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The perfect filter coffee preparation: a guide for connoisseurs.

Filter coffee preparation is an art that is mastered with precision, patience and the right expertise. From the selection of the beans to the last drop in the cup - every step plays a crucial role in bringing out the full flavour potential of the coffee. In this guide, you'll find out what really matters.

Making filter coffee is much more than just a morning ritual. It is a journey through the world of flavours that, with the right techniques and equipment, leads to an exceptional taste experience. Whether you're a beginner or an experienced coffee lover, the following tips and tricks will help you take your filter coffee to the next level. Because in the end, every cup should be an unrivalled moment of pleasure.

Choose the right beans and a light-coloured roast

Fresh beans: Buy freshly roasted beans, preferably within 2-3 weeks of the roasting date.

Degree of roast: Light to medium roasts are suitable for filter coffee as they bring out the flavours better.

The best grind is medium coarse

Medium grind: For filter preparation, the grind should be medium coarse, similar to coarse sea salt. Grinding too fine leads to over-extraction, grinding too coarse leads to under-extraction.

Grinder: A high-quality hand or electric grinder with a cone grinder is ideal to ensure a uniform particle size.

It's all about the water quality

Soft water: Use soft, filtered water with a neutral pH value. Around 60-120 ppm (parts per million) total hardness is ideal.

Water temperature: The ideal brewing temperature is between 92-96°C. Water that is too hot can burn the coffee, water that is too cold extracts too little flavour.

Choose the best filter paper and equipment for brewing

Paper filter: High-quality, unbleached paper filters are recommended. Before brewing, you should rinse the filter with hot water to avoid paper flavour.

Brewing device: The Chemex, V60 or Kalita Wave are classics. Each method has its own subtleties, but all allow for even extraction.

The three important points in the brewing process

Coffee quantity: A common ratio is 1:16 (1 gram of coffee to 16 grams of water). Experiment to find your perfect ratio.

Pre-infusion: Start with a pre-infusion (bloom) by moistening the coffee grounds with a little water (about twice the coffee grounds) and waiting 30-45 seconds. This releases CO₂ and prepares the coffee for extraction.

Slow infusion: Pour the water slowly and evenly in a circular motion to ensure an even extraction.

Time is everything in extraction

Timing: The total brewing time should be around 3-4 minutes. Longer brewing times can lead to a bitter flavour, shorter times to a sour flavour.

The final cup is fruity, floral or nutty

Flavour: The perfect filter coffee is clear, balanced and nuanced. It should neither be overly bitter nor too acidic. Ideally, the fruity, floral or nutty flavours of the beans come through well.

Adjustments: If the coffee is too bitter, try grinding it coarser or shortening the brewing time. For acidic coffee, you can grind a little finer or increase the temperature slightly.

Caring for the equipment

Cleaning: Clean all parts of the brewing device thoroughly after each use to remove old coffee oils and residues that can affect the flavour.

With this knowledge in hand, nothing stands in the way of your perfect filter coffee. Now it's time to experiment, optimise and enjoy - cup after cup!