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Here are the best products for filter preparation

Discover top products for filter preparation! From coffee filters to perfect coffee preparation, everything for your filter coffee. Shop now!

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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.

The right coffees for filter preparation

Bag of 'La Papaya' coffee from Drip Roasters, Ecuador
CHF 19,00 150 g
Drip Roasters Ecuador La Papaya

If you are looking for a coffee that will surprise you with every cup, then you will love the Ecuador La Papaya from Drip Roasters. This exceptional microlot from Ecuador is in a league of its own - intensely sweet, complexly fruity and wonderfully clear in the cup. A coffee for explorers, adventurers and anyone who wants to tickle their taste buds. La Papaya is a real flavour spectacle. It combines the sweetness of ripe strawberries with the tangy freshness of citrus fruits and tropical notes such as passion fruit and watermelon. The texture is full-bodied and slightly syrupy, with a hint of fermented wildness - but never overpowering. On the contrary: despite its "funky" character, the cup remains surprisingly clean and balanced. The Mejorado variety used is a genetically exciting hybrid of Bourbon and Ethiopian landraces - known for its floral aromas and lively acidity. This coffee is grown at 1900 to 2100 metres above sea level in the Ecuadorian Andes. The plants there benefit from constantly cool temperatures and volcanic soil - ideal conditions for slow growth and high bean density. This coffee reveals its full complexity particularly well as a filter coffee - whether as a V60, Aeropress or in a batch brewer. If you are keen to experiment, you can also try it as a fruity espresso. The important thing is to give it enough time after the roasting date and work at a slightly lower brewing temperature (approx. 90-92 °C) to bring out the subtle fruity flavours even better. The beans are selected by hand after harvesting and undergo 120 hours of anaerobic fermentation in old oak barrels that once housed Ecuadorian rum for 20 years. Fermentation takes place under strictly controlled conditions - with sensors for temperature and humidity, in dark rooms at below 18 °C. The coffee is then dried until it is ready for consumption. The coffee then dries slowly on covered drying beds for up to 30 days. This careful processing gives La Papaya its depth, structure and special flavour.

New
Bag of Gesha coffee beans from Rast Roastery
CHF 40,00 250 g
Rast Coffee Gesha Washed, Panama

Immerse yourself in the world of premium coffees: with Gesha washed from Rast Kaffee, you will experience a rarity that is one of Panama's best speciality coffees. This single origin from Santa Clara shows how balanced elegance and complex flavours come together in perfect harmony. Gesha washed impresses with its fine but clearly noticeable acidity, which gives it a lively freshness. Citrus and black tea unfold on the nose, while bergamot, jasmine, honey and apple come together in a harmonious interplay on the palate. The result is an exceptional coffee that combines complexity with clarity and will delight you sip after sip. This Gesha is best enjoyed as a filter coffee, where its floral and fruity notes can unfold their full radiance. It also impresses as a café crème with its fine structure. It is less suitable for espresso, as its bright, complex flavour comes out more clearly in filter preparation. Gesha comes from the traditional Finca Hartmann in Santa Clara, which has been one of Panama's most renowned producers for almost 100 years. Today, siblings Maria and Plinio Ruiz run the family business Casa Ruiz with passion and respect for nature. The growing area lies between 1,300 and 2,000 metres above sea level, surrounded by forest reserves at the Parque Internacional La Amistad. The Hartmann family favours sustainable shade cultivation under native rainforest trees, thus maintaining a closed cycle that preserves biodiversity. This Gesha is a SHB quality (Strictly Hard Bean) and is processed in the Chiriquí region. The washed method emphasises its clear structure and lively acidity. Directly traded (Label Direct Trade), it stands for maximum transparency and quality. The harvest period is between December and April, with only the ripest cherries being picked by hand. A coffee for special moments - exclusive, full of character and of sustainable origin.

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.

The best tools for filter preparation

CAFEC Light Roast coffee filter V60 02
CHF 9,50 130 g
CAFEC Light Roast coffee filter V60 02

The CAFEC Light Roast filter papers for 2 to 4 portions with the V60 filter do just that: They are specially developed to optimally bring out the fine nuances of light roasts. Made in Japan, they stand for precision, quality and a well thought-out design - for your best pour-over moments at home. These filters are perfect for light roasts - coffees with fruity, floral or citrus notes. Thanks to their special design, they support slow extraction, allowing flavours to fully develop. Ideal if you are looking for a clean, clear and yet aromatic cup profile. Whether single origin or third wave espresso - here you can see what light roasted coffee is made of. The CAFEC Light Roast filter is made from 100 % oxygen-bleached paper pulp - completely neutral in flavour so that your coffee comes to the fore. Its high density reliably filters even the finest coffee powder from the infusion. It is also completely compostable and is made without wood fibres - good for your coffee and good for the environment. The filter paper is conical in shape (cup 4 - ideal for 2-4 cups) and has a clever one-sided crepe structure: smooth on the inside, textured on the outside. The smooth surface on the inside ensures that the water pools easily - allowing the flavour to develop intensively. The outer structure, on the other hand, allows the finished coffee to run off evenly and without leaving any residue. The result: easy handling with an impressive effect. The best functions at a glance Specially developed for light roasts (Light Roast) Osmotic Flow brewing principle for even extraction One-sided crepe structure: more flavour, less cloudiness High filter density - for particularly clear cups Sustainable, compostable & made in Japan Perfect for pour over preparations of 2-4 cups Treat yourself to a filter that values flavour as much as you do.

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!