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When the cold subsides and the mornings begin to have a different light, changing your coffee also makes sense. Spring doesn't just bring flowers; it brings the ideal moment to explore filter coffee, a category that many have ignored out of habit but which, once tasted, changes the way you understand your daily cup.
If you've been drinking espresso or capsules for years, this article isn't trying to convince you that you're wrong. It aims to show you what you're missing out on.
Filter coffee, also known as drip coffee or pour over, extracts the compounds from the bean in a slower, more controlled manner than espresso. The result is a cup with greater aromatic clarity: you can better perceive the Fruity, floral and tart notes What characterises specialty coffees.
In spring, with milder temperatures, Filter coffee is enjoyed in a different way. At 70-75°C it is already appealing without burning, which allows you to appreciate the complexity of the profile without the haste of winter. Furthermore, many roasters bring out their new crop batches between March and May, coming from Colombia, Ethiopia, or Central America harvests, which often coincide with this period.
At Marabans works with selected single-origin coffees for its traceability and roast quality. Spring is when we have the most rotation of references, and the filter is the best way to notice the difference between a coffee from Huila and one from Yirgacheffe.
Not all filter methods are equal. Each person extracts coffee differently and produces different results from the same bean.
The V60 is probably the most popular method among coffee lovers This is a specialisation. Designed by Hario, it uses a cone-shaped paper filter that lets only the lighter oils through. The result is a clean, bright cup with well-defined acidity. Ideal for Ethiopian or Kenyan coffees with notes of red berries.
The Chemex combines extraction and presentation in a single glass vessel. Your thicker filter retains more oils than the V60., producing an even cleaner and smoother cup. It is the favoured method for welcoming someone into your home: both visually appealing and functional.
The AeroPress is the most versatile and the most forgiving. It allows you to adjust infusion time, temperature, and pour-over technique. It can be made stronger or milder, to taste. It works just as well at home as when travelling. For those starting out with pour-over, it's the perfect entry point.
The French press, while technically not a paper filter, remains a classic. By not filtering the coffee's oils, it produces a fuller-bodied, denser cup. Perfect for medium-dark roasts with chocolate or nutty notes.
The preparation method doesn't work miracles If the bean isn't good. And vice versa: a quality specialty coffee can be ruined by poor preparation.
For filter brewing methods (V60, Chemex, AeroPress in filter mode), the ideal is Light or medium roast coffees, single origin, with good acidity and fruity or floral profiles. A dark roast in the V60 usually results in a bitter and flat cup.
For the French press or AeroPress in concentrated mode, medium-bodied roasts work best. Coffees from Brazil, Honduras, or Guatemala tend to perform well with these methods.
The grind is also a determining factor. The V60 and Chemex require a medium-coarse grind; the AeroPress allows for more variation. It's ideal to grind the beans at the time of brewing: ground coffee loses its aroma within minutes.
When buying whole coffee beans online, always look for the roast date on the packaging, not the expiry date. Specialty coffee is best between 7 and 30 days after roasting. After that period, the aromas progressively flatten out.
No professional equipment is needed to get started. With a V60, a gooseneck kettle (or any pouring kettle), a kitchen scale, and freshly ground coffee, you already have everything you need.
Starting proportions15g of medium-coarse ground coffee to 250ml of water at 92-94°C. Total extraction time: between 2:30 and 3:30 minutes.
The processFirst, rinse the paper filter with hot water to remove any paper taste and preheat the V60. Discard this water. Pour the ground coffee and start with a pre-infusion: Add double the weight of coffee in water (30ml) and wait for 30 seconds. This allows the coffee to degas and prepare for extraction. Then pour the rest of the water in a spiral, from the inside out, in two or three batches, waiting for the water level to drop between each.
The result should be a A clean, balanced cup with an aroma befitting the bean you've chosen. If it comes out too acidic, grind finer. If it comes out bitter, grind coarser or lower the water temperature.
Some people see filter coffee as complicated, reserved for baristas or enthusiasts with too much free time. That's not the case. With ten minutes and the right materials, you can make better coffee at home than ninety percent of what you'll find in any café. from the corner.
True value isn't found in ritual, though that has its place too. It is to understand what you are drinkingwhere it comes from, how it was processed, what it smells like when water hits the bean. That's what turns coffee from an automatic habit into something that deserves attention.
If you want to startAt Marabans, you'll find a selection of single-origin coffees with a filter profile, featuring detailed tasting notes for each variety.. The best time to explore is now.
