Find the one that suits you
Each extraction method brings a different balance to the cup. Choosing a method is also choosing an experience—a particular texture, intensity, and aromatic clarity. Understanding these differences allows for a greater appreciation of what coffee has to offer and helps you find the ritual that suits you.
Why the extraction method changes everything
Extraction is when water comes into contact with ground coffee and dissolves its aromatic compounds. Water temperature, contact time, pressure, and grind size directly influence what ends up in the cup.
Too short an extraction will result in under-extracted coffee—acidic, hollow, without depth. Too long an extraction will result in over-extracted coffee—bitter, astringent, unbalanced. The goal is always to find the right extraction, the one that reveals the best of the bean.
Espresso
Espresso is the most concentrated method. Hot water passes through the coffee under approximately 9 bars of pressure in 25 to 30 seconds, for a 30 to 40 ml shot. It requires a very fine grind and appropriate equipment—an espresso machine with a pressure pump.
In the cup, espresso reveals more of the coffee's texture and intensity. It offers a dense body, pronounced natural sweetness, and a pleasant lingering finish. It's the ideal method to appreciate the roundness and depth of a blend.
Filter coffee
Filter coffee includes several methods—V60, Chemex, Kalita—all based on the same principle: hot water slowly flows through ground coffee and a paper filter. The grind is medium, the ideal temperature is between 90 and 96°C, and the extraction time varies between 2 and 4 minutes depending on the method.
Filter coffee highlights aromatic delicacy and clarity. The paper retains oils and fine particles, resulting in a light, clean, and very distinct cup. This is often the preferred method for exploring the nuances of an origin or fermentation process.
Aeropress
The Aeropress is a versatile and very accessible method. It works by immersion followed by manual pressure—the coffee is in contact with water for 1 to 2 minutes before being extracted by pressing the plunger. The grind can be fine or medium depending on the desired result.
It allows for great experimentation freedom: you can get a result similar to espresso or a lighter, more floral coffee. It's a tool favored by enthusiasts for its precision and ease of use on the go.
French press
The French press works by total immersion. Coarsely ground coffee is in contact with water for about 4 minutes before the plunger separates the grounds from the liquid. No paper filter is used.
The result is a rounder, fuller-bodied cup, with more body and texture. The natural coffee oils are not filtered, which provides a more enveloping mouthfeel. A simple method, ideal for starting the day without complex equipment.
Moka pot
The moka pot, or Italian coffeemaker, heats water in a lower chamber which rises under pressure through the ground coffee. The grind should be fine but not as fine as for espresso, and the temperature reached is higher than for gentle methods.
It produces a concentrated, powerful coffee with a slightly roasted taste. The moka pot does not produce a true espresso—there is no crema—but offers an intensity appreciated by those who like a frank and direct coffee.
Cold brew
Cold brew is prepared by long cold immersion—coarsely ground coffee steeps in cold water for 12 to 24 hours. No heat is used, which fundamentally changes the extraction profile.
It offers a softer, rounder cup, with very low acidity and naturally sweet notes. Cold brew is ideal in summer, served over ice, and can be kept for several days in the refrigerator.
Grind, a key parameter
Regardless of the chosen method, the grind is one of the most important parameters. A grind that is too fine for a gentle method will result in bitter over-extraction. A grind that is too coarse for an espresso will result in acidic and hollow under-extraction.
Generally: the shorter the contact time between water and coffee, the finer the grind should be. The longer it is, the coarser it should be.
The UMA vision
At UMA, each blend can be explored in different ways, depending on taste and time of day. We design our coffees to perform equally well as espresso or filter—two different experiences from the same bean, two ways to discover what it has to offer.
Preparing your coffee is part of the experience. A simple gesture, now a daily ritual.
Choose the method that suits you.
