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Brewing methods & recipes for filter coffee
We have taken a closer look at the topic of filter coffee so that you can get started right away.
There are many different brewing methods to make a tasty filter coffee in your cup. It is important that you have a hand grinder or an electric filter grinder, a scale with a timer function and, at best, a kettle where you can set the temperature.
It is important to know that we are only providing you with a guideline in this article; depending on the coffee, you will need to make adjustments.
The most important thing is that you always use filter roasts and not espresso roasts, as these are roasted too dark and quickly make the filter coffee taste bitter.
Grinding: the finer, the longer the brewing time. As with espresso, but here not every second counts.
Brewing time: the longer, the more aromas are released and the coffee is more concentrated. But try to avoid over-extraction.
Brewing ratio: If the coffee is still too watery, you can change the brewing ratio by using more coffee for the same amount of water. Or vice versa, use less coffee to the same amount of water.
Brewing temperature: At higher temperatures, more and easier flavours dissolve, similar to how sugar dissolves faster in hot water than in cold water.
Have fun brewing and experimenting. :-)
V60 Pour Over
It is important to note here that you wet the filter paper before you start the whole brewing process.
Brewingratio: 15g coffee to 250g water
Brewing temperature: 93 - 97°
Brewing time: 2.5 - 6 minutes
When you have prepared everything for the brewing process, the first step is blooming. This is the swelling of the coffee. To do this, pour 3 times the amount of water evenly over the coffee in the dripper. Wait 30 seconds and then pour on 150g. Wait about a minute and then pour on 250g one last time and wait until all the water has run through.
If this whole process takes less than 2.5 minutes, then your grind is too coarse and you need to adjust it finer. If your brewing process has taken 4 minutes, it may taste good or it may already be over-extracted, depending on the coffee. It depends on your taste buds. :-)
Chemex
The procedure here is exactly the same as for the V60 Pour Over. The filter paper for the Chemex is slightly thicker and has a different porosity.
Therefore, the filter coffee from the Chemex tastes somewhat finer and milder, more like tea in terms of the drinking sensation.
It is important to remember not to pour too much at once. Even if you have a large Chemex jug, pour twice for a more even extraction.
Aeropress
Here too, the starting position is the same as with the V60 Pour Over. Insert filter paper, wet, assemble.
Fill the Aeropress with ground coffee and start blooming. The difference here is that the water does not come out the other side straight away. After 30 seconds, add the rest of the water and leave for 2 minutes. Then put the plunger on and press down slowly and evenly.
Attention: Make sure that the flow valve is closed at the bottom before you start brewing!
Brewing ratio: 14g coffee to 220g water
Brewing temperature: 96°
Brewing time: 2 minutes
French Press
The French Press is probably the easiest coffee brewing method ever! The brewing ratio remains the same as with the V60 Pour Over brewing method.
In comparison, you pour in the entire amount of water at once, then stir once and let everything stand for about 4 minutes. If you want you can stir a second time and then press the plunger down or you can press it down without stirring a second time.
FYI: The more you stir, the more flavours are released. Again, you can try a little if you like.
Selection of products for filter coffee
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