Prepare Filter Coffee With The Hand Filter | 12 Steps To The Perfect Filter Coffee
filter coffee

Prepare Filter Coffee With The Hand Filter | 12 Steps To The Perfect Filter Coffee

Despite the triumph of fully automatic coffee machines, espresso machines, and capsule systems, the classic filter coffee has not let itself be left behind. According to the Tchibo Coffee Report 2017, a lot of people still prefer to drink classic filter coffee at home. And in the many specialty cafés in the nation, more filter coffee is served than milk-based drinks such as cappuccino, flat white & Co.

Filter coffee – lovingly brewed with a hand filter – has had a terrific comeback in Europe and America in recent years. It is clear that we too have succumbed to the filter coffee hysteria and are devoting ourselves to this topic in all its facets in detail.

Prepare filter coffee – step by step instructions

Below you will find brief instructions on how to prepare delicious hand filter coffee. We use the Hario V60 hand filter system for this.

Our basic recipe: We pour 500 ml of water onto 32.5 g of freshly ground coffee beans. We pour 500 ml of water completely within approx. 2 min 30 seconds so that the extraction is completely completed after approx. 3 min 30 seconds.

Step 1: Weigh the coffee beans
For 500 ml of water, we recommend using 32.5 g of coffee

coffee scale from Hario| pixabay

Step 2: moisten the paper filter

Insert the paper filter into the Hario V60 porcelain filter and moisten it with hot water so that the flavors in the paper are removed.

Step 3: Put the coffee grounds in the filter

coffee ground for filter coffee| pixabay

Grind the coffee beans just before brewing and put the ground coffee in the paper filter.

Step 4: moisten the coffee grounds
The ground coffee is moistened with hot water (92 – 94 ° Celsius). You should pour about twice as much water on the coffee as the powder weighs (with 32.5 g ground coffee, approx. 65 g water).

pour water for filter coffee| pixabay

Step 5: 30 seconds pre-brewing (“Blooming”)

The process of pre-brewing is known in specialist circles as “blooming”. In the blooming phase, the ground coffee swells (“blossoms”). This causes carbon dioxide to escape from the coffee. The finished coffee will later taste softer and fuller. If the coffee does not swell, this is a sign that the coffee is no longer fresh.

filter coffee| pixabay

Step 6: stir while blooming

To ensure that all of the coffee grounds are moistened during the blooming phase, you can gently stir the moist powder with a spoon.

Step 7: continue pouring in water

After the 30-second blooming phase, you need to add more water. It is best to always pour directly onto the coffee using a thin stream of water in slow circular movements. You should pour all of the coffee carefully and evenly. Please do not pour onto the filter walls, as this will cause water to pass the coffee powder without extracting coffee.

filter coffee| pixabay

Step 8: stir again

When you have poured water up to about 2-3 cm below the edge of the filter, you have to stir gently again. Stirring prevents coffee from sticking to the edge.

Step 9: Pour water regularly

The coffee-water solution is kept at the right level by regular topping up with slow, even circular movements. This process is repeated until the required amount of water (here: 500 ml) is reached.

pour over coffee| pixabay

Step 10: extraction finished

When you have poured 500 ml of water in 2 – 3 minutes, the coffee extraction should be finished. The remaining coffee grounds should look dry and the surface should be relatively flat.

Step 11: stir

Before drinking, stir the coffee briefly or swivel the coffee pot.

Step 12: Pour in and let cool down briefly

Now you can pour in your freshly prepared pour-over coffee. It is best to wait a moment before you drink. Then the fine fruit acids come out better.

filter coffee| pixabay

How does coffee taste from the hand filter?

Filter coffee is not just a way of preparation, it also represents a certain taste. This taste is based on an aroma saturation of 0.8 – 1.5%. Conversely, this means that filter coffee consists of 98.5% to 99.2% water. That’s why filter coffee tastes more watery.

This becomes particularly clear if you drink an espresso in comparison. Espresso has an aroma saturation of approx. 10% and therefore tastes syrupy and highly concentrated. You will therefore not experience a syrupy mouthfeel when drinking filter coffee.

 Good to know
Filter coffee can taste delicious if you use slightly lighter roasted beans and grind them just before brewing – ideally with a grinder with a conical or disc grinder. Then the coffee can develop its entire spectrum of aromas and its fruity flavors and fine acids.

As the name suggests, after the infusion, the coffee goes through a filter – usually a paper filter. This filters out all solids and oils that are dissolved in the liquid. Filter coffee – filtered with a paper filter – is therefore very “clean”, free of coffee particles, relatively clear, and often has a reddish tint.

The coffee is characterized by a clear aroma, but due to the filtering, it has a little less body compared to the preparation with the French press. Exactly what aromas filter coffee tastes like depends on the coffee beans you use.

