Coffee brewing is as much of an art as it is a science. The history of coffee brewing devices is rich and the methods of brewing are culturally dependent. Of the thousands of coffee machines and brewing devices invented since the advent of coffee consumption, only a few have gained worldwide popularity. The methods discussed below are recommended since they have been found to maximize the extraction of the most desirable flavors of coffee, while minimizing the extraction of bitter and unappealing components.
General rules: The following general rules apply to each brewing method discussed. Coffee should be brewed for 4.5 to 5 minutes using a ratio of 1-2 tablespoons, (30-60 grams) of ground coffee per every 6 ounces, (.177 liter) of filtered water. Concentration may vary depending on taste. Filtered or spring water is recommended at a temperature of 195°-205°F, (90.5°-96°C). Unfiltered tap water may impart some undesirable flavors to the coffee. Some minerals are essential to coffee flavor therefore distilled water is not recommended.