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Filter coffee preparation methods

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Golden Rules

01- Keep it Fresh

Use freshly roasted coffee, ground immediately before brewing.

02- Not too hot

Brew with water heated between 195º and 205º Fahrenheit.

03- Perfect Ratio

Use one part coffee to 15 to 18 parts water. If you're adjusting the ratio for the first time, start in the middle of this range and adjust to taste.

04- Storage is key

Keep whole coffee beans in an airtight container, away from direct sunlight, heat, and humidity. When your coffee tastes off, start troubleshooting by adjusting the grind size. Different brewing devices require different particle sizes based on their geometric shape and water flow, and slight adjustments to your recipe may require a change in grind size. In general, brewing methods with shorter contact times, like espresso or AeroPress, require a finer grind; longer and slower brewing methods, like the French press, work best with a coarser grind.

Let's start...

Cold Brew

Amount of coffee

68 grams

Grind Size

68 grams

Amount and water temperature

20 oz (600 ml) Cold

Brew time

8 - 12 hours
  • STEP 1 - Grind coffee. Weigh 68 grams of coffee and grind it to a coarse setting. The grounds should be about the size of kosher salt.
  • STEP 2 - Add coffee. Twist to open the filter, then add coffee to the lower compartment. Reattach the top of the filter. Twist the filter onto the top of the bottle.
  • STEP 3 - Add water. Attach the filter and the top part of the bottle to the base of the glass bottle. Fill the bottle up to the upper square mark with cold filtered water. Stir gently.
  • STEP 4 - Brew. Let it sit for 8-12 hours. After 8 to 12 hours, gently stir to mix the coffee. Remove the filter.
  • STEP 5 - Enjoy. Reattach the top part of the bottle to the glass base, open the spout, and pour over ice. Enjoy a cold beer.

Pol Over

Preparation time

2½ - 3 minutes

What you'll need

V60/Kalita coffee dripper, Coffee filters, Kettle, Grinder, Digital scale, Timer

Amount of coffee

30 grams

Grind Size

Sea salt

Amount and water temperature

600 grams (20 ounces)205° - 210°F

Brew time

2 minutes
  • STEP 1 - Boil at least 600 grams (20 oz) of water.
  • STEP 2 - Grind the coffee to a coarseness similar to sea salt. For blends, we recommend using 30 grams of coffee. To enjoy the nuanced flavor of a single-origin and lightly roasted coffee, we recommend using less coffee: 22 grams per 350 grams of water.
  • STEP 3 - Place a filter in the dripper. We recommend moistening the filter with hot water and then draining the water before continuing with the brewing.
  • STEP 4 - Add the ground coffee to the filter and tap it gently to level the surface of the coffee grounds. Place the dripper on a carafe or cup, put this entire setup on a digital scale, and zero it out.
  • STEP 5 - Pour the bloom. There will be a total of four pours. Start a timer. Begin pouring water slowly over the coffee, starting in the center and moving in a steady spiral toward the edge and back. Stop pouring when the scale reaches 60 grams. Make sure all areas are saturated. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to bloom before moving on to the second pour.
  • STEP 6 - Second pour. Starting at the center of the grounds, pour in a steady spiral toward the outer edge and then back to the center. Add approximately 90 grams, bringing the total to 150 grams. The goal during this pour is to submerge all the grounds on the surface of the bed. This creates a gentle turbulence that "stirs" the coffee, allowing the water to extract the grounds more evenly. Allow 45 to 65 seconds to pass.
  • STEP 7 - Third pour. As the water and coffee mixture from the second pour falls to the bottom of the filter, approaching the ground level, pour an additional 100 grams of water using the same pattern as the second pour. This brings the total to 250 grams and should take 15 to 20 seconds.
  • STEP 8 - Final pour. When the water and coffee from the third pour fall to the bottom of the filter, complete the fourth and final pour. Add 100 grams, bringing the total to 350 grams of water. This pour should take 20 seconds.

Chemex

Sophisticated, charming, and suitable for a crowd. With equal parts brilliance and common sense, the Chemex remains a staple in every coffee enthusiast's arsenal. Its design has endured, unchanged (wooden handle, leather cord, conical glass, and all) since its invention in 1941 by Peter Schlumbohm. Schlumbohm's designs were characterized as “a synthesis of logic and madness,” and we tend to agree.

Chemex coffee is quite similar to drip coffee, but there’s more room for error. To ensure the best results, grind the beans coarser than you would for a ceramic drip and pay special attention to the pouring rate. This level of care produces a delicate, nuanced coffee, with enough left over to share with friends.

