Ranking of brewing methods
This ranking covers regular coffee methods only (no espresso). Results only show what we've tested so far. We don't believe that any brewing method is perfect, therefore there won't be a 100 percent score in taste and extraction. Value is based on initial costs, ongoing costs, and amount of coffee required.
Clever coffee dripper
Truly aptly named, the Clever coffee dripper mixes the steeping of French press with the drip of a pour-over cone. The process for using the Clever is exactly the same as a pour-over, except that you don't put the dripper on your cup, but place it on the counter instead. After inserting a #4 filter and adding coffee, pour in your measured amount of water, and set a timer for 3 minutes. Just like a French press, I recommend you break the crust that will form on top of your steeping coffee after about a minute. After the timer has expired, place the dripper on your cup, which automatically opens the valve to drip your coffee. The resulting coffee is at the same strength as a pour-over but much smoother, with a fuller mouthfeel. I used the Kashmir for the taste test, which can have some bite and a sharp after-taste when brewed in a Melitta cone. Not so with the Clever, which removed the bitterness - and I don't know why. It's not quite as good as the Technivorm but it's oh-so-close, and since the initial cost is way less, I give it the nod as the best so far. High marks for the Clever coffee dripper.
Extraction/taste: 85%
Value: 60%
Preparation: 15
Truly aptly named, the Clever coffee dripper mixes the steeping of French press with the drip of a pour-over cone. The process for using the Clever is exactly the same as a pour-over, except that you don't put the dripper on your cup, but place it on the counter instead. After inserting a #4 filter and adding coffee, pour in your measured amount of water, and set a timer for 3 minutes. Just like a French press, I recommend you break the crust that will form on top of your steeping coffee after about a minute. After the timer has expired, place the dripper on your cup, which automatically opens the valve to drip your coffee. The resulting coffee is at the same strength as a pour-over but much smoother, with a fuller mouthfeel. I used the Kashmir for the taste test, which can have some bite and a sharp after-taste when brewed in a Melitta cone. Not so with the Clever, which removed the bitterness - and I don't know why. It's not quite as good as the Technivorm but it's oh-so-close, and since the initial cost is way less, I give it the nod as the best so far. High marks for the Clever coffee dripper.
Extraction/taste: 85%
Value: 60%
Preparation: 15
Technivorm Moccamaster
The Technivorm Moccamaster makes the best coffee I've tasted so far. It's no surprise really: everything was calculated and manufactured to produce just that. The temperature is exactly between 90 and 95 degrees Celsius, the sprinkler head spreads the water over most of the coffee, and the cone ensures maximum contact with the coffee. The recommended amount of coffee to use is higher than the top end recommended by the Specialty Coffee Association of America (SCAA) at 12 grams of coffee for every 6-oz. cup. I dialed it back to the top end of the recommended range (11 grams per 6 oz. cup). So one pound of coffee will only make eight or nine pots... but what pots! The extraction is complete and the taste rich and full, capturing the entire quality of the coffee. You can't hide a bad coffee or roast with this machine, everything is out there for the tasting. That being said, the machine will put you back $400+. Supplies are fairly inexpensive, requiring only a single #4 cone filter per pot. It also requires a fair amount of coffee as I've already explained. Preparing coffee with the Moccamaster is no more difficult than with any drip machine: load the water, load the coffee, start the machine. The Moccamaster is very fast and brews a whole pot in 6 minutes flat. High marks for the coffee taste and speed, low marks for the cost.
Extraction/taste: 90%
Value: 30%
Preparation: 10
The Technivorm Moccamaster makes the best coffee I've tasted so far. It's no surprise really: everything was calculated and manufactured to produce just that. The temperature is exactly between 90 and 95 degrees Celsius, the sprinkler head spreads the water over most of the coffee, and the cone ensures maximum contact with the coffee. The recommended amount of coffee to use is higher than the top end recommended by the Specialty Coffee Association of America (SCAA) at 12 grams of coffee for every 6-oz. cup. I dialed it back to the top end of the recommended range (11 grams per 6 oz. cup). So one pound of coffee will only make eight or nine pots... but what pots! The extraction is complete and the taste rich and full, capturing the entire quality of the coffee. You can't hide a bad coffee or roast with this machine, everything is out there for the tasting. That being said, the machine will put you back $400+. Supplies are fairly inexpensive, requiring only a single #4 cone filter per pot. It also requires a fair amount of coffee as I've already explained. Preparing coffee with the Moccamaster is no more difficult than with any drip machine: load the water, load the coffee, start the machine. The Moccamaster is very fast and brews a whole pot in 6 minutes flat. High marks for the coffee taste and speed, low marks for the cost.