In any case, you shouldn’t use beans that have been roasted too dark. The likelihood that your coffee will taste too bitter is relatively high.

Filter coffee: what amount? What dosage?

We recommend a ratio of 60 g of coffee per liter of water. Incidentally, this is also the recommendation of the Specialty Coffee Association of Europe (SCAE). The milder the taste of the coffee, the more ground coffee you can use.

The following rule of thumb applies: You should use 12 g of coffee powder per 200 ml cup. Note, however, that the ideal ratio of water and coffee powder changes slightly depending on the amount prepared. The less filter coffee you want to prepare, the more coffee powder you should use with the water.

 Good to know
Quantities when preparing filter coffee
 There are 200 ml of water for every 12 g of coffee
 There are 300 ml of water for every 20 g of coffee
 There are 500 ml of water for every 32.5 g of coffee
 There are 1000 ml of water for every 60 g of coffee

It is definitely worth using digital scales for preparation. You can change the two adjusting screws for the amount of ground coffee and the amount of extraction with the help of a scale to brew the perfect filter coffee for you. Besides, you can use a scale to reproduce the recipe of your favorite filter coffee over and over again.

Which beans for filter coffee?

We recommend that you use light, roasted beans from a specialty coffee roaster you trust for filter coffee. Because only lightly roasted coffee can develop its entire spectrum of aromas and its fruity notes and fine acids.

If you like pleasant fruit acids, we recommend a single-origin Arabica coffee from Ethiopia, Kenya, Rwanda, Uganda, or Tanzania. These growing countries are known for top-quality coffees that have a unique, very acidic, citrus-like taste – ideal for preparation as filter coffee in a hand filter.

Article from the coffee blog: Four reasons why we prefer high-quality coffee beans .

If you prefer less acidity in your coffee, we recommend coffee from South and Central America. The taste spectrum ranges from lighter, very sweet and complex products to heavier, richer, more chocolaty representatives (e.g. coffee from Guatemala, El Salvador, Costa Rica, Mexico)

Filter coffee: which grind?

As with so many other coffee preparation methods, the degree of grinding also plays an important role in filter coffee. We advise you to freshly grind the coffee right before brewing – preferably with a grinder that has a conical or disc grinder. The degree of grinding is, of course, dependent on the coffee beans used and your personal preferences. We recommend starting with a medium-coarse grind (size of table salt), making a few test infusions, and evaluating the result in terms of taste.

It is also advisable to use the extraction time as a guide. As a rule, this should not be longer than 3 minutes. The brewing process should be completed after 3 minutes. With a longer extraction time, the water increasingly releases undesirable bitter substances from the coffee. The coffee tastes unpleasantly bitter. The grind was probably too fine.

If the extraction time is too short, the coffee tastes weak, watery, and bland. That means that the grind was too coarse and you will have to grind finer next time. You will quickly get a feel for which grind is ideal for your filter coffee.

 Good to know

Choose a slightly coarser grind if you want to prepare larger quantities of filter coffee (e.g. 1 liter) with the hand filter. On the other hand, choose a slightly finer grind if you want to brew smaller amounts (e.g. 200 ml).

Who invented filter coffee?

The paper filter was invented in 1908 by the Dresden housewife Melitta Bentz. She converted a tin can into a coffee filter by drilling a few holes in the bottom of the can and placing a cut piece of blotting paper on top. And as you may know, the Melitta Group is run by its descendants and continues to sell paper filters, coffee machines, and coffee to this day.

Various filter coffee systems presented

There are several manual scalding filter methods and filter holders. The most prominent filter holders such as Hario V60, Melitta Filter, Chemex, and Kalita Wave are presented here. What all systems have in common is that water runs through a coffee bed and thereby dissolves the extract substances. The coffee grounds are separated from the drink produced by filter material. The filter material can consist of paper, metal, or fabric.

We prefer filters made from bleached white paper. In our opinion, they produce the cleanest coffee and the best filter coffee taste. A paper filter filters out all solids and coffee oils that are dissolved in the liquid. This makes the coffee very clear and often has a slightly reddish tint.

Each of the filter coffee preparation methods presented here has its character. We cannot say in general which is the best method. Every coffee needs its specific method, which will show its best advantage. Trying out is worth it.

If a filter coffee has a lot of acids, for example, this coffee is more of a candidate for preparation with the Chemex. If, on the other hand, you want to emphasize the acidity, we recommend using the Hario V60 filter.

Filter coffee with the Melitta filter

The Melitta coffee filter is available in plastic or porcelain. With a bit of luck, you can find the plastic version in a well-stocked supermarket for less than $ 15.

