Filter coffee

Back to the roots: Pour-over is cult.

The first porcelain filters and matching filter paper appeared on the market at the beginning of the 20th century. Preparing coffee by hand remained common until the 1960s, when the first filter-coffee machines started to become more prevalent.

Today, this method of freshly brewing coffee by hand is making a comeback. With names such as “pour-over coffee” and “drip-brewed coffee”, good old filter coffee has once again become a hit around the world. Whether in New York, Berlin, Stockholm or London – brew bars are popping up everywhere.

Water being poured into a ceramic coffee dripper
Water being poured over ground coffee in a coffee dripper

For the “pour-over” method, water is usually poured over the ground coffee in a filter. With full-immersion extraction, the ground coffee is steeped in water without any pressure. After a certain amount of time, a filter is then used to separate the resulting coffee from the grounds. One example of this technique is the French press.

The various filter coffee methods provide the ideal opportunity to explore the typical characteristics of single-origin coffees – speciality coffees, for example, whose flavour is the sum of their origin, quality, variety and processing methods. These are often arabicas from one plantation that are only available in small quantities. It’s an exciting experience for anyone who wants to delve deeper into the world of aromas and sensory evaluation.

The pour-over coffee dripper

Illustration of a coffee dripper

The classic
Whether made of porcelain or plastic, the design of the classic pour-over coffee dripper allows us to influence water flow and extraction – which can be ideal for arabica coffees. The filter paper also keeps the coffee’s oils and fats from ending up in the cup. That’s why a freshly brewed cup of filter coffee has a smooth, clear surface. These are ideal conditions for the flavour and aroma of the beans to unfold.

Our tip:

Put the filter paper into the coffee dripper and moisten it with hot water. This stops the taste of paper reaching the coffee and opens up the filter paper’s pores.

Hot water being poured into a ceramic coffee dripper containing filter paper
Coffee being put into a ceramic coffee dripper with a spoon
Water being poured over coffee in a coffee dripper
Water being poured into a coffee dripper and coffee flowing into the pot

Ingredients & equipment

  • A coffee dripper and filter paper
  • 30 g fresh, medium-fine ground coffee
  • 500 ml hot water
  • A jug for the coffee

Here’s what to do:

  1. Put the filter paper into the coffee dripper and place on top of the jug. Rinse the filter paper by pouring through some hot water.
  2. Empty this water from the jug and then put the coffee into the filter.
  3. Pour a little hot water on the ground coffee and leave it for a short time to swell, or “bloom”. Then slowly pour the remaining water over the ground coffee in a circular motion.
  4. Allow the water to drip through, and then pour the coffee into a preheated cup.