What sets good filter coffee apart from average
Filter coffee is experiencing a renaissance – and for good reason. The slow extraction through the filter brings out aromas that are often lost in espresso: floral notes, fruity acidity, delicate sweetness. The bean itself is decisive. Highland coffees from Africa, Central and South America and Oceania deliver the complex aroma profile that makes filter coffee so special. At SAMYJU we roast every batch individually – tuned to the bean, not to mass taste.
Filter coffee machine
The modern filter coffee machine brews automatically – but the result stands and falls with the bean. With freshly roasted specialty coffee, even a filter coffee machine produces results like a pour over.
Grind size and dosage – how to get your filter coffee right
The grind size determines extraction and flavour. For filter coffee we recommend a medium to medium-coarse grind – comparable to coarse sand. Ground too fine, the coffee becomes bitter; too coarse, it remains watery and overly acidic. As a dosage guideline: 60 grams of coffee per litre of water. That corresponds to approximately 15 grams for a large cup (250 ml). The water temperature should be between 92 and 96 °C – boiling hot water burns the aromas. Allow two minutes after boiling before you pour.
What sets our coffee apart
Drum roasting
Slowly and gently refined in a drum roaster – for full aroma development without any bitter compounds.
Packed fresh from roasting
Every freshly roasted batch is shipped within just a few days.
Transparent origin
We know the farms, the processing method, and the cultivation profile of every bean.
Direct Trade
Direct trade without middlemen – fair for the producers, better in taste.
Which filter coffee is right for you?
Single Origin means: one origin, one flavour profile, one character. You taste the terroir – the altitude, the soil, the processing. Perfect if you enjoy experimenting and savouring every cup with intention. Ideal for everyday enjoyment or when you want to serve your guests a coffee that simply works.
Frequently Asked Questions about filter coffee
Medium to medium-dark roasts from highland regions are particularly well suited for filter coffee. Arabica beans with floral or fruity notes come into their own during the slow extraction. At SAMYJU you will find a wide selection of premium coffee varieties.
A medium to medium-coarse grind – comparable to coarse sand. Coffee ground too finely tastes bitter, too coarsely it becomes watery. The exact setting depends on your brewing method: pour over slightly finer, French Press slightly coarser.
As a guideline, use 60 grams of coffee per litre of water. For one cup (250 ml), that is about 15 grams. You can adjust the dosage to taste – stronger or milder, entirely according to your preference.
The brewing method differs fundamentally. Filter coffee is made by slowly pouring hot water through ground coffee – this takes two to four minutes. Espresso is extracted under high pressure in 25 to 30 seconds. Filter coffee is milder, clearer and reveals more nuances, while espresso is more concentrated and more intense.
Yes – as Cold Brew. Simply combine coarsely ground coffee with cold water and let it steep in the refrigerator for 12 to 24 hours. The result is particularly mild, low acidity and refreshing. Our light filter roasts are excellently suited for this.