Making successful filter coffee
Filter coffee is one of the most popular methods for bringing out the full aromatic richness of a good bean. But to achieve a balanced and flavorful cup, a few essential adjustments are necessary. Here's a simple guide to making excellent filter coffee at home, even without professional equipment.
Why choose filter coffee?
Filter coffee is smooth, subtle, and brings out the complex aromas of coffee, especially in specialty coffees. It's also easier to digest than espresso because the extraction is slower and uses natural pressure without thermal shock.
This is the ideal method to appreciate the differences in origin, processing and roasting.
The basic material
To get started, you need:
- A dripper or filter coffee maker (V60, Chemex, Origami, Moccamaster, etc.)
- Suitable paper filters
- A burr mill (for grinding just before brewing)
- A precision scale (optional but recommended)
- Filtered or low-mineralized water
- A pouring kettle for more control (optional but useful)
The steps to making successful filter coffee
-
Dose correctly
Use approximately 6g of coffee per 100ml of water. For a standard 250ml cup, use 15g of coffee. -
Choose the right grind
The grind should be medium, close to the texture of granulated sugar. Too fine, and the water will take too long to pass through; too coarse, and the water will pass through too quickly, under-extracting your coffee. -
Heat the water to the right temperature
The ideal temperature is between 90°C and 96°C. If you don't have a thermometer, let your water boil and wait 30 seconds before pouring. -
Moisten the paper filter
Before adding coffee, rinse your filter with hot water to remove any papery tastes and preheat your carafe or cup. -
Infuse in several stages
Start by pouring a small amount of water to “bloom” (pre-infusion), allowing the coffee to degas for 30 to 40 seconds. Then, pour the remaining water slowly and evenly in a circular motion. -
Respect a total infusion time
Ideally, the complete extraction should last between 2 min 30 and 4 minutes depending on the method and quantity.
Some mistakes to avoid
- Using poor quality water (too hard or too chlorinated)
- Overdosing or underdosing your coffee
- Do not adjust the grind based on the result in the cup.
- Pouring water abruptly or irregularly
- Letting the coffee brew too long or not long enough
Quick summary
| Element | Key advice |
|---|---|
| Dose | 6 g per 100 ml of water |
| Temperature | 90°C to 96°C |
| Grinding | Medium, granulated sugar type |
| Infusion time | 2 min 30 to 4 min |
Conclusion
Filter coffee is an accessible and rewarding method that enhances quality coffees. With a few simple steps and a little attention, you can transform your daily coffee break into a true tasting experience. And with a good, freshly ground coffee, you're already on the right track.
Want to go further? Discover the differences between Arabica and Robusta .
