What is the filter method?
Filter coffee is one of the purest extraction methods available. Hot water slowly passes through ground coffee and a paper or metal filter, revealing the full aromatic complexity of the bean. It is the ideal method to appreciate the nuances of a single-origin coffee.
Equipment needed
- A dripper (V60, Chemex, Kalita Wave…)
- Filters suitable for your dripper
- 15g of medium ground coffee
- 250ml of water at 92–96 °C
- A precision scale
- A gooseneck kettle (ideally)
The steps
- Rinse the filter — Place the filter in the dripper and rinse it with hot water to remove any paper taste and preheat the vessel. Discard the rinse water.
- Add the coffee — Pour 15g of medium ground coffee into the filter. Recommended ratio: 1g of coffee per 16ml of water.
- Pre-infusion (bloom) — Pour about 30ml of water in slow circles to evenly wet the coffee. Wait 30 to 45 seconds. This step releases CO₂ and prepares the extraction.
- Extraction — Pour the remaining water in several stages, in regular circular motions, over 2 to 3 minutes in total.
- Taste — Remove the dripper and enjoy immediately.
Our advice
The filter method highlights coffees with delicate and fruity profiles. Opt for a light to medium roast to reveal floral, citrus, or red fruit notes. The freshness of the coffee is essential: use beans roasted less than 4 weeks ago and grind just before extraction.
