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The Coffee Break with Alex // Each occasion has its own type of extraction

La Pause Café avec Alex // À chaque occasion son type d’extraction
- By Alex Lafrenière

Each occasion has its own type of extraction

There are mornings when all I want is a dose of comfort in a cup. So, an espresso topped with a generous layer of frothed milk tickles me in exactly the right places. Other mornings (let's admit the ones where the dial really went off too early), it's more an intravenous dose of caffeine that I need and for that, a V60 is the perfect solution. Otherwise, for vacation mornings when you have the chance to wake up in a tent lost in the forest, there is nothing like the ritual of infusion by Italian coffee maker over a camp fire.

In the end… each occasion has its own type of extraction!

For this second edition of the Coffee Break, I invite you to explore with me some of the most popular types of extractions and to compare their characteristics.

One of the most polarizing debates after the chicken or the egg is definitely that between the words espresso and espresso . It is said that the word espresso with an S comes to us from the Italian word esprimere which means to express . However, the word espresso with an X comes to us rather from the Anglicism express , which refers to the speed of preparation of this recipe. In fact, there is no wrong answer and in case you order an eSpresso or eXpresso from Faux Mouvement, you will receive a drink extracted using pressurized hot water.
Espresso is the result of extracting a wafer of very finely ground coffee using a machine that brings the water to a precise temperature and puts it under high pressure. Espresso is a type of extraction where the body of the coffee, its sweetness and its bitterness are amplified.
DID YOU KNOW? In my eyes, there is no greater satisfaction than pouring an espresso with a nice dense layer of crema on top. By the way, what exactly is this little foam eh? Crema refers to the emulsion that settles on the surface of the coffee and is an integral part of espresso. Its density depends on the variety of coffee and its freshness.
The manual filter
Ahhh the manual filter. My favorite extraction method! This technique features the Chemex or any type of flower dripper , that is to say a filter holder containing a V60 type filter affixed to the cup. The Chemex is the famous glass coffee maker that looks like a chemist's balloon. Not for nothing does this coffee maker seem to come straight from a laboratory: it was invented in the 1940s by a doctor of chemistry.
Making a pour over is very simple: it involves placing a previously wet and warmed filter in its mouth, placing the coarsely ground coffee beans and slowly pouring the water in a circular fashion.
(Almost) PRO TIP : Using a gooseneck kettle helps regulate the flow of water you pour.
Using the pour over technique to brew your coffee is my favorite method for so many reasons:
  • The result in the cup is pure and faithful to the authentic character of the grain
  • The equipment is more than affordable compared to an espresso machine
  • Because the beans infuse longer, there is more caffeine present in the cup. A manual filter wakes you up like a cold shower!

French press
The French press, better known as the French press , is the ultimate portable coffee maker. We invite you to dinner and you know that your hosts' coffee tastes like sock juice? Hide a French press in the glove compartment of your car and use it to make yourself a really good cup when you're asked to take out the trash.

This French invention from the 1920s is simple to use: you simply place the very coarsely ground grains in the contents, pour in hot water, wait 4 minutes, press using the piston and that's it! The result in the cup is uniform, full-bodied and strong in aromas.
Ehh no… the Aeropress is not some kind of machine that goes into space, but rather a very compact and unbreakable tool that allows you to pour coffee under pressure thanks to its piston. In other words, it's a very affordable method of making espresso, both at home and on the road. It is also possible to modify the extraction parameters of the Aeropress, as you would do on an espresso machine.

By the cup, an Aeropress offers us a result that is very low in acidity and low in bitterness, but with plenty of body. This is explained by the very short extraction time, but an efficient infusion by the fact that the coffee beans soak directly in the water.
So… Have I convinced you to come try a new coffee extraction method at Faux Mouvement?

Good coffee :)
- Alex