Parisian roaster since 1880
Filter coffee has seen a resurgence in interest among quality coffee lovers in recent years. Its slow preparation, light texture, and ability to reveal the most delicate aromas of an origin make it one of the most interesting methods for exploring single-origin coffees. At Verlet, here's how we prepare it.
Why filtering reveals the finest aromas
Filter coffee is an extraction by percolation: hot water slowly passes through the ground coffee and the paper or metal filter, then falls by gravity into the cup or container. This passage through the filter retains essential oils and fine particles, producing a clear, light cup with well-defined acidity and great aromatic precision.
This is precisely why filtering is the preferred method for professional tasters to evaluate origins: it hides nothing, amplifies nothing, and allows the terroir to express itself as it is.
Single-origin coffees with floral and fruity notes, such as our Ethiopian origins, flourish particularly well with filtering. The lightness of the method preserves their nuances that espresso or an Italian moka pot might crush.
Grind: medium and consistent
For filter coffee, the grind should be medium, similar to the texture of coarse powdered sugar. Too fine, it will excessively slow down the flow and produce a bitter over-extraction. Too coarse, the water will pass too quickly, and the coffee will lack body and length.
The consistency of the grind is as important as its fineness: particles of unequal size extract at different speeds, producing an unbalanced coffee. This is why a good conical burr grinder, even an entry-level one, makes a significant difference compared to blade grinders.
At Verlet, we grind to order. Specify "filter coffee" in your instructions, and we will adjust the grind accordingly.
Dosage and temperature
Count approximately 60 grams of coffee per liter of water, or about 6 grams per 100 ml cup. Adjust according to your taste and the aromatic strength of the chosen origin: coffees with delicate notes may require a slightly higher dosage to express their character when filtered.
The water temperature should be between 90 and 94°C. Boiling water burns the most volatile aromas, which are particularly sensitive with African origins that have floral notes. Let the water sit for 30 to 45 seconds after boiling before pouring.
The pre-infusion technique
Pre-infusion is the step that distinguishes careful filter preparation from ordinary preparation. Before pouring all the water, pour a small amount (twice the weight of the coffee) over the grounds and wait 30 to 45 seconds. This step allows the coffee to degas: freshly roasted beans release CO2, and if you pour all the water at once, this gas creates resistance that disrupts extraction.
After pre-infusion, pour the remaining water in a steady stream, in concentric circles from the center outwards. A steady pour ensures homogeneous saturation of the grounds and balanced extraction.
Which coffees are best suited for filter?
Filter is the method that best reveals origins with delicate and complex notes. Coffees with floral, fruity, or very fine profiles lose fewer nuances when filtered than with espresso or an Italian moka pot.
Some references from our selection that are particularly well suited:
The Ethiopian Moka Guji, with rare precision floral and fruity notes. When filtered, its lively and delicate acidity fully expresses itself without ever becoming aggressive. It is often the coffee that turns an amateur into a single-origin enthusiast.
The Panama Geisha, when available in our rare harvests, is one of the coffees that achieves its most complete expression when filtered: notes of jasmine, bergamot, with a lightness and precision that are unparalleled in the cup.
Grand Pavois, our historic blend, produces a very balanced morning coffee when filtered, lighter than with a French press but with the same characteristic roundness of the house.
Paper filter or metal filter?
Paper filters retain essential oils and fine particles, producing a very clear and precise cup. It is particularly suitable for delicate origins with floral and fruity notes.
Metal filters allow more oils to pass through, producing a cup with more body and texture. It is better suited for origins with chocolatey and round notes, such as our blends or South American origins.
Always rinse the paper filter with hot water before use to remove the paper taste and preheat the container. This simple gesture immediately improves the quality of the cup.
Order the right coffee for your filter
All our coffee selection is available online at verlet.fr, with custom grinding to order. Specify "filter coffee" in your instructions, and we will grind accordingly.
Our team welcomes you at 256 rue Saint-Honoré, Paris 1st, from Monday to Saturday from 10 am to 7 pm, to advise you on the origins best suited to your preparation method and your tastes.
