If you want to make coffee for a lot of people cheaply and with almost no equipment, try this method from the 1850s. We asked the 2009 World Barista Champion Gwilym Davies to show us how to get the most out of this classic recipe.
Immersion
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Immersion Prologue
- IM 0.01 Immersion Prologue
Variables in Immersion Brewing
- IM 1.01 Mixing
- IM 1.02 Layering — The Crust
- IM 1.03 Breaking the Crust
- IM 1.04 Layering — the Coffee Bed
- IM 1.05 Agitation
- IM 1.06 Filtration Media
- IM 1.07 Washing Reusable Filters
- IM 1.08 Decanting Coffee
- IM 1.09 Recap and Glossary
- IM 1.10 Comprehension Test
Extraction
- IM 2.0 What's in Chapter 2?
- IM 2.01 Diffusion
- IM 2.02 The No-Slip Boundary Condition
- IM 2.03 Erosion
- IM 2.04 Profiling Temperature and Time
- IM 2.05 Grind Size Distribution and Immersion
- IM 2.06 Overextraction and Underextraction
- IM 2.07 Recap and Glossary
- IM 2.08 Comprehension Test — Chapter 2
Static Immersion
- IM 3.0 What's in Chapter 3?
- IM 3.01 The History of French Press
- IM 3.02 Testing the Variables in French Press Brewing
- IM 3.03 Testing the Variables in French Press Brewing — Part 2
- IM 3.04 French Press Recipe
- IM 3.05 Jug Coffee
- IM 3.06 Jug Coffee Recipe
- IM 3.07 Recap
- IM 3.08 Comprehension Test Chapter 3
Pressurised Immersion
- IM 4.0 What's in Chapter 4?
- IM 4.01 AeroPress
- IM 4.02 Interview with Jeff Verellen, Two-Time World AeroPress Champion
- IM 4.03 The Impact of Plunging
- IM 4.03.1 How Much Pressure?
- IM 4.03.2 Turbidity
- IM 4.04 Upright, Inverted, or Both?
- IM 4.05 AeroPress Recipe with Jessica Sartiani
- IM 4.06 Syphon Coffee
- IM 4.07 The Science Behind Syphons
- IM 4.08 Experiments with Syphon Coffee — Part 1
- IM 4.09 Experiments with Syphon Coffee — Part 2
- IM 4.10 Recap
- IM 4.11 Comprehension Test — Chapter 4
Hybrids
- IM 5.0 What's in Chapter 5?
- IM 5.01 Steep-and-Release
- IM 5.02 Experiments with Steep-and-Release
- IM 5.03 Water First or Coffee First?
- IM 5.04 Playing with Drawdown Speeds
- IM 5.05 Recap
- IM 5.06 Comprehension Test — Chapter 5
Cezve / Ibrik
- IM 6.0 What's in Chapter 6?
- IM 6.01 The History of the Cezve
- IM 6.02 Interview with Sara Alali
- IM 6.03 Brass, Copper, Silver, Aluminium, Glass, or Steel?
- IM 6.04 Interview with Emir Ali Enç from Soy Türkiye
- IM 6.05 Raghweh and Serving Temperature
- IM 6.06 Experiments with Cezve Coffee
- IM 6.07 Grinding as Fine as Possible
- IM 6.08 Should I Preheat the Water Before Adding It to My Cezve?
- IM 6.09 When Should I Remove my Cezve from the Flame?
- IM 6.10 Recap and Glossary
- IM 6.11 Comprehension Test — Chapter Six
IM Baseline Testing
- IM 7.0 What's in Chapter 7?
- IM 7.01 Static Immersion Baseline
- IM 7.02 AeroPress Baseline Test
- IM 7.03 Cezve / Ibrik Baseline Test
- IM 7.04 Syphon Baseline Test
- IM 7.05 Steep-and-Release Baseline Test
- IM 7.06 Final Assessment
- IM 7.07 A Final Word