Amid lists of best coffee makers, best espresso machines and best Keurig coffee makers, plus a machine to make pour-over without the fuss and tips about coffee’s golden ratio and advice for brewing espresso like a pro, we haven’t (yet) stopped to ask the all-important question: What’s actually the best way to make coffee, according to those who obsess over it?
So, I asked 10 coffee experts — roasters, cafe owners, educators, barista champions and a former president of the Specialty Coffee Association — to rank seven of the most common brewing methods, presuming a black coffee.
Naturally, if you want a milky or plant-based-milk espresso drink, such as a cappuccino or latte, that’s its own category, and the methods you can use to achieve it become more limited. But, for the purest and most satisfying expression of the humble, roasted coffee bean, here are the brewing methods experts were asked to rank: (presented here alphabetically) AeroPress, automatic drip machine, espresso, French press, K-Cup, moka pot and pour-over.
The results? On one hand, there was a not-so-surprising front-runner, but that doesn’t mean there aren’t merits to consider from multiple methods.
One method to rule them all: pour-over
The pour-over method received near-unanimous top ranks from the coffee experts I grilled.
While it wasn’t completely unanimous, pour-over was the clear winner for the overall average ranking. The good news is, pour-over is among the least expensive coffee brewing methods available, requiring little more than a handheld kettle or other device for pouring coffee and a funnel dripper outfitted with a conical filter that sits on top of the cup or carafe to catch the coffee. (Of course, you can certainly spend more money for a serious pour-over kit.) On the flip side, well-executed pour-over coffee can be fussy, and isn’t a set-it-and-forget-it kind of method.
Naturally, pour-over is the kind of thing that true coffee aficionados will happily subscribe to, involving precise elements of timing and temperature, not to mention the patience to preside over the brew in progress. This can be complicated, however, for those who need to be caffeinated first in order to care about such details.
Read more: Want Pour-Over Coffee Without the Fuss? This $65 Machine Does the Hard Work for You
Why coffee pros love the pour-over method
Consistency
Pour-over brewing encourages control of precise variables, including temperature, flow rate and agitation.
“With pour-over, a slow, deliberate pour allows control of precise variables including temperature, flow rate and agitation,” says Theo Chan, coffee reviewer and managing editor of Coffee Roast, “ensuring even extraction and revealing a coffee’s nuanced sweetness, acidity and aromatics.” (Agitation refers to the water’s ability to circulate among the coffee grounds during the brew.)
“Maximum control over variables equals consistency,” says James McCarthy, coffee roaster and head of education at Colombian coffee brand Devoción, who specifically recommends an origami pour-over dripper. “Since you’re using your own kettle, you can choose the water temperature and vary the flow rate according to preference.”
“For a cup of black coffee, I’d say pour-over is my go-to,” says Joe Howard, co-founder of YAWN Brew. “With a pour-over, you can really highlight the coffee’s unique characteristics of the origins. It’s a clean brew method that gives you good precision of the coffee.”
Suitability for roast preference
One coffee expert I spoke with lauded pour-over for its ability to tease out the delicate flavor of certain roasts.
Michael Cramer, founder of Lardera Coffee, notes that the level of roast is also an important factor in determining which method is favored. “I prefer light-roasted beans, and pouring water by hand produces a more uniform extraction, teasing out their intricate flavors and delicate aromas,” he says. “This requires more time and attention than other methods, but if you care about coffee, it’s a worthwhile investment. You’re giving up ease for the sake of consistency and flavor, which seems a trade-off worth making.”
Filter considerations
The type of filter that various methods rely upon was also a consideration in the ranking. “Pour-overs use paper filters that remove oils, resulting in a cleaner and more delicate flavor profile highlighting the intricacies in a coffee while being able to represent any roast level well,” says Megan Biolsi, manager of coffee education and Training at Sightglass Coffee. “They typically require a little fine-tuning to achieve a great cup, but allow for intricate adjustments for those who want to experiment and perfect their morning brew.”
Another consistent method highly ranked by coffee pros: AeroPress
AeroPress got high marks from the coffee experts I spoke with.
While pour-over had the overall highest ranking, it wasn’t the only method to have been ranked No. 1 by a pro. AeroPress — an analog method that combines the agitation of pour-over, the immersion of French press and the pressure of espresso — had a couple of acolytes and came safely in second place in the overall ranking.
Marwyn Garcia, owner of Headcount Coffee, ranked it as number one among the available options (though noted that other, less common methods, such as an immersion brewer or coffee siphon, are also worthy adversaries). The steep time of AeroPress is an adjustable variable that allows for personal preference in the brew, and he also emphasized the quality of the beans in terms of the importance of any given method.
“Overall flavor is more dependent on how fresh your coffee is,” he says. “As well as the roast level, as it can require a longer brew time or steep to get the desired result.”
Among those who placed it second after pour-over, Howard also notes that AeroPress has definite upside: “It has great clarity and versatility,” he says, “especially for travel or a quick cup.”
Espresso and French press methods also have merits
Espresso and French press landed in a virtual tie for third.
Espresso and French press also received first-place rankings from certain coffee professionals, and effectively tied for third in terms of coffee aficionado confidence.
Heather Perry, the CEO of Klatch Coffee, a two-time US barista champion and former president of the Specialty Coffee Association, notes that it’s espresso that is used to measure barista performance.
“It’s true that you need some specialized equipment and time to get the best results with espresso, but once you’ve got your machine dialed in, the characteristics of great espresso really shine through,” she says. “Wonderful, intense flavor, beautiful crema, and a great aroma too. Sweetness, acidity, and bitterness are all balanced in harmony.”
Those who favored the French press cited its ritualistic nature, as well as the ability to easily make more than one cup.
“I’m a fan of the French press method because it really captures the relaxed, hands-on ritual of making coffee that I love,” says Bernadette Gerrity, vice president at Café Aroma. “I’ve always preferred old-school brewing methods to new gadgets because you can control everything, from the proportions to the flavor, without any waste,” she says. “It’s really easy to dial in your perfect cup with a French press. Plus, it’s quick, simple and satisfying — just coffee and water, no buttons or special pods needed.”
“It’s true that you need some specialized equipment and time to get the best results with espresso, but once you’ve got your machine dialed in, the characteristics of great espresso really shine through,” said Heather Perry.
“French press hits all of the marks, and it allows for several cups of coffee at a time, which allows the pot to be enjoyed by others,” says former professional coffee roaster Dave Linari of NewSylum Brewing. “I find the coarse grind of the bean and the coarse filter allow all of the flavors and aromas to come through as the bean intended,” he says. “The filter allows the coffee’s natural oils and fine particles to remain in the cup, which creates a richer texture and taste, and the whole system is a very simple and affordable piece of equipment, which you can use to froth milk as well.”
Lesser-favored methods: moka pot, drip machine and K-Cup
Moka pots have a certain charm, but coffee experts rank this brewing method lower on the list.
While the Moka pot — a stovetop espresso brewing method — and the automatic drip machine both received some middle-of-the-pack votes, the K-Cup was unanimously voted the least favored method by coffee professionals. While Howard generously noted that it was “quick and tidy,” the consensus was that it “sacrifices flavor and texture,” allowing for no adjustment, and producing unnecessary waste with every cup.
Final ranking scores:
1 = Best method, and 7 = Worst
- Pour-over: 1.625
- AeroPress: 2.375
- Espresso: 3.5
- French press: 3.75
- Moka pot: 4.625
- Drip: 4.75
- K-Cup: 6.625
