To do this, many coffee shops invest in high-quality water filtration systems. In many cases, their water supply will not be correctly optimised for brewing coffee. Without it, they will struggle to get the best possible flavour profile in the cup.

Depending on their geographical location, coffee businesses may need different kinds of water filtration systems. Moreover, each one may work differently.

To find out more about how water is filtered for coffee, I spoke to two industry experts from Pentair Europe. Read on for more of their insight.

You may also like our article on how baristas can maximise water quality & consistency.

Why is water filtration so important?

It’s often said that filter coffee is 98% water, so it clearly plays an instrumental role in how coffee is extracted. Ultimately, a large part of how your coffee tastes is dependent on the filtered water you use to brew it.

First and foremost, water should always be safe to consume.

However, depending on your location, the chemical composition and mineral content of tap water can vary widely. Tap water contains a variety of minerals in different concentrations, and the presence of some of these can have huge implications on coffee flavour. These include:

• Magnesium
• Calcium
• Iron

Matteo Colamartino is the Product Manager at Pentair Europe, a leading water filtration solutions company.

“Water for coffee needs to be filtered for two main reasons,” he tells me. “Firstly, you want to protect your espresso machine and equipment from corrosion or the build-up of limescale, which reduces efficiency.

“Secondly, you want to make sure you get the best results from your coffee,” he adds.

In terms of protecting equipment from corrosion and limescale, higher levels of minerals and compounds in water can leave chalky deposits – especially in espresso machine pipes and boilers. This happens when calcium and/or magnesium in water fuses with carbonates, which then creates limescale deposits.

Ronny Billemon is a Foodservice Technical Support and Applications Engineer at Pentair Europe.

“Water which is too hard often causes scaling and corrosion, which can then damage your coffee equipment,” he says.

Breaking down water hardness

When we talk about hard water, we refer to two different types of hardness: total hardness and carbonate hardness (or temporary hardness). The former is the amount of calcium and magnesium present in water, while the latter is a measurement of the water’s levels of carbonates and bicarbonates.

We measure water hardness in terms of parts per million (ppm). The Specialty Coffee Association recommends using water with a total hardness of 50 to 175ppm and a carbonate hardness between 40 and 75ppm. However, if not managed correctly, a total hardness of 100ppm or more can lead to limescale deposits in espresso machine boilers and pipes.

“You want to have an optimal level of these minerals in your water as this will assist with the extraction of your coffee, including oils to enhance mouthfeel,” Ronny says.

For example, optimum levels of calcium can lead to a creamier mouthfeel. A balanced amount of magnesium, meanwhile, can enhance sweetness. As a general rule of thumb, the ratio of calcium to magnesium in tap water is around 3:1, which generally reflects the balance of these minerals in natural water sources.

Moreover, if your water is too hard, you risk losing balance and clarity in the cup. Conversely, very low mineral water content could result in your coffee tasting flat, or having a lack of body and structure.

What are the different types of water filtration?

Considering all this, in almost every case, coffee shops can improve the quality of their coffee by using filtered water. However, there are several different types of water filtration systems available on the market. This can make it difficult to know which one is right for your coffee shop.

Activated carbon filtration

One of the most basic yet important systems is activated carbon filtration. This method uses an activated carbon filter to remove contaminants such as chlorine, chloramine, and volatile organic compounds (VOC), as well as off-tastes.

“Carbon filtration is at the very core of high-quality water filtration systems,” says Matteo. “It removes any compounds which result in off-tastes and odours, and is often combined with particle filtration as part of a single filtration system.

“Pentair’s basic Everpure carbon-based filtration system also uses ‘scale inhibition’ technology, which doesn’t change the hardness level, but does control levels of limescale build-up,” he adds. “In areas with lower water hardness levels, these systems provide a low cost but effective solution to maintain the calcium and magnesium levels in your water.”

Reverse osmosis

Reverse osmosis (or RO) removes around 95 to 97% of minerals (or total dissolved solids) from water. This makes it one of the best all-around water filtration solutions. RO is particularly popular with coffee shops in areas which have higher levels of water hardness (around 250ppm or over).

Essentially, the system works by forcing water through a semipermeable membrane at high pressure.

“[Compared to carbon filters], RO systems are at the other end of water treatment, as they allow you to manage all water issues at once,” Matteo explains. “They basically remove most of the minerals dissolved in water, however, coffee-focused filtration systems include technologies which re-add minerals back into the filtered water to meet the coffee shop’s required levels.

“With continuous fluctuations in the mineral content of tap water, high-performing reverse osmosis systems are ideal,” he adds.

Multi-stage filtration systems

In recent years, more and more coffee shops have started to invest in multi-stage filtration systems, which are often specifically designed for coffee businesses to deliver consistent results.

These systems often include a number of filtration steps, including: 

• Prefiltration
• Carbonate hardness adjustment
• Fines, carbon, and solid membrane filtration

Furthermore, they are usually best suited for coffee shops in areas with higher levels of tap water hardness. They also combine the benefits of carbon filtration and ion exchange technology in one cartridge.

“Pentair’s multi-stage Claris cartridges remove contaminants and odours, as well as all sediments which are bigger than 0.005mm using the carbon block fine sediment filtration technology,” Ronny tells me. “They also include varying levels of water softening technology depending on your tap water quality.”

Matteo tells me: “We offer different types of Claris cartridges, such as Standard, Ultra, N, and Prime, which are compatible with different levels of water hardness.

“For example, the Claris Ultra cartridge uses ion exchange and sequestering DuoBlend technology to maintain issues related to scaling and maintain a neutral pH level, as well as reducing the corrosivity of filtered water when using standard decarbonisation filters,” he adds. “This means the filtered water has more balance of calcium, magnesium, and other minerals.”

In turn, this means coffee shops can achieve more balanced extraction of flavours in their coffee.

Protecting equipment

Matteo also explains that multi-stage water filtration systems need to protect your equipment.

“The Claris N cartridge has hybrid sodium-softening technology,” he says. “This helps to control levels of gypsum (a soft sulphate mineral deposit composed of calcium sulphate dihydrate) in areas with high levels of sulphates in tap water, while also reducing the risk of corrosion.

“The Claris Prime cartridge, meanwhile, combines chloride and sulphate reduction, mineral stabilisation, and corrosion inhibition technologies for long-term protection of your equipment,” he adds. “Additionally, the seven-step bypass in the filter head ensures you can reach a certain TDS level in the filtered water.”

What are the benefits of high-quality water filtration for coffee shops?

There are many clear advantages of investing in a high-quality water filtration system for your coffee shop.

Firstly, Ronny explains that filtered water improves coffee beverage quality and consistency.

“If you are focused on serving high-quality coffee, you must consider optimising your water quality,” he says. “This can make or break beverage quality.

“Water treatment can also be a significant cost for coffee business,” he adds. “However, when you invest in the right solution, you can actually save money and reduce concerns about maintenance and upkeep.”

This is because using a water filtration system which best suits your needs, as well as the water quality in your area, will reduce the likelihood of technical issues – and thereby reduce maintenance fees.

“The more limescale that builds up in pipes and boilers, the lower the efficiency of your equipment,” Matteo says. “This means your espresso machine requires more energy and more frequent servicing, which increases costs, too.”

He also mentions that research from the Water Quality Association suggests coffee shops which use hard water spend 29% more on energy costs than those which use softer water. 

Considering the recent rise in food and energy prices for hospitality businesses, finding ways to manage them has never become so important.

Improving sustainability

Alongside improving coffee quality and reducing costs, another topic that’s increasingly being discussed when we talk about water filtration is sustainability – as it is in all aspects of the coffee sector.

“Most RO systems waste up to 90% of incoming water,” Ronny explains. “When selecting a RO system, make sure to check for high-performance units which offer at least a 50% water recovery rate – this will make a huge difference to your annual water bill.”

Matteo says: “We take the carbon footprint of our filtration systems into account. For instance, the Pentair MRS 600 HE and Conserv E RO systems require up to 50% less energy and water than other models. 

