Coffee Confidential: Drip Drop

Homes and coffee shops all over America use the drip method as a quick and easy way to enjoy a cup of coffee.

The drip brew method is seen as the most convenient way to get a large amount of coffee with little to no effort. Even Starbucks brews large amounts of coffee using this method, all while still ensuring taste.

The most simple form of this method is allowing hot water to pour over grounds that are placed in a filter. The water briefly brews with the grounds before being filtered out as coffee. This method allows for a quick, but light brew, as opposed to a French press.

Mellita Bentz, a German entrepreneur, invented coffee filters in 1908. Bentz was looking for a faster way to brew coffee without the hassle of a French press. It wasn’t until 1954 that Gottlob Widmann patented the first electric drip, making this method available to most households.

Today, at most supermarkets, you can find brand name coffee drips such as Mr. Coffee or DeLonghi.

The modern drips heat and pour the water over the grounds for you, allowing for a more automated coffee experience. Most coffee pots can even be given a specific time to begin brewing, so you literally wake up and smell the coffee.

Similar to past brewing methods, always begin with filtered water and freshly ground coffee. The beans must be ground on a paper filter setting, which is considered lightly fine. If you are using a electric drip, make sure the spout is clean. If it is not cleaned properly and regularly, it could leave a bitter flavor in your coffee.

Another form of drip method that sprung into the American market recently is the Keurig. This machine works similarly to a simple electric drip, except it comes with pre-ground coffee pods called K-Cups. By placing one of the pods into the machine, it heats the water and pours it through the pod in a matter of seconds.

Whether you are in a hurry or looking to start your day with a fresh pot of coffee, it’s a drip brew all the way.

Join us next issue, as we take a break from coffee and explore the world of tea.

Author: Daniel Gaglio

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