The Best Way to Brew Coffee? 21 Brewing Methods RANKED & Compared | Coffee Tier List
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- Опубликовано: 6 июн 2024
- There’s an almost endless stream of possible ways to make coffee. And new brew methods keep getting invented, too. In this video, I’ll rank and review the different ways of making coffee at home.
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0:00 Intro
1:10 Drip Coffee Maker
1:59 Nespresso
2:53 Cowboy Coffee
3:16 Ibrik/Cezve
4:30 Nel Coffee Dripper
5:05 Manual Espresso
5:55 Nitro Coffee
6:45 Cold Brew
7:50 Cupping
8:52 Vietnamese Phin
10:21 Tricolate
11:50 Instant Coffee
12:23 Delter Coffee Press
13:20 Siphon
14:04 Drip Coffee Bag
14:59 AeroPress
16:11 Glass Filters
17:06 French Press
18:00 Pour Over
18:23 Espresso
19:00 Moka Pot
19:09 Clever Dripper
20:00 Conclusion
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I went to see an anger management therapist about the Moka pot rating, but even the therapist started to get steamed and then spouted off.
Italian therapist by any chance?😂
You must be under a lot of pressure lately.
He forgot lol
Did I miss something. I didn’t see Moka on here
The problem why many of these methods aren't popular at "specillity coffee shops" is because of the training required to brew with some methods and cleanup time required before the next brew. Training for some brewing methods is easier/more idiot proof if they follow a set of steps - especially when you can be distracted while brewing at a shop. If the shop owners see a wide variation between the coffee produced by different baristas after training, they are not likely to go with that method of brewing.
Yes, that's often how it is. Understandable in a way, though. Even something simple like pour over or Aeropress is usually underwhelming in cafes
Nespresso, Turkish coffee and moka pot are all B. I would have either of those over instant coffee any day of the week.
with all do respect, to lump in the french press with instant coffee is pretty weird, my double walled stainless steel one makes a fantastic brew with any coffee, where as the v60 will filter faster or slower depending on what coffee i buy... 30/500g med-coarse grind, 4min does the trick with very little sediment.
Love your channel!
Very weird
Nah I have tried many different French presses and I always end up going back to paper filtered. I just don't like the oily feel you get from them. I'm guessing you have an Espro or maybe the Fellow Clara?
When I watched the video I finally felt seen. I used to be in a French press cult so to speak and tried all kinds of techniques. And then one day I was just done. Recently my life is a bit chaotic and discovered Medaglia D'oro instant espresso and it's just a daily non pretentious practical way to get the bean. I love it.
Lever espressos are S-tier because it is the reason why Decent Espresso exists and where pressure profiling and light roast espresso got it's reputation. I know lever machines exists as well but that is beside the point.
The total effort to single dosing in machine in home setting is so much more than manual lever espressos that doesn't require a lot of mantainance. Therefore, they should be equal in S-tier IMO.
Very fun video! Thank you for making it! I own a Flair, Clever, and Cafec Flower and have recently returned to using the Cafec Flower after a long stint with the Clever. So the Clever and Cafec Flower/Hario V60 hold special places in my heart as my daily drivers. The Aeropress holds a special place for being my gateway into brewing at home, but a failing rubber plunger has caused me enough grief that I don’t think I can return to using the Aeropress.
For me aeropress is S tier because it’s forgiving, sure it loses its charm once you know 5 techniques for v60 itself but it’s a great gateway into the coffee world for most people who want to experiment with grind size, temperature, ratios etc.. and for me moka pot is A or even S, nothing makes espresso like dink as close to moka pot, and it’s way easier than manual espresso machines.
I think the peak potential of a given coffee is more "optimally" drawn out with percolation. Because of this, I would agree with Aeropress being A-tier because it leans more toward immersion which has a bit of a flavor plateau.
I've had a lot of very good cups of coffee made with an Aeropress, but there hasn't ever been a case where, with a little bit of tinkering, I would have a much better cup with the same coffee. It takes a little bit more finesse, not more more time/cleanup, and results in a much more dynamic cup.
I'm shocked that you forgot the moka pot 🤪 It's one of my favorite brewing methods. Great video BTW, thanks.
Would that fall under “cowboy coffee” or percolated basically?
Hi, what do you think abou kalita wave instade of of v60? you do list siphon in E category just because i'ts hardly usable daily or because the coffe results? Thank you again
Hi. Do you have any views on the Oomph coffee maker? I have one but I'm not getting a good coffee from it compared to the aeropress.
