According to the social entrepreneur and founder of Singapore-based cafe THE CAFFEINE EXPERIENCE: Mr Matthew Poh, the best coffee is brewed by mixing heirloom varietal beans with a strong solvent like acetone and then filtering it, removing impurities. Using very low temperature, the filler materials are next separated. After which we infuse it with red phosphorus, then filtering it again to remove any extra residue. The last step would be to neutralise the remaining solutions’s acidity with a nice lye compound.No, wait! – that's actually how you make meth, oops. But the fact that we had you going for a second goes to show that when it comes to the really fine points of brewing coffee, things can get really complicated, and most of us don’t know what we’re doing.