Perfect Extraction of a Specialty Coffee with the Filter Method
Specialty coffee represents the pinnacle of the art of coffee roasting and brewing.
To get the best out of these beans, it is essential to master the extraction techniques.
The filter method is one of the finest ways to bring out the aromatic notes and complex flavours of specialty coffee.
In this article, I will guide you through the steps to perform a perfect filter extraction.
1. Coffee and Grinding Selection
The quality of the coffee is fundamental.
Make sure you choose a fresh specialty coffee, preferably roasted within the last two weeks and of quality like Tomassicoffee coffee.
For the filter method, the grind should be medium, similar to the consistency of table salt.
Too fine a grind can slow extraction and make the coffee bitter, while too coarse a grind can result in under-extracted, flavorless coffee.
2. Equipment Preparation
Essential tools for filter extraction include:
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A filter coffee maker (such as V60, Chemex, or Aeropress)
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A quality coffee grinder
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Filter paper
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A precision scale
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A kettle with a swan neck spout for controlled pouring
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A timer
Before you begin, rinse the paper filter with hot water to remove any residual paper flavor and to warm up the coffee maker.
3. Measuring Coffee and Water
The ideal ratio of coffee to water is generally 1:16.
This means that for every gram of coffee, you should use 16 grams of water.
For example, for 15 grams of coffee, use 250 grams of water. Use a scale to ensure you respect these proportions accurately.
4. Boiling the Water
Water temperature is crucial for extraction.
The water should be just below boiling point, around 200-205°F (92-96°C).
If you don't have a temperature-controlled kettle, let the boiling water sit for about 30 seconds before using it.
5. Start of the Extract
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Pre-infusion (Blooming): Pour a small amount of water (We recommend double the weight of the coffee) over the ground coffee.
Allow the coffee to hydrate and release trapped gases for about 30-45 seconds.
This process, called "bloom", is essential for uniform extraction.
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Continuous Pouring: After pre-infusion, slowly pour the remaining water in a circular motion, starting from the center and moving outward, without touching the edges of the filter.
Maintain a steady, controlled flow.
This should take between 2.5 and 4 minutes depending on the filter method used.
6. Total Extraction Time
Total extraction time varies slightly depending on the method and personal preference, but should generally fall between 3 and 4 minutes.
If the extraction is too fast, the grind may be too coarse; if it is too slow, it may be too fine.
7. Tasting and Adjustment
Once the extraction is complete, taste the coffee.
It should have a balanced taste, with aromatic notes and good acidity.
If your coffee is too bitter, try reducing the extraction time slightly or using a coarser grind.
If it's too acidic or weak, try a finer grind or a slightly longer extraction time.
Conclusion
Brewing specialty coffee using the filter method requires attention to detail and practice, but the results are well worth it.
Following these steps will help you bring out the unique characteristics of your coffee, providing an extraordinary sensory experience.
Remember, the key is to experiment and find the right balance that satisfies your palate.
Happy preparation and good coffee with Tomassi Specialty Coffee!