Brew Method

Term	German	Turkish	Definition
Drip	Filterkaffee	Akışlı Demleme	A coffee extraction method in which heated water saturates a bed of ground coffee contained within a filter, allowing gravity to pull the extracted liquid through into a carafe or server.
Filter Method	Filtermethode	Filtre Yöntemi	Any brewing method in which hot water gravity-filters through a bed of ground coffee. It also specifically describes drip-method brewers utilizing a paper, cloth, or metal filter to cleanly separate coffee grounds from the extracted beverage.
French Press	French Press	French Press	A coffee brewing device and method in which coarse coffee grounds are steeped directly in hot water, after which a mesh plunger is pressed down to separate the brewed coffee from the spent grounds.
Immersion	Immersion	Suda Bekletme	A fundamental coffee extraction method in which coffee grounds are completely submerged in water and allowed to steep for a specific duration before being filtered. This static brewing process, exemplified by methods such as the French press, cupping, and cold brew, typically produces a full-bodied cup with a uniform extraction of flavors and aromas.
Percolation	Perkolation	Süzme	Technically, any coffee brewing method in which hot water flows downward through a bed of ground coffee via gravity, as seen in drip filter coffee and pour-over methods. In common colloquial usage, it also refers to the mechanical stovetop percolator, which uses boiling water pressure to continuously pump water up a central tube and spray it over the coffee grounds in a cyclical loop.
Pour Over	Pour Over	Elle Demleme	A manual drip coffee brewing method in which hot water is poured in a slow, steady, controlled stream over a bed of ground coffee contained within a conical filter. This method allows the barista precise control over water temperature, turbulence, and contact time, resulting in a clean, complex cup that accentuates the coffee's origin characteristics and delicate acidity.
Siphon Coffee	Siphon-Kaffee	Sifon Kahve	Also known as a vacuum pot, a brewing device that steeps coffee grounds in an upper globe and draws the brewed coffee back down into a lower globe via a partial vacuum created by cooling.
Turkish Coffee	Türkischer Kaffee	Türk Kahvesi	A traditional method of preparing unfiltered coffee by simmering very finely pulverized coffee grounds with water in a specialized long-handled pot called a cezve or ibrik. The beverage is served unfiltered, with the dense grounds settling to the bottom of the cup while the liquid is consumed along with its characteristic foam.

Drip: Filterkaffee · Akışlı Demleme; A coffee extraction method in which heated water saturates a bed of ground coffee contained within a filter, allowing gravity to pull the extracted liquid through into a carafe or server.
Filter Method: Filtermethode · Filtre Yöntemi; Any brewing method in which hot water gravity-filters through a bed of ground coffee. It also specifically describes drip-method brewers utilizing a paper, cloth, or metal filter to cleanly separate coffee grounds from the extracted beverage.
French Press: French Press · French Press; A coffee brewing device and method in which coarse coffee grounds are steeped directly in hot water, after which a mesh plunger is pressed down to separate the brewed coffee from the spent grounds.
Immersion: Immersion · Suda Bekletme; A fundamental coffee extraction method in which coffee grounds are completely submerged in water and allowed to steep for a specific duration before being filtered. This static brewing process, exemplified by methods such as the French press, cupping, and cold brew, typically produces a full-bodied cup with a uniform extraction of flavors and aromas.
Percolation: Perkolation · Süzme; Technically, any coffee brewing method in which hot water flows downward through a bed of ground coffee via gravity, as seen in drip filter coffee and pour-over methods. In common colloquial usage, it also refers to the mechanical stovetop percolator, which uses boiling water pressure to continuously pump water up a central tube and spray it over the coffee grounds in a cyclical loop.
Pour Over: Pour Over · Elle Demleme; A manual drip coffee brewing method in which hot water is poured in a slow, steady, controlled stream over a bed of ground coffee contained within a conical filter. This method allows the barista precise control over water temperature, turbulence, and contact time, resulting in a clean, complex cup that accentuates the coffee's origin characteristics and delicate acidity.
Siphon Coffee: Siphon-Kaffee · Sifon Kahve; Also known as a vacuum pot, a brewing device that steeps coffee grounds in an upper globe and draws the brewed coffee back down into a lower globe via a partial vacuum created by cooling.
Turkish Coffee: Türkischer Kaffee · Türk Kahvesi; A traditional method of preparing unfiltered coffee by simmering very finely pulverized coffee grounds with water in a specialized long-handled pot called a cezve or ibrik. The beverage is served unfiltered, with the dense grounds settling to the bottom of the cup while the liquid is consumed along with its characteristic foam.