What’s the Best Way to Brew Coffee in Your Café?

Choosing the right coffee brewing method can elevate your café’s game. At onlinebaristatraining.com, we’ve trained thousands through our online barista training to master these techniques. Here’s a breakdown of the best methods—pros, cons, and all—to help you decide what fits your shop and your customers.

1. Drip Coffee

Best Way to Make:

Follow a 2 oz coffee to 6 oz water ratio (2 tbsp per ¾ cup)—tweak to taste. It’s simple: measure water and coffee, grind medium to medium-fine, pop a filter in your machine, add grounds, tap to level, and brew. Our barista course grads nail this daily.

Pros:

Easy to brew and sip

Cost-effective for big batches

A café must-have—customers expect this “default” from any coffee barista training spot

Cons:

Lacks the flavor depth of other methods—no espresso punch or pour-over nuance

Stale coffee sits too long; top cafés refresh every 2-3 hours

Ideal For: Simple, reliable coffee fans—think classic drinkers from your barista classes online.

2. Espresso

Best Way to Make:

Grind 18g into a portafilter for a double shot, tap to settle, tamp evenly, and pull a 30g shot in 25-30 seconds (adjust grind if off). Our online barista course perfects this.

Pros:

Versatile—solo shots or lattes galore

Rich, concentrated flavors shine

Tons of barista training resources to master it

Cons:

Strong taste isn’t for all—dilution’s common

Less caffeine than drip, despite the buzz

Ideal For: Anyone, anytime—espresso’s flexibility is why it’s a barista certification staple.

3. Cold Brew

Best Way to Make:

Mix 1 cup coarse coffee with 5 cups water (1:5 ratio), stir, rest 5 minutes, stir again, lid on, and chill 12-24 hours. Strain through a filter, dilute 1:1 with water, and serve iced.

Pros:

Refreshing and smooth

Easy prep from our barista lessons online

Light, approachable taste

Cons:

“Duller” flavor misses some notes

Undiluted, it’s a caffeine bomb—sip smart

Ideal For: Hot days calling for cool, easy-drinking coffee.

4. Iced Coffee

Best Way to Make:

Brew regular coffee, cool it, pour over ice. Add 2 tbsp milk and adjust. Simpler than barista training courses make it sound!

Pros:

Flavorful yet refreshing

Milk smooths it out

Beats hot coffee in summer

Cons:

Can turn bitter if not balanced

Middle-ground vibes—not as bold as drip or light as cold brew

Ideal For: Cool coffee without cold brew’s caffeine kick.

5. French Press

Best Way to Make:

Rinse an 8-cup press with hot water, grind 50g coffee medium, add to press, pour 800ml (205°F) water, stir, and time. At 4 minutes, skim the crust; at 8 minutes, half-press the plunger and pour gently.

Pros:

Dead simple—barista classes online love it

Low waste, no filters needed

Rich with most beans

Cons:

Oily, thick brew isn’t everyone’s cup

Stronger taste can overwhelm

Ideal For: Waste-free ops and bold roast fans.

6. Pour Over (V60)

Best Way to Make:

Grind 25g coffee medium-fine, wet a V60 filter, add grounds, and pour 400g boiling water in stages (70g, bloom 45 sec, then 200g, 300g, 400g). Swirl and tap for a flat bed. Precision’s key in our online barista training.

Pros:

Highlights subtle flavors

Smooth, crisp finish

Gold standard for light roasts

Cons:

Tricky to nail—small errors shift taste

Too finicky for busy cafés

Ideal For: Specialty coffee buffs craving max flavor.

Wrap – Up

Picking your café’s brew methods shapes your vibe and clientele. Need help perfecting these? Our barista training has you covered—email us at [email protected] with questions!