Preparation time

3-4 minutes

What you'll need

Chemex carafe, Chemex filters, Kettle, Grinder, Digital scale, Timer

Amount of coffee

50 grams

Grind Size

Sea salt

Amount and water temperature

700 grams (25 ounces)205° - 210°F

Brew time

3-4 minutes
  • STEP 1 - Weigh the coffee and grind it to a coarseness similar to sea salt. Note: The amount of coffee and water varies depending on the type of coffee you’re preparing and your preferred concentration. As a starting point, we recommend using 50 grams of coffee and 700 grams of water (about 25 ounces), then adjusting to your taste.
  • STEP 2 - Prepare the filter. Unfold the filter and place it in your Chemex, ensuring the triple-folded side is oriented toward the spout and crossed without obstructing it. Completely saturate the filter and warm the vessel with hot water. Discard this water through the spout.
  • STEP 3 - Pour your ground coffee into the filter and shake it gently. This will level the bed, allowing for a more even pour.
  • STEP 4 - Pour the bloom. There will be a total of four pours. Starting in the center of the bed, gently pour twice the amount of water as you have coffee over the grounds. Work gently outward and avoid pouring along the sides of the filter. You'll notice that adding this amount of water causes the coffee to expand or "bloom." Allow it to do so for 45 to 55 seconds

French Press: Secure and Sincere

French press coffee is dense and heavy, but it has its own kind of elegance. As with any method, the difference is in the details: to achieve a full expression of the coffee, decant it immediately after brewing so it does not become bitter or chalky. Then, dive into this rich and intoxicating cup. It only takes four minutes to prepare.

Preparation time

4 minutes

What you'll need

Coffee, French press, Grinder, Kettle, Scale, Timer, Wooden spoon

Amount of coffee

30 grams

Grind Size

Coarse

Amount and water temperature

205°F

Brew time

4 minutes
  • STEP 1 - Boil water Bring enough water to fill the French press to a boil. For a 17-ounce press, you will need about 350 grams (12 ounces).
  • STEP 2 - Grind and weigh your coffee While the water heats up, grind your coffee. French press coffee requires a coarse and uniform grind. We recommend starting with a coffee-to-water ratio of 1:12. If you're using 350 grams of water, you'll want 30 grams of coffee.
  • STEP 3 - Bloom the coffee Gently pour double the amount of water to coffee over the grounds. For example, if you have 30 grams of coffee, start with 60 grams of water. Gently stir the grounds with a bamboo paddle or a stick. Let the coffee bloom for 30 seconds.
  • STEP 4 - Pour in the remaining water and place the lid gently on top of the grounds. Don't plunge yet. Let the coffee steep for four minutes. Don’t guess.
  • STEP 5 - Carefully remove your French press from the scale and place it on your counter. Press the filter down. If it’s hard to press, your grind is too fine; if the plunger “hits” the grounds immediately, your grind is too coarse. The sweet spot for pressure is 15 to 20 pounds.

Aeropress

Coffee freed from the limitations of gravity A space-age gadget with gravity-defying aspirations, the AeroPress was invented by Aerobie.

Aerobie is responsible for creating the long flying "superdisc" that broke Guinness World Records when it soared 1,333 feet in the air. (Take that, frisbee!) The same mastery of aerodynamics comes into play here, with this quirky and charming coffee brewing device.

What you'll need

Coffee dripper, Coffee filters, Kettle, Grinder, Digital scale, Timer

Amount of coffee

15-18 grams

Grind Size

Slightly finer than sea salt

Amount and water temperature

200 g (7 ounces)205° - 210°F

Brew time

1 - 1:30 minutes
  • STEP 1 - Prepare your water and coffee Bring 7 oz (200 g) of water to a boil. Weigh 15 to 18 grams of coffee. Grind to a texture slightly finer than sea salt.
  • STEP 2 - Prepare the filter Insert a paper filter into the removable plastic cap of the AeroPress. Use some of your hot water to wet the filter and the cap. The water has a dual function here: it helps the filter adhere to the cap and heats the brewing vessel. This can be challenging as the water is hot and the cap is quite small: hold the cap by the "ears" and pour the water very slowly so the filter can absorb it.
  • STEP 3 - Assemble your AeroPress Ensure the entire setup is dry, as any residual moisture can compromise the device's seal.
  • STEP 4 - Place it on your scale with the flared end facing up, then tare the weight.
  • STEP 5 - Add your ground coffee. Be careful not to spill grounds into the ring-shaped funnel at the top of the AeroPress.
  • STEP 6 - Saturate your coffee grounds Start a timer. Add twice the weight of water to coffee grounds (e.g., for 15 grams of coffee, add 30 grams of water). The water should be about 200°F. Ensure the coffee is evenly saturated, gently pressing with a paddle or butter knife if necessary, and let it sit for 30 seconds.
  • STEP 7 - Fill the chamber and stir Use the remaining hot water to fill the chamber. After a minute has passed, stir the grounds 10 times to agitate.
  • STEP 8 - Attach the cap and flip Tighten the cap, ensuring it fits snugly into the grooves. Quickly and carefully flip the entire assembly over.
  • STEP 9 - Apply pressure Place it on top of your brewing vessel and start applying downward pressure. You will experience about 30 pounds of resistance here. If pressing feels too easy, your grind is likely too coarse; if it is very hard to press, the grind is probably too fine. Your coffee is fully brewed once it starts making a hissing sound. This means there is no more water to push through the device.
  • STEP 10 - Discard the puck and enjoy. Once you've unscrewed the cap, you can eject the filter and the puck of condensed grounds by simply pushing the inner section of the AeroPress one last inch.

