Filtered coffee – Pure taste

Filtered coffee, also known as pour-over or drip coffee, is one of the most popular coffee brewing methods worldwide. It offers an excellent balance between ease, flavor precision, and everyday practicality. Although this method seems simple, it hides a deep culture and science that makes every cup of coffee special.

Historical overview

The concept of filtered coffee began in the early 20th century. It all started with Melitta Bentz, a German housewife who invented a paper coffee filter in 1908 to prevent grounds from getting into the drink. This invention revolutionized coffee making, making it much cleaner and more elegant. Since then, filtered coffee has become a daily ritual around the world. From American breakfast tables to Japanese specialty coffee shops.

What is filtered coffee?

Filter coffee is made by slowly pouring hot water over ground coffee in a paper or metal filter. The water seeps through the coffee and filter, collecting aromatic compounds and ending up in a cup or pot as a clean, balanced drink. The result is a clear, light, and rich beverage that highlights the nuances and specific characteristics of the coffee's origin.

What kind of coffee should you choose for the filter method?

Filter coffee is particularly suitable for higher quality coffees that are capable of bringing out subtle flavors. Since this method does not offer as intense an extraction as espresso or a moka pot, the coffee selected should be aromatic and of high quality.

Recommendations:

100% Arabica coffee – for example, from Ethiopia, Colombia or Kenya. These regional coffees are distinguished by complex flavor notes ranging from floral and fruity to chocolate and nutty.
Medium grind coffee – too coarse can make the drink watery, but too fine can make it bitter.
Freshly roasted coffee – the filter method allows you to best enjoy the freshness and degree of roasting.

Step-by-step preparation (pour-over method):

Required:

Pour-over funnel
Paper filter
20 g ground coffee
300 ml water (92–96°C)
Teapot with a narrow spout
Scales and timer

Preparation:

Prepare the equipment – pour hot water through the funnel and filter to rinse out the taste of paper and warm up the dishes.
Add coffee – pour in ground coffee and level the surface.
Pour in about 40 ml of water, moistening all the coffee. Wait 30–45 seconds for the carbon dioxide to escape.
Slowly pour in the remaining water – pour in a circular motion until you reach 300 ml.
Allow to filter; within 2-3 minutes, the water will drain away, leaving a clear drink in the cup.

Why choose filtered coffee?

Clean and nuanced taste – highlighting regional and roasting characteristics 
An aesthetic process – a slow, conscious ritual 
Control over the result – adjust the amount of water, temperature, and grinding

Useful tips

Use filtered water – it really improves the taste
Experiment with the ratio – the classic ratio is 1:15 (coffee:water).
Allow to cool slightly – the best taste is at around 60–70°C.

Filter coffee is an art that combines precision, quality, and aesthetics. It offers an opportunity to explore the diversity of the coffee world and provides a calm, conscious approach to enjoying the drink. If you are looking for a clean, balanced and nuanced coffee, the filter method will definitely be your companion.