“Moreover, their high water recovery technology can reduce water and sewage charges, as well as minimising environmental impact,” he adds.

Recycling cartridges

Matteo also explains that making water filtration more sustainable often depends on optimising systems. This involves manufacturers focusing on more realistic solutions when it comes to end of life product solutions, like customers recycling their cartridges. 

“It can be a complicated process, but we are looking into more efficient ways to recycle cartridges on a more local level,” he says. “We also take into account the level of emissions produced from the transportation of used cartridges from coffee shops to recycling plants.”

For many coffee shops, water filtration is an excellent way to ensure that you’re getting the most out of each cup of coffee you serve to customers. 

However, knowing which filtration system to use is key. And with different systems offering different results, it’s best to start by checking the water quality in your local area.

Enjoyed this? Then read our article on maximising water quality & consistency in your coffee shop.

Photo credits: Ronny Billemon

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For many coffee professionals around the world, paper filters are a clear preference. This is because they tend to result in cleaner-tasting coffee with more vibrant flavours than other materials. However, with a variety of paper filters available on the market, it can be tricky to know which one is best for a particular coffee.

To add to this, different roast profiles also extract at different rates. In turn, we need to ask: should we be paying more attention to which type of paper filters we’re using with particular roast profiles?

To find out, I spoke with Sara Gibson and Ola Brattås. Read on to find out what they told me.

You may also like our article on choosing the best paper filter for your pour over coffee.

How does roast profile affect extraction?

Before we go into different types of paper filters, we first need to look at how roast profile influences extraction.

A roast profile is essentially a set of parameters which define how a particular coffee is roasted. The three most important parameters or variables when roasting coffee are:

• Temperature
• Airflow
• Time

For a roaster to achieve the best results from a specific coffee, they first need to determine a number of factors about that coffee. Some of these include:

• Bean density and hardness
• Moisture content
• Screen size
• Origin
• Processing method
• Desired sensory profile

A thorough understanding of these factors allows roasters to know how a certain coffee will develop during roasting. In turn, they will then also understand how to best control temperature, airflow, and time to optimise roast profile – and get the best results in terms of flavour, aroma, and mouthfeel.

Although there are no formal industry standards for different roast profiles, we largely classify them as light, medium, and dark. These are based on a number of measurements, such as AgTron or temperature. Every roaster will adhere to different standards and specifications according to roast level.

Sara Gibson is a co-founder of Sightseer Coffee Roasters and the Rising Tide Roast Collaborative in Austin, Texas. She explains how roast profile affects the rate of extraction.

“The longer a coffee is roasted, the more brittle and porous the beans become,” she says. This increases solubility, which means it’s easier to extract the coffee. 

“However, you can roast coffee to the point that the beans lose so much soluble mass that solubility actually starts to decrease,” she adds. “So, if you want to extract coffee at a faster rate, you should roast to a darker profile.”

Looking at different types of paper filters

Paper, metal, and cloth are the three most common filter materials for brewing coffee. And while preference varies between industry professionals, many baristas and home brewers opt for paper filters.

However, types of paper filters can range widely – varying in size, shape, thickness, materials, and even quality. Despite these nuanced differences, many people overlook the important role that paper filters play in coffee extraction.

Several raw materials are used to manufacture filter papers, from mineral fibre pulps and fibre crops to softwoods and hardwoods. Fibre length generally dictates the porosity of paper filters, which has a huge impact on the compounds and oils extracted from coffee.

Ola Brattås is the roastery and import manager at Kaffebrenneriet in Oslo, Norway. He is also the co-founder and general manager at Os Tableware, which manufactures coffee and tea equipment.

“Longer fibres extract sweeter flavours,” he tells me. “They can also enhance mouthfeel.”

Out of all the common raw materials used to manufacture paper filters, bamboo and abaca (also known as Manila hemp) have the longest fibres. This means they are more porous, so extract more oils in the cup – emphasising mouthfeel and prolonging aftertaste.

Furthermore, paper filters are available bleached or unbleached. The former are white in colour, while the latter are brown and can impart papery flavours and aromas in the cup – especially when not rinsed properly.

According to Ola, bleached paper filters lead to better results. 

“Although unbleached paper filters are more sustainable, they tend to add undesirable flavours to coffee,” he says. 

What’s more, unbleached filters tend to be harder to work with because their fibres are more closely knitted together. This makes them more dense, which prolongs the drawdown period – meaning it’s easier for less experienced baristas to lose clarity and vibrance in the coffee.

Do you need to use different filters for different coffee roast profiles?

Based on what we know about paper filters and how roast profiles extract, it’s evident that there are benefits to using different filters for different roast profiles.

First and foremost, no matter which roast profile you prefer, you should always be using high-quality paper filters. It’s advised to buy filters from reputable brands and retailers to make sure they are of the best possible quality.

Paper thickness and density

Arguably, the two most important factors to take into account when choosing which paper filter to use for a specific roast profile are thickness and density. Although a paper filter can be thick, it doesn’t necessarily mean that the fibres are closely knitted together – which is an indication of density.

Filters which are both thinner (around 0.15mm) and denser are often more suitable for lighter roasts. This is because they tend to prolong extraction time and retain more fines – meaning you have greater clarity in the cup, while making sure your coffee isn’t underextracted.

Conversely, paper filters which are thicker (between 0.22mm and 0.28 mm) and less dense are usually better suited to medium and darker roast profiles. As the fibres are less closely knitted together, the thickness of the filter doesn’t lead to extended extraction times – creating more overall balance and helping you avoid overextraction.

However, Sara points out that thicker papers will absorb more oils than thinner ones.

“This will minimise the body in the cup,” she says. “Considering that most consumers who prefer dark roasts are looking for bolder flavours and aromas, thicker paper filters might not be the best option for these roast profiles.”

Light and medium roast profiles are less soluble than dark roasts – and therefore harder to extract – therefore you need to brew them using water set at higher temperatures. Similarly, you will also need to grind them finer than dark roasts.

In terms of paper filter material, many expert baristas choose abaca-based filters. This is largely because they don’t impart papery flavours and create less resistance during extraction – making them ideal for light and medium roast profiles.

Is there a market for this?

Ola believes that it could become more common for roasters and baristas to recommend using certain types of paper filters with particular roast profiles. Moreover, he thinks it would work well with particular customers or wholesale clients who are interested in achieving a certain flavour profile from a specific coffee.

“It could be an interesting way of separating your roastery from competitors,” he tells me.” “Along with suggesting a certain coffee, you could also recommend a particular kind of paper filter.”

In fact, some manufacturers already produce specific paper filters for different roast profiles. The shape of these filters, as well as the thickness and density, are designed to achieve the best results from each roast. 

However, Ola emphasises that other brewing variables play a more prevalent role in coffee extraction.

“Controlling grind size, water temperature, and pouring technique are generally more important considerations,” he concludes.

When it comes to choosing a paper filter for a certain roast profile, there’s no one-size-fits-all approach. However, at the same time, it’s clear that using different paper filters will lead to different results in the cup.

Ultimately, this means accounting for roast profile is clearly important. But with other variables arguably having more influence over extraction, factoring these in is crucial, too.

For those wanting to experiment more with paper filters, trying out different thicknesses, materials, and densities is a great starting point.

Enjoyed this? Then read our article on how filter basket shape affects the flavour of your coffee.

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In line with growing consumer demand for more diverse cold brew products, interest in cold brew extraction and how this method affects flavour is also increasing.

One example of this is a 2022 study, which explores how brew temperature influences flavours in full immersion coffee brewing, including cold brew. The research – conducted in partnership with the Specialty Coffee Association’s Coffee Science Foundation, Toddy, and University of California Davis (UC Davis) – found that “cold brew is more floral, and less bitter, sour, and rubbery than hot brew.”

This research paper leads to a lot of questions. Arguably, however, the most important one is whether or not these findings could have an impact on brewing methods – especially in coffee shops. 

