Filter coffee and its history
Filter coffee is a brewing method in which hot water slowly passes through ground coffee beans placed in a filter (paper, metal, or fabric) and drains into a vessel. This method produces a clean, clear drink with a rich aroma and mild, balanced flavor.
Filtration was first introduced by Melitta Benz in 1908 in Germany. In the 20th century, the method became popular in the United States, Japan, and Scandinavia.
In Ukraine, the culture of specialty coffee has been developing rapidly since the 2010s, in connection with the so-called third wave of the coffee industry. This movement focuses not only on the quality of the beans, but also on the origin, processing method, and brewing techniques. Baristas are experimenting with different brewing methods in an effort to maximize the flavor profile of each variety.
At the same time, more and more coffee shops and consumers are choosing filter coffee as an alternative to espresso, valuing it for its mildness, purity of taste, and aromatic depth. This approach is creating a new level of coffee awareness among Ukrainians.
Filter coffee. Features and characteristics
Filter coffee is characterized by a mild, transparent flavor and clean aroma as water slowly passes through the layer of ground coffee in the filter without pressure. This brewing method can be used both manually and automatically, and allows you to maximize the delicate flavor and aroma notes of the bean. Due to the longer contact of water with coffee, the drink gets a rich, deep, yet delicate profile.
Unlike espresso, filter coffee has a higher volume, lower concentration and lighter texture.
Compared to Americano, filter coffee is not just diluted espresso, but a separate, distinctive method of preparation that ensures a natural balance and fullness of flavor.
Equipment and ingredients required
To make filter coffee, you need special equipment: a pourover, Chemex, automatic drip coffee maker, or AeroPress. A mandatory element is filters – paper, metal or fabric. Each of them has a different effect on the taste: paper filters provide a cleaner, lighter infusion, while metal or fabric filters retain more natural oils, giving the drink density and richness.
The key is to choose the right coffee – usually light or medium roasted beans that retain a complex flavor profile with fruity, floral, or wine notes. You can find many options for fresh and high-quality beans on our website.
The water should be purified, soft, and at a temperature of 90-96 °C, so as not to burn the delicate flavors.
To achieve a consistent result, you will also need a grinder with adjustable grinding, an accurate dosing scale, and a kettle with a narrow spout that allows you to control the speed and evenness of pouring.
Coffee filter preparation process
Before you start brewing, you need to prepare the equipment: a coffee grinder, a scale, a device from the list above, a filter, a kettle with a narrow spout, water, and coffee beans. Set up the grinder and prepare a medium grind. If you are using a paper filter, rinse it with hot water to remove the paper flavor and heat the dishes.
Pour in the coffee (usually 6-7 g per 100 ml of water) and pour the water evenly, using the chosen technique: pour-over, Chemex, AeroPress, etc.
It is important that the grind is not too fine or too coarse, and that the water is at the right temperature. These nuances have a great impact on the taste.
Factors influencing the taste of a coffee filter
The degree of grinding determines the speed of extraction: too fine produces bitterness, coarse grinding produces wateriness.
Water temperature (90-96 °C) affects the fullness of the flavor profile.
Depending on the method, the brewing time is 2.5-4 minutes. Failure to observe the norms may result in a too watery or bitter taste.
The ratio of coffee to water is also important, usually 1:15-1:17.
The last factor is the roasting of the beans: light roasting reveals fruity and acidic notes, while dark roasting reveals bitterness and richness.
The harmony of all parameters ensures the balance of the drink.
Coffee filter and its benefits
Filter coffee has a number of advantages that set it apart from other brewing methods. It has a milder, cleaner flavor and a more distinctive profile than espresso. The filter retains coffee oils, so the drink is easier to digest. In addition, the content of caffeostol, a substance that affects cholesterol, is lower. Filter coffee is convenient in everyday life: it is easy to prepare, does not require expensive equipment, and allows you to easily adjust the strength. The perfect choice for daily consumption!
Tips for achieving the best results
For the filter method, choose beans with a transparent flavor profile – light to medium roasts are ideal for bringing out delicate flavors. Pay attention to the variety, region of cultivation, and processing. Beans with fruity, floral, or caramel notes taste best.
Adjust the grinder correctly and prepare a medium to medium coarse grind before brewing. Use clean water with a temperature of 90-96 °C and the correct coffee to water ratio (1:15-1:17).
Try changing the brewing time, pouring rate, or ratio of ingredients slightly. Experimenting with coffee brewing techniques or settings can make a big difference.