You are 100% correct about drip coffee bag being a gateway to speciality coffee. It got me into pour overs and speciality coffee.
A fairly spot on tier list. Thanks
I really had no idea there were so many different Brewing Methods. My Family and I love Coffee but we've always stuck to the Drip Coffee Machines. so I was looking around to expand our Horizons a bit.
Thanks for doing this! I do think the French press deserved a higher rating though, can't support putting it in the same tier as instant coffee. It's easy to brew, you just need to figure out your preferred grind, ratio, and brew time. I personally do 500:30 5 mins coarse grind and get a great cup of coffee everytime!
And the fact that you can also froth milk in it and have lattes on the go.
It's annoying to clean. Just get a Hario Switch or Clever
@@Mandragara very easy to clean for me takes a few seconds
@@ninjachrish Your french press has old coffee stuck in the plunger then. Have a closer look. Even if not, you still have all these pieces that need drying
@@Mandragara nope. You don't know how to clean a French press efficiently
Great Video! Maybe include any new info on your Kalita/ Gabi B method On a side note any future plans for a video on experimental/advanced processed coffee or koji coffee ?
Thanks Edward! There's a video coming where I'll talk about Gabi and other dispersion screens, but not the Kalita method per se.
@@coffeechronicler All your Info is just great ! I use the Gabi B daily it makes my brewing consistent I "was" apprehensive about freezing coffee before your recent article . now I have much worry less about storing beans and the brewing results are great. THANKS !!!
Haha great video! I'm curious: what is so different about the clever dipper vs. aeropress? Both seem essentially immersion + paper-filtered. To my eye, the main difference is that the clever draws down whereas the aeropress gets pushed out, but I'm unsure that makes a huge difference (I'm thinking that, in both cases, the water is fairly saturated by the end of brew time and so it's unlikely to extract much more upon the separation phase?).
Personally I own both but never use the Clever because I don't want to wait for the Clever to draw down. Flavor wise the aeropress can go much finer resulting in heavier bodied cups which a lot of people are into. They both make fantastic coffee but the Clever just isn't as pleasing to use for me personally. I use a Prismo with paper filters on my aeropress and it creates some incredible cups and is a joy to use.
The clever dripper and the Hario Switch combine immersion and percolation. You can choose to draw down earlier if you want to. I also think pressure affects the extraction too (different flow through the Aeropress puck). Neither is better but the clever is very noob friendly and my wife likes to prepare with it. Oh and it more readily makes coffee for two.
@@robojimtvI agree, the switch is superior to standard pourover, you can choose what you want. For my switch and 250 ml coffee I add 125 ml hot water, add the coffee (not the coffee first), 16.5 grams to the water and stir in the coffee with a chop stick, about 30 seconds, open the switch, drain, then add 125 ml to wash the grounds from the sides so immersion to start perfusion to end, oh with a quick stir while draining. For me it takes about 3 minutes. Always a great cup of coffee with easy cleanup.
My favorite part of the video was the Keurig review. Took the words right out of my mouth.
Gotta respect a guy for doing something that he knows he's gonna take a kicking for! 😉
From a "rigour" point of view it would have been nice to understand the criteria for assessment. I thought "hey a Q taster, surely it's going to be all about the quality of the brewed coffee as perceived by a Q taster", but no. it appears other things like popularity, ubiquity, nostalgia and even personal distaste based on "hygiene" issues were influences. I'd have preferred an assessment on taste and perhaps "unit of taste quality" vs "unit of brewing effort".
Thanks for sharing your thoughts and "giving it a go", but I'm not sure how useful this is to any given viewer.
I agree. Assessment criteria was a mess. All over the place in fact. Unhygienic even.
French press C tier? really??? French press done correctly will yield perfectly extracted coffee, is literally just a giant cupping bowl....The issue with FP is that it's plagued by a ton of voodoo/bad advice that can leave beginners confused/frustrated with the method.
The reason James Hoffman's technique for FP is so popular is simple: He basically instructs people to do a regular cupping in the press, *thats it.* Use a medium-ish grind, use boiling water, scoop the foam off the top, let fines settle while it cools a bit, pour slowly, enjoy. This technique is so successful is because it's simply a cupping, which corrects most of the flaws/voodoo found in traditional FP methods.