To find out, I spoke with Dr. Mackenzie Batali and Randy Anderson. Read on to find out more about the practical implications of this research.

You may also like our article on how coffee shops can make cold brew more profitable.

Why is cold brew so popular?

Before we look into the study on brew temperature and sensory profiles, we first need to understand why cold brew is so popular.

During the 1600s, Japanese sailors would often prepare cold coffee drinks on ships. This would help to mitigate any fire hazards when brewing hot coffee.

However, the recent explosion in cold brew consumption we’ve seen has meant cold brew is now apparently the third most popular way of preparing coffee in the US – after drip coffee and single-serve options.

So why is cold brew so popular, especially among younger demographics? There are many reasons, but one of the most prominent is that cold brew often has sweeter, smoother, and less acidic flavours than hot brewed coffee. This generally makes it more appealing to millennials and Gen Z consumers, who opt for healthier beverage alternatives.

Furthermore, ready-to-drink cold brew – such as canned and bottled products – are convenient options for younger consumers. These demographics typically have busier lifestyles, but still want to drink high-quality coffee.

During warmer months, meanwhile, cold brew is particularly popular. This is largely because consumption of hot brewed coffee tends to decline during these periods in line with higher temperatures.

Breaking down new coffee research

In November 2022, the SCA published an article detailing the results of its Cold Brew Extraction research project. 

The study found four sensory attributes which varied significantly in relation to brew temperature. These were “bitter taste”, “sour taste”, “rubber flavour”, and “floral flavour”. The levels of the first three attributes were all higher in hot brewed coffee, while the level of floral flavours was higher in cold brew coffee. 

However, researchers also noted that there were several additional sensory attributes for specific origins and roast profiles which were significantly affected by brew temperature, too. These included fruity, woody, and smoky flavour notes.

Dr. Mackenzie Batali has a PhD in Food Science and Technology at UC Davis and is a Food Scientist at Minus Coffee. They led a team of researchers on the study, and explained to me how it was carried out.

They used three coffees to represent three different origins and processing methods:

• Honey processed Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and Caturra varieties from El Salvador
• Washed organic indigenous heirloom varieties from Guji, Ethiopia 
• Wet hulled Fairtrade-certified organic Catimor, Tim Tim, and Abyssinia varieties from Takengon, Sumatra

Each coffee was roasted to three different roast profiles (light, medium, and dark). All coffees were left to degas for one week. Following this, they were then placed in vacuum-sealed bags in a freezer at -20°C (-4°F) and removed one day prior to extraction. They were all brewed at three different temperatures: 4°C, 22°C, and 92°C (39.2°F, 71.6°F, and 197.6°F)

Researchers used Toddy Cupping Kits and Toddy paper filters to prepare all coffees at all three temperatures. The three coffees were brewed at a ratio of 100g of coffee to 500g of purified water. The total dissolved solids (TDS) measurement was 53 parts per million (or ppm).

Understanding the results

As mentioned earlier, the study found that between different brew temperatures, there were significant differences in four key sensory attributes across all three origins and roast profiles.

For instance, regardless of roast profile, the washed Ethiopian coffee tasted significantly “more burnt” at 92°C than at lower temperatures. However, when brewed at 4°C, the Ethiopian coffee had more fruity flavours.

“All the evidence we found in our research indicates that brewing variables are important and will make a difference, but that roast profile and origin will always have more impact on flavour profile,” Mackenzie says.

“It was encouraging to see results which supported our hypothesis that different roast profiles and origins are affected differently by brew temperature,” they add. “Specifically with the Ethiopian coffee, colder brew temperatures highlighted more of the floral and fruity flavours.”

One result that was particularly interesting was the link between pH level and perceived flavours in cold brew.

“Based on the sensory data, people perceived the coffee brewed at 4°C as less sour,” Mackenzie says. “However, we weren’t seeing the same results reflected in terms of pH level.”

In line with this, Mackenzie says they are working on further research to potentially explain these conflicting findings. 

“We would need to conduct a full chemical analysis, but it depends on which acids are present in cold brewed coffee,” they tell me. “Citric acid, malic acid, and acetic acid are more sour tasting, however, there are other acids like chlorogenic acids that are chemically acidic, but don’t taste as sour.

“It can also depend on the presence of bitter compounds,” they add.

Practical applications for coffee shops

In short, the SCA’s research found that it is easier to perceive fruity and floral flavours at colder temperatures. Overall, data analysis showed that lighter roasts were more floral, fruity, and sour tasting. Darker roasts, meanwhile, were more burnt and bitter tasting.

Origin also played a key role in sensory profile. For example, the honey processed Salvadoran and washed Ethiopian coffees were generally more sour and fruitier than the wet-hulled Sumatran coffee. The latter had more vegetal and nutty flavours. However, many of the differences dictated by origin were also dependent on roast profile and brew temperature.

Ultimately, when it comes to sensory profile, the study shows that a coffee’s attributes are very much linked. Although origin, roast profile, and brew temperature all have their own impact on a coffee’s flavours, the effects are more pronounced when we consider them collectively.

So, what does this mean for specialty coffee shops who serve cold brew?

First and foremost, we already know that lighter roast profiles typically have more fruity and floral flavour notes. If coffee shops are looking to prepare cold brew with these kinds of flavours, they can simply use lighter roasts to achieve this.

However, there are also more real life implications for coffee shops to consider when it comes to preparing coffee at colder brew temperatures. The most important is knowing how to avoid any serious issues.

Health & safety guidelines with colder brew temperatures

Randy Anderson is a consultant who has nearly a decade of experience working with cold brew. 

He explains that his first priority when working with new commercial clients is to ensure they follow health and safety regulations when preparing and serving cold brew. 

“Some coffee businesses aren’t even aware that there are food safety regulations for cold brew,” he says. “Maybe they’re not sterilising equipment, keeping samples coded, or have proper recall plans in place.

“You’re essentially preparing a low acid food product. So if you’re not following formal regulations, there can be serious consequences,” he adds.

Randy emphasises that according to US Food and Drug Administration regulations, commercial businesses cannot leave a food and beverage product above 5°C (41°F) for more than two hours. It should be noted that cold brewed coffee was extracted at 4°C in the study. This is in accordance with FDA regulations.

“Essentially, coffee shops and roasters need to let cold brew steep in refrigerators,” he says. 

Mackenzie agrees, saying: “Coffee shops, of course, have to take food safety into consideration.

“One of the challenges of academic research is that you need to control conditions as much as possible in order to pass peer review,” they continue. As a result, research doesn’t always reflect the real life conditions in coffee shops – something which coffee business owners need to keep in mind.

Research like this certainly provides more insight into how brewing variables affect coffee flavour – namely brew temperature, origin, and roast profile.

However, at the same time, it’s clear that further studies are also necessary if we are to understand more about what causes these different variables to result in certain sensory attributes. In turn, it could then be possible for coffee shops and brands to add more value to their products.

Enjoyed this? Then read our article on choosing a coffee for cold brew.

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In fact, its adaptability has led other companies and brands to design and create their own accessories for the AeroPress, including a number of different filters. 

However, the material of an AeroPress filter – usually either paper or metal – has a significant effect on extraction, and thereby the final cup profile.

To learn more about the differences between paper and metal filters, I spoke with Valerian Hrala, Campus Director at Boot Coffee, and Ben Jones, the 2016 US AeroPress Champion. Read on to find out more.

You may also like our article on how to brew coffee with the AeroPress using different grind sizes.

How do paper and metal filters affect extraction and flavour differently?

When it comes to the AeroPress, there are two main types of filter: paper and metal.

Paper filters are popular for many reasons, including their ability to absorb some of the oils present in coffee during extraction. This leads to a cleaner-tasting flavour profile with a less enhanced body.

However, in terms of performance and how they affect coffee flavour, there is a lot of variation between paper filters. This can depend on the type of material used to manufacture them, or whether they are bleached or unbleached.

