Filter Coffee - Tue, Apr 16, 2024
A guide to the perfect filter coffee.
This is a tutorial for the best filter coffee one can make at home. Note that this process requires a small set of specialised equipment.
Grinding
Grind the coffee beans fresh, meaning right before brewing the coffee, using a medium grind setting.
Brewing
There are multiple >>> methods <<< for brewing great coffee, but I will cover only the ones I have experience with.
Pour-Over Method
Required Equipment
- A Burr Grinder such as the Timemore Chestnut C2 Fold.
- A Dripper such as the Kalita Wave 185 Dripper.
- Some Paper Filters compatible with your dripper, such as the Wave Paper Coffee Filters.
- A Precision Scale, such as the Hario - V60 Drip Scale - VST-2000
- A Gooseneck Kettle such as the Fellow Stagg EKG.
- And finally, some Specialty Coffee Beans; see Coffee Vendors for where to find them.
Kalita Wave 185 Dripper
Timemore Chestnut C2 Fold
Fellow Stagg EKG
Ratio
Use an 1g:16ml of coffee to water ratio. You can use less water for a stronger cup, or more water for a lighter cup.
Weigh the ground coffee on the precision scale to ensure you are able to add the correct amount of water later.
Water Temperature
The water temperature depends on the roasting level of the beans. Coffee with a darker roast profile extracts more quickly in hot water than a lighter roasted coffee.
Aim for the following water temperature depending on the roasting level of the coffee you are using:
- Darker: 87-93°C/190-200°F
- Lighter: 90-93°C/195-200°F
Bloom Phase
The bloom phase is where all the CO₂ is released from the ground coffee beans. After wetting the paper filters to get rid of the paper smell, add the ground coffee in the dripper, then proceed to evenly add water at about double the height of the ground coffee, and leave to bloom for around 30 seconds.
Finishing Up
After the bloom phase, continute to evenly add the rest of the water, and wait for around 2-3 minutes.