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Filter Coffee Tips

• Extract more coffee soluble by using a lower mineral content • Bloom, is the prewetting phase where a small amount of water
water or a lower TDS water, but extract less with higher TDS is added to the coffee bed in the beginning so the coffee absorb
(total dissolved solids) water, swell, degas, and be ready for extraction.
• The finer the grind of the coffee, the more extraction from the • Agitation or turbulence accelerates extraction and disperses the
coffee bed as there is a greater surface area and finer grinds concentration of the dissolved solids throughout the brewing
causes the water to flow more slowly so there will be more liquid.
contact time. • The lower the brew strength, the less body, and more flavor
• The more coffee there is the longer the water will take to flow clarity a coffee will be. Meaning, the lighter brew has a clearer
through and the longer the contact time – hence, the higher flavor than the denser brew.
extraction yield. • Reduce channeling by prewetting
• The strength of a pour-over coffee will depend on the grind • Sharp, fruity, grassy, acidity notes are extracted in the earlier
size, and the timing, of the water flowing through the coffee stage of the brew, after the brew has proceeded bitterness,
bed. astringency increases simultaneously.

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