Training: Filter Coffee and Dripolators

The fundamental principle of filter coffee is simple: a basket, usually conical, lined with a porous filter. Finely ground coffee is added to the basket, hot water is then poured, sprayed or dripped on to the coffee and the extract drips through the filter into a container below.


The filter types are paper filters, a direct adaptation of standard filter papers used in chemistry laboratories, which can be folded to fit a cone or come in various pre moulded shapes; and "Gold" filters, fine metal or plastic meshes usually built into the cone itself. Electric filter machines usually consist of a tank with a heating element, a water distribution system, a cone to hold the filter and the coffee, a carafe or jug of some sort to receive the brew and a hotplate to keep it warm.

When it comes to choosing between paper or mesh filters, it is better to go for mesh filters, as paper filters preferentially retain the coffee oils which carry flavour and aroma, producing a less complete brew. The mesh filters do not hold back anything from the coffee extract, but may produce more sediment depending on how finely the coffee is ground.

A correct filter grind is finer than that for use with a plunger, but not quite as fine as used for an espresso pot. Any blend or roast of coffee can be used, but we recommend the Coffex Select Blend, which comes in 70g vacuum packs, so that a standard (7-8) cup jug can be made absolutely fresh. The coffee to water proportion is critical, as is the temperature of the water used for brewing. Below are some guides to getting the best out of your filter brewer.

Manual Filters

 

  1. Use 10g of finely ground coffee per 180 ml cup. 
  2. If you're using a paper filter, wet it with a splash of hot water before adding the coffee. This will cut down on the absorption of coffee oils into the paper.  Smooth out the coffee so it sits in the lowest part of the filter. 
  3. Bring your hot water to the boil, then remove the heat immediately. Wait 30 seconds for the water to cool to 95° C, then pour a little onto the coffee to wet it thoroughly.
  4. Continue pouring your water into the cone, making sure that it does not overflow. 
  5. When all the coffee has dripped through into the jug, remove the filter and serve immediately.