Moreover, given the rising interest in sustainability in the coffee industry, more and more people are opting for reusable coffee filters, such as metal, which help to reduce waste.

For some years now, several brands have manufactured and sold metal filters which are designed to be used with the AeroPress. However, in 2022, AeroPress launched its own metal filter, which is made from premium grade 316 stainless steel. 

According to AeroPress, the main difference between its metal and paper filters is that “the reusable metal filter allows oils to pass through for a somewhat fuller-bodied cup of coffee, whereas the paper micro-filter keeps out those oils for a cleaner flavour profile”.

Testing the metal AeroPress filter

Valerian tells me that to test the differences between the AeroPress metal filter and the standard bleached paper AeroPress filter, he prepared two batches of coffee using each type of filter.

He explains he used a lot sourced from Gesha Village in Ethiopia, which was harvested in June 2022. For reference, Valerian says this coffee typically has notes of tropical fruit and cacao nibs, with aromas of pineapple. 

For his recipe, Valerian says he used 15g of medium ground coffee to 260g of water for both batches. He tells me he used around 104g of the brew water to pre-wet the grounds before stirring for ten seconds. He then added the remaining water and pushed down the plunger for approximately 30 seconds.

Both coffees were then decanted into separate thermal carafés and cupped alongside each other.

“I was very surprised by the performance of the metal filter,” he says. “I was expecting a much murkier beverage which contained microfines, but by using a medium grind size, I ended up with a coffee which was full bodied with a clean aftertaste.”

How can you create different flavour profiles using the metal AeroPress filter?

It’s clear that using a metal filter results in a fuller-bodied cup of coffee. But is there a way to experiment with metal filters to extract different sensory profiles?

Ben explains that changing the grind size when brewing with a metal filter allows you to achieve a variety of results.

“In terms of cup profile, metal filters allow you to extract a little bit of extra sediment,” he says. “This creates a sensory profile closer to a French press.”

Although coffee quality, roast level, and water quality all play an instrumental role in the extraction of flavours and aromas, grind size is key when using a metal filter.

Ben tells me that no matter which coffee you use, particle size distribution will inevitably have an effect on body and taste. This term refers to the variance in size of ground coffee particles, including the volume of “boulders” (larger-sized particles) and “fines” (smaller-sized particles).

The effects of grind size

If there is too much variance in particle size distribution, you can end up both underextracting and overextracting your coffee at the same time. This will taste both sour and bitter, meaning you aren’t able to experience the full range of the coffee’s flavours.

Ultimately, to achieve a more uniform particle size distribution, you need to invest in a high-quality grinder. However, when brewing with a metal filter, it is often preferable to have a slightly broader particle size distribution so that you can highlight different aspects of a coffee.

For example, Ben explains that if you grind some of your dose to a slightly different grind setting, you can accentuate acidity. He adds that this could be especially useful when brewing darker roasts, which tend to lack acidity. 

However, it’s important to note that using different grind sizes when brewing one coffee takes considerable skill, and may not always produce the best-tasting results.

Ben also tells me about “stacking”, which is a technique he used in his winning 2016 US AeroPress Championship routine.

This method is when you layer several filters in the AeroPress filter cap. Ben explains that you can use multiple paper or metal filters, or even a combination of both. 

“It increases resistance in the brew chamber,” he says. “Combining a metal filter with several paper filters helps to provide more structure.

“If you want to emphasise sweetness in the cup, you can add a couple of extra grams of coffee in your dose, stack the filters, and then use bypass brewing (when you add extra water once the coffee is extracted),” he adds.

Brewing different drinks with a metal filter

The versatility of the AeroPress means that you can prepare a variety of different drinks with it, including espresso-style beverages. 

“To make an espresso-style drink with the AeroPress, you should use a metal filter as it won’t absorb oils or change the texture,” Ben says. “You will also extract more fines with a metal filter.”

Ben shares his current favourite recipe for brewing espresso-style beverages with the AeroPress below. He uses Olympia Coffee’s medium-dark roasted Morning Sun coffee, which currently uses beans sourced from Los Milagros Organic in Chiapas, Mexico. 

Ben adds that the coffee has notes of chocolate, hazelnut, raisin, vanilla, and honey.

Ben’s espresso-style AeroPress recipe

• For this recipe, you need to use the inverted AeroPress method, as well as a metal filter
• Grind 20g of coffee slightly coarser than for espresso (Ben says he uses a conical burr grinder to do this)
• Add 75g water just off boil and stir vigorously
• At 00:45, secure the filter cap, flip the AeroPress, and push down on the plunger
• The press down should be around 30 seconds
• When you hear a hissing sound, push the plunger all the way to the bottom
• Ben explains that there won’t be any crema on the drink, but it will be a concentrated beverage with a thick texture

Ben recommends enjoying the espresso-style drink straight, or adding your preferred type of milk.

Tips and advice on using metal AeroPress filters

Although reusable metal AeroPress filters are certainly more sustainable, proper cleaning and maintenance is essential if you want to consistently extract high-quality coffee when you brew with them.

Ben says that to easily maintain a metal filter, you should treat it similarly to a screen in an espresso machine. This is the metal mesh filter which screws into the grouphead to prevent ground coffee from entering the machine.

Ben says that between brewing coffees, he rinses his metal AeroPress filter with hot water. He adds that once a week, he soaks the metal filter in water with a small amount of espresso machine cleaning powder. He explains that this helps to remove any buildups of oil or sediment.

Changing grind size and brew time

When it comes to using different grind sizes with metal filters, Ben adds that you generally need to compensate by changing the total brew time. 

For instance, he tells me that with a coarser grind size, you need a longer brew time. Ben recommends between two and a half minutes and three minutes, which can help to highlight the sweeter flavour notes.

Conversely, he says brewing with a metal filter for shorter periods of time, but with a finer grind size, can accentuate fruity flavours, as well as bringing out some cacao notes.

While paper filters continue to be popular, it’s clear that more and more people are pivoting to metal filters for their AeroPress for a number of reasons. Irrespective of the motivation, however, it’s clear that you can use them to brew a range of different beverage styles, as well as manipulating a coffee’s flavours and aromas.

Ultimately, whichever filter material you choose for your AeroPress, experimenting with different extraction variables is key if you want to find that “sweet spot” for your coffee.

Enjoyed this? Then read our article on how AeroPress recipes have changed in recent years.

Photo credits: AeroPress

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This is mostly because the quality of hand grinders has evolved significantly over the years. And this is especially apparent when it comes to the design of the burrs, as well as the materials used.

The type of burrs used in hand grinders has a significant impact on the quality of extraction, and therefore the flavours.

To find out more about hand coffee grinder burrs, I spoke to Giulia Bagato, Marketing Manager at Fiorenzato. Read on for some more insight.

You may also like our article on which material your grinder burrs should be made from.

How have hand grinders changed over the years?

It’s fair to say that manual coffee grinders have come a long way since they were first invented.

Prior to the 1600s, one of the most common ways to grind coffee beans was by using a pestle and mortar. However, this method was time consuming and impractical. As a result, more and more people started to use spice grinders so they could grind their coffee to a finer grind size in a shorter amount of time.

However, in the late 17th century, English inventor Nicholas Book is believed to be the first person to invent the hand grinder as we know it today. 

Essentially, coffee beans were placed into a grinding chamber, which sat atop a wooden box. By turning a crank lever on top of the grinding chamber, the beans were ground coffee and then dispensed into a wooden drawer.

Book’s grinder quickly became a success, which led other companies to develop similar models – most notably French car manufacturer Peugeot, which still makes manual coffee grinders today.

However, Giulia explains that as more coffee consumers started to focus on convenience in the 19th and 20th centuries, hand grinders began to wane in popularity.

“Manual coffee grinders date back centuries to when grinding coffee at home was a common habit,” she says. “This practice gradually began to disappear as people increasingly preferred to buy pre-ground coffee.”

