Why so many methods?

Some brewing equipment contributes to a more aromatic coffee, while others contribute to a strong coffee with a lot of texture (body or mouthfeel). Of course, some equipment also helps to prepare types of coffee between these two features.

The interaction between the compounds that contribute to the flavor and the preparation equipment is mainly influenced by the following aspects:

• The design of the preparation equipment.
• The methodology of the preparation and the porosity of the filter (filtered, immersion, espresso, vacuum, a combination of these).

It must be considered that temperature is fundamental for the extraction of the compounds that contribute to the flavor.

The shape of the tool affects the flow of water in the coffee bed and therefore the uniformity of the extraction could change some parameters of the process.