If you use a coarse grind, cold water, do a bunch of random stirring/agitation, leave the nasty foam in, and press without giving time for the fines to settle, you will ALWAYS get something that tastes like a muddy confused mess in the end (and some people like that mess, it IS all subjective after all). Nonetheless, the fundamental issue with FP is the techniques that are often promoted for it are awful, which leads to people thinking it's a bad brewer.
Switch would be an S because you can do standard pour over with it, along with the ability to do immersion and release type coffee.
You can do pour over with the clever driper as well
a bit surprised - but maybe not - that you didn't include percolator coffee! can't imagine that it would really be above D or E however 😅
I was thinking the same until I saw your rating. I do like the taste of it very much but I'm not sure if it isn't locked in with some emotional sources more than actual great taste. But for me it should be a B. Wonder what the @coffeechronicler would have chronicled on it 😉
I used to use the Keurig where I work. Now I'm harvesting the coffee from K-cups and putting them into my Aeropress. One K-cup provides about 10 grams of coffee.
Now I'm curious. Because each K-cup has a filter built-in, could I perhaps try doing a pour-over using the K-cup itself as the dripper? That could be fun!
In order to get into true specialty coffee, you need to grind your own coffee. The best way to find good whole bean coffee is to either find a coffee shop that roasts its own coffee beans, or to find some with a roast date. From there, you can change the grind setting so that your coffee isn’t bitter or sour and grinding your coffee just helps get more out of the coffee then if it was already ground for you. Different coffee brewers need different grind sizes and weights of coffee. You also want to base how much coffee you are using based on how dark your coffee is. For example, I would normally use 11 grams of coffee for a one cup aeropress brew if my coffee was medium roast. If it was a dark roast, I would use around 12 grams of coffee.
With specialty coffee the ibrik is a solid B. Cups are surprisingly good. Grinding is a pain but the process can be fun when you’re in the mood. It’s not a go to brew method but maybe an every once in a while.
That's the feeling I get... Somehow I just never tried a proper one
Ibrik/cezve is very hard method, so many styles, how to do it. Yes I also have ibrik/cezve solid B.
@@andershedstrom3048 not that hard
Thanks for the share! But I would like to comment that when comparing between stuff (be it brewing method, coffee beans or literally anything else), it'll be good to compare based off a few set parameter that matter (of at least you think would matter) e.g. Brewing time, extraction, versatility etc. For this video I felt like the "points" added or deducted were not based off a common platform and it's kind of all over the place. Got some new tips due to your info though.
I agree with you.
I do agree with the general comments about instant coffee. Maybe the quality varies around the world but in the UK it varies from OK to terrible, Personally I wouldn't have put it higher than E.
Im not sure if it would fit into any of the brewing methods described or form a separate entity, but there is the Chemex brewer. Guess it could be included as a dripper like the V60, what do you think?
Yes, I was considering that, but in the end, it made more sense to include all pour over drippers in one bracket.
I totally appreciate this video as I have an abundance of coffee makers in my cabinet and wanted to downsize. ❤
While the Moka pot kinda does suck to make simple and reliable coffee, I do have to say, over time it's become my desert island brewer. I always have fun with it, and the coffee concentration is a perfect in between me.
I agree with this. I find pour over and Aeropress coffee a bit thin and espresso sometimes too strong. You can always add more water to Moka pot coffee to make it Americano style. My favorite beans to use with the Moka pot have been low acidity beans like Honduran, El Salvador, or Peruvian beans.
It seemed like you really didn't want to put espresso at the S tier but felt forced to. I actually think you'd have a good point in knocking it down a peg or two. If you take into account equipment costs, maintenance, learning curve, and a relative lack of forgiveness, I don't think taste makes up for all of that. You could argue electric espresso machines might rank lower than manual.
As for your ranking overall, an interesting approach could be if you scored them across different categories (e.g., ease, cost, taste) and then averaged their scores. Top and bottom scores are the scale, with each tier being a percentile.
Exactly, for me moka pot IS the definition of home espresso, I’ve so many brewers but for espresso I’m happy with coffee shop, just don’t want to go through the steps even if I have the equipments, love the morning v60/ French press routine.
Great video. Here’s my response: I don’t think you can buy a good home espresso maker. A decent espresso maker cost thousands. For espresso, I go out. Most Italians I know will go to a bar for a caffè. At home, they use a Bialetti Moka, often one they inherited. If you want some good instant coffee, try Los Portales from Mexico. It’s usually kept on the table and spooned into hot milk.
