Making Coffee with a 100-Year-Old Brewing Method

 

Making Coffee with a 100-Year-Old Brewing Method – A Journey Back in Time

Introduction – When Coffee Was an Art, Not a Shortcut

Today, we have espresso machines, instant coffee packets, and automated brewers that can serve a cappuccino in less than a minute. But a hundred years ago, coffee was not just a beverage—it was a slow ritual, a personal craft, and in many ways, a form of meditation.
In this article, I decided to step away from my modern coffee gadgets and make coffee using a 100-year-old brewing method. No buttons. No timers. Just me, simple tools, and the rich aroma of history.

---

The Brewing Method – What Did People Use a Century Ago?

Around the early 1900s, coffee brewing was dominated by a few key methods:

• Percolators – Metal pots that recycled boiling water through coffee grounds.

• Siphon Brewers – Elegant glass contraptions using vapor pressure to brew coffee.

• Cloth Filters (Sock Method) – A reusable fabric filter that gave a smooth, clean cup.

• Open Pot Brewing (Cowboy Coffee) – Just ground coffee boiled in water, then poured.

For my experiment, I chose the Cloth Filter Method, widely used in Europe and Asia during the early 20th century. It’s simple, eco-friendly, and gives coffee a unique body and flavor.

---

Step 1 – Sourcing the Right Coffee Beans

A century ago, coffee lovers didn’t have supermarket shelves stacked with hundreds of options. Beans were often fresh from local roasters or imported directly through traders.
I opted for a medium roast Arabica from Ethiopia—the kind of bean that would have been available in coffeehouses in the 1920s.

Why medium roast?

• Light roasts were less common back then.

• Dark roasts were mainly for espresso (which wasn’t mainstream until later).

• Medium roast captures a balanced sweetness and acidity that cloth filters enhance beautifully.

---

Step 2 – Grinding the Beans

No electric grinders here. I used a manual hand-crank grinder, similar to those used in homes 100 years ago.
Grinding by hand is surprisingly satisfying. It slows you down and makes you appreciate the process. Plus, the coarse grind is perfect for cloth filter brewing—fine grinds would clog the fabric.

---

Step 3 – The Brewing Ritual

Here’s how I followed the traditional cloth filter method:

1. Boil Fresh Water – In a simple metal kettle over the stove.

2. Pre-wet the Cloth Filter – To remove any fabric taste and warm the vessel.

3. Add Coffee Grounds – About 18 grams for 300 ml water.

4. Pour Slowly – Water is poured in a steady spiral, saturating the grounds evenly.

5. Let it Drip Naturally – No pressure, no pumps—just gravity.

6. Serve Immediately – In a ceramic cup (because metal mugs change flavor).

---

Step 4 – The First Sip

The first thing I noticed was the clarity of the coffee. Unlike paper filters, the cloth allowed the natural oils to pass through, giving the coffee a silky texture.
The aroma was richer, more rounded, and somehow warmer—like it belonged to a different era.
Taste-wise:

• Acidity – Softer than modern pour-over.

• Body – Fuller, almost like a light French press.

• Sweetness – Natural caramel notes, no bitterness.

---

Why This Method Feels Different

Brewing coffee this way is not just about taste—it’s about the slowness. In a world where we rush through mornings, waiting patiently for coffee to drip through a cloth filter is almost therapeutic.

You’re involved in every step—hearing the water boil, smelling the coffee bloom, and watching it slowly collect in the pot. It turns coffee from a routine into a mindful ritual.

---

Pros and Cons of the 100-Year-Old Method

Pros:

• Rich, full-bodied flavor

• Eco-friendly (no paper waste)

• Meditative brewing process

• Durable equipment—can last decades

Cons:

• Takes more time

• Cloth filter needs regular cleaning

• Not ideal for large batches

---

Can This Method Compete with Modern Brewing?

Yes—and no.
If you value convenience, this method is definitely slower. But in terms of taste and experience, it holds its own against modern pour-over methods like Chemex or V60. In fact, many specialty coffee shops are bringing back cloth filters for their unique flavor profile.

---

Final Thoughts – Bringing the Past into the Present

Making coffee with a 100-year-old brewing method taught me that coffee’s magic is not just in the beans, but in the time you give it.
It reminded me that the slow, careful process of brewing can be as rewarding as drinking the coffee itself.

Next time you’re tempted to hit the espresso button, try brewing the old-fashioned way—you might just discover that history tastes better.