in Middle Eastern countries, and others use bags similar to tea bags to extract their coffee.
But many brands have developed dedicated coffee drip makers in response to its popularity, including Japanese brand Hario with their infamous V60.
What You Will Need:
Using a drip method to make your coffee enables you to produce a lighter bodied, delicate brew with high clarity of flavour.
This helps bring out specific flavours and hints, such as floral or herbal tastes. Perfect if you have previously not really picked up on the subtle nuances of speciality coffee.
It is a completely manual operation too, unlike using a filter machine or anything automatic. You are in control of the filters used, the rate of pouring the water the size of the grind, and ultimately the end result.