My own preference is espresso grind coffee in my French press. I usually get La Llave or Cafe Bustelo which both come in vacuum sealed foil bricks. It makes great coffee, though the “press” takes a lot of strength.
Espresso is an S. Immersion is an A. Percolation is a B. Nespresso a C. Instant a D. Keurig an F. For me, anyway. I'd find a ranking within each group to be interesting. Like the ranking list of all immersion methods etc.
I like your list more. Immersion is most effective in my opinion when all factors are taken into account, that is cost, simplicity, time, availability, results, no tools required, etc.
I'll take percolation over immersion, you lose too much brightness with those long, hot steeps
Really like the Delta and enjoy using it more than the Aeropress but its all just preference. Like how broad the ranking was.
Thanks for sharing the different brewing techniques. I would like to add something here. Madras (currently Chennai) is a Southern state in India and they have a coffee called, the Madras Filter Kapi. It's a famous brewing technique used that dates back to the 17th century and is a forerunner of Vietnamese Phin. The aroma of brewing filter coffee can be experienced in each and every household in Madras. I would say it's customary. It's sad to notice that the western world is not aware of it.
Actually, I was in Chennai last year, but sadly after this video was made, so didn't get to include any South Indian Filter brewers on the list. But rest assured that I had some good brews from it :)
I vouch for Turkish coffee in cezve
I have recently gotten into it after being a hobby coffee enthusiast for a long time.
It’s very easy and simple to do when you get the hang of it.
The thing is there’s a lot of miss information about how to do it well.
I’ve just started a couple of months ago And I’m definitely still learning and perfecting my technique obviously
But already I’m getting pretty good results.
There’s a lot of things that can go wrong and if they do the coffee will taste pretty bad.
The thing is it’s not very difficult to avoid those mistakes if you know what to Look for.
I find that if you can get the process right you can use it to get a lot of interesting textures and flavors in your coffee.
It’s unfortunate there’s not really anybody who has done, any systematic testing of methods
I feel like there’s a lot of potential if someone would just do the research to get it consistent
But I couldn’t really seem to find any one who has.
Maybe I should do it
So… şerife
Hilsen en kaffeelskende dansker
One of the issues with cold brew is every guide recommends coarse grinding, which doesn't extract properly
Yes, good point. I have gotten good results with the AeroPress espresso recipe, as well as icepresso with Flair
Who else loves the classic French Press!
In Indonesia there is a very popular one brewing method which we call Kopi Tubruk. The taste is good for milk base or just black coffee. Maybe you can explore it
Often brewed with Robusta instead of Arabica beans. Would be fun to get a video on best ways to use Robusta coffee.... but I see this video as ranking methods for Arabica.....
Awesome video bro! Can we have a video on flair espresso machine and include information like grind size, tamping etc. thanks.
Thanks! I only have the Flair 58 now, got rid of the other one
@@coffeechronicler ah I see. Recently I just got flair pro 2, still find it challenging to brew a good cup. Need that consistency!
@shenglin Flair Espresso have some workshops uploaded to their YT channel. There's a few of them, around 1 hour each. They also have a short guide video for each of their machines. The workshops are very informative imo and they go over a lot of details that are specific to the flair machines. They also have an online support that I've heard really do their best to help you out. You can check those videos, they may be useful to you.
Haven't tried them though, still waiting on my Flair to arrive :)
@@petkogeorgiev2103 thanks mate, I have not watch the latest one yet.
So what happened to the percolator?
you have to reconsider your rating of the moka pot, especially for making coffee at home!
i do use the phin for specialty coffee 😅😅😅, i really like it more tan Kalita wave but i hate to clean after the brew
I find it hard to get a good extraction with ligher roasts in a phin. I think they do best with darker roasts
When my Lelit MaraX was down (pump replacement), i tried the turkish coffee method. I set my Mignon Specialita really fine, tried so many attempts but I never reached the coffee I drank at a Turkish restaurant in Paris (i dont remember the name), it was sooo good ! So i think it's possible to have a really good Turkish coffee, but it needs rly good knowledge and experience :D (and maybe the right beans ?)
Maybe this is something we need to investigate a bit further on the channel!
@@coffeechronicler yeah, sounds interesting ! It’s Pretty rare to see good turkish coffee content :p
Cupping is an immersion method like a French press, or Clever dripper.
Ah, thought for sure the moka pot would get an S.
