Popular articles
Recent discussions on forum
How To Brew The Best Filter Coffee
We cover some popular ways to prepare manual brew coffee.
Published August 23, 2021
Shadiah Wabusimba
Coffee experts@The Coffee Lab
Before, filter coffee used to get a bad rep as a cheap and thoughtless way to brew coffee. Today, we have countless methods to brew some of the finest coffees in the world. Today, we're going to show you recipes for brewing on some of the more popular devices that coffee lovers enjoy using.
Chemex
This is a manual coffee preparation technique, with a particularly thick filter. It was invented in 1941 by the German scientist Peter J. Schlumbohm, using a distinctive carafe - a genuine design icon, which has even been displayed at the Museum of Modern Art in New York City.
During preparation of a coffee using Chemex, the following parameters should be taken into consideration.
- Water temperature-92°C
- Water dose-450g
- Coffee dose-30g
- Coffee to water ratio-1:15
- Grinding size- 7-10 depending on your coffee grinder
- Infusion time- 90 seconds
Step Preparation
- Heat the water in the kettle to a temperature between 92 °C and 96 °C.
- Place the square-shaped filter in the upper part of the jug, with the three layers on the spout side.
- Wet the filter with hot water and then remove the water from the Chemex. This step helps to remove any impurities or odors from the filter and also pre-heat the jug.
- Put the recommended quantity of coffee in the center of the paper filter.
- Pour some of the hot water on the coffee, about half of the dose of coffee previously inserted, and wait 30 - 45 seconds. This stage is known as blooming or pre-infusion.
- Using a circular motion, slowly pour all the water in the kettle over the coffee, making sure to wet all the coffee grounds. Alternatively, it is possible to pour the water in two different steps, waiting about 1 minute from the first and the second pour.
- When the flow of coffee has slowed to a drip, remove the filter from the jug.
V60
Created in Japan around the year 2000 by the Hario company, the name comes from the iconic 60° slope of the vessel used to prepare the coffee. Hario is a Japanese company that has been producing glass objects since 1921.
During preparation of coffee using V60, the following parameters should be put into consideration.
- Water temperature-92°C
- Water dose-225g
- Coffee dose-15g
- Coffee to water ratio-1:15
- Grinding size- 7
- Infusion time- 90 seconds
Step Preparation
- Heat the water in the kettle to a temperature between 92 °C and 96 °C.
- Place the filter in the dripper, and the dripper on the serving vessel.
- Wet the filter with hot water and then remove the water from the serving jug. This step helps to remove any impurities or odors from the filter and also pre-heats the vessel.
- Put the recommended quantity of coffee in the center of the paper filter.
- Pour some of the hot water on the coffee, about half of the dose of coffee previously added, and wait 30 - 45 seconds. This stage is known as blooming or pre-infusion.
- Using a circular motion, slowly pour all the water in the kettle over the coffee, making sure to wet all the coffee grounds. Alternatively, it is possible to pour the water in two different steps, waiting about 1 minute from the first and the second pour.
- When filtration is complete and the flow of coffee has slowed to a drip, remove the dripper from the jug.
Napoletana
The people of Napoli affectionately call it the “cuccumella,” and it is central to the domestic rituals of the home. The Neapolitan coffee pot is an evolution of the French flip-over pot invented in 1819.
Step Preparation
- Put the ground coffee in the perforated holder and screw the filter on top.
- Pour the correct amount of water into the lower part of the device – do not fill beyond the small hole. Insert the coffee holder and filter. Screw the two parts of the coffee pot together.
- Place the Napoletana coffee pot on the stove, with the spout facing down, and bring the water to the boil.
- You can tell the water is boiling when a thin jet of steam comes out of the small hole. At this point, take the pot off the heat, hold it firmly by the two handles and quickly flip it over.
- The water passes down through the ground coffee in the filter and collects in the lower pot.
- Wait a few minutes
Water dripper
This cold percolator, invented by Hario, is both a decorative and functional object. It extracts the coffee through a slow dripping of iced water. It is used also for other preparations, such as tea and herbal infusions.
During preparation of coffee using a water dripper, the following parameters should be taken into consideration.
