Café Filtre Recipe
Make Café Filtre Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Optional Finishes
Method
Coffee
- 1
Weigh and grind
Weigh 18 g of whole coffee beans. Grind to a medium consistency suitable for pour-over (similar to sea salt).
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Optional Finishes
- 6
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.