Extraction/taste: 90%
Value: 30%
Preparation: 10
Melitta pour-over
This has long been my reference method of making coffee. Everything is compared to the quality of the simple and proven Melitta cone. This method of making coffee is inexpensive, easy, and provides truly excellent results. It also has the advantage of providing excellent hands-on training the neophyte as to the various elements of good coffee extraction. The supplies are also inexpensive and a #2 cone has the advantage of creating a single coffee cup at a time, no matter the size of the cup. It does use up a fair amount of coffee, especially if you follow the SCAA's recommended 9-11 grams of coffee per 6 ounces of water. I've found that the butter zone for my taste buds is around 9.5 grams per 6 ounces, or 19 grams of coffee for my favourite 12 ounce mug. Prep time is a little longer, but from the time you set the water to boil to the time you take your first sip should take no more than 15 minutes. The drip itself will take about 4-5 minutes. While there are newer methods of pour-over from Hario, Chemex, Bee House, etc., the Melitta is the original and still brews a mean cup of coffee.
Extraction/taste: 80%
Value: 60%
Preparation: 15
This has long been my reference method of making coffee. Everything is compared to the quality of the simple and proven Melitta cone. This method of making coffee is inexpensive, easy, and provides truly excellent results. It also has the advantage of providing excellent hands-on training the neophyte as to the various elements of good coffee extraction. The supplies are also inexpensive and a #2 cone has the advantage of creating a single coffee cup at a time, no matter the size of the cup. It does use up a fair amount of coffee, especially if you follow the SCAA's recommended 9-11 grams of coffee per 6 ounces of water. I've found that the butter zone for my taste buds is around 9.5 grams per 6 ounces, or 19 grams of coffee for my favourite 12 ounce mug. Prep time is a little longer, but from the time you set the water to boil to the time you take your first sip should take no more than 15 minutes. The drip itself will take about 4-5 minutes. While there are newer methods of pour-over from Hario, Chemex, Bee House, etc., the Melitta is the original and still brews a mean cup of coffee.
Extraction/taste: 80%
Value: 60%
Preparation: 15
Hario V60
The Hario V60 is the standard pour-over method in the new wave of cafés that specialize in this coffee-making style. The Hario comes in various sizes and I reviewed the 02 size which makes a single 12-oz. mug (my fave size). The V60 uses only Hario filters, which you'll have to take into consideration. They are substantially more expensive than your standard grocery store fare. The extraction is much faster because the hole at the bottom of the cone is much larger than a Melitta, so the speed at which the coffee is extracted is regulated by the filter, as opposed to the size of the hole in the Melitta cone. The result is a slightly weaker coffee, but it has less acidity and bitterness. One could possibly increase the strength of the cup by adding more coffee.The Melitta wins hands down as far as cost goes, but the Hario is made of ceramic instead of plastic, which is a more responsible environmental choice, I'm splitting hairs here, but I'll give the nod to the Melitta for the sake of cost.
Extraction/taste: 80%
Value: 60%
Preparation: 15
The Hario V60 is the standard pour-over method in the new wave of cafés that specialize in this coffee-making style. The Hario comes in various sizes and I reviewed the 02 size which makes a single 12-oz. mug (my fave size). The V60 uses only Hario filters, which you'll have to take into consideration. They are substantially more expensive than your standard grocery store fare. The extraction is much faster because the hole at the bottom of the cone is much larger than a Melitta, so the speed at which the coffee is extracted is regulated by the filter, as opposed to the size of the hole in the Melitta cone. The result is a slightly weaker coffee, but it has less acidity and bitterness. One could possibly increase the strength of the cup by adding more coffee.The Melitta wins hands down as far as cost goes, but the Hario is made of ceramic instead of plastic, which is a more responsible environmental choice, I'm splitting hairs here, but I'll give the nod to the Melitta for the sake of cost.
