The preparation of coffee is always about the degree of grinding and the amount. The basic recipe for filter preparation is 6g ground coffee in 100ml water. The result in the cup can be influenced by changes in the degree of grinding, the amount of coffee or water. We recommend that you only ever change one parameter when trying out a new recipe. From our experience, it is easier and faster to notice the changes in the newly prepared coffee.

This article tries to explain to you simply how the degree of grinding of filter coffee affects the taste of the finished coffee. If we take 15g of ground coffee and 250ml of water as a recipe, a normal brewing process takes 30 to 45 seconds for blooming plus 1.5 to 2 minutes to infuse the remaining water. The duration of blooming depends on personal taste, but should last at least 30 seconds. The remaining time depends on the degree of grinding used for the coffee. If the coffee is ground coarser, the time is shorter, if the coffee is ground finer, this means an extension of the time. When trying the finished coffee, you will taste that with a shorter brewing process, there is less sweet and bitter, but more acid. With a longer brewing process you will taste more sweet and less acid, but more bitter. If the finished coffee is too bitter, the grind is too fine. Finding the optimal grind is a very individual matter and depends on your personal preference for the taste of the coffee.