1. Capsule Brewing (Pod Coffee Machines)

Description:
Capsule brewing uses pre-packaged coffee pods or capsules. The machine punctures the capsule, forces hot water through it, and dispenses brewed coffee.

Please Visit: https://telaa.in/product-category/specialty-espresso-coffee-capsule/

Characteristics:

• Ease of Use: Extremely convenient; just insert the capsule, press a button, and the coffee is ready.
• Consistency: Produces consistent results as the coffee and water measurements are pre-determined.
• Speed: Very quick, typically taking under a minute.
• Flavor Profile offers a range of flavors and strengths.
• Environmentally Friendly: Telaa all capsule fully recyclable.

2. Indian Filter Coffee (South Indian Coffee)

Description:
A traditional method involving a metal coffee filter to brew a rich and aromatic decoction that is often mixed with milk and sugar. It is a staple in South Indian households.

Process:

• Filter: A two-tiered metal filter with a perforated top chamber and a collection chamber below.
• Coffee Grounds: Typically medium-fine to fine coffee powder, often blended with chicory.
• Brewing: Hot water is poured over the coffee powder in the top chamber. The water slowly drips through, creating a strong decoction.
• Serving: The decoction is mixed with boiled milk and sugar, then poured back and forth between two vessels to create a frothy texture.

Characteristics:

• Flavor Profile: Strong, earthy, and often slightly bitter, depending on the chicory blend.
• Cultural Significance: Deeply embedded in Indian traditions, especially in Tamil Nadu and Karnataka.
• Time: Requires patience for the slow-dripping decoction.

3. Espresso

Description: Espresso is a concentrated coffee brewed by forcing hot water under high pressure through finely-ground coffee. It is the base for many coffee drinks like lattes and cappuccinos.

Process:

1. Grind coffee beans to a fine consistency.
2. Tamp the grounds firmly into the portafilter.
3. Lock the portafilter into an espresso machine.
4. Pass hot water (around 90–96°C) through the coffee at high pressure (9–10 bars).
5. Extract the shot in about 25–30 seconds.

Characteristics:

• Rich, strong flavor with a thick crema on top.
• Small serving size (usually 25–30ml per shot).
• Bold, intense aroma and taste.

4. French Press (Press Pot)

Description: A full-immersion brewing method where coffee grounds steep in hot water before being filtered with a plunger.

Process:

1. Grind coffee beans to a coarse consistency.
2. Add coffee grounds to the French press (ratio: ~1:15 coffee to water).
3. Pour hot water (around 90–96°C) over the grounds.
4. Stir gently and let steep for 4 minutes.
5. Press the plunger down to separate grounds from the liquid.

Characteristics:

• Full-bodied and robust flavor.
• Retains coffee oils for a richer mouthfeel.
• Slight sediment due to the metal filter.

5. Pour-Over

Description: A manual drip brewing method where water is poured over coffee grounds in a filter.

Process:

1. Use a medium-coarse grind.
2. Place a filter in the pour-over cone and rinse with hot water.
3. Add coffee grounds (ratio: ~1:16 coffee to water).
4. Pour hot water in slow, circular motions, letting it drip through the coffee.
5. Complete brewing within 3–4 minutes.

Characteristics:

• Clean, bright flavors with pronounced acidity.
• Controlled brewing allows for flavor precision.

No sediment due to the paper filter.

6. Aeropress

Description: A hybrid brewing method combining immersion and pressure to make a concentrated cup.

Process:

1. Use a medium-fine grind.
2. Add coffee grounds and water (80–95°C) to the Aeropress chamber.
3. Stir for 10–20 seconds.
4. Press the plunger down over 20–30 seconds to extract coffee.

Characteristics:

• Smooth, rich flavor with low acidity.
• Quick and portable brewing method.
• Versatile; can produce espresso-like or drip-style coffee.

7. Cold Brew

Description: Coffee brewed with cold or room-temperature water over an extended period.

Process:

1. Grind coffee beans to a coarse consistency.
2. Mix coffee with water (ratio: ~1:8 for concentrate).
3. Steep for 12–24 hours in the fridge.
4. Strain using a fine filter or cheesecloth.

Characteristics:

• Smooth, mild flavor with low acidity.
• Naturally sweet taste.
• Best served cold or diluted for concentrate.

8. Moka Pot (Stovetop Espresso)

Description: A stovetop method that brews strong coffee by passing steam through coffee grounds.

Process:

1. Use a medium-fine grind.
2. Fill the bottom chamber with water.
3. Add coffee to the filter basket without tamping.
4. Assemble the pot and heat on the stove.
5. Remove from heat once brewing completes (about 5 minutes).

Characteristics:

• Strong, bold flavor akin to espresso.
• Rich aroma with slight bitterness.
• Affordable and easy to use at home.