Specialty coffee & hand grinders

However, over the past couple of decades, specialty coffee has grown more and more popular. With this movement comes an increasing focus on the craft and skill of making coffee, as well as a preference for freshly roasted and brewed coffee.

In line with this, there have been more and more premium hand grinders available on the market. 

“Modern manual coffee grinders are completely different from those used in previous centuries,” Giulia says. “They have more precise mechanical designs, as well as being more compact and manageable.”

Common types of burrs

Depending on manufacturer specifications, it’s common for electric grinders to use either conical or flat burrs. However, by default, most hand grinders include conical burrs.

There are some notable differences these two types of burrs:

• Conical burrs: one cone-shaped burr sits inside the other, which is ring-shaped. This means the coffee is ground vertically, and gravity plays a key role
• Flat burrs: two ring-shaped burrs sit on top of each other. The distance between the burrs is what determines the grind size, so grinding happens horizontally

The shape of burrs has significant influence over grind size, as well as particle size distribution. Conical burrs result in bimodal particle size distribution, which essentially means that they produce more of both smaller and larger-sized particles.

Conversely, flat burrs result in unimodal particle size distribution, and thereby produce more evenly sized ground coffee particles. Ultimately, this makes for a more even extraction, and can also result in more experimentation with grind size and its effect on flavour.

Materials used for hand grinder burrs

Traditionally, burrs in hand grinders are made from either:

• Ceramic
• Plastic
• Steel

The first two materials are most often used for lower price-point hand grinders. While these grinders are certainly more affordable, ceramic and plastic burrs tend to lose their sharpness much more quickly than other materials like steel. When burrs start to dull, grind size distribution and therefore extraction can be affected.

Moreover, ceramic burrs in particular are also fragile, and are therefore more prone to breaking than other materials.

Stainless steel burrs are more commonly found in higher-end hand grinders, and retain their sharpness for longer. They also produce much more consistent results.

However, steel burrs are prone to retaining more heat than plastic or ceramic, which can adversely affect extraction. In order to minimise heat retention as much as possible, grinder manufacturers will often use different grades of steel. 

For instance, Fiorenzato’s Pietro manual coffee grinder has Bohler M340 steel flat burrs with a Dark-T® coating so that they have a lower friction rate and retain less heat. This means fewer flavour and aroma compounds are lost when grinding coffee.

How have hand grinder burrs developed in recent years?

With more and more people interested in making café-quality beverages at home, demand for higher-quality hand grinders has increased in recent years.

“Manual grinders are undoubtedly one of the most straightforward and affordable pieces of equipment for making excellent coffee at home,” Giulia tells me.

Alongside better quality design and build, the type of burrs in hand coffee grinders has also changed over the past few years.

One example is Fiorenzato’s Pietro manual grinder, which includes vertically-aligned steel flat burrs.

“The challenge Fiorenzato had to overcome was creating a hand grinder with more innovative features,” Giulia explains. “We then designed a manual grinder with vertically-aligned flat burrs as most other brands include conical burrs.

“We then experimented to find burr geometries that would work at a lower number of rotations per minute,” she adds. “This means the Pietro grinder is more ergonomically designed as it is easier to grind coffee.”

Grinding for filter & espresso

Giulia explains that the Pietro manual grinder is available in two models: the MultiPurpose grinder with the B-Modal burr set and the ProBrewing grinder with the M-Modal burr set.

“The B-Modal burrs result in a bi-modal particle size distribution curve, which allows you to grind for both espresso and filter,” she says. “This type of burr is particularly suitable for people who want to experiment with different recipes, as well as those who prefer coffee with more mouthfeel and body.”

The M-Modal burrs, meanwhile, are designed to deliver the optimal grind size distribution for the user’s required brewing method. This is because they produce very few fines and boulders (larger-sized particles) and extraction becomes more even. 

“This type of burr set is more suited to grinding for filter coffee, as well as for those who want a cleaner-tasting and more defined cup of coffee,” Giulia tells me.

“A numbered stepless grind adjustment ring sets the distance between the two burrs,” she adds. “The 60g-capacity hopper connects directly to the grinding chamber, and the ground coffee is then stored in a magnetically-sealed container, which helps to preserve its aromas and flavours.”

Tips and advice for using premium hand grinders

One of the most important factors to consider is how to adjust your grind size when switching between different brewing methods. This means first figuring out how you adjust the grind size on your grinder itself.

Most traditional hand grinders have either a ring or dial adjustment system. Ring adjusters are usually found at the top of the grinder, while dial adjusters are located underneath the burr set. 

The process of adjusting grind size varies between manual grinders, but many require you to attach the handle before making any changes to the ring or dial adjusters.

For grinders with a stepless adjustment system, like the Pietro, changing the grind size is more straightforward – especially when switching between different brewing methods.

Cleaning and maintenance

Another important tip that Giulia shares is to keep your manual grinder clean and well maintained.

“With Fiorenzato’s Pietro grinder, it’s easy to quickly access the grinding chamber,” she explains. “You just press a button and pull out the grinding chamber using the lever and the fixed burr.”

To effectively clean your manual grinder, Giulia recommends using a dry brush and cloth to remove any old, stale grounds, as well as any oil buildup, from the grinding chamber and burrs.

If you’re looking to brew excellent coffee, it’s impossible to overstate the importance of a high-quality grinder. And when you’re looking for a premium hand grinder in particular, burr quality is a great indication of overall performance.

Ultimately, investing in a hand grinder which results in more even particle distribution will only serve to improve the quality of your coffee.

Enjoyed this? Then read our article on how to clean and maintain your coffee grinder.

Photo credits: Pietro Grinders

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However, even when factoring in all these variables, if you have ever wondered why your espresso shots still aren’t tasting quite right, it could be a common issue known as clumping.

Coffee clumps can form for several reasons, and can ultimately cause channelling which affects extraction. Essentially, it’s imperative that you reduce clumping as much as possible to get the best results from your coffee. 

To find out how clumping happens, as well as how to prevent it, I spoke to two coffee professionals. Read on to find out more.

You may also like our article on the Weiss Distribution Technique & whether you should use it before tamping coffee.

What causes clumping?

In simple terms, clumping typically occurs when you grind coffee for espresso. 

Ramon Heinzer is the owner of ZHH Gastro restaurants in Zürich, Switzerland, which uses Grindie’s grinders.

“When grinding for espresso, you need to grind as finely as possible,” he says. 

However, when you grind coffee very finely, it can sometimes form clumps. But what causes this to happen?

Daniele Colizza is the designer of the Grindie SOLO, a grind-by-weight grinder which includes a Double Clump Crusher system.

“Clumping can be caused by an excessive amount of oils in the coffee, issues with the flow of ground coffee from the grinding chamber to the chute, or an electrostatic charge produced by grinding coffee,” he explains.

Coffee beans which contain more oils, such as darker roasts or old, stale coffee, can clog your grinder. These oils then stick to the surface of the burrs, which can cause clumping. 

Environmental conditions such as high humidity and temperature levels can also cause grounds to become stuck in the grinder chute. In turn, this blocks the flow of ground coffee from the grinding chamber to the chute, which can lead to clumping.

The final factor is static electricity. Coffee beans can sometimes “pick up” electrical charges as they pass through the burrs. As ground coffee contains very little moisture, this can cause some particles to either stick to surfaces or clump together.

Why does clumping cause problems?

Although clumping can seem insignificant, it can have major repercussions for espresso extraction.

“Water is always looking for the easiest path of resistance through the puck,” Daniele explains. “Because clumps are densely packed, water can’t easily pass through them.”

Instead, water is forced to pass through other parts of the puck which are less densely packed. This is known as channelling, and it leads to a number of issues.

“Channelling impacts the flavour and mouthfeel of your espresso,” Ramon tells me. “It can become more watery and have less flavour.”

Essentially, channelling means some parts of the puck are underextracted, while others are overextracted. Naturally, this results in espresso which tastes both bitter and sour, and means you aren’t able to get the best out of your coffee.

