Filter Coffee, Espresso and Turkish Coffee: Key Differences

Three preparation systems

Filter coffee passes water through ground coffee and a filter. Espresso uses pressure for a short, concentrated extraction. Turkish coffee cooks very finely ground coffee with water and serves it unfiltered.

Each requires different grinding, ratios and equipment. The same origin can be used, but it is not compulsory or always ideal.

Filter coffee

Filter coffee is a longer drink whose aromas develop as it cools. Batch filter, V60 and Chemex can create different levels of clarity and body.

It suits guests who want to follow floral, fruity or chocolate notes over a larger cup.

Espresso

Espresso is small and concentrated. It can be drunk alone or form the base of Americano, Latte, Cappuccino, Flat White, Cortado, Mocha and Spanish Latte.

Shot time alone does not prove quality; dose, yield, grind and taste must be considered together.

Turkish coffee

Turkish coffee has a distinctive body because of its extremely fine grind and unfiltered service. Sugar is added during preparation and may be omitted or adjusted from light to extra sweet.

Ethiopia Coffee — by Ethiopian Brew Co.® serves Turkish coffee in a special clay cup and offers a double portion separately.

Which one suits you?

Choose filter for a long aromatic drink, espresso for short intensity or a milk-based foundation, and Turkish coffee for a traditional, full-bodied, slow experience.

Current choices are on the menu.