Café Filtre Recipe

Weigh and grind

Weigh 18 g of whole coffee beans. Grind to a medium consistency suitable for pour-over (similar to sea salt).

Preheat and rinse

Place the paper filter in your dripper (V60, Chemex, Kalita, or similar). Pour ~50 ml of hot filtered water through the paper to rinse it and preheat the brewer and carafe/cup. Discard the rinse water.

Set up and bloom

Put the ground coffee into the rinsed filter and gently level the bed. Start a timer and pour 40 ml of hot water evenly over the grounds to saturate them. Allow the coffee to bloom for 30–45 seconds to release trapped gases.

Main pour

After the bloom, slowly pour the remaining hot water in a steady circular motion, avoiding pouring directly on the filter. Target a total water weight of 300 ml (including the bloom pour). Pour in 2–3 pulses over 1:20–1:40 minutes, keeping the brew level and ensuring all grounds are evenly saturated.

Drain and serve

Allow the water to fully drain through the grounds (total brew time should be ~2:30–3:00 minutes). Remove the dripper and discard the filter and grounds. Swirl the brewed coffee gently in the carafe or cup to homogenize before serving.

Add sugar or milk: If desired, stir in up to 1 tsp granulated sugar and/or 30 ml milk or cream to taste. Adjust to preference.