Getting Started in the World of Coffee: Manual Extraction Methods - Immersion

published on September 10, 2024 — by Marc-Alexandre Emond-Boisjoly — 15 mins of reading —


You have just received your precious bag of 94 Celcius coffee and you have a whole bunch of questions?

Our Getting Started in Coffee series is here to help you take your first steps into the world of specialty coffee. We’ll cover topics like storage, extraction , and roasting basics, among others.

Welcome, and above all, don't hesitate to ask us your questions!


There are 2 main families of extractions: manual extractions (also called filters) and espresso extractions. Even if you bought a bag stamped “ filter ”, you can extract it into espresso (with perhaps a little more difficulty, we will see that in our next article), and vice versa! Go with your taste!


The world of manual extractions is vast and complex. It includes pour over extractions, immersion extractions, and everything in between. It is a world where many parameters come into play to create all sorts of recipes: the classics such as the fineness of the grind or the temperature of the water, but also the more original ones such as the time between each pour of water or the stirring or not.


In this article, we present the immersion method as well as the Aeropress and the French press (or French press), the 2 best-known objects.

Bodum avec le meilleur café du torréfacteur 94 celcius

Immersion extraction

Unlike extraction "for over", here the coffee takes a bath of varying length and heat, in which it extracts its aromas. All that's left to do is filter and enjoy. This method doesn't require a gooseneck kettle, and is a little more permissive about water temperature.

The equipment is a little simpler and the recipe parameters a little fewer than for the "for over" extraction.

Equipment required:

  • scales: for weighing coffee and water
  • stopwatch: to manage the time of each step. Often integrated into specialized scales
  • kettle: a conventional kettle will suffice
  • carafe: for stirring and tempering coffee before serving

Variables to be adjusted if necessary :

  • bean size: if the grind is too fine, the coffee will be over-extracted, the extraction time too long and the result in the cup likely to be bitter. Conversely, if the grind is too coarse, the result in the cup is likely to be acidic and bland.
  • weight ratio between water and coffee: this will partly determine the strength of the final coffee, but also its level of acidity.
  • water temperature: this will vary according to the degree of roast and the type of post-harvest process the coffee beans have undergone. The temperature will be higher for a lighter-roast coffee or a natural coffee.
  • immersion time: too long an immersion time risks developing more bitterness, while too short an immersion time will result in a blander, less complex coffee.
Aeropress avec le café de 94 celcius torréfacteur de Montréal

Aeropress

The Aeropress is very popular with coffee lovers and travelers alike. This small plastic object requires no special kettle, is lightweight, easy to transport and highly versatile. Since its invention in 2004, the Aeropress has been so successful that a world championship has been dedicated to it since 2008.

  • invented in 2005 by Alan Adler, founder of AeroPress inc. (USA, 2004)
  • plastic
  • consists of a syringe system: a plastic tube with a paper filter at the end, onto which a bed of coffee is placed, followed by water. Pressure is exerted on the water with another tube (with silicone seal).
  • characteristics: more concentrated extraction, less acidity, faster, very versatile

Classic recipe:

  • ratio 1:18 = 11g coffee to 200ml water
  • 99° water
  • position the filter in the Aeropress base and pour in the ground coffee
  • start the timer and pour in the 200ml of water, making sure that all the coffee has been wetted.
  • immediately place the syringe on top, pressed down about 1cm. This will create a vacuum effect that will prevent the coffee from dripping.
  • wait 2 minutes
  • shake gently and wait another 30 seconds
  • press gently and continuously to extract the coffee in about 30 seconds

There are a huge number of recipes, both regular and "inverted" (the Aeropress is placed upside down), with varying degrees of complexity. You can find all the recipes of the winners of the Aeropress Championships on the official website.

French press or piston coffee maker

It was the French who, in the 1850s, first developed a system to avoid coffee residue in their cups. The first patent for the French press was registered in France in 1923. The patent for the version we know today was registered in Italy in 1959.

  • generally consists of a glass carafe and a metal plunger, but can also be made entirely of plastic
  • cup profile: full-bodied, rich, intense taste
  • beware of the risk of over-extraction (grain too fine and/or waiting time too long), which will result in an unpleasant bitterness.

Classic recipe:

  • ratio 1:13 = 66g coffee to 850g water
  • coarse grinding
  • 95° water
  • pour the ground coffee into the carafe
  • add 2x the weight of the coffee in water (i.e. 132g) and wait about 30 seconds
  • add remaining water
  • place the piston on the water surface
  • let stand 4 minutes
  • press the plunger and enjoy

Recipe 2:

  • ratio 1:13 = 66g coffee to 850g water
  • coarse grinding
  • 99° water
  • pour the ground coffee into the carafe
  • add all the water
  • let stand 4 minutes
  • with a spoon, stir the surface to make the coffee fall to the bottom of the carafe
  • place the plunger on the surface of the water that will be used to filter the coffee beans
  • taste
Tags: Découverte extraction extraction manuelle Recette Troisième Vague
Left Older Post Back to Coffee Notepad Newer Post Right


Leave a comment

Please note: comments must be approved before they are published.