Syphon

The most delicious theatricality of all coffee. The siphon coffee maker was invented in the 1840s almost simultaneously by a French housewife and a Scottish marine engineer. It has been refined many times, but some principles hold true: it produces a delicate, tea-like cup of coffee.

What you'll need

Coffee grinder, Scale, Syphon set, Thermometer, Timer

Amount of coffee

20-25 grams

Grind Size

Sea salt

Amount and water temperature

300 grams185-195°F

Brew time

2 - 2½ minutes
  • STEP 1 - Prepare the filter After soaking the filter in a warm water bath for at least five minutes, place it at the bottom of the upper component of the siphon, or "hopper," and attach it to the bottom of the glass tube of the hopper.
  • STEP 2 - Fill the lower component of your siphon, or "bulb," with 300 grams of hot water (12 ounces).
  • STEP 3 - Insert the hopper, filter and all, into the bulb. You don't have to press too hard; just make sure it is securely and evenly in place. Place the entire assembly over your heat source.
  • STEP 4 - Weigh and grind your coffee While the water heats up, measure out between 20 and 25 grams of coffee and grind it slightly finer than you would for regular drip coffee.
  • STEP 5 - The water in the bulb will start to boil and rise into the hopper. For some physics-related reason we don’t fully understand, a little will remain at the bottom. Don't worry about this little bit.
  • STEP 6 - Once the water has moved up into the hopper, lower the temperature so that the water is between 185 and 195°F.
  • STEP 7 - Add your coffee and gently (but completely) immerse it with a bamboo paddle or a butter knife.
  • STEP 8 - Let the coffee brew, undisturbed, for one minute and 10 seconds.
  • STEP 9 - With a swift motion, remove the siphon from the heat and stir it ten times with a bamboo paddle.
  • STEP 10 - Your coffee should take about another minute to siphon down and finally rest in the bulb. You'll know it's ready when a dome of coffee grounds has formed on top of the filter and when the coffee at the bottom has started bubbling at about the rate and strength of a heartbeat. Remove the hopper and serve. To ensure the most complex cup, let the coffee cool for a few minutes.

Cloth Filter

The texture and traditional technique result in a cup full of nuances. This method gives us a thick, concentrated, and incredibly sweet coffee with a texture reminiscent of mulled wine. It is also quite temperamental and delicate: overly hot water, a rushed pour, or even a harsh comment can weaken its complexity. Doing it right requires a surgeon's hand, a novelist's determination, and a musician's improvisational skill.

What you'll need

Coffee (aged 1 to 3 weeks), Grinder, Kettle, Drip set with cloth filter, Scale, Thermometer, Timer

Amount of coffee

45-50 grams

Grind Size

Coarse

Amount and water temperature

185 grams175°F

Brew time

3½ minutes
  • STEP 1 - Soak your filter If your filter is new, remove it from its frame and place it in boiling water for five minutes. After this, attach it to its ring.
  • STEP 2 - Grind coffee While your filter is soaking, grind your coffee. The "nel" method requires a higher dose of coffee than ordinary drip; it’s not uncommon to use 45-50 grams. The coffee should be ground very coarsely, roughly as coarse as required for a French press.
  • STEP 3 - Dry the filter Dry the filter by first wringing it out with your hands and then placing it on a clean, dry towel.
  • STEP 4 - Preheat the coffee maker Heat your coffee maker filter for a minute, then empty the water.
  • STEP 5 - TAdd coffee Add your coffee to the filter in a loose mound. Do not compress it.
  • STEP 6 - Add coffee Add your coffee to the filter in a loose mound. Do not compress it.
  • STEP 7 - First pour Let the water cool in your kettle to about 175°F. Begin to pour very gently around the circumference of your indentation. This first pour is almost unbearably slow: 45 grams in 45 seconds. Don’t worry about saturating all your grounds; time and the principle of capillarity will take care of that. Once you’ve finished pouring, pause for 45 seconds.
  • STEP 8 - Second pour Your second pour should be a bit faster: 80 grams in 60 seconds, to be precise. Keep your pour centered. At this point, the coffee should be swirling and bubbling a bit, like the birth of the universe, or something out of "2001: A Space Odyssey." Pause again for 20 seconds.
  • STEP 9 - Final pour This time, it’s 60 grams of water over the course of 30 seconds. When all is said and done, you should have poured 185 grams of water over the course of 3 minutes and 20 seconds. While the coffee drips, preheat your cups. It’s common for nel coffee to be slightly cooler than traditionally brewed coffee. Heating the cups is a good way to bring them back up to temperature without shocking them.
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