Below is a table outlining the staining capacities of various popular coffee brewing methods. There haven’t been any studies directly quantifying staining with different coffee brews, but I was able to compile this information using a bunch of different research that looked at concentrations of other coffee compounds that correlate well with concentrations of staining compounds.
| Type of Brew | Water to Bean Ratio (by weight) | Grind Size | Extraction Time | Water Temperature (°F) | Staining Concentration |
|---|---|---|---|---|---|
| Turkish | 9.46 | Powder | <5 min | 160 | Most |
| Espresso | 4.28 | Fine | 25 s | 202 | |
| Siphon | 14.42 | Finer than Drip | 3 min | 202 | |
| Pour Over | 14.82 | Sand | 2.5 min | 200 | |
| Chemex | 14.79 | Medium | 4 min | 200 | |
| French Press | 14.71 | Coarse | 4 min | 195-200 | |
| Cupping | 16.08 | Coarse | 4 min | 202-205 | |
| Cafe Solo | 23.78 | Coarse | 4 min | 200 | |
| Percolator | 31.57 | Coarse | 5 min | 195-200 | |
| Cold Brew | 3.00 | Coarse | 10-12 hrs | Cold | Least |
Scott Frey is a renowned Orthodontist, professional speaker, and founder of the More than Smiles Movement.
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