Why filter coffee?
Filter coffee, or pour-over, is the ideal method for revealing the full aromatic complexity of a single-origin coffee. Unlike espresso, it allows you to appreciate the fruity, floral, or spicy notes of a premium Arabica.
The necessary equipment
- A dripper (V60, Chemex, or Kalita)
- A paper filter
- A gooseneck kettle
- A precision scale
- A coffee grinder (preferably burr)
- Filtered water
The ideal ratio
The golden rule: 60g of coffee per 1 liter of water, or about 15g for 250ml. Adjust according to your preference.
Step-by-step instructions
- Heat the water to 92-96°C (never 100°C to avoid burning the coffee)
- Rinse the filter with hot water to remove any papery taste
- Grind the coffee just before extraction — medium grind, like coarse salt
- The bloom: pour twice the weight of the coffee in water (30ml for 15g), wait 30 seconds. The coffee will swell and release its gases.
- Pour in slow, steady circles in 2-3 stages over 2-3 minutes total
- Enjoy immediately
Mistakes to avoid
- Water too hot → bitter coffee
- Grind too fine → extraction takes too long, astringent taste
- Grind too coarse → flat, acidic coffee
- Pre-ground coffee → loss of aromas
Which coffee to choose?
For filter, opt for a light to medium roast single-origin Arabica. Our OMEGA COFFEE beans are specifically selected for their aromatic complexity, ideal for filter extraction.