English Translation
Making good filter coffee doesn’t have to be complicated. With the right ratio of coffee and water, an appropriate grind size, and a calm pouring technique, you can extract much more flavour from your cup. Whether you make filter coffee with a machine or manually, a few simple basic rules will quickly make a noticeable difference. Just starting out? Then choose the right filters and drippers to begin with.
Filter coffee is ideal if you enjoy a smooth, clear cup with lots of aroma. It’s an accessible brewing method that still gives you plenty of room to fine‑tune your flavour. This way, you can easily turn an ordinary coffee break into a true moment of enjoyment.
How do you make filter coffee?
The core is simple: hot water flows through ground coffee in a filter, after which the coffee ends up in your carafe or cup. Still, a few details determine whether your coffee tastes flat, bitter, or nicely balanced.
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Use the right ratio – count on an average of 60 grams of coffee per litre of water
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Choose a medium grind – finer than French press, coarser than espresso
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Use water just off the boil – ideally around 92 to 96°C
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Rinse paper filters beforehand – this prevents a papery taste
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Pour evenly – for balanced extraction
The right ratio for delicious filter coffee
If you want to make tasty filter coffee, it’s best to start with the ratio. A good guideline is 6 grams of coffee per 100 ml of water. That equals about 60 grams per litre. If you prefer a slightly fuller cup, you can go up to 65 grams per litre. For a lighter cup, 55 grams is often enough.
If you prefer working per cup or per carafe, this overview helps:
| Water | Coffee |
|---|---|
| 250 ml | 15 g |
| 500 ml | 30 g |
| 750 ml | 45 g |
| 1 litre | 60 g |
If you use scoops instead of a scale, keep in mind that one level coffee scoop doesn’t always weigh exactly the same. A scale therefore gives more consistent results.
Step-by-step: making filter coffee
Manual filter coffee
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Place the paper filter in the dripper and rinse it with hot water.
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Add the ground coffee and gently shake so the bed is even.
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Pour a small amount of water onto the coffee, just enough to wet everything.
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Wait about 30 seconds so the coffee can bloom.
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Then pour slowly in small circles, without overflowing the filter.
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Let all the water run through and serve immediately.
For manual filter coffee, a calm, even pour is important. Don’t pour all the water at once, because it will run through too quickly and you’ll lose flavour.
Filter coffee with a machine
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Place the filter and rinse it briefly if possible.
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Add the correct amount of ground coffee to the filter.
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Fill the water reservoir with the right amount of fresh water.
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Turn on the machine and let it complete the entire process.
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Stir the coffee in the carafe briefly for an even flavour.
With a machine you have less control over the pouring technique, but the ratio and grind size remain just as important. That’s exactly where the difference is made between ordinary and good filter coffee.
Which grind size do you need?
For filter coffee you usually use a medium grind. If the coffee is ground too coarse, the water flows through too quickly and your cup tastes thin or sour. If the grind is too fine, the flow slows down and you’ll get bitter, heavy flavours more quickly.
A good rule of thumb:
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Too sour or watery – grind a bit finer
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Too bitter or harsh – grind a bit coarser
If you grind your own coffee beans, it’s best to grind them right before brewing. This preserves aroma and freshness better.
Can you make filter coffee with boiling water?
You can boil water, but it’s best not to pour it onto the coffee while it’s still bubbling. Water that has cooled slightly usually gives better extraction. Water that’s too hot can make the coffee taste harsher and more bitter, especially with lighter doses or finer grinds.
Let boiling water rest for a few seconds before you start pouring. This brings it closer to the temperature zone in which filter coffee tastes best.
Common mistakes in filter coffee
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Using too little coffee – the flavour becomes weak and flat
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Not paying attention to grind size – even good beans will give a poorer result
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Not rinsing paper filters – this can cause a dry papery taste
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Pouring too quickly – especially with manual brewing you lose body and balance
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Keeping old or pre-ground coffee open for too long – aroma disappears faster than many people think
How to quickly improve your filter coffee
If you want better filter coffee at home right away, focus first on these three things: weigh your coffee, use fresh water, and adjust your grind size based on the flavour in your cup. You don’t need to change everything at once. One small adjustment often already shows clearly why your coffee turns out better or worse. Handy tools like a scale and a gooseneck kettle can be found among our coffee accessories.
If you enjoy experimenting calmly, you’ll quickly discover how enjoyable making filter coffee can be. That’s exactly what makes this brewing method so appealing: easy to start with, but rich in flavour once you master the basics. Fancy a cool variant for warm days? Then check out our guide on making cold brew coffee.
Frequently asked questions about making filter coffee
How many scoops of coffee for filter coffee?
That depends on the size of your scoop, but as a guideline you can count on about one level scoop per 125 ml of water. For more accuracy, weighing remains the best choice.
How much water do you use for 4 scoops of coffee?
With a standard coffee scoop you usually end up with about 500 ml of water. Because scoop sizes vary, this is a guideline and not an exact rule.
Can you make filter coffee without a machine?
Yes, you can with a hand filter or dripper. You pour the hot water yourself in phases over the ground coffee. This gives you more control over the flow time and the flavour.
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