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Filter coffee beans are suited to pour-over and drip brewing, where a paper filter produces a clean, tea-like cup that highlights a coffee's origin character, acidity, and delicate flavors.
Filter brewing is where our single origins tell their story most clearly. A paper filter strips out oils and heavy body, leaving a clean, transparent cup that shows off acidity, sweetness, and the specific flavor of the origin — the blueberry in an Ethiopian natural, the florals in a Colombian Gesha, the stone fruit in a washed Ecuadorian. Our fruity and floral lots are especially rewarding as filter, but every coffee we roast is omniroast, so any bag brews beautifully through a V60, Chemex, Kalita, or your drip machine.
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Filter rewards clarity, so lean toward brighter, more complex coffees. Our fruity and floral single origins — Ethiopian heirloom, Ecuadorian Sidra, Colombian Gesha — bloom in a pour-over, revealing layered fruit and floral notes that milk or espresso would mask. If you prefer something rounder, a washed Colombian or a natural Brazilian brews sweet and smooth as filter too.
Grind matters more than the beans for a clean cup. Aim for a medium grind — like coarse sea salt — for V60 and Chemex, slightly finer for a Kalita. If your cup tastes thin or sour, grind finer; if it tastes bitter or drains slowly, grind coarser.
Ratio and temperature do the rest. Start at 1:16 — 15g of coffee to 240ml of water — at 93-96 degrees Celsius. Pour in stages, wetting all the grounds evenly, and aim to finish a single cup in around 2.5-3 minutes. Water quality matters too; very hard or very soft water flattens a bright coffee.
Filter brewing is where our single origins tell their story most clearly. A paper filter strips out oils and heavy body, leaving a clean, transparent cup that shows off acidity, sweetness, and the specific flavor of the origin — the blueberry in an Ethiopian natural, the florals in a Colombian Gesha, the stone fruit in a washed Ecuadorian. Our fruity and floral lots are especially rewarding as filter, but every coffee we roast is omniroast, so any bag brews beautifully through a V60, Chemex, Kalita, or your drip machine.
Brighter, more complex single origins shine as filter — our Ethiopian heirloom, Ecuadorian Sidra, and Colombian Gesha reveal layered fruit and floral notes in a pour-over. Rounder washed and natural lots (Colombia, Brazil) brew sweet and smooth too. Because our beans are omniroast, any coffee we sell works as filter; the tasting notes on the bag show where each one shines.
Use a medium grind — roughly the texture of coarse sea salt — for V60 and Chemex, and slightly finer for a Kalita Wave or flat-bottom brewer. If your cup tastes thin or sour, grind a little finer; if it tastes bitter or the water drains too slowly, grind coarser. We can grind to filter fineness for you, or you can order whole bean.
Start at 1:16 — about 15g of coffee to 240ml of water — at 93-96 degrees Celsius, and adjust to taste. More coffee (1:15) gives a stronger, heavier cup; less (1:17) gives a lighter, more tea-like one. Pour in even stages and aim to finish a single cup in around 2.5-3 minutes.
Yes — every coffee we roast is omniroast, meaning it is developed to taste great as both filter and espresso. You only change the grind: much finer for espresso, medium for pour-over. That is why a single bag can be your morning V60 and your afternoon shot.
Yes — we roast to order in Richmond, BC and ship Canada-wide, usually within 1-2 business days. Free shipping on orders over $50, plus free delivery across Metro Vancouver with no minimum. Subscribe and save 15% on every delivery.
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