From Ibriks to Phin Filter: The Evolution of Extraction
The Brewing Method is the final act in a coffee bean’s journey.
The tools have changed but the goal remains the same: to find the perfect balance between water, grind, heat, and time.
In this guide, we explore the essential methods that define the modern coffee landscape, with a respectful nod to their historical ancestors.
The Turkish Ibrik (Cezve)
The Experience: Intense, foamy, and unfiltered.
The Ancestor of All Methods Long before filters existed, coffee was brewed as a “decoction.”
In the 16th and 17th centuries, coffee was ground to a fine dust and boiled directly in a small copper pot.
French Press (The Cafetière)
The 19th-Century Heavyweight
Though patented in the 1850s, the French Press carries the spirit of the old London coffeehouses.
It uses “immersion”—where the grounds sit in the water for the entire brew time.
The Experience: Bold, heavy-bodied, and oily.
Because it uses a metal mesh rather than paper, the natural oils of the bean remain in the cup. This is the ideal method for those who enjoy the “Old Brown” style dark roasts.
Moka Pot
The Stovetop Alchemist
Invented in 1933 by Alfonso Bialetti, the Moka Pot brought the intensity of the espresso bar into the home. It uses steam pressure to force water up through the grounds.
The Experience: Viscous, concentrated, and soulful.
Often called the “volcano” of the kitchen, it produces a cup nearly as strong as espresso but with a distinct, rustic character.
Espresso
The Pinnacle of Modern Pressure
Espresso is the child of the Industrial Revolution. By using 9 bars of pressure, we can extract flavor in 30 seconds that would take minutes in any other device. It is the most popular brewing method.
The Experience: A syrupy, complex “shot” topped with a golden layer of crema.
Espresso is about speed and intensity. It requires the most technical skill of all methods, as even a one-second difference can change the flavor entirely.
Pour Over (V60 / Chemex)
The Meditative Filter
If the Ibrik is about tradition, the Pour Over is about clarity. By slowly pouring water over a paper filter, we remove the heavy oils to find the hidden “floral” notes of the bean.
The Experience: Clean, bright, and tea-like in its complexity.
AeroPress
The Modern Maverick
The AeroPress is the newest tool in our guide.
It combines immersion (like a French Press) with pressure (like Espresso).
The Aero Press was invented by Alan Adler A retired Stanford engineering lecturer and founder of AeroPress, Inc.
He invented the AeroPress manual coffee maker in 2004, seeking a way to brew a single cup of coffee with less acidity and bitterness.
The Experience: Exceptionally smooth, low-acid, and versatile.
The Drip Filter
Before the electric drip machine, coffee was often “percolated”—a violent process that boiled the coffee repeatedly, resulting in a bitter, burnt taste.
In 1954, Gottlob Widmann patented the Wigomat, the first electric drip brewer.
It revolutionized the kitchen by automating the “Pour Over” process, ensuring water dripped through the grounds at a consistent temperature without the need for a manual kettle.
The Experience: The Consistent Purist
The Drip Filter is often underestimated because of its familiarity. In reality, it is one of the most precise brewing methods available. When water temperature, flow rate, and grind size are properly controlled, a quality drip brewer delivers remarkable clarity and balance. High-grown Arabica coffees in particular reveal clean acidity, layered sweetness, and a level of consistency that rivals manual pour-over methods — without the theatre.
The Phin Filter
The Phin Filter is the heart of Vietnamese coffee culture.
It is a brilliant, low-tech crossover between a French Press and a Pour Over. It doesn’t use paper filters, which means all those heavy oils and the Extreme (⚡⚡⚡⚡) caffeine content of the Vietnamese Robusta go straight into your cup.
The Phin filter is a study in patience. Using gravity alone, it produces a slow, concentrated extraction that emphasises body and depth over brightness. Traditionally paired with darker roasts and condensed milk, the Phin excels at drawing out chocolate, nutty, and caramel notes. When used with carefully roasted Arabica or Arabica-Robusta blends, it offers a uniquely textured cup that reflects both Vietnamese coffee culture and the power of unhurried extraction.
Which should you choose?
For Body and History: Choose the Turkish Ibrik or French Press.
For Strength and Power: Choose the Moka Pot or Espresso.
For Clarity and Origin: Choose the Pour Over or AeroPress.
For Simplicity: Choose the Drip Filter