Extraction/taste: 80%
Value: 60%
Preparation: 15
Hario Woodneck drip pot
The Hario Woodneck drip pot is a cloth filtered drip maker that adds a touch of class to the serving of coffee. The pot is highly attractive and presentable. The cloth means you don't need to buy filters which is a cost saving and increases the value proposition. On the downside, the instructions recommend that you pre-heat the pot and filter with hot water, which means you'll need to heat up more water which you'll then pour down the drain. That decreases the value proposition of the Hario Woodneck. So the proof is in the pudding; how does it do on extraction? A standard 10 grams per 6 ounces of water resulted in a slightly weaker cup, very reminescent of the Hario V60. I tested with the Sinar Teni and the slight "zing" that characterizes it was gone. While I think it will do wonders for a bitter brew, it could also rob some more darker coffees of their personality. I like a big mug of coffee, so I use a whole pot for my own mug, which means you need to get one for each of your guests. If you constantly have coffee with a specific friend, then acquiring two (or gifting two) makes sense. For a single serving, I'll stick with the Melitta cone.
Extraction/taste: 80%
Value: 45%
Preparation: 15
The Hario Woodneck drip pot is a cloth filtered drip maker that adds a touch of class to the serving of coffee. The pot is highly attractive and presentable. The cloth means you don't need to buy filters which is a cost saving and increases the value proposition. On the downside, the instructions recommend that you pre-heat the pot and filter with hot water, which means you'll need to heat up more water which you'll then pour down the drain. That decreases the value proposition of the Hario Woodneck. So the proof is in the pudding; how does it do on extraction? A standard 10 grams per 6 ounces of water resulted in a slightly weaker cup, very reminescent of the Hario V60. I tested with the Sinar Teni and the slight "zing" that characterizes it was gone. While I think it will do wonders for a bitter brew, it could also rob some more darker coffees of their personality. I like a big mug of coffee, so I use a whole pot for my own mug, which means you need to get one for each of your guests. If you constantly have coffee with a specific friend, then acquiring two (or gifting two) makes sense. For a single serving, I'll stick with the Melitta cone.
Extraction/taste: 80%
Value: 45%
Preparation: 15
Bodum French press
The French press is an excellent method of brewing coffee and has the advantage of having a certain cachet associated with it; people expect to have great coffee from a French Press. A Bodum Chambord 12-cup (that's 12 European 4 ounce cups, equivalent to 8 cups of 6 ounces each in North America) will put you back about $70 but has the advantage of having no further supplies to buy; just add coffee. The ideal coffee ratio is about 10 grams of coffee per 6 ounce cup, and a brew will take as long as it takes to heat up water, plus about five minutes for the actual brewing. The extraction is very comparable to a pour-over, but the taste will differ. The Bodum will produce a slightly bolder cup with a heavier mouth feel. It's really a toss up whether a pour-over or a French press tastes better, and it really comes down to individual preferences. I give the nod to the Melitta pour-over as the initial cost is much lower, but the Bodum French press is close behind.
Extraction/taste: 75%
Value: 45%
Preparation: 15
The French press is an excellent method of brewing coffee and has the advantage of having a certain cachet associated with it; people expect to have great coffee from a French Press. A Bodum Chambord 12-cup (that's 12 European 4 ounce cups, equivalent to 8 cups of 6 ounces each in North America) will put you back about $70 but has the advantage of having no further supplies to buy; just add coffee. The ideal coffee ratio is about 10 grams of coffee per 6 ounce cup, and a brew will take as long as it takes to heat up water, plus about five minutes for the actual brewing. The extraction is very comparable to a pour-over, but the taste will differ. The Bodum will produce a slightly bolder cup with a heavier mouth feel. It's really a toss up whether a pour-over or a French press tastes better, and it really comes down to individual preferences. I give the nod to the Melitta pour-over as the initial cost is much lower, but the Bodum French press is close behind.
