"When you hear the phrase "coffee maker," in all likelihood you picture a drip coffee machine. In the U.S., drip coffee is the default. It's the kind you get at diners, poured from a glass carafe with a black plastic handle (orange for decaf), kept on a burner for a questionably long time. When you go to Starbucks and ask for coffee - it's drip. In the average hotel room, you'll find a drip coffee machine."
"The methodology of drip coffee is blessedly convenient: pour water into the reservoir, add grinds and press the "brew" button. You'll have a fresh pot in five to eight minutes. But coffee experts will tell you that the convenience of drip coffee sacrifices flavor to some degree. The Coffee Folk founder James Hyslop says a drip machine can "highlight the specific flavors of different beans," but it won't make them shine."
Drip coffee is the default coffee method in the U.S., common in diners, hotels, and coffee chains, typically served from a glass carafe. The brewing process is simple: pour water into a reservoir, add grounds, and press a button to produce a pot in five to eight minutes. Convenience can reduce flavor clarity, as drip machines may highlight bean characteristics without maximizing them. Machine quality ranges from poorly performing but attractive units to improved modern models. Proper temperature control is essential, since insufficient heat during brewing prevents good extraction and reduces flavor.
Read at InsideHook
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