Drip coffee

Drip coffee is brewed by pouring hot water over ground coffee and letting it pass through a filter into a serving vessel.

Coffee extraction: The transfer of soluble compounds from coffee grounds into brewing water. Drip brewing’s flavor depends on which compounds dissolve, and how much.
Coffee bean: The seed of a coffee fruit, processed and roasted for use as a beverage ingredient. Its species, processing, and roast set the compounds available for extraction.
Automatic drip coffee maker: An electric appliance that heats water and distributes it over coffee grounds in a filter basket. It automates the heating and pouring steps of drip brewing.
French press: A coffee brewing method in which grounds steep in water before a plunger separates them from the drink. It uses immersion and a metal screen rather than water passing through a paper filter.
Pour-over coffee: Drip coffee brewed manually by pouring water over grounds in a brewer above a serving vessel. It makes water delivery and timing directly controllable.
Roasting: The application of heat that transforms green coffee seeds into aromatic, brittle roasted beans. Roast development changes solubility, aroma, and perceived bitterness in drip coffee.
Batch brew coffee: Coffee brewed in a larger quantity by an automatic filter brewer for serving multiple cups. It applies drip brewing to cafes and other settings serving several people.
Espresso: A concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee. Pressure and fine grounds produce a concentrated drink unlike typical drip coffee.
Coffee filter: A porous barrier that separates brewed coffee from grounds and suspended particles. Its material and pore structure shape drip coffee’s clarity and body.
Water for coffee: Water whose mineral content, alkalinity, and cleanliness affect brewed coffee. Water chemistry influences extraction and how acidity and flavor are perceived.

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