- Water temperature-92°C
- Coffee dose-30g
- Coffee to water ratio-1:15
- Grinding size - 7
- Infusion time- 1 drop/second
Step Preparation
- Place the metal filter in the central glass filter cylinder.
- Pour the recommended quantity of cold water into the upper vessel.
- Add the correct quantity of coffee on top of the filter in the central cylinder.
- Place the filter cylinder in position on the stand.
- Wet the ground coffee by opening the tap. It is essential to evenly wet all the coffee grounds.
- Fit the paper filter inside the cylinder on top of the coffee.
- Adjust the tap so that one drop per second comes out.
- Wait until extraction is complete and remove the carafe which contains the coffee.
- Serve the coffee with 3-4 ice cubes.
Siphon
Also known as the vacuum pot - it has been rediscovered only recently. In fact, it actually dates back nearly 200 years: it is believed to have been created by the German inventor Loeff in 1830. This is a very spectacular way of making coffee.
During preparation of coffee using a siphon, the following parameters should be taken into consideration.
- Water temperature-boiling
- Water dose-450g
- Coffee dose-30g
- Coffee to water ratio-1:15
- Grinding size- 7
- Infusion time- 5 minutes
Step Preparation
- Place the paper filter in the metal filter holder.
- Add the recommended amount of water to the lower vessel.
- Fit the filter in the upper vessel and fit the upper vessel to the lower one.
- Place the siphon over the heat source (electric heater or burner).
- Wait until nearly all the water has moved into the upper vessel.
- Place the recommended quantity of coffee on the filter in the upper vessel.
- Mix the coffee in the upper vessel for 60 seconds.
- Remove the device from the heat source.
- The coffee is sucked from the upper vessel into the lower one because of the reduction in pressure created (vacuum effect). Continue stirring while the coffee is flowing.
- Wait until all the coffee has filtered through and then remove the upper vessel.
AeroPress
A remarkable recent addition to the world of coffee, it was perfected by the engineer and inventor Adam Adler.
This preparation uses manually generated pressure.
During the preparation of an AeroPress, the following parameters should be taken into consideration.
- Water temperature-92°C
- Water dose-225g
- Coffee dose-15g
- Coffee to water ratio-1:15
- Grinding size- 6
- Pre-Infusion time- 30 seconds
- Extraction time- 60 seconds
Step Preparation
- Heat the water in the kettle to a temperature between 92 °C and 96 °C.
- Fit the paper filter into the plastic adaptor and warm it. Pour a little hot water on the filter.
- Insert the plunger into the cylinder and turn it upside down.
- Put the recommended amount of coffee in the cylinder.
- Pour hot water from the kettle over the coffee, about the half of the amount of coffee, and wait 30 seconds. This first stage is known as blooming or pre-infusion.
- Pour the remaining quantity of water and wait 60 seconds.
- Fit the upper tube onto the lower tube. Turn it upside down and put it on the mug.
- Slowly press down the upper tube using constant, gentle pressure. It should take about 30 seconds to push it down all the way down, and you will hear a hiss.
- Remove the device and serve the coffee.
Moka Pot
A firm favorite in Italian (and Spanish) homes, the Moka Pot was invented by Alfonso Bialetti in 1933. The instantly recognizable coffee pot revolutionized the coffee-drinking habits of millions of families.
Step Preparation
- Fill the base with cold water until it reaches the valve (never fill above the valve) and insert the filter.
- Completely fill the filter with ground coffee. Level the coffee with the handle of a teaspoon, but do not press it down.
- Check the filter and the seal on the upper section are correctly fitted. Screw the two parts of the Moka tightly together.
- Put the Moka pot on the stove on a low heat.
- Remove the Moka from the heat as soon as the coffee comes up, just before it starts to gurgle. This ensures only the best part of the coffee is extracted.
- Mix the coffee with a teaspoon before pouring it into cups.
About the author
Shadiah Wabusimba
Crop scientist, coffee agronomist and producer, green bean quality analyst, coffee taster (cupper) and enthusiast
Add comment
More on the coffee lab
Sign up and contribute now