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Which manual brewing process produces STRONGEST coffee?

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  • Which manual brewing process produces STRONGEST coffee?

    I love various different manual brewing processes. Aeropress, Moka, French Press are the methods I have tried so far. Am wondering what other methods there are that I could try and what manual process is likely to produce the strongest coffee, I know it is subjective based on method, beans etc but just in general?

    Thanks all.

  • #2
    Without a doubt it’s the moka pot.

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    • #3
      Manual Espresso e.g. Flair Espresso

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      • #4
        Originally posted by LeroyC View Post
        Without a doubt it’s the moka pot.
        moka pots top out around 2-3% total dissolved solids. the flair will deliver a proper strong shot of around 10% at a 1:2 brew ratio.

        actually something i've been meaning to do is measure aeropresso shots. i'll see if i can get around to it this week.

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        • #5
          How about Turkish?

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          • #6
            Hmmm depends what you mean by strength.. strength is generally a function of the ratio of coffee:water. More coffee and less water it will 'taste' stronger. Increase brewing/immersion time (to a certain extent) and it will do this too.

            Generally pourover filter brews like V60 and Chemex are not meant to be 'strong' in flavour but much more subtle and with a range of flavors to detect (of course depends on how you brew it. If you make the grind REALLY fine, and updose like crazy it'll change this).

            Plungers are generally more bold/strong, but with any immersion brewing method you could just leave the coffee in contact with water for a ridiculously long time, and it would taste strong... but interesting.

            Moka pot or plunger I'd go with, but also would say there's much more to coffee than it being strong or not strong ;D

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            • #7
              Hi all

              I think Turkish coffee would be stronger than Moka as the grind required for Turkish is the finest of all the methods and so would have the maximum extraction and contain more solids. Also as the water is in direct contact with the coffee during the entire procedure. Turkish can be so strong that you can *feel* the solids on your palate.

              Mike

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              • #8
                Originally posted by woodhouse View Post
                moka pots top out around 2-3% total dissolved solids. the flair will deliver a proper strong shot of around 10% at a 1:2 brew ratio.

                actually something i've been meaning to do is measure aeropresso shots. i'll see if i can get around to it this week.
                Ah yes good point, I read the original post a bit too quickly. From the list in the original post it’s definitely the moka pot as you are generally stuck with a fairly narrow brew ratio range. Even if you were to use a French press to make a drink at a similar brew ratio it would still lack the syrupy body and unique flavour the moka pot gives. But as you say one of the manual espresso makers like the Flair will be at another level again. So seeing as the OP is looking for other options this is what I’d be pointing to. There’s also the the ROK, the Newton Espresso, and the soon to be released Leverpresso and Robot. Not to mention all the ‘faux espresso’ makers such as the Nanopresso and Staresso.

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                • #9
                  Oh the Flair! Wow. I am so close to being sold on it. I tend to drink my coffee as a long black with a dash of cream, hence why French press etc was convenient. Given I am not really an espresso type, would I be wasting a machine like this? Or just pull a shot, add water and add cream?

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                  • #10
                    What about an espresso if you take just the first 10ml. That really knocks off sox.

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                    • #11
                      Originally posted by Poena View Post
                      Oh the Flair! Wow. I am so close to being sold on it. I tend to drink my coffee as a long black with a dash of cream, hence why French press etc was convenient. Given I am not really an espresso type, would I be wasting a machine like this? Or just pull a shot, add water and add cream?
                      Yeh, have you tried a long black made on an espresso base? It's quite different to a black coffee soft brewed. Just a matter of personal preference. Machines like the Flair and (more expensive) Bacchi produce espresso like coffee. The Bacchi is amazing but costs quite a bit and probably pushes the definition of 'manual brewing process'

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                      • #12
                        Originally posted by Poena View Post
                        Oh the Flair! Wow. I am so close to being sold on it. I tend to drink my coffee as a long black with a dash of cream, hence why French press etc was convenient. Given I am not really an espresso type, would I be wasting a machine like this? Or just pull a shot, add water and add cream?
                        definitely not wasting anything. espresso is its own thing. get one and pull many delicious shots ��

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                        • #13
                          I am convinced. Have done heaps of reading and been watching lots of videos. I love it. I love the tinkering and process that goes into it and especially love that I can get decent coffee without the price and maintenance of a decent machine. Going to give myself a one month cooling off period, make sure that I am not impulse buying and that way I can get it for my birthday.

                          In the mean time is there anywhere in Brisbane that has them or the option to try a coffee from one? Strange idea but wouldn't mind being really certain and trying before buying.

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                          • #14
                            Originally posted by Barry O'Speedwagon View Post
                            Yeh, have you tried a long black made on an espresso base? It's quite different to a black coffee soft brewed. Just a matter of personal preference. Machines like the Flair and (more expensive) Bacchi produce espresso like coffee. The Bacchi is amazing but costs quite a bit and probably pushes the definition of 'manual brewing process'
                            I really haven't. Anytime I have had an espresso base it has been with milk (Flat White) and I am having to avoid milk at the moment. Can manage a dash of cream without consequences so just changed my coffee style to suit. Couldn't afford expensive coffee makers so went with quality beans and french press or the moka pot. Found coffee shops have crappy cream or their coffee tastes burnt and over extracted and I like my homemade so just avoid buying coffee when out.

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                            • #15
                              What about a “red eye”??
                              I think that’s a long black with a double shot on the top.
                              That’s one I might try tomorrow to start the Monday motor

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