Filter Coffee Method: The Art of Slow Coffee with Momus Paris
The filter method , or " Slow Coffee ," is ideal for revealing the complexity and clarity of specialty coffees. This gentle ritual allows the most subtle notes of the bean to be extracted for a light and harmonious tasting experience. We recommend this method withHeirloom coffee .
The Momus Ritual: Precision and Gentleness
At Momus, we favor a slow and controlled extraction to enhance each terroir. Our recipe is designed for 3 cups.
The essentials for your preparation
- 18g of coffee beans.
- 250g of water .
- A kettle set between 89°C and 96°C .
Step-by-Step Preparation Guide
1. Grinding and Preparation
Start by grinding your 18g of coffee to a medium grind . Place the paper filter in your brewing cone over a carafe.
2. Rinsing the Filter
Rinse the filter with hot water to remove any residual papery taste and preheat the carafe. Then empty any excess water before replacing the filter.
3. Dosage and Weighing
Place the ground coffee in the filter. Put the whole thing (carafe and filter) on your scale and reset it to zero (tare).
4. Pre-infusion and Extraction
- Pre-infusion: Start by pouring 50g of water from the center outwards without touching the filter. Let it sit for 30 seconds to release the gases.
- Infusion: Continue the extraction by pouring 50g doses of water in the same way every 30 seconds . Repeat the operation until you reach 250g on the scale .
5. Final Extraction Time
Ensure that the total extraction time does not exceed 4 minutes . Allow the last drops to drain, remove the filter holder and gently stir the coffee in the carafe before serving in a cup.