If you're a coffee enthusiast, you already know that filter coffee is one of the best manual brewing methods. Not only does it create a delicious cup of java, but it's also easy to make, without using a coffee machine.
In this blog post, we'll explore 3 delicious filter coffee options – Vietnamese, Japanese drip-filter and Indian styles. Read on to find out the difference between these three types of filter coffees and which one suits your palate better. Let's get started!
Vietnamese Filter Coffee
The first method is the Vietnamese filter coffee method with an individual drip filter. It produces a sweet and creamy cup of joe, which is called "Ca Phe Phin".
The result will be a velvety smooth cup of coffee that has a rich, dark flavor with notes of caramel. It is the perfect drink for those who like strong flavors.
Tools & Ingredients
- A steel filter (phin)
- and coffee filter paper
- 25g (about 2 tbsp) of Robusta ground coffee or espresso coffee ground
- Boiling water
- A cup or mug
- 1 tbsp of condensed milk
- Place the filter on top of the glass or mug.
- Pour the hot water in to heat the filter. Discard the hot water.
- Pour the condensed milk into the bottom of the mug.
- Fill the filter with ground coffee up to about ¾ full of your filter.
- Gently tap on the side of the filter to make sure the coffee bed is even.
- Slowly pour in hot water (boiling) in a steady circular motion until the filter and mug are full.
- Once the filter is full, place the lid on top of the filter.
- Let the coffee slowly drip through the filter into your mug. This will take about 4-5 minutes.
- When the coffee has finished dripping, remove the filter and discard the used grounds.
- Stir the coffee and condensed milk mixture. Voila! Enjoy your delicious cup of Vietnamese filter coffee hot, or add ice for an iced coffee cup.
Japanese Drip Filter Coffee
The second filter coffee method is the classic drip filter coffee. It's the most popular method of making filter coffee and is widely available in restaurants, cafes, and even some homes.
The result will be a smooth cup of coffee with a light and delicate flavor, perfect for those who prefer lighter-bodied coffees.
Tools & Ingredients
- A drip filter
- 65g (about 4 tbsp) of finely ground Arabica coffee
- 1 liter (4 cups) of hot boiling water
- Paper filter
- Place the filter over the carafe.
- Fill the filter with a paper sheet, then add ground coffee, making sure to level off the surface.
- Pour 1/2 of the hot water in a steady stream over the grounds, slowly saturating the bed of coffee.
- Let it sit for 30 seconds and continue to pour the 2nd half of the hot water in.
- Wait for about 3 minutes, until all the water has passed through.
- Discard the used filter and enjoy your freshly brewed cup of drip-filter coffee!
- Drink the coffee as is, or add ice for iced coffee cup.
Indian Filter Coffee
The second method is similar to the first but yields a different flavor and type of coffee called 'Kaapi'. This is the traditional South Indian filter coffee, which is made with an immersion-style filter - chicory or cardamom are sometimes added for a stronger flavor.
The result will be an intensely flavorful cup of coffee that has bold earthy notes and hints of spices like cardamom and clove.
Tools & Ingredients
- An immersion filter (called ‘Kaapi Tharra’)
- 40g (about 3 tbsp) of coffee granules (80% coffee & 20% chicory)
- 1 tsp of sugar (or to taste)
- Boiling water
- A cup or mug or davarah/ or dabarah (a heavy-bottomed metal cup)
- To begin, get a South Indian coffee filter that can make 5-6 cups. It's made up of two cylindrical parts – the top is perforated to let in ground coffee powder, while the bottom holds brewed coffee – plus a lid and a pressing disk.
- For a strong cup of coffee, add 3 tablespoons of ground coffee to the perforated vessel and press tightly with the pressing disk. If you prefer an even stronger flavor, simply add more ground!
- Firmly, but not too!, press down the pressing disk.
- Heat 1½ cup of water to a boil, then carefully pour the hot liquid into the upper container until it is almost full.
- Secure the lid tightly and allow the dish to rest undisturbed for 20 minutes. Wait.
- After waiting, the decoction will have congregated at the bottom of the vessel.
- Begin by pouring 1/4 of the glass with your decoction. Feel free to adjust this quantity based on how strong you would like it to be.
- Sweeten your cup with 1 teaspoon of sugar, or adjust to your desired level of sweetness.
- Carefully pour hot, boiling milk over the cream and adjust the quantity of each depending on how strong you'd like your beverage.
- For an authentic taste, dissolve your sugar using a davarah/ or dabarah (a heavy-bottomed metal cup). Alternatively, you can use another glass to complete the task.
- For a velvety cup of filter coffee, stir the mixture twice - don't overdo it though as you may end up with a lukewarm beverage.
- Delight your guests with the traditional taste of South Indian filter coffee, freshly served in a tumbler and dabarah (or davarah).
Tips & Tricks
- The longer the filter stands, the stronger the flavor will be.
- For a richer and creamier cup of filter coffee, use full-fat milk instead of skimmed or semi-skimmed milk.
- If you prefer a milder cup, you can add more water or a smaller amount of ground coffee.
- If you'd like your cup to be stronger, try roasting the beans before making the filter coffee.
- Lastly, you can experiment with different flavorings like cardamom, cloves or even vanilla extract to spice up your coffee! Enjoy!
Need a coffee filter? Check out the below blog post of our picks for the best manual coffee makers to find out which one is right for you. Happy brewing!
There you have it – 3 delicious ways to make amazing filter coffees! Whether you prefer the intense richness of Vietnamese-style or the Japanese drip-filter style or the bold spiciness of Indian-style, you can enjoy these different types of brews at home at different time you want. Get brewing!