Which brewing method typically involves a slow extraction process?

The French press method is known for its slow extraction process. This brewing technique involves steeping coarse coffee grounds in hot water for an extended period, usually around four minutes. The immersion allows the water to fully extract flavors, oils, and compounds from the coffee grounds, resulting in a rich, full-bodied cup of coffee. The mesh filter of the French press physically separates the grounds from the brewed coffee, but because the grounds remain in contact with the water for a longer time compared to other methods, the extraction is more complete.

In contrast, espresso involves a quick extraction process using high pressure, resulting in a concentrated shot of coffee. Pour-over and drip methods also typically have shorter extraction times as water flows through the coffee grounds more rapidly. Therefore, the French press stands out for its intentional slow extraction, which contributes to the unique flavor profile it produces.