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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

A coffee package from Coffee Annan with the inscription 'Coffee is unfair'. Fair trade coffee from Congo.
CHF 13,90 350 g
Coffee Annan Congo filter

Are you looking for a coffee that takes you on a journey of flavour with every sip? Then discover Coffee Annan Kongo Filter, a speciality coffee from the fascinating North Kivu region of the Democratic Republic of the Congo. Grown by the Virunga Coffee Company, this coffee impresses with its top quality, sustainability and unique flavours. Perfect as a filter coffee and even as a refreshingly fruity "thirdwave" espresso. With the Coffee Annan Kongo Filter, you can expect balanced, sweet flavours that linger on your tongue for a long time. It delights with clear notes of orange marmalade, rounded off with elegant hints of black tea and star fruit. A coffee that perfectly combines complexity and harmony and offers you new moments of pleasure with every sip. To maximise the full potential of Coffee Annan Kongo Filter, we recommend preparing it in a hand filter or in your filter machine. It also provides a fruity-sweet, aromatic highlight as an espresso in a portafilter with its medium roast. Feel free to experiment with different brewing methods - you'll be amazed every time. This coffee comes from an altitude of 1500 to 1800 metres above sea level and combines the Bourbon and Rumangabo varieties, which are carefully processed using the Money method. The producers of the Virunga Coffee Company, whose sustainable cultivation methods are perfectly adapted to the sensitive ecosystem of the Virunga region, are responsible for this exceptional quality. With a Cupping Score of 86.00, the Coffee Annan Congo Filter is definitely one of the premium coffees that will enrich your daily coffee ritual.

Drip Roasters Ecuador La Papaya
CHF 19,00 250 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.

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

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!