2026-08-19 · 6 min read · 11 methods compared
11 Coffee Brew Methods Compared
Every brew method trades off speed, strength, and control differently. This pulls the real numbers from all 11 of our interactive brew guides — dose, water, ratio, grind, temperature, and total time — onto one page so you can see exactly how pour over stacks up against espresso, cold brew, or Turkish coffee before picking a method.
Every Method, Side by Side
Each method name links to its full step-by-step guide with an interactive brew timer.
| Method | Dose | Water | Ratio | Grind | Temp | Total Time |
|---|---|---|---|---|---|---|
| Pour Over | 18g | 300ml | 1:16.7 | Medium-fine | 93°C / 199°F | 3:30 |
| AeroPress | 15g | 225ml | 1:15.0 | Medium-fine | 85°C / 185°F | 2:50 |
| Espresso | 18g | 36ml | 1:2.0 | Extra fine | 93°C / 199°F | 1:28 |
| French Press | 30g | 450ml | 1:15.0 | Coarse | 94°C / 201°F | 5:40 |
| Moka Pot | 17g | 240ml | 1:14.1 | Fine-medium | 100°C / 212°F | 4:15 |
| Cold Brew | 70g | 1000ml | 1:14.3 | Extra coarse | 4°C / 39°F | 12–24 hours steep |
| Chemex | 30g | 500ml | 1:16.7 | Medium-coarse | 94°C / 201°F | 5:00 |
| Turkish Coffee | 14g | 120ml | 1:8.6 | Extra fine (powder) | 95°C / 203°F | 6:30 |
| Vietnamese Phin | 20g | 150ml | 1:7.5 | Medium-coarse | 95°C / 203°F | 5:30 |
| Siphon (Vacuum Pot) | 25g | 375ml | 1:15.0 | Medium to medium-coarse | 94°C / 201°F | 5:00 |
| Percolator | 60g | 900ml | 1:15.0 | Coarse | 96°C / 205°F | 11:15 |
Fastest to Slowest
Frequently Asked Questions
Which brew method is fastest?
Espresso, at 1:28 from grounds to cup — 18 g of coffee forced through by pressure in under 30 seconds of actual extraction. AeroPress is the fastest full-immersion method at 2:50.
Which brew method takes the longest?
Cold brew, by far — it steeps for 12 to 24 hours in the refrigerator before straining. Among hot brew methods, Percolator takes the longest hands-on time, recirculating boiling water through the grounds for over 11 minutes.
Which brew method makes the strongest coffee?
Espresso, by ratio — 1:2.0 (coffee to water), the most concentrated brew on this list. Vietnamese phin and Turkish coffee are the next most concentrated, both traditionally sipped in small cups rather than diluted.
What's the difference between a brew ratio and a dose?
Dose is how much ground coffee you use; ratio compares dose to water, usually written coffee:water by weight (e.g. 1:16.7 for pour over means 16.7 g of water per 1 g of coffee). A lower ratio number means a stronger, more concentrated cup.
Which brew method needs the hottest water?
Moka pot, brewed at a full boil — 100°C / 212°F — since its stovetop pressure pushes steam through the grounds. Most drip and pour-over methods brew several degrees cooler to avoid over-extracting delicate light roasts.
Which brew method is easiest for a beginner?
French press and AeroPress — both use full immersion, so pour technique matters less than in pour-over methods that require a slow, controlled pour. Neither needs the precise temperature and pressure control that espresso or moka pot demand.