Boiled Coffee vs Filtered

Unfiltered coffee, referred to as boiled coffee or cowboy coffee, encompasses the preparation of coffee using water brought to its boiling point. This age-old technique, typically conducted in a pot or saucepan atop a stove, was prevalent in numerous countries before being largely substituted by filter coffee machines. Despite the growing popularity of filter coffee machines in households, the practice of making boiled coffee still retains a degree of favor.

The consequence is a uniquely steeped coffee, setting it apart from coffee crafted through methods such as the French press or manual pour-over, as it produces a more robust flavor profile and a notably accentuated acidic aftertaste. The act of boiling coffee was the prevailing approach to coffee preparation until the 1930s.

One of the most celebrated manifestations of boiled coffee is Turkish coffee, possessing distinct attributes that establish it as a specialty despite its boiled nature.

The differentiation between brewed coffee and boiled coffee lies in the procedure. Boiled coffee entails the grinding of roasted coffee beans into a powder, followed by its infusion with boiling water. On the contrary, filter coffee encompasses the introduction of freshly ground coffee beans into a machine, succeeded by the pouring of hot water over them. The resultant brew is then filtered, leaving only the pristine liquid coffee.

Boiling coffee entails the act of brewing it within heated water. The bitterness frequently associated with cowboy coffee emerges due to excessive extraction resulting from the boiling of coffee grounds in water for an extended duration.

The ideal water temperature for brewing coffee ranges from 91°C to 96°C (195°F to 205°F). Temperatures surpassing this spectrum can impair the fragile flavor constituents in the coffee, while lower temperatures yield an incomplete extraction.
Boiled Coffee vs Filtered