Bugan Coffee Lab (Città Alta)

In-store brew methods

• Espresso?The iconic Italian espresso method uses a machine to force near-boiling water at high pressure through finely ground coffee and a portafilter.
  Espresso brewed coffee produces concentrated, rich flavours with crema on top.
• Pour-over?The pour-over method uses a cone-shaped dripper with a paper filter. Near-boiling water is poured over medium-coarse ground coffee and passes through the paper filter. Different thicknesses of filter paper removes the coffee oils.
  Pour-over brewed coffee produces a cleaner taste with less bitterness.
• AeroPress?The AeroPress device functions like a syringe. Medium-coarse ground coffee is steeped in near-boiling water for a short period before the water is manually plunged through the coffee grounds and a thin paper filter.
  AeroPress brewed coffee produces a smooth and clean flavour.
• Cold brew?The cold brew method involves steeping coarse-ground coffee in cool water for 12-hours or more. The brewed coffee is filtered and water is added before serving.
  Cold brewed coffee produces a flavour with less bitterness and acidity.
• French press?The French press method uses a plunger with a fine mesh metal filter. Medium-coarse ground coffee is steeped in near-boiling water for several minutes. The plunger is pressed down to filter out fine particles when poured.
  French press brewed coffee produces a strong and bold flavour.
• Syphon pot?The syphon pot method uses a two-chambered glass device, vapor pressure to brew as well as a metal filter. Medium-coarse coffee is used.
  Syphon pot brewed coffee produces full-bodied and heavier flavours.