Moreover, clumping often isn’t consistent, so it can be difficult to predict when or how badly it will occur.

“Clumps can come in various sizes, amounts, and densities, so it can be challenging for many baristas to deal with,” Daniele explains.

So, how can you prevent it?

There are measures you can take to mitigate clumping.

First and foremost, you should check your grind size. Although espresso requires a very fine grind size, it is also possible to grind too fine, which increases the likelihood of clumping. By making your grind size slightly coarser, you can potentially reduce it.

On a similar note, it’s essential that you keep your grinder clean and well maintained. By regularly removing old, stale grounds and any oil buildup from the grinding chamber and burr set, you can help to minimise clumping.

However, both of these practices can only do so much. Ultimately, to get consistently good results, you have to invest in a high-quality grinder.

“Grindie’s patented system works to reduce clumping,” Daniele explains. “The Grindie SOLO’s Double Clump Crusher system and temperature control technology means it can adapt to different ground coffee flow conditions.

“This is because the grinding chamber contains two membranes which create more movement in the chute,” he adds. “This helps to ensure that different-sized ground coffee particles are distributed more evenly so that they can easily pass through the chute.”

“As well as Grindie’s Double Clump Crusher system, it includes a low RPM engine,” Daniele continues. “This means the grinder generates as little heat as possible, as well as resulting in less electrostatic build up.”

Benefits of mitigating clumping

In effect, a more even particle size distribution and less static build up means that the likelihood of clumping reduces. As a result, you can achieve a more even extraction, and therefore experience the full spectrum of a coffee’s flavours.

“The Grindie SOLO also produces consistent results,” Ramon tells me. “There are 12 employees working at ZHH Gastro, [so consistency can be a concern], but the grinder helps to eliminate human error.”

Moreover, Ramon says that when you use a gravimetric grinder like Grindie, it tends to produce more consistently accurate doses – typically with a 0.1g range to the required dose.

Furthermore, both Ramon and Daniele agree that in terms of mitigating clumping, high-quality grinders can reduce baristas’ workload. This is because they don’t have to spend time manually dispersing and breaking down clumps in the portafilter.

Tips on how to manage clumping

For many baristas, clumping isn’t uncommon, but there are several ways to manage it.

“The presence of clumps can indicate that your grinder is heating your coffee up too much,” Daniele says. “Therefore, it’s important to check that your grinder is working properly, in particular the burr set, dispensing system and chute, and anti-clumping system (if it includes one).

“Try changing the grind size and noting when clumping happens,” he adds. “Be sure to pay attention to the temperature of each dose, too.

“If you notice that the temperature of your ground coffee is too high when there is clumping, look for ways to reduce the temperature inside the grinder,” Daniele continues.

Ramon tells me that he switched to using Grindie’s SOLO grinder for this reason.

“Some grinders don’t include a cooling system,” he explains. “We use more than 2kg of coffee every day, so our old grinder was overheating.

“This increases the temperature of the ground coffee, which means more of its flavours and aromas are lost,” he adds.

Reducing static

If you find that there is a lot of static when grinding coffee, this could be the cause of clumping. One way of reducing this is the Ross Droplet Technique (RDT). This method involves adding a few drops of water to your beans immediately before grinding. You can do this by:

• Running the handle of a teaspoon under water for a few seconds
• While there are still a few droplets of water attached to the handle, stir it through your coffee beans
• It’s important to note that you shouldn’t add too much water to your coffee – just a few drops of water is enough

Ramon also recommends using beans two to four weeks after they have been roasted to ensure the coffee isn’t too fresh. Otherwise, they may contain too much carbon dioxide, which can impair extraction.

He also advises to assess humidity in your environment if you experience clumping. Depending on the conditions, opening or closing windows, or alternatively using a humidifier or dehumidifier, may help to reduce clumps forming when grinding coffee.

Tamping and distribution

Beyond issues with your grinder, you also need to use proper tamping and distribution techniques to stop clumping from occurring.

In simple terms, tamping is when you apply force to ground coffee in a portafilter basket, which makes the puck compact. However, if you tamp unevenly, or tamp a coffee bed which contains clumps, this can negatively affect extraction.

To avoid uneven tamping, many coffee professionals recommend using some kind of distribution techniques. One of the most common methods is the Weiss Distribution Technique, which involves stirring the ground coffee to break up any clumps.

It’s clear to see that clumping can have a major impact on espresso extraction. However, that’s not to say that this issue can’t be easily resolved.

There are several ways for baristas to stop coffee from clumping, but ultimately, a good grinder is key. Beyond that, assessing environmental factors, tweaking grind size, and cleaning your equipment can all help.

Enjoyed this? Then read our guide to calibrating your espresso recipes.

Photo credits: Riccardo Andreaus, Grindie

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With immersion brewing, the coffee is in full contact with the water for the entire duration of the extraction. This enhances the body and aftertaste of a coffee.

One of the most popular immersion brewing methods – particularly in Japan – is the syphon (also known as a siphon or vacuum brewer). This unique brewer includes two separate chambers which rely on vapour pressure and gravity to extract coffee. 

So, how do syphons work, and in turn, how do they affect coffee flavour and texture? To find out, I spoke with two baristas. Read on to learn more of their insight.

You may also like our article on which filter coffee brewing method is best for you.

A brief history of the syphon & other vacuum brewing methods

While it’s believed that the first-ever vacuum coffee brewer was invented by Loeff of Berlin sometime in the 1830s, syphons started to become commercially available in the mid-1800s thanks to French inventor Marie Fanny Amelne Massot. 

Around the same time, Scottish engineer Robert Napier designed his Napier Coffee Pot, which also creates a vacuum to brew coffee. Although the brewer received an award from The Institution of Mechanical Engineers in 1856, it was never patented.

Since then, many types of vacuum brewers have entered the market, but the most popular model is the syphon – specifically the Hario syphon, which is widely used in Japanese and Taiwanese coffee shops.

Hirona Yamamoto is a barista at LiLo Coffee Roasters in Osaka, Japan. She is also preparing to compete at the World Siphonist Championship – an event which sees competitors brew three syphons and three signature beverages in a 15-minute performance.

“In the past, and even today, the syphon has been an indispensable piece of equipment for coffee shops in Japan,” she explains.

She adds that while the first kissatens opened in Japan in the mid-18th century, they became more popular after the Second World War, when the country went through a period of economic growth.

“As part of this, more coffee shops began to open, which people used as everyday social spaces,” Hirona tells me. “Because of their aesthetic design, syphons became a fashionable item to have in coffee shops.”

Narumi Sato is the CEO of Belleville Japan, which also operates a location in Paris. She is also the 2016 World Siphonist Champion.

“During this time, the syphon was very popular,” she says. “One of the reasons why it became so common in coffee shops is because baristas are able to do other tasks while brewing coffee with it.”

Narumi adds that while most kissatens primarily focus on pour overs, she believes that interest in syphon brewing will continue to grow, especially in the specialty coffee sector.

How does it work?

Unlike most brewing methods, a syphon uses pressurised water vapour to extract coffee. Most other coffee brewing methods use either time (immersion) or gravity (percolation) to extract the flavours and aromas from coffee.

By definition, syphons and other vacuum brewing methods brew coffee in an environment where air is removed. Syphons have two brewing chambers: a top chamber, which is where the vacuum is created, and a lower chamber, which is where the brewing water is initially added.

The heat source, as well as the design of a syphon, helps to create a vacuum within the top brewing chamber. This is caused by a difference in air pressure. As the water in the lower chamber boils, some of it turns into water vapour, which in turn means its pressure rises.

As the density of water vapour is much lower than liquid water, the mixture of air and water vapour in the lower chamber expands. This continues until the spout from the top chamber is connected with the lower chamber, which causes the water to draw into the top chamber. 

When the heat source is switched off, the pressure then falls, forcing the brewed coffee back into the lower chamber – but leaving the used grounds behind.