About ibrik not being in specialty coffee shops in western countries is a matter of culture. It is in specialty coffee shops in the countries that have the tradition and knowledge of making & drinking it, such as Greece and Turkey. A good crema is as important as in espresso, if not more, and it actually makes great specialty coffee too.
I'm surprised it (Mokapot) got in a low D-tier.. It's a solid B-tier at least (slightly prefer it over french press). The Moka delivers it's own distinct profile (between the Press & Espresso)... usually a thick/strong bodied coffee, added roasty flavor, although the downside is slightly muting the fruity/clarity & easy to 'burn' coffee if too long. An upside it is usually a good way to brew old/2months+ coffee.
It's workflow/cleanup much more finicky (e.g. Hoffmann's Boiled water on separate pot, add fixed amount of grounds to funnel's edge, boil ~2 minutes till gushing, cooling/cleaning the whole Mokapot)... On top of people having to buy multiple units/cups (e.g. bialetti 1-6 cups) for different volumes. [Although people do buy espresso baskets/sizes... can be as expensive e.g. VST/competition baskets.. it's less space than a whole Moka unit]
@@blissrunner You can achieve a better result than a moka pot using a manual espresso machine and a spash of hot water. Workflow is simpler, less cleaning etc.
Moka pot is a relic from wartime Italy when they only had aluminium to work with, and brewed chicory instead of coffee/
I'm a Hario switch person, probably because I enjoy the process but not the cleanup, making the switch excellent. That being said, the keurig can make a good cup of coffee IF you can find good coffee for it (grind yourself, or the san francisco bay brand coffee is very good; 95% of whats out there is terrible)), but it's purpose is to make a quick cup of coffee when you are in a hurry with minimal cleanup, avoiding instant ( although the Japanese UCC brand has some decent instant in strong or regular if you can get it). So don't give up on the Keurig if you need fast with almost no cleanup, and there are more ecologically sound capsules with good coffee, like SF Bay and others, if you can afford, or buy reuseable capsules and your own coffee, but that's slightly more cleanup. [Not sure if I'm lazy or efficient, maybe both 😂]
Check "South Indian Filter", it is simple, cheap and easy to clean. Good for beginners. The concept is similar to the Vietnamese filter, but has the decoction collection chamber extra at the bottom, and doesn't have a separate 2nd filter plate.
Cowboy coffee clearly deserves a better rating, much better than nespresso, add in the ambiance and we're higher than E!
What’s the simplest and Easy that is also good?
Nice! How would you rank the french press using your new method? 😊
Now I would give it S tier. But for taste only :) Convenience and cleaning is still annoying though.
@@coffeechroniclerfair.
Clean up is why I switched from a French Press to a Moka Pot .
What about the Chemex :-) Thanks for the video, vert entertaining!
The delter press is basically a zero bypass brewer like the tricolate or next level
Nice video. Like any ranking, I’m sure as many disagree as agree, but an interesting take and I’m sure the anger management therapists will be glad of the boost. Few additions if you do it again could be Coffee Bags, Bean to cup machines and the 9Barista, which isn’t really a manual espresso machine or a Moka pot.
South Indian filter would also be an interesting addition. It's similar but also different to the phin
Chemex? Haribo switch? But thanks for your videos, enjoy Them😊
I so,let spit out my drink when you said “I’ll the put the Keurig in the F tier and move on”
Phin and Chezve definitely deserve better, I highly recommend you experiment more with them. I would completely understand why some would take huge offense seeing it ranked lower than instant coffee, that’s just mean 😅
Hario v60 ceramic is my number 1. I believe it’s the king because of the turbulence.
Briki is the best you should try Cypriot coffee or Greek coffee the grounds are better quality but even with Turkish coffee it taste betters than standard coffee in other brewing methods I have had I find when brew in the other methods the coffee dosent tastes full and tastes more like a syrup but this is my opinion and your entitled to yours 😊
Nice ghost effect at the end of the episode! :-)
Just saw this disaster for the first time today. Boy, I’m glad this wasn’t the very first vid of your I saw! Or I would never had seen your saner content.
BTW, my anger management therapist saw this video too and threw his Ipad out the window. Poor guy!
Good on ya♡ I appreciate your speaking honestly about how evil Nestlé is. 🥰👍
I believe your ranking is proper. :)
Interesting that you put the cupping method above the french press when in fact they are the same method.
For me it would be exactly the same categories, except I'll switch A and S.