Extraction/taste: 75%
Value: 45%
Preparation: 15
Keurig
The Keurig is the latest craze is coffee-making convenience: fill it with water, pop in a K-cup, press brew. Within five minutes, you have your dose of joe. And I call it "joe" for a reason. The Keurig doesn't extract a very good cup of coffee. While some of the taste of the coffee provenance is detectable with stronger coffees, the Keurig cup is under-extracted. As Orléans Coffee is all about fresh coffee - and also about environment preservation - the k-cups that are the main staples of the Keurig are not what I would consider fresh. Which means that you'll have to plunk down an additional $20 or so for a refillable fine mesh k-cup with which to use your own fresh coffee. That being said, once you've paid the cost of the machine and the refillable K-cup, your only cost is coffee. The SCAA recommends 9 to 11 grams per 6 ounces of water, and a K-cup will only allow for 10 grams of coffee in a refillable k-cup, so in theory, you shouldn't be brewing more than a 6-ounce cup of coffee with this. A 12-ounce mug should require two passes with fresh coffee for the second pass. But even with a 6-ounce cup, the resulting brew is diluted and loses much of the character of the coffee.
Extraction/taste: 35%
Value: 30%
Preparation: 5
The Keurig is the latest craze is coffee-making convenience: fill it with water, pop in a K-cup, press brew. Within five minutes, you have your dose of joe. And I call it "joe" for a reason. The Keurig doesn't extract a very good cup of coffee. While some of the taste of the coffee provenance is detectable with stronger coffees, the Keurig cup is under-extracted. As Orléans Coffee is all about fresh coffee - and also about environment preservation - the k-cups that are the main staples of the Keurig are not what I would consider fresh. Which means that you'll have to plunk down an additional $20 or so for a refillable fine mesh k-cup with which to use your own fresh coffee. That being said, once you've paid the cost of the machine and the refillable K-cup, your only cost is coffee. The SCAA recommends 9 to 11 grams per 6 ounces of water, and a K-cup will only allow for 10 grams of coffee in a refillable k-cup, so in theory, you shouldn't be brewing more than a 6-ounce cup of coffee with this. A 12-ounce mug should require two passes with fresh coffee for the second pass. But even with a 6-ounce cup, the resulting brew is diluted and loses much of the character of the coffee.
Extraction/taste: 35%
Value: 30%
Preparation: 5
Flat-bottom drip machine
The Mr. Coffee machine (picture here) made this type of machine popular. It was simple and convenient to brew a pot of coffee quickly. Unfortunately, this came at the cost of good extraction and great coffee taste. So far, flat-bottomed coffee machines have ranked the lowest in my taste tests. The reasons are simple: the temperature of the water is uneven, the middle of the basket is usually the only part that is truly extracted, and the amount of coffee required varies wildly from machine to machine. Theoretically, a 12-cup machine should require roughly 80 grams of coffee. But adding that amount of coffee to some machines causes them to overflow badly. Adding the manufacturer's recommended amount invariably results in a weak and bland coffee. On the upside, this type of coffee machine is one of the least expensive methods of making coffee. Machine start at $20, and a box of filters will last you nearly forever.
Extraction/taste: 30%
Value: 70%
Preparation: 10
The Mr. Coffee machine (picture here) made this type of machine popular. It was simple and convenient to brew a pot of coffee quickly. Unfortunately, this came at the cost of good extraction and great coffee taste. So far, flat-bottomed coffee machines have ranked the lowest in my taste tests. The reasons are simple: the temperature of the water is uneven, the middle of the basket is usually the only part that is truly extracted, and the amount of coffee required varies wildly from machine to machine. Theoretically, a 12-cup machine should require roughly 80 grams of coffee. But adding that amount of coffee to some machines causes them to overflow badly. Adding the manufacturer's recommended amount invariably results in a weak and bland coffee. On the upside, this type of coffee machine is one of the least expensive methods of making coffee. Machine start at $20, and a box of filters will last you nearly forever.
Extraction/taste: 30%
Value: 70%
Preparation: 10