When using any vacuum brewing method, extraction time is usually a lot shorter. This is because of the absence of oxygen and other gases. In this environment, the volatile compounds in coffee can be extracted much more quickly, as there are fewer gas particles to inhibit extraction.

This is especially noticeable with automated vacuum cold brew methods, which can extract cold brew within minutes, rather than hours.

How to brew a syphon

Although many coffee professionals claim that brewing with a syphon can be complicated and time consuming, Narumi tells me that the method is relatively straightforward.

• Add water to the lower chamber. Narumi suggests using a 1:15 ratio of 16g of coffee (ground slightly finer than for a V60) and 240g of water.
• Turn on your heat source (ideally to high heat) and place it underneath the lower chamber. No matter which brand of syphon you use, most come with a portable heat source, which is usually either a gas burner or an infrared lamp. 
• As the water heats up, attach your filter (either paper or cloth) to the top chamber, and place the spout into the lower chamber. Once the water starts boiling, a buildup of vapour pressure will cause it to move into the top chamber.
• When the majority of water reaches the top chamber, you need to stir it vigorously (traditionally using a bamboo paddle or chopsticks) to create a “whirlpool”. 
• Add the ground coffee into the water and stir, before placing the lid onto the top chamber to preserve most of the coffee’s aromas. 

Narumi explains that after 25 seconds, the heat source should be turned off, which will pull the brewed coffee back down into the lower chamber. She adds that the total brew time should be between one and one-and-a-half minutes – making it a much simpler brewing method than others.

“When you brew a pour over, you have to completely focus on it for around three minutes,” she explains. “But with a syphon, you only have to concentrate for between 20 and 30 seconds, which makes it significantly easier.”

Why is stirring your coffee so important when using a syphon?

As with any other brewing method, the right level of agitation is important if you want to make sure you get even extraction. However, according to the World Siphonist Championship, to achieve the best possible result with a syphon, you should use the double-stir technique.

This is when you first stir the water to create a “whirlpool” in the top brewing chamber, and then stir for a second time once you add the coffee to the water. 

“The first stir is the most important one,” Narumi says. This is because it ensures more even saturation of the coffee grounds once they are added to the water.

Hirona agrees, saying: “If you don’t allow the grounds to fully saturate, it is more difficult to achieve a high-quality extraction.”

While the first stir can be more vigorous, the second one should be more of a gentle fold to allow the coffee to degas – similar to a bloom when brewing a pour over. 

Ultimately, a sign of executing a high-skilled stirring technique is the formation of a dome of coffee grounds at the base of the top chamber – with larger coffee particles accumulated at the bottom.

How does syphon coffee taste?

When brewing a syphon, the coffee is in full contact with the water for the entire duration of extraction – as it is an immersion brewing method. 

However, compared to coffee brewed with other immersion methods, the syphon creates a different sensory profile, particularly in terms of texture and mouthfeel.

This is mainly a result of the vacuum created during the brewing process, as well as using a cloth filter – both of which can produce a more enhanced mouthfeel.

Narumi tells me that this may also be a reason as to why the syphon is so popular in Japan. 

“When I went to the Belleville coffee shop in Paris, baristas were describing the flavour of the coffee, but not the mouthfeel,” she says. “In Japan, people like to describe mouthfeel and different food and beverages.”

This is most likely the result of linguistic differences. Compared to the English language, for example, the Japanese language contains more words to describe mouthfeel.

Narumi adds that there are around 400 words in the Japanese language to describe mouthfeel. This is most prominent in Japanese cuisine, which tends to have much more of a focus on the texture and consistency of food. In comparison, the English language has about 80.

For example, the word torotoro (which roughly translates to “syrupy” in English) describes the texture of liquid which is slightly thicker than water.

Tips for using a syphon to brew coffee

Hirona tells me that the syphon is a very versatile brewer, and can be used by anyone – no matter their level of brewing experience.

“You can brew any kind of coffee with a syphon,” she says. “It does not matter whether the coffee is light or dark roast, or whether it’s commodity or specialty-grade.”

Narumi agrees, saying that dark roasts can often suit this brewing method well. 

“This is because of the higher amount of oils in darker roasted beans,” she explains. “The increased bitterness of these coffees will become more well-rounded, so it can result in a richer-tasting coffee.”

Many coffee professionals and home brewers use a cloth filter when making a syphon, which allows more of the coffee’s oils to be extracted – further enhancing its mouthfeel.

However, if you do use a cloth filter, you need to make sure it is clean. As cloth filters can be reused many times, if not cleaned and dried properly after every use, they can quickly attract mould and impart sour flavours in your coffee.

To avoid this, after squeezing as much water out as possible, you can store used cloth filters in the freezer and run them under hot water before use.

The syphon’s distinctive design and unique vacuum brewing system make it a great addition for specialty coffee shops and home brewing setups. 

With its rich history and unique style, it’s clear that syphons have a place in specialty coffee and will continue to for the foreseeable future.

Enjoyed this? Then read our article on how agitation affects filter coffee brewing.

Photo credits: Hirona Yamamoto, Kaori Umezawa, Takumi Yamashita

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All quotes from Hirona Yamamoto are translated from Japanese into English 

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Essentially, good distribution and tamping techniques help you to achieve even extraction and allow you to get the best out of your coffee.

During his winning 2022 World Barista Championship (WBC) routine, we saw Australian competitor Anthony Douglas use several distribution and tamping tools before he pulled his espresso shots. One of his tools was specially designed to carry out a distribution method known as the Weiss Distribution Technique (WDT).

So what is this technique, and why did Anthony use it in his routine? Moreover, should more coffee shops be using these distribution and tamping methods, too? 

I spoke to Anthony to find out more information – read on to find out what he said.

You may also like our article on channelling and how it affects espresso extraction.

What is the Weiss Distribution Technique and why is it used?

Before we discuss the WDT, as well as other similar methods, we first need to understand why distribution is so important.

In order to pull high-quality espresso shots, coffee needs to be ground very fine to increase the surface area of the particles. This is because espresso is extracted over a very short period of time using high-pressure water – which means you have a smaller window to extract desirable flavours and aromas in comparison to filter brewing methods.

Furthermore, because the grind size for espresso is so fine, this can sometimes lead to clumping. This is when ground coffee sticks together, which can cause a number of problems during extraction, such as channelling.

In coffee shops around the world, there are a number of ways that baristas can distribute grounds in a portafilter before extracting the coffee as espresso. 

One of the most common methods is to simply “tap” the basket of the portafilter against your hand or the surface of the counter. You need to repeat this until all the clumps break down and the grounds are evenly distributed throughout the basket.

This distribution technique is by far the most efficient one – especially during busy periods – but it doesn’t always produce the best results. 

The WDT, meanwhile, requires you to use a fine needle or similar utensil to stir the coffee grounds in the portafilter basket. Most WDT tools have around five needles, which help to break down clumps and create an even density of ground coffee.

The WDT was developed by John Weiss in 2005 after he found that some home grinders caused coffee to clump particularly badly. Since then, many baristas and coffee enthusiasts have adopted the technique. 

You can also place a funnel over the portafilter basket when using the WDT to make sure you contain all the coffee grounds while you stir them – otherwise your dose could be too small.

In his 2022 WBC routine, Anthony used a WDT tool which isn’t currently commercially available. This device (developed by Barista Hustle) is mounted on top of the portafilter and lowered down so that its needles run through the entire depth of the basket. You then spin the handle of the tool to remove any clumps and evenly distribute the grounds.

Anthony, who is also the training manager at Axil Coffee Roasters, explains why he used this specific WDT tool.

“During my 2022 Australian Barista Championship routine, I used one of Barista Hustle’s manual WDT tools,” he says. “It produced great-tasting espresso, but Matt Perger [the founder of Barista Hustle] was sat in the audience.

“After the competition, Matt approached me and asked if I would like to try a new WDT tool that they were developing,” he adds. “I then used this WDT tool on stage at the 2022 WBC.”