I totally agree with your opinion about the moka pot. It's an overrated way of making coffee, which makes a lot of mess for an OK cup at most.
Honestly- if you can't pour water into the bottom and add coffee to the basket above and place it on a stove top till it boils.., CLEARLY you have NO Opinion!
@@theapplguy First: I didn't say that is a horrible brewer, so I don't get the rant. Maybe you should follow Asser advice and look for angry management. And second, i've owned a coffee shop for 4 years, so if coffee pays my bills, something I must understand about it. It's clearly not your case, because it's not just putting water and coffee, then putting it on the stovetop, because the correct way to make a (drinkable) moka is putting already boiled water in the chamber, holding it with a towel so you don't burn your hand, put the correct amount of coffee in the perfect granulometry, pray that there is no channeling, and after all that, if you are lucky enough to get a decent extraction, clean it all (five parts) in the sink with soap so it doesn't accumulate coffee oil. As I said, it's a lot of effort for a coffee, at most, OK. So, yes, i don't have a opinion, i just know the facts.
@@DouglasSantos-si5df true. you hardly have any control over the variables.
I think the phin and the tricolate should be the same tier, maybe both C? They are basically the same brewer
I appreciate your take. But I think take, but have three disagreements. I have never had instant coffee that was drinkable. The coffee drippers (hairdo mellita etc.)can produce terrific coffee if done right. Truly depends on grind, water temp, and care in brewing. I would put the Espro press with its double walled insulation above it but depends on grind, water temp, and method of use. I get more great coffee from the Espro then I’ve ever gotten from a drip method. Many methods, especially aero press and flare depend on technique. But that’s my opinion but what ever floats your boat.
Cold brew is ubiquitous in good coffee shops in the USA. I do not care for it most of the time. What is your preferred cold coffee brew method that is implementable in shops?
I'd have a slight objection to phin's ranking. It's a more versatile tool than usually imagined, because without the gravity filter and the lower plate, it's just a poorly-designed, yet foolproof flatbottom dripper.
I realized I really don't like pour over. Even when I get it at a cafe it's not spectacular. I feel it lacks body and I don't like when it has astringency.
Love ibric coffe!
Hario switch is my daily driver - much more versatile than the clever drip. And a Mugen for the easy single delicious cup. Of cause they are both poor over - but especially the Switch is so much more it should have a category of its own in my opinion.
Switch, I'd include in the same category as Clever Dripper and Bonavita Immersion Dripper
Why is it better than Clever dripper?(im curious)🙂
Is functionally the same, but it drains like a v60 (conical). Also, it’s glass and silicon not plastic
@@jonf671 More flexible. You can use it similar as Clever - steep and release, but also do small pours and release between pours or simply open and use as V60. But also do larger batch brews as you can keep pouring water in once the valve is open. I often do 500ml in a 2 cup Switch and could do more if needed.
@@jonf671 I think it is easier.
You don't have to pick the whole thing up (when it is full to the brim) and can just let it sit there. I found it easier to clean and the cone shape gave me more consistency than the flat-bottomed melitta type filters.
They are obviously similar, but my daily driver is the switch.
It is almost impossible to get a bad cup out of it. You can swap out the glass for a bigger one too if the original is too small or it breaks (it is high quality glass though). And the filters are ubiquitous (I'm in Japan) and cheap.
You can also use it for pour overs if you want too. Like others have said it is a flexible device. I love mine.
All coffee made with equipment taste like the equipment unless you use it every day and get used to the flavor. . Just pour hot/boiling water onto the ground/powdered coffee and steep for a short amount of time. Pour through a tea strainer and drink. I have been roasting my own for three years as most coffee is burnt . Restaurants use dark/burnt coffee to get more cups of dark liquid to sell.
Pourover-steep brewer is atleast A or S
My Moccamaster makes better coffee than Aeropress so it definitely belongs on A. Maybe you could have given Moccamaster a separate item as I agree 99% of drip machines are pretty bad.
Moccamaster is excellent! Video coming soon.
If only we fancied language to the same degree we fancy what it describes, we wouldn't feel at liberty to tinker with the word specialty in order to make it seem, well, more special.
Booking into anger management now, can you recommend anyone good 😂
😂😂
biletti?
At the risk of being yelled at, I think the Nespresso review is more a review of the coffee and not the brewing method. How the drip coffee maker can rate above it is beyond me. You can actually make your own capsules and thus improve the result significantly.
why the dislike for kcups?
