When it’s done right, filter coffee is clean, bright, and beautifully expressive. It brings out the subtleties — the citrus, the florals, the funk. It’s the brew you sip slowly, thinking “ooh, that’s interesting.”
But here’s the kicker: filter coffee doesn’t forgive.
It’s honest to a fault. If your beans are stale, your technique off, or your water all wrong — it’ll let you know. So here’s what to watch out for when making filter coffee that actually tastes like something worth slowing down for.
1. You’re using water that’s too hot (or too cold)
Water temp matters more than people think.
Too hot (boiling) and you scorch the grounds, pulling out bitterness and overpowering the delicate stuff. Too cold and you under-extract — flat, sour, empty.
92–96°C is the sweet spot. Boil the kettle, then wait 30–60 seconds before pouring. Simple. Reliable. Spot on.
2. Your grind size is off
This one’s huge.
Filter brewing wants a medium grind — somewhere between table salt and sand. Too fine and it over-extracts (bitter, dry, unpleasant). Too coarse and it rushes through (sour, thin, disappointing).
If your brew’s done in under 2 minutes or still dripping after 5, your grind’s probably wrong. Tweak it. Taste. Try again.
3. You’re not pre-wetting your filter paper
It might seem like a faff, but rinsing your paper filter before brewing makes a difference.
If you skip it, that papery taste ends up in your cup. And that’s not terroir — it’s just cardboard.
Quick rinse with hot water before you add your coffee. Bonus: it warms the brewer too
4. You’re not blooming (and your coffee's sulking)
Even for filter brewing, blooming is essential.
Start with a small pour to wet the grounds, wait about 30–45 seconds, and let the coffee degas. It helps prevent channeling, promotes even extraction, and — most importantly — makes your cup taste better.
It’s not a step. It’s a secret weapon.
5. You’re pouring like a storm drain
Filter brewing loves consistency. A wild, splashy pour creates turbulence and uneven extraction. Some grounds get flooded, some ignored. That’s how you end up with sharp highs and dull lows — all noise, no harmony.
Use a slow, controlled pour. Circular motion, gentle rhythm. Like watering plants, not hosing down decking.
If you’re not using a gooseneck kettle, tilt your regular one slowly and keep it steady. Doesn’t need to be fancy — just thoughtful.
6. You’re not dialling in for the coffee in front of you
Not all coffees brew the same.
A fruity Ethiopian will behave very differently to a nutty Brazilian. So if you're using the exact same recipe every time, you’re doing your coffee a disservice.
Filter brewing rewards tweaking — try a bit more water, a slightly finer grind, a longer bloom. Taste, adjust, taste again.
The more you play, the better your palate gets — and that’s when filter coffee really starts to shine.
Filter brewing isn’t delicate. It’s precise.
Don’t let the glass and spirals fool you — this is brewing with purpose. And while it’s not as forgiving as cafetière or as punchy as espresso, it offers a kind of clarity that no other method delivers.
Treat it with care, avoid the usual pitfalls, and you’ll find it opens up a whole new side of coffee — one sip at a time.
