You've got great beans at home, but somehow it never quite tastes the same as at the coffee shop down the street? The difference is rarely in the beans — it's in the brewing. These 5 steps will help you brew a filter coffee every time that does your beans justice.
What you'll need
- Freshly ground coffee (coarse grind, roughly the size of sea salt)
- A filter holder or pourover (V60, Chemex, or a simple filter basket)
- Water just below boiling point (96°C / 205°F)
- A kitchen scale (not required, but it helps a lot)
Step 1: use the right ratio
Aim for 60 grams of coffee per litre of water — roughly a ratio of 1:16.5. Too little coffee gives a watery cup, too much makes it bitter and heavy.
Step 2: grind fresh, and coarse
Grind right before brewing. Coffee starts losing flavour within minutes of grinding. For filter coffee, grind coarser than for espresso — think coarse sea salt.
Step 3: let the water come just off the boil
Boiling water scorches the coffee and brings out bitter flavours. Let the water rest for about 30 seconds after boiling before you start pouring.
Step 4: bloom first
Pour a small amount of water (about double the weight of your coffee) over the grounds first and wait 30 seconds. You'll see the coffee "bloom" and bubble up — that's the CO2 escaping. This lets the rest of the water extract more evenly.
Step 5: pour slowly, in small circles
Pour the rest of the water in small, slow circles, working from the inside out. A total brew time of 3 to 4 minutes is ideal. Pouring too fast gives a flat taste, too slow makes it bitter.
Whichever beans you use — our filter coffee is roasted specifically for this — these steps will get the most out of it. Brew differently, like with a French press or a grinder with different settings? Let us know via the contact form and we'll write a guide for that too.