Wot no brioe ?
I use a pour-over these days, but the only problem inherent in drip-machines is the hot plate, which should by all means be eliminated or disconnected. There is no other problem, except poor cleaning and poor technique, which are factors common to all brewers.
I agree, but there are many drip machines that brew into a thermos instead of using a hot plate. For me great for many people but for one I brew too much and then drink too much 😅
Moka Pot is wayyyyyy higher than D. Yes, it's finicky, but if you don't have the budget for a true espresso maker, then this is just as good for milk drinks.
Instant as a C-tier was definitely made only for comment-bait 🤔
I actually tested a bunch of instants recently.. It's pretty impressive what they can achieve if you see it from a more general "coffee normie" point of view
Lots of high quality Specialty instants out there now.
Melitta pour over coffee maker seems to get skipped over a lot
Hello. I am curious to hear your thoughts about Turbo Americano. 6 Bar, 17g light roast in, 70g out, aiming for 15 seconds extraction time. Then I add it to 170g of warm water. For me this is S tier. No coffee influencers are talking about this. You can be the first. lol
I often brew lungos with those specs you mention or even way longer but usually don't dilute them. But yes, they can be spectacular :)
Jimseven will adopt this great idea for a video, "Ultimate coffee brewing method" incoming :)
jimseven be like "centrifuge" and "ultrasonic bath"
No need. It is obviously a Bripe.
Everything else is just competing for second place.
The best way to brew coffee is to chew it, pour water in your mouth, and light yourself on fight
All kneel at the altar of espresso. Not.🙄
Where would the classic Melitta style pour over go. I'd put it up with the v60, but I expect few others would 🥺😁
I have had great cups with it for sure. But would have to do this again only with drippers to really decide how it performs next to the Kalitas and Harios.
I wouldn't include Hario Switch and the Clever Dripper in a same category. I think it deserves it's own category.
Hario Switch can function as a pure V60 pour over, which by that virtue alone puts it at S tier, the same as other pour overs. But it also has the additional feature of immersion, and better yet hybrid methods that people like yourself have promoted that brews amazing cups of coffee. S tier, or God tier if there was one.
This video was made before I found the hybrid method. I'll bump it to God tier for the update video :)
I'm furious right now! LOL ;)
Would be good to share your criteria so that you could be more consistent in your ranking, and people will understand your rationale.
Instant coffee better than Turkish coffee? No!
I probably shouldn't visit Turkey after this video 🙈
@@coffeechronicler Man, you'll end up like in the Midnight Express !
Ahahah i was suprised too :D
You shouldn’t visit turkey nonetheless 😂
Im sorry but putting the French press in the same tier as instant coffee is a damn war crime imo
Have to agree with most of your top three tiers. But… We have to talk about the Hario Switch.
Technically you could put it in the “steep and release” category alongside the Clever. But the Switch is so much more versatile. I encourage you to check out Sprometheus’s brew method for the switch. It’s a kind of hybrid technique, using elements of both pour over and immersion.
I’ve been using his method as a starting point, slightly tweaking his technique… the results have been some of the best cups of filter coffee I’ve ever had.
I hope you’ll be explore the Switch a bit more in depth…. Would love to see what you come up with. I truly believe the Switch may end up being as revolutionary as the Aeropress in the world of filter coffee.
I liked my moka pots at first but I fell out of love. They're wasteful of beans compared to most methods. The brewing setup & cleanup afterward takes too much time, it's also messy. The only parameter you can realistically control in your moka pot is the grind size. It depends on volume measurements for the coffee basket, which requires trial and error between different beans if you wish to translate to grams for the purpose of reducing waste. It favors darker roast coffees; lighter coffees have a borderline unpleasantly sharp acidity. The extraction from a moka pot is low, and attempting to dilute your brews with hot water to a more sensible ratio of 1:15 - 1:17 will give you a very weak, flat cup compared to a well brewed drip or pourover coffee.
Instant coffee is a "Z" does not deserve a place in the list defined as coffee
How is instant coffee better than Nespresso? Instant Coffee is like worst way possible to make a coffee and it tastes awful whereas Nespresso is always delicious.
your lists just relatively the same as me....
no mention of Picobrew
I agree with you, tried Turkish coffee several times and I really don't like the results. The Kalita dripper is a S, I think?
Yes, Kalita and all the other models are included in the pour over category
French press is in instant coffee tier ? ok bruh