Coffee preparation

Coffee preparation extracts soluble compounds from roasted, ground coffee beans with water to produce a drink. Methods differ in grind size, water temperature, contact time, and filtration.

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Coffee extraction: The transfer of soluble and suspended coffee compounds from grounds into brewing water. It describes the central process that turns grounds and water into coffee.
Pour-over coffee: Coffee brewed by pouring water over grounds held in a filter, usually by hand. It makes pouring pattern and timing visible controls of extraction.
Coffee bean: The seed of a coffee fruit, commonly roasted and ground to make coffee. The bean supplies the compounds that preparation extracts.
Instant coffee: A soluble coffee product made by brewing coffee and drying the extract into powder or granules. It dissolves in water instead of extracting flavor from grounds at preparation time.
Coffee grind size: The particle-size distribution produced by grinding roasted coffee beans. Particle size changes exposed surface area and the speed of extraction.
Espresso: A concentrated coffee brewed by forcing hot water under pressure through finely ground coffee. Pressure and a short contact time define this preparation method.
Coffee roasting: The controlled heating of green coffee seeds to develop aroma, flavor, color, and texture. Roasting changes which compounds are available to dissolve during brewing.
Turkish coffee: A method that simmers very finely ground coffee with water, often leaving grounds in the cup. It preserves suspended grounds rather than separating them with a filter.
Coffee-to-water ratio: The mass of ground coffee used relative to the mass or volume of brewing water. This ratio strongly affects beverage strength across preparation methods.
French press: An immersion brewing method in which a plunger separates grounds from coffee after steeping. It contrasts filtered brewing with steeping and metal-mesh separation.