In a fact-packed episode we take a deep dive into the filter brewing method. Discover the herstory of filter brewing, why it’s the best way to taste the best quality coffee and practical tips to improve your filter brewing technique.
If you've never brewed filter coffee before here’s a recipe to get you started:
For a lighter bodied brew use 15.5g per 250ml cup; for a heavier bodied, more intense brew use 20g per 250ml cup. Heat the water to 90 degrees C/194 degrees F. Grind the coffee to a particle size similar to sand/white granulated sugar/Diamond Crystal salt. Use the filter paper recommended by the cone manufacturer. Pro tip: don’t let the grounds ‘dry out’ during the pour, or in other words, the water level should not drop below the level of the grounds during the brewing process until the last pour is draining into the cup.
1/ Put the filter paper in the cone and the coffee grounds into the filter paper.
2/ Pour a small amount of water to wet the grounds thoroughly but don’t fill the cone above half its height.
3/ Wait for 30 seconds, then pour water into the cone, using a spiral motion from the centre of the cone to the outside, until the water level in the cone is at around 80% full.
4/ Wait for 30 seconds from the point that you finish pouring then pour more water in, using the spiral motion, until the level is back up to around 80% full in the cone.
5/ After another 30 seconds check to see how full the cup is and visually eyeball how much is still in the cone with how much is required to fill the cup. If necessary add a little more water to the cone.
6/ Leave the cone to drain fully on the cup. Ideally you only want to pour as much water into the cone as is needed to fill the cup.
7/ Enjoy!
Buy my puzzle book 'Wordsearch For The Coffee Curious': amazon.com, amazon.co.uk
Get in touch! Email: thecoffeedrinkersguide@gmail.comInstagram: @thecoffeedrinkersguideLusona website: https://www.lusonapub.co.uk