THIS IS HOW WE BREW IT!

Coffee isn’t just a drink; it’s a ritual, a science, and can sometimes tell you more about a person than a personality test. How you brew this special little beverage says a lot about how you like to experience your day. In honor of National Coffee Day, here’s a closer look at four classic but unique brewing methods each with its own charm and science. 

Pour Over 

If coffee were fine dining, the pour-over would be the omakase tasting menu. It’s structured and disciplined: hot water poured slowly over grounds in a filter, drop by drop, allowing for controlled timing, temperature, and extraction. This precision pays off and in return you get a clean, bright cup that captures the bean’s most delicate flavors. A pour over does require patience, so this is not the cup you make while rushing out the door 10 minutes late for work. But if you enjoy a weekend ritual that feels elevated, the pour over delivers a sophisticated cup of coffee proving the phrase “good things take time”. 

Cold Brew 

Cold brew is the laid-back cousin who doesn’t need to be the loudest person in the room to be noticed. Instead of hot water, coarse coffee grounds soak in cold water for 12 to 24 hours, creating a concentrate that’s naturally smooth, slightly sweet, and way less acidic than its hot-brewed counterpart cousins. Cold water extracts flavor compounds differently, removing bitter notes that can overwhelm a typical cup of coffee. What you get is coffee that is gentle on the palate but bold in caffeine. It’s versatile too: serve it over ice, add in some milk, or keep it in the fridge as a big batch for the week. Cold brew doesn’t rush but if you typically are then making a pitcher of this when you are rushing out the door will save your life. 

French Press 

Much like the French, this brewing method is timeless, classy, straight to the point, and will slap you in the mouth. Fresh grounds meet hot water in a glass beaker, steep for about four minutes, and then are pressed down with a metal filter piece to separate the grounds from the freshly brewed coffee. No paper filter means the coffee’s natural oils are not captured but are instead poured into your cup resulting in thick, rich, and an almost velvety texture you can feel as much as taste. This is truly one of my favorite ways to enjoy a hot cup of coffee. If you need a relaxing Saturday morning, I highly suggest this method along with a beautiful breakfast spread in bed. 

 Moka Pot 

The moka pot is a stovetop superstar in Italian households and has been since the early 1900s. Using steam pressure, hot water is forced through fine coffee grounds, producing a strong, concentrated liquid with a distinctive flavor. It’s not quite espresso, which uses quite a bit of pressure to extract that golden and delicious crema in each shot, but it comes remarkably close. The flavor is rich, intense, and sometimes a little smoky, making it perfect for sipping straight or mixing into lattes or over vanilla ice cream. There’s also a bit of drama when using a moka pot: the hiss, the gurgle, the anticipation as the dark liquid spurts out of the top. It’s ritual and performance rolled into one and in the end, you get a cup that is both rewarding and delicious. 

Whether you’re savoring the refined craft of a pour-over, the mellow taste of cold brew, the boldness of a French press, or the intensity of a moka pot, today is the day to raise your favorite cup. National Coffee Day is a reminder that coffee isn’t just about caffeine, it’s about slowing down, the care and craft that goes into every method, and the flavors that reflect and respect the humble bean. It’s the pause before a busy morning, the companion to good conversation, and the spark that fuels energy and focus. So however you take yours, savor the moment and let this National Coffee Day be a toast to the daily morning (or afternoon) ceremony that never fails to pour a little joy into our lives.