Filter Coffee Brew Guide

What is filter coffee?

Also known as drip coffee, batch brew, or automatic pour-over, filter coffee is a method where hot water passes through ground coffee and a paper or metal filter into a carafe or mug. Gravity draws the water through the grounds and filter, producing a clean, smooth cup with well-balanced flavour and clarity. Compared with espresso or immersion methods, it’s a more delicate extraction that showcases the subtleties of high-quality beans.

There are two main types of filter coffee:

• Pour-over — You manually pour hot water over the coffee bed in controlled circles (e.g., V60, Chemex).
• Drip — A machine (e.g., Moccamaster) handles the pouring automatically.

What is filter coffee good for?

Filter coffee can provide increased energy and improved focus, is rich in antioxidants, and supports cardiovascular health. It’s ideal for highlighting nuanced, complex flavour notes (florals, citrus) and is perfect for home brewers or offices that want quality coffee.

What you’ll need

• Filter coffee machine
  The brewer heats water and distributes it evenly over the coffee bed. A showerhead-style dripper improves saturation.
• Paper filters (or reusable metal filter)
  Paper removes more oils for a cleaner cup — rinse before brewing to remove papery taste. Metal filters allow more body and richness.
• Fresh coffee beans (or pre-ground filter grind)
  Use high-quality, light to medium roast coffee. Whole beans are best for freshness; otherwise choose our filter grind option.
• Grinder (if grinding yourself)
  Grind to a medium consistency (like coarse sand) for even extraction.
• Filtered water
  Avoid off-flavours from chlorine or excessive minerals.
• Coffee scales
  Measure the coffee-to-water ratio accurately for balanced, repeatable brews.
• Timer
  Helps keep total brew time in the ideal window (typically 4–6 minutes, machine-dependent).
• Jug or carafe
  Where the finished coffee collects; pre-warm to maintain serving temperature.

What is the brew ratio for drip coffee?

Start with 1:16 — 1 gram of coffee for every 16 ml of water.

Examples:

• 30 g coffee → 480 ml water
• 60 g coffee → 960 ml water (great for batch brews or sharing)

Adjust slightly to taste.

Best York Emporium coffees for filter brewing

1. Colombia Papayo – Light Roast
Grapefruit • Kiwi • Lime
Shop Colombia Papayo
Bright and tropical with sparkling acidity and crisp clarity — perfect for showcasing filter precision.

2. Uganda Kalingwe – Light Roast
Raspberry • Peach • Milk Chocolate
Shop Uganda Kalingwe
Soft, fruit-forward cup with creamy body and sweet finish; filter brewing amplifies berry and stone-fruit notes.

How to make filter coffee

1. Set it up
   Insert a paper filter and rinse with hot water to remove papery taste and pre-warm the carafe.
2. Weigh and grind
   Use the 1:16 ratio (e.g., 30 g coffee to 480 ml water). Grind medium (coarse-sand texture); burr grinders improve consistency.
3. Add coffee
   Place grounds in the rinsed filter and gently tap to level for an even bed.
4. Measure filtered water
   Filtered water improves clarity and flavour.
5. Heat and brew
   Fill the reservoir and start the machine. Typical brew time is 4–6 minutes.
6. Finish and serve
   Remove the filter, swirl the carafe, and pour your clean, fresh cup.

Pro coffee tips

• Use a quality brewer with stable temperature and good showerhead dispersion.
• Weigh both coffee and water for consistent strength.

What does filter coffee taste like?

Filter coffee tends to be lighter-bodied with balanced acidity, less sediment, and fewer oils, allowing origin character to shine.

Troubleshooting your filter coffee

Does it taste weak or watery?

• Cause: Grind too coarse — Fix: Go a bit finer (closer to table salt).
• Cause: Under-extracted (not enough contact time) — Fix: Slow your pour (manual) or check machine flow; aim for a 3–4 minute brew.
• Cause: Wrong brew ratio — Fix: Use 1:16 (e.g., 25 g to 400 ml). If still watery, increase the coffee dose.

Does it taste bitter?

• Cause: Grind too fine — Fix: Grind a little coarser.
• Cause: Water too hot — Fix: Use 92–96 °C (let boiled water sit ~30 seconds before pouring).
• Cause: Brew time too long — Fix: For pour-over, avoid over-pouring or long pauses between pours.
• Cause: Too much agitation (pour-over) — Fix: Stir once during bloom, then pour steadily without over-swirling.

Does it taste flat or dull?

• Cause: Stale beans — Fix: Use freshly roasted coffee and store airtight, away from light.
• Cause: Poor water quality — Fix: Use filtered or bottled water.
• Cause: Skipping the bloom — Fix: Always bloom 30–45 seconds before the full pour.

Uneven or inconsistent flavour?

• Cause: Uneven coffee bed — Fix: Gently tap/level grounds before brewing.
• Cause: Uneven pour — Fix: Pour in steady spirals from centre to edge, keeping water level even.
• Cause: Channelling (dry patches/clumping) — Fix: Ensure full saturation, consistent grind, and good bloom/pour technique.

Filter coffee is perfect for appreciating origin, roast, and terroir — especially lighter roasts with bright, fruity, or floral notes. With attention to grind, water, and technique, it’s one of the most rewarding ways to enjoy a consistent cup. Great coffee doesn’t have to be complicated — filter brewing proves it.