Our recipe for filter coffee
This is the recipe we use at the roastery for brewing filter coffee, designed to highlight clarity, balance, and character. It’s built around our water, equipment, and roast style, but it’s a solid foundation to work from.
Brewing is all about dialing in. Small changes in grind size, water, or technique can make a big difference. So use this as a guide, then adjust to match your setup and taste preferences.
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Equipment & Ingredients
- Brewer: Orea Glass Full Aperture Brewer or V4 Narrow with FAST bottom
- Filter: Sibarist Booster + Sibarist Fast Flat Paper
- Water: Aquacode minerals and distilled water (65 ppm)
- Coffee: 16.5g of high-quality coffee beans
- Grinder: Comandante, set to 21 clicks (~550 microns)
- Kettle: Precision pour kettle with restricted flow control
Brewing Instructions
Step 1: Prepare Your Setup
- Place the Sibarist Fast Flat Paper filter into your brewer and rinse with hot water to eliminate paper taste.
- Discard the rinse water and set up your Orea Brewer with the Sibarist Booster.
- Grind 16.5g of coffee at 21 clicks on a Comandante grinder (~550 microns).
- Heat water to 93°C for the bloom phase and 88°C for the remaining pours.
Step 2: Brewing Process
- Bloom (First Pour)
Pour 40g of water evenly over the coffee bed.
Let it sit for 30 seconds to allow full saturation and degassing. - Main Pours
Pour 70g of water three times, waiting for the coffee bed to be almost dry before starting each pour.
Maintain a restricted flow rate to avoid disturbing the coffee bed, ensuring a clean extraction. - Total Brew Time
Aim for a final brew time of 2:00 – 2:30 minutes.
Expect a high extraction with a TDS of approximately 1.4%.
Step 3: Pouring Technique
- Use a hypotrochoid (flower pattern) pour to promote even extraction
2. Keep a steady hand and pour in circular motions to maintain an even coffee bed.
Final Note
- A slower, controlled flow creates a clean mouthfeel in the final cup.
- Using a higher bloom temperature enhances the sweetness and clarity of flavors.
