There’s something about the ritual of filter brewing that makes it special. Slow mornings, the gentle pour of water, and the anticipation as aromas rise from the dripper. It’s a brew method that invites you to pause. Whatever kind of filter you use (we love ours from a self-pouring Moccamaster at the roastery) it’s always simple and consistent.

Filter brewing is a gentle, hands-on method that uses gravity to draw water through the coffee bed. It’s great for highlighting clarity and complexity in the cup. Different brewers, shapes, and filter thicknesses all affect flavour – so treat this as a guide and don’t be afraid to experiment.

The main difference between filter brewers is their shape and size. Conical drippers (like the V60 or Chemex) funnel water through a single point, which can slow the flow and sometimes cause “choking” if the grind is too fine. Flat-bottom brewers (such as the Stagg Dripper or Kalita) drain more evenly, often producing a balanced cup, but the faster flow means a slower, steady pour is important.

As with all brewing, grind size and pour technique make a big difference. Too slow or bitter? Go coarser. Too fast, acidic or weak? Try finer. The key is to adjust until you find the balance you enjoy.

What is bloom?

When hot water first hits fresh coffee, gases are released, causing the coffee bed to rise. Letting it “bloom” for 30 seconds helps ensure even extraction and better flavour.

You’ll Need

Freshly roasted coffee, ground medium (like coarse sand)

Conical or flat-bottom dripper + filter paper

Kettle & Weighing scales

Mug or server

 

Brew Guide

Heat water to 94–96°C.

Use a ratio of about 1:16 (e.g. 15g coffee to 250g water).

Rinse the filter and preheat brewer.

Add coffee ground coffee, then a small pour to saturate. Bloom for 30s.

Pour the rest of the water slowly and evenly.

Aim for a total brew time of 2.5–3 minutes.

Not quite right?

Was your brew time too long or too short?

If it’s taking too long to brew OR you’re finding the coffee coming out bitter then adjust your grind to be coarser.

If the brew is finishing too quickly or it tastes acidic or weak then try making your coffee grind finer.

What coffee should I choose?

Filter brewing often brings out the best in lighter, more complex coffees.

Fruity or floral single origins shine here, as the paper filter captures body but allows delicate flavours through.

Try one of our fruiter SINGLE ORIGIN’S