FILTER COFFEE

A few key tips. Use a medium grind, like table salt. Pour evenly for consistent extraction. Follow a brew ratio of about 1 to 16, for example, 15g of coffee to 250ml of water. Use filtered water at around 92 to 96°C.

A medium grind, similar to the texture of table salt, is ideal for most filter methods. If the grind is too fine, the coffee may taste over-extracted and bitter. If it is too coarse, the result can be weak and under-extracted.

Filter coffee is brewed using gravity rather than pressure, allowing for a slower extraction. This highlights the coffee’s natural clarity, complexity, and acidity, resulting in a lighter, more nuanced cup compared to espresso, which is more intense and concentrated.