The filter coffee is among the oldest and simplest coffee brewing methods.
The method’s origins can be traced back to early 20th-century in Germany with the advent of paper filters. Melitta Bentz is generally credited with having invented paper filters in 1908 when she patented the idea to start distribution.
Representing about 80% of the world’s coffee consumption, the filter coffee is still among the most widely used, known and drunk in the world.
It’s highly appreciated in Northern Europe and such a standard in the United States that it has become a hallmark of the American lifestyle. The filter coffee is commonly referred to as brewed, long or American coffee.
However, be mindful not to confuse it with the “Americano”!
“Americano” coffee is completely different from the filter coffee with regards to “ingredients” (coffee selections and roasting) and for brewing mode. In fact, it’s nothing more than an espresso diluted with hot water which was created in Italy to satisfy the craving of foreigners when drinking their beloved XL cup of coffee.
The filter coffee is obtained by percolation
with gravity filtration.
The system is based on the principle of slowly dripping hot water through a layer of ground coffee set in a paper filter. As it percolates through the coffee grounds, the water dissolves the hydrosoluble substances and draws them into the brew.
Although far from being embedded within Italian culture, Italians are learning to appreciate filter coffee more and more.
While Italians are acclimating to filter coffee, many do find themselves abroad drinking what they refer to as “dirty water”.
It’s a shame that this is the reputation filter coffee is gaining since it is no different than if a foreigner tries an espresso coffee from a vending machine in Italy. It’s not a fair first impression.
Obviously, not all establishments meet the criteria for serving a perfect cup. We also know that on average, in large quantities, the quality is lost and you end up drinking something not properly brewed.
It has now been shown that to prepare a good filter coffee and dispel the myth of “just dirty water” it takes much more experience than with the moka.
In specialized coffee shops abroad, the procedure for preparing the filter coffee is so accurate and the research so advanced that you can observe systems such as the bypass, which mixes clear water in coffee to balance brewing. Also showcased are select paper filters, a rainfall system to prevent too much water from flowing into the coffee at the same time, and so on.
However, in Italy it seems the interest in coffee, beyond the standard Italian espresso, is rapidly growing. Whether searching for an experience or making a journey to discover all of the many forms of coffee’s customs and traditions outside of the Bel Paese, the fascination is unbridled.
That’s why the filter coffee is a drink to be explored!
SpecialCoffee with Caffè Filtro, crafted with the perfect medium grind, reinterprets filter coffee by infusing it with the best of Italian tradition along with its passion and experience to meet the demand of new drinking trends.
All of the pleasure of the Italian coffee with a lighter taste!
Maintaining the same excellent quality synonymous with our brand.
Hey barista, have you ever thought…
- about offering the filter coffee in your local coffee shop, bar, pastry shop, ice cream shop, restaurant or hotel?
- that filter coffee can be a valid alternative to the most classic espresso? For example, it’s an ideal accompaniment for long chats, reading a newspaper or working away from the office.
The rediscovery of alternative brewing techniques, like filter coffee, allow the consumer to be aware of aromas, perfumes and characteristics of coffee usually unknown or imperceptible to their well trained espresso senses.
They are not just new trends for your community but rather they represent new opportunities.
Drinks that compliment your shop’s selection provide patrons with variety allowing them to broaden their coffee horizon.
Of course offering choices demands due diligence in providing and properly maintaining equipment along with the necessary training essential in serving the best cup of coffee no matter its final format.
Here’s how to brew the perfect filter coffee wherever you may find yourself
- Grinding: medium
- Roasting: from light to medium
- Coffee: 7.5-8gr.
- Water temperature: 92-96°C (197-205°F)
- Volume of water: 125ml
- Pressure: force of gravity
- Sleeping time (water/coffee contact): 4-6 minutes
Grind is critical
Coarser grounds (compared to espresso or moka) allow the water to penetrate slowly and have a more complete extraction.
However, coffee ground too coarsely will taste weak in the cup.
If it’s ground too finely (a “trick” used to decrease the time and dose needed ultimately cutting cost) you risk burning the coffee resulting in a bitter brew.
Caffè Filtro is a premium blend of carefully selected Arabica and Robusta beans that are expertly crafted to deliver a medium intensity with lingering notes of dried fruit.
The right dose
A good coffee-to-water ratio is 60 grams of coffee per liter of fresh water meaning about 2 rounded teaspoons of coffee per cup.
The temperature and the water
The water should be poured at 92-96°C, not boiling, and it will produce a beverage around 70°C at the end of the process.
It’s better not to use tap water because chlorine tends to make coffee bitter. On average, it’s preferable to use mineral water.
Filter coffee works very simply: place a paper filter over a pot, add the coffee grounds, pour hot water and wait as the water drops down to become coffee.
Brewing can be made by manual methods but also by automatic methods.
The best and most popular at the coffee shop level is manual.
Systems such as the cheap and practical V60 are used to prepare a perfectly done single cup with the coffee blend selected by the customer.
The electric brewing machines instead heat the water and keep the pitcher full at the right temperature but within a few minutes it becomes acidic and changes in flavor.
Like all coffee machines, be sure to clean your brewing machine thoroughly (about once a week for daily users) to eliminate oil and mineral build-up that alter the coffee’s taste.
Gravity filtration prevents solid particles from passing into the brew and does not allow complete extraction of all aromatic components in the coffee.
The result is a very rich caffeine drink thanks to the long period of percolation. However, the body and creaminess typical of espresso is compromised due to the absence of pressure.
One final important recommendation!
For a good cup, please remember that the filter coffee should be enjoyed just as it has finished brewing or shortly after (within a few hours of preparation).
Filter coffee must be slowly savored in a large cup also referred to as a mug.
These substantial vessels are now quite popular, even in Italy where they have become firmly rooted in many homes.
For filter coffee connoisseurs, travel mugs are essential so no part of the day is without coffee.
What are the features of filter coffee?
When made with SpecialCoffee’s Filter Coffee, the delicate body possesses a particularly large aromatic profile with roasted and dried fruits notes.
The signature bitter taste of filter coffee is preferable to an acidic one.
For an expert brew
- Heat up fresh water
- Insert paper filter
- Pour hot water into the filter and preheat the pot
- Set the grounds into the filter
- Pour a part of the hot water over the grounds
- With a spoon, delicately push the grounds under
- Pour the rest of the hot water with a circular motion
- Wait a few minutes for percolation
- Once the brew has finishing dripping, remove the filter with the grounds
- Pour the coffee and serve
When prepared correctly in a transparent cup, the brew will present as by definition: a coffee with a delicate aroma and a light body.
Whether sipping at home, work or simply while on the run, long coffee is made to be enjoyed at leisure throughout the day.
Coffee always gives the right charge any time of the day!