Preparation of coffee in a classic coffee filter or a manual coffee filter

 

Over 100 years ago one housewife from Dresden got fed up with the bitter taste of coffee and the coffee grounds stuck between her teeth. A sheet of blotting paper from her son’s exercise book gave her a simple idea that a filter and a piece of paper could eliminate coffee grounds. This classic variant of coffee preparation has been known already since 1908.  

The great advantage of the manual filter is that the brewing process can be adjusted according to your preferences. This brewing method allows you to vary the strength of your coffee (see TIP in point 5). We can recommend the following manual filters:

amazon-logo_spiegeleffekt  Axentia Kaffeefilter mit Stutzen für Isolierkannen Größe 4 (low-priced option)

amazon-logo_spiegeleffekt  Porzellan Kaffeefilter Größe 4 (more expensive option)

 

Procedure:Handfilter

  1. Grind the coffee beans
    The
    coffee for the filter should be ground relatively finely (however not with the finest setting). That way we receive an equal extraction and the coffee can develop its full flavour.
     
  2. Insert and rinse the filter
    Insert
    the filter paper into the funnel and rinse it once with a glass of warm water. This removes the slight taste of the paper.
     
  3. Fill the coffee powder in the paper filter
    The
    dosage is certainly a matter of taste. We recommend 1-2 heaped tablespoons or approx. 10g ground coffee per cup.
     
  4. Boil water
    A
    fter it has cooked, the water should cool down for about 30 seconds so that it has the optimum temperature of 95°C.
     
  5. Moisten the coffee powder and let it soak
    Moisten the coffee powder in the filter with a small amount of water and it will begin to swell a little (wait for about 30 seconds). This process is called "the bloom".
     
  6. Pour hot water
    Pour the water very energetically at first so that the coffee powder comes entirely in in contact with it. And then pour the rest slowly and in small equal amounts so that there is constantly the same level of water in the filter.

If you want to enjoy a mild coffee, it is advisable to pour the entire amount of water after the first brewing at once into the filter. If you prefer a strong coffee, pour the water little by little and let the coffee flow down completely in between every run.

TIP: If you warm up your coffee pot or cup with boiling water beforehand, the temperature and the flavour of the coffee will be preserved better.

 

 

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Preparation of coffee in a classic coffee filter or a manual coffee filter

 

Over 100 years ago one housewife from Dresden got fed up with the bitter taste of coffee and the coffee grounds stuck between her teeth. A sheet of blotting paper from her son’s exercise book gave her a simple idea that a filter and a piece of paper could eliminate coffee grounds. This classic variant of coffee preparation has been known already since 1908.  

The great advantage of the manual filter is that the brewing process can be adjusted according to your preferences. This brewing method allows you to vary the strength of your coffee (see TIP in point 5). We can recommend the following manual filters:

amazon-logo_spiegeleffekt  Axentia Kaffeefilter mit Stutzen für Isolierkannen Größe 4 (low-priced option)

amazon-logo_spiegeleffekt  Porzellan Kaffeefilter Größe 4 (more expensive option)

 

Procedure:Handfilter

  1. Grind the coffee beans
    The
    coffee for the filter should be ground relatively finely (however not with the finest setting). That way we receive an equal extraction and the coffee can develop its full flavour.
     
  2. Insert and rinse the filter
    Insert
    the filter paper into the funnel and rinse it once with a glass of warm water. This removes the slight taste of the paper.
     
  3. Fill the coffee powder in the paper filter
    The
    dosage is certainly a matter of taste. We recommend 1-2 heaped tablespoons or approx. 10g ground coffee per cup.
     
  4. Boil water
    A
    fter it has cooked, the water should cool down for about 30 seconds so that it has the optimum temperature of 95°C.
     
  5. Moisten the coffee powder and let it soak
    Moisten the coffee powder in the filter with a small amount of water and it will begin to swell a little (wait for about 30 seconds). This process is called "the bloom".
     
  6. Pour hot water
    Pour the water very energetically at first so that the coffee powder comes entirely in in contact with it. And then pour the rest slowly and in small equal amounts so that there is constantly the same level of water in the filter.

If you want to enjoy a mild coffee, it is advisable to pour the entire amount of water after the first brewing at once into the filter. If you prefer a strong coffee, pour the water little by little and let the coffee flow down completely in between every run.

TIP: If you warm up your coffee pot or cup with boiling water beforehand, the temperature and the flavour of the coffee will be preserved better.

 

 

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