How effective is the Weiss Distribution Technique?

Anthony believes that the WDT is the most effective distribution method for baristas to use.

“It’s the best distribution method that I have used because it’s the only technique that evenly distributes ground coffee from top to bottom, as well as side to side,” he explains. “In turn, I’ve experienced the best results with this method.”

So are there certain procedures you should follow when using the Weiss Distribution Technique to get the best results?

Firstly, we need to consider which type of tool you are using – particularly the size and length of the needles. Ideally, the needles need to be thin, but not too thin that they could break as a result of heavy use. Some professionals recommend using needles which are no wider than 1mm to ensure grounds are distributed evenly.

Moreover, all needles should be able to reach the bottom of the portafilter basket so that they can evenly distribute ground coffee throughout the entire basket. If the needles aren’t long enough, for example, only the surface of the puck will be distributed, which could lead to channelling or other issues.

Anthony explains that the needles of the WDT tool he used in the 2022 WBC were spaced in a way which meant they distributed the entire surface area of the basket in one spin. Ultimately, he says this helped him to extract a repeatable and consistent flavour profile, with blackberry as one of the most prominent tasting notes.

“They help to ‘fluff’ up the ground coffee more, which means that it’s easier to distribute the grounds,” he tells me. “This is because the more compact the grounds are [before tamping], the harder it is to distribute them.”

During his 2022 WBC routine, Anthony also spun his WDT tool for just under ten seconds, which he says helps to result in more even distribution, too.

However, when carrying out the WDT, it is possible to overstir the grounds or distribute too aggressively. Ultimately, you should always stir the grounds in a careful and controlled manner to achieve the best results.

What about tamping?

As well as distribution, it’s also important that we consider tamping techniques.

In simple terms, tamping is when you apply force to ground coffee in a portafilter basket, which makes the puck compact.

However, if you tamp unevenly distributed coffee, you can create an uneven puck. In turn, this can negatively affect your espresso extraction.

Knowing how much force to apply when you tamp is important, but you also need to factor in the shape of the tamper you are using. There is a wide variety of tampers available – including convex, flat, calibrated, and even automated tampers. 

In recent years, we have also seen the emergence of height-adjustable levelling tampers, such as the Nucleus Coffee Distribution tool which was designed by 2015 World Barista Champion Sasa Sestic. These types of tampers have angled slopes instead of a flat base, which helps to move ground coffee in a circular motion, thereby improving the evenness of the puck

No matter which type of tamper you use, one of the most important things is to ensure that your tamper fits snugly into the portafilter basket. Many coffee professionals recommend using a tamper that is around 0.3mm smaller in diameter than a portafilter basket. 

This is because if the tamper is too small, you won’t be able to evenly tamp the entire puck. Conversely, if the tamper is too big, you could risk getting the tamper stuck in the portafilter and disturbing the coffee puck.

In his winning WBC routine, Anthony used a two-step tamping process for all of his beverages – he first used a levelling tamper before using a Great Leveller spring-loaded tamper.

“The outer rim of the calibrated tamper I used in my routine is 58.5mm in diameter, so it sits on the edge of the portafilter basket,” Anthony says. “Because it’s spring loaded, it means you push down on the handle and the base of the tamper goes into the basket to compress the coffee grounds.

“It helps to maintain a level tamp, so there’s no way that you can tamp unevenly,” he adds.

Should we be using more Weiss Distribution Technique tools in coffee shops?

Anthony says he would like to see more baristas using the WDT in coffee shops.

“Baristas should know how to tamp properly in the first place, but using the WDT also helps to improve consistency,” he explains. 

Ultimately, if carried out correctly, using the WDT would allow baristas to achieve more even extraction, and therefore serve better-quality beverages.

“If you’re doing the WDT manually, it can be difficult to do it with every drink you make, so maybe it could be used for more expensive coffees,” he adds. “But if you use a WDT tool like the one I used at the 2022 WBC, it can be much quicker and easier.”

On a similar note, the increasing number of automated tampers in coffee shops means that tamping can also be a more efficient process, especially during busier periods. 

“In my experience, I get better results with manual tamping, but if I’m working behind a busy bar, an automatic tamper like the PUQpress would help to improve my workflow,” Anthony explains.

There are many important steps to consider when preparing high-quality espresso, including distribution and tamping. However, when you distribute and tamp your puck correctly, you can extract coffee more evenly and end up with better-tasting results.

And while tamping is a common practice in the vast majority of coffee shops, the WDT is certainly less popular. However, whether or not this method will be used more widely by baristas remains to be seen.

Enjoyed this? Then read our article on why it’s time to rethink coffee distribution.

Photo credits: World Coffee Events

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However, it’s safe to say that pouring high-quality latte art can be difficult, even for those with more experience and skills. Moreover, it can also be challenging to produce good microfoam without the right equipment.

So how can you pour great latte art at home without investing in commercial-grade barista equipment? To find out, I spoke with two coffee professionals who use the NanoFoamer.

You may also like our article on understanding the history of latte art. 

Common ways to create microfoam at home

If you want to pour high-quality latte art, producing microfoam with the right texture and consistency is essential. 

In most coffee shops around the world, baristas use steam wands on espresso machines to create smooth, glossy microfoam. This enables them to pour a variety of latte art patterns, including hearts, tulips, and rosettas.

But is it possible to do the same at home?

There are several ways for home coffee drinkers to make milk foam. One of the more popular methods is to use a French press. 

Essentially, after adding milk which has been heated to the required temperature (usually between 55°C and 65°C, or 139°F and 149°F) to the brewer, you can repeatedly pull the plunger up and down to incorporate air into the liquid. The more you pull the plunger, the foamier the milk will be. 

As well as the French press, you can also use a milk frother, which is like a small electric whisk. By placing the frother into heated milk and rapidly spinning the whisk, you can incorporate air into the liquid to produce foam.

Lance Hedrick is the International and US West Coast Wholesale Manager at Onyx Coffee Lab. He is also a coffee consultant and runs a coffee YouTube channel where he reviews a range of coffee equipment – including the NanoFoamer.

“Both the French press and milk frother methods are adequate at producing foam, but they usually result in drier foam,” he explains. Ultimately, this means it’s very difficult to pour latte art when using these methods as the milk isn’t smooth or “wet” enough to create most latte art patterns.

Other common techniques include using automatic milk frother jugs, which can heat and aerate milk to different consistencies, as well as stovetop milk steamers that work similarly to steam wands on espresso machines. However, it should be noted that stovetop steamers are unable to create the same levels of pressure as commercial espresso machines.

Lastly, home espresso machines which have steam wands can also be used to produce high-quality microfoam – but these machines are often costly.

The science behind creating microfoam

To know how to pour great latte art, we first need to understand how to create high-quality microfoam.

Firstly, you need to start with cold milk – which can be any kind, including plant milks – as this means the proteins in the liquid will be fully intact. You will also need to use a pitcher which is slightly bigger than the amount of milk you need so that there is enough room to aerate the liquid.

The placement of the tip of the steam wand is important, too. If it is placed too far above the surface of the milk, it will produce larger bubbles that will create a drier and more rigid foam. However, if the steam wand tip is placed too far below, you won’t be able to aerate the milk enough to create microfoam.

Lance tells me that it’s also essential to know when to incorporate air into the milk during steaming.

“Before the milk reaches around 33°C (90°F), you need to introduce the right amount of air for the beverage you’re making,” he says. “If you aerate the milk beyond this temperature, the bonds between the casein proteins (in cow’s milk specifically) will become too strong, so you will create air bubbles which are too big.”

As milk contains different proteins, when air is introduced to the liquid, they quickly cover the bubbles. Ultimately, this allows the air bubbles to remain stable, meaning you can produce quality microfoam.

After incorporating the right amount of air into the milk, you then need to “swirl” the milk. This is done by placing the steam wand at a slight angle while heating the milk so that the liquid quickly spins around.

Edward Griffin is a barista at Messenger Coffