Filter coffee, there is a lot of talk about it but often its definition is simplified or mistaken for other preparations. Today let’s see together what it is.
In fact, it is the oldest and most widespread method of preparation in the world, not to be confused at all with Americano, which differs in ingredients and method of extraction and results in an espresso diluted with hot water
Filter coffee, on the other hand, is extracted by gravity percolation and filtration: hot water drips slowly through a conical paper filter, in which the ground coffee is placed.
The contract between water and coffee causes the water-soluble substances in it to dissolve, thus creating the beverage.
This method, very popular in America and Northern Europe, still meets with much skepticism in Italy, the home of espresso, which struggles to understand the qualities of other extractions, often reducing this preparation to “dirty water.”
We explain why it is good:
With this extraction method, the bitterness is zero, you can drink it without sugar and enjoy new scents and aromas.
Flowers and fruits will be more intense, even citrus, chocolate and caramel notes will come out in an alternative way, which espresso cannot bring out. Filter coffee also is roasted with a Medium or light roast curve, which allows the flavor profile to be enriched with flavors and aromas.
Moreover, these same scents change as the drink cools, giving you a truly unique taste experience, a sensory journey through the palate
What we try to do here at Coffee Storming is to bring more awareness to this method of preparation that requires care and research and allows us to extract flavors and smells completely different from what we are usually used to.
In fact, filter coffee is much more than a cup of coffee but an experience through customs, traditions and customs outside our Italian reality.
A different ritual to complement our classic espresso.
Visit us to learn more, try it out, and share your thoughts with us!
