Immersion (extraction method)

Immersion brewing immerses ground coffee fully in water for a set contact time, then separates the liquid. Unlike percolation, where fresh water constantly passes through, immersion reaches extraction equilibrium (typically 18-22% EY) and cannot over-extract beyond that point. Methods: French Press, AeroPress, cupping, cold brew, Clever Dripper. Immersion produces rounder, more uniform cups with less acidity than V60. Ideal for beginners and for showcasing body and sweetness.