Our special edition light roasts are therefore particularly suitable for preparing filter coffee – but the new light roasts are also an excellent choice for lovers of fruity espresso. If possible, we recommend slightly increasing the initial extraction phase when brewing espresso (i.e., using a coarser grind) and switching off pre-infusion or reducing it to a minimum (2 seconds to improve distribution in the portafilter, especially with larger doses).
For those who can vary the brewing pressure during extraction, we have the following recommendation. Temperature range: 91–93°C. First 9 seconds at 9.5 bar (2.2–2.3 ml/second). Then, reduce for 10 seconds to 6–7.5 bar (1.8–2 ml/second). Finally, reduce to a maximum of 6 bar (1.5–1.8 ml/second). The final phase can be brewed as desired. The longer the final phase lasts, the less fruit will be extracted.
Filter coffee has become a real trend in Germany and Luxembourg! Gone are the days when it was served as a brown, swilly brew from a bulk brewer. Now, people realize that with the right machine and, above all, the right coffee, you can conjure up truly delicious results. Some even forgo their fully automatic coffee machines or espresso machines for a great cup of filter coffee… Click here to see our filter coffees.
