Hello, I’m Paolo from “Le Piantagioni del Caffè” and in this video I will tell you about
alternative brewing methods.

In Italy, we know very well everything about espresso brewing and homemade methods such as Moka.
The most popular coffees are those obtained from alternative brewings such as v60, Chemex, Syphon, to name the best known.
In Italy, the average customer is almost frightened of these methods which at times are more alike to chemistry experiments than to coffee brewing methods.
From a technical standpoint, if espresso is brewed by percolation, where the water goes through the coffee at a pressure of 9 bar, in the alternative ways there is usually a percolation without pressure.
That is to say, the water goes through the coffee thanks to the force of gravity.
In this way, coffee without cream on the surface will be obtained.
It will be more liquid since there is more water and it will be much more diluted than espresso and moka coffees.
So even the time we take to taste will be longer than that allowed for espresso or moka tastings.