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Filter: Versatile Coffee in Different Appearances

Filter #coffee is a big and interesting topic. Today we're talking about how coffee was invented to filter through paper, why automatic coffee machines spill over, and now the opposite is happening, and things you need to remember to brew good strong coffee.

paper filter

The modern history of filter coffee began with the invention of the paper filter. It was invented and patented in 1908 by German housewife Melitta Benz. To get rid of the annoying coffee grounds, Melitta drilled a few holes in the bottom of the coffeemaker and placed a sheet of paper on top. In 1910, Frau Benz opened the Melitta company, which produced the first bulk - round manual coffee machines, including disposable paper filters. A filter coffee maker was placed over a coffee pot, coffee was poured into it, and hot water was poured on it. The water that passed through the coffee layer, saturated with its taste and aroma, leaked into the coffee pot through the holes in the bottom of the coffee machine. All residue remained in the paper filter.

In 1937, Melitta introduced cast and conical filters. In the ad, she said they're "the perfect couple for coffee." Thus, a culture of modern alternative (non-espresso) coffee brewing methods was born from an old paper and a perforated coffee machine.How did the fashion for manual brewing methods come about?

Coffee must be fresh - this is one of the main assumptions of the specialist community. It's not just about green and roasted beans, it's also about drinks. Automatic drip coffee makers were able to brew a large jug of coffee at once, heating the drink throughout the day. Coffee can wait for guests for hours, from prolonged storage it loses its taste, and the tasteless drink must be poured. There were also complaints about automatic coffee machines from a technical point of view, for example, the low temperature of the brewing water or the uneven saturation of the coffee with water during the brewing process.

Manual brewing methods seemed more reliable and more interesting. On the one hand, the barista has more control over the brewing process, while on the other hand, they can constantly experiment, choose different coffee recipes and work on them. Moreover, the guest saw that the coffee was brewed only for him. For this reason, manual brewing methods have become a good tool for promoting private ideals.

Why are automatic coffee machines making a comeback?

Manual alternative brewing methods are often referred to as slow coffee. The barista spends 3-5 minutes preparing coffee in a spilled pot. Several such orders in a row increase the waiting time and test the patience of the guests. In addition, it is more difficult to maintain stability and take proper care of the brew during barista rush hours. But the specialty course is good because it improves not only the coffee, but also the equipment. Modern automatic coffee machines are becoming indispensable helpers in specialty coffee shops. Filter coffee machines can only brew faster and more consistently, as if brewed by hand. But the barista still controls everything. Sets the desired brewing profile for each coffee: grind, ratio of coffee to water, temperature, brewing time.

Filter in automatic coffee machine

“The filter coffee in the coffeehouses doesn't get the staff's attention,” writes Scott Rao, coffee instructor and author of books for barista and roasters. Rao believes the automatic coffee machine should be taken as seriously as espresso and manual brewing methods. Coffee brewing can be made better if you follow a few simple rules.

- Total contact time of coffee with water - 6 - 6.5 minutes;

- Coarse grinding is required.

- The depth of the coffee layer inside the filter should be 3-5 cm and should remain flat after brewing. If the coffee has settled on the walls, some of it is well-brewed and some is insufficient. It will be noticed in this drink.

- The two-liter batch brew is the best option for coffee shops. If you need to brew less coffee in a larger capacity coffee machine, you should use a smaller filter.

What you need to know to make delicious black coffee

No matter how and where you prepare black coffee, there are a few basic rules that will help you make a delicious cup of coffee.

World Champion Barista James Hoffmann recommends paying attention to three things: how you measure your coffee, the ratio of coffee to water you use, and how your coffee maker works.

- Tea spoons and measuring spoons and glasses are not the most convenient and accurate tool. They are not universal and show volume, but not weight. Use a scale with 0.1 gram accuracy to measure coffee and water.

- The recommended rate of coffee and water is 60 grams per liter. Knowing this, you can find the most suitable rate for you personally. However, Hoffmann does not recommend changing the ratio immediately if you have brewed coffee, and it seems to you that you are not satisfied. Maybe the coffee wasn't boiled or extracted enough, meaning not enough soluble matter passed into the water. Extraction, grinding, contact time with water, mixscratching is affected by the infusion technique.

- Depending on the brewing method of your coffee machine, you can adjust the ratio of coffee and water by pouring or brewing. Automatic drip coffee machines, Chemex pourovers, Hario V60 coffee is brewed using the pour method. Water is poured in portions or continuously from above and passes through a layer of ground coffee. Brewing means that the coffee and water are in the same container for the entire brewing time.


- Stir the coffee during the brewing process, this will help improve extraction.

- If the coffee is too strong, dilute the brewed coffee slightly with water. This method is called bypass.

- Pour some water over the ground coffee layer in the filter, wait 30-60 seconds and continue brewing.

- During brewing, pour water at short intervals. 20 grams of coarsely ground coffee, 300 ml of water, 60 ml of water should be poured every 45 seconds.


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