You can find the plastic filter on

You have to calculate over $ 25 for the Melitta porcelain filter. It is available in chic colors such as azure blue, blue, Bordeaux, jade green, orange, red, saffron yellow, stone gray, and fir.

Depending on the amount of filter coffee you want to prepare, you can choose between three sizes: for two, for four, or six cups. Ribs tapering straight down are embedded inside the filter holder to ensure quick extraction of the coffee. This should allow the water to drain better and reduce bitterness. Our experience is that due to the design (one or two smaller outlets at the bottom of the filter) water accumulates quickly.

Melitta filter holder in the video

Filter coffee with the Hario V60 filter

With the Hario V60 hand filter, the Japanese company Hario has revolutionized the tried and tested hand infusion method for filter coffee and helped filter coffee to gain a new reputation among coffee lovers worldwide. The V60’s design eliminates the “Melitta congestion problem”. Today it is the ultimate preparation device for specialty coffee and is used in the best cafes in Europe. The Hario V60 is available in three sizes and made of porcelain, plastic, metal, copper, and glass. Depending on the material, you can buy the hand filter for less than 15 $ (plastic).

What is special about this filter

The cone-shaped shape, the spirally twisted ribs, the large hole for draining and the matching pointed filters ensure that the coffee is extracted evenly. Due to the special construction, coffee extraction cannot be interrupted. Over-extraction of the coffee is, therefore, almost impossible. The Hario V60 delivers wonderful coffees.

here’s a video on the Hario V60

Filter coffee from the Chemex

With the Chemex, you can prepare a clear filter coffee that tends to be milder. The beautiful glass carafe with a wooden sleeve was created in 1942 by the German chemist Dr. Peter J. Schlumbohm and made it to the Museum of Modern Art in New York.

Compared to the Melitta filter paper, the filter paper used by Chemex is almost a third thicker. As a result, even more, fine particles and coffee oils are retained. The water flows more slowly through the filter than in the Melitta filter or the Hario V60 filter. Experts speak of a lower flow rate. This means the speed at which the water runs through the filter paper. So make sure that you choose the grind for the filter coffee with the Chemex a little coarser so that the coffee is not extracted for too long and tastes unpleasantly bitter.

Filter coffee from the Chemex tastes even clearer than the Hario V60 or Kalita Wave due to the thickness of the filter paper. Only the desired aromas and flavors and no disturbing substances are allowed through. Coffees prepared with the Chemex can wonderfully develop their fruity and fine flavors that are characteristic of their origin. Filter coffee from the Chemex is a great taste treat!

You can find out more about Chemex in our comprehensive advisor.

Filter coffee with the Kalita Wave Dripper

The Kalita Wave Dripper is a hand filter from the Japanese manufacturer Kalita. The filter is made of high-quality stainless steel and has a flat bottom with three small holes. The flat bottom in the filter ensures less turbulence than can sometimes be the case with conical filters. This enables a uniform extraction.

The waves in the filter paper ensure that the water has fewer points of contact with the stainless steel filter during the infusion. This means that less heat is lost during the brewing process. The wave construction has another advantage: The filter paper is always at a distance from the filter wall – so the water can run off more easily.

Due to the construction and the wave-like shape of the filter, the filter coffee with the Kalita Wave tastes similar to the Hario V60. For us, the Kalita Wave is next to the V60 the perfect hand filter for light filter coffee roasts with floral and fruity aromas.

Equipment for delicious filter coffee from the hand filter

Filter coffee hand filter recipe

Filter coffee recipe (500 ml)
by Linata
February 24, 2018

Recipe Category: specialty coffee
keywords: filter coffee, coffee-hand filter, filter coffee Hario V60, cooking Filter Coffee, Pour Over Coffee

A filter coffee that has been lovingly prepared with a hand filter can become a real taste bomb. Here you can find our filter coffee recipe for 1 coffee pot (500 ml).

Nutritional information (500 ml):
0 calories
0.0 grams of fat

– 32.5 g coffee beans (freshly ground)
– 500 ml hot water (approx. 94 ° C)
– Hario coffee filter holder V60 size 2
– Hario V60 filter bags size 2
– Hario V60 Range Server 600 ml capacity

Instructions for the preparation of 500 ml filter coffee with the hand filter: Step 1: Heat the filtered water to approx. 94 ° C.
Step 2: Weigh the coffee beans (32.5 g) and grind them fresh.
Step 3: moisten the paper filter.
Step 4: Put coffee grounds into the filter.
Step 5: Moisten the coffee grounds (“Blooming” – approx. 30 sec).
Step 6: Add more water and stir if necessary.
Step 7: Add more water regularly until 500 ml of water has been poured in.
Step 8: stir, pour, and let the coffee cool down briefly.