Coffee Brewing Guide - Drip filters

Coffee Brewing Guide -  Drip filters

Brewing guidelines for drip filter methods:

   • Moccamaster
   • Bonavita V-Style Drip Filter
   • Chemex
   • Hario V60
   • Vietnamese filter

Quick reference instructions for manual methods:

  1. Using hot water, preheat your device and rinse your paper filter if there is one.
  2. Start with a brew ratio of 60g per Litre (dry ground coffee to water).
  3. Place your device on digital scales and tare the scales so you only measure the additional ground coffee. For a 200mL coffee at the guideline brew ratio of 60g/L you will require12g of ground coffee.
  4. Grind your coffee coarse for Vietnamese filter and medium fine for Chemex and V60.
  5. Tare the scales again so you only measure the addition of the water to the coffee. Pour in 40mL of  95°C water and ensure the coffee wetting is uniform by pouring carefully to break up lumps and reduce agglomeration. We suggest pouring from high above and/or making circles as you pour.
  6. The coffee will foam and swell, this is the 'bloom'.
  7. Wait 30 seconds from the end of the pour.
  8. Pour in another 40mL of  water and ensure the coffee wetting is uniform.
  9. Wait 30 seconds from the end of the pour.
  10. Repeat 3 more times. Stretch the total brew time to around 4 minutes.

Fine tuning your brew

"I want a stronger tasting coffee with the same flavours"

  • Increase the coffee dose by 0.5g.

"I want the fruity high notes to be more prominent"

Try one of the following at a time:

  • Decrease the total brew time by 15s.
  • Grind more coarse.

"I want to soften the fruity high notes and make the sweet flavours more prominent"

Try one of the following at a time:

  • Increase the total brew time by 15s.
  • Grind more fine.

Quick reference instructions for Moccamaster automatic brewer:

  1. Typically, a good total brew time is about 5min - the time from pressing the power button to the last drops of coffee. If you are in the range of 4-6 min then you're close and you should let you taste buds guide you from here.
  2. We recommend starting with a brew ratio of 70g of dry coffee per 1 Litre of water.
  3. If you want it to taste stronger and more developed, just grind a little finer and maintain the same brew ratio. To make a juicier brew, grind a little more coarse.
  4. Alternately, if you're stuck with pre-ground coffee and can't change the particle size but want to fine tune your brew, you can use more coffee for the same water to make a stronger brew and less coffee for a weaker brew. An change of 5g/L should be noticeable.
  5. If you would like to make a small brew of say 500mL then the above guidelines still apply (but the flow valve will need to be set to the intermediate position to slow the flow down).

Recommended baseline grind settings:

  • Moccamaster, Bonavita, Chemex and V60 - medium fine. More fine than stove-top, more coarse than espresso.
  • Vietnamese filter - very coarse, like rock salt (same as plunger). This is necessary to reduce the fines in the cup.

Or follow this link for specific Porlex grinder settings.

Dose levels

Note that there is a tricky relationship between dose and extraction yield. At significantly increased doses you may find the coffee can no longer be evenly extracted and so the dose increase results in a two-fold reduction in extraction yield; one from the brew ratio and another effect from the less even extraction.

Also note that when you change the yield, if you do not want a change in TDS, you should make a small dose adjustment to allow for that.

Brew Temperature

Temperature-wise a typical kettle is fine, the laws of physics ensure the liquid water is just under 100°C at its hottest and is probably about right, around 95°C. However, if you want to be sure, try an electric, temperature adjustable kettle

Detailed information on coffee extraction principles: Science of Coffee Brewing

Tagged : Workshop, How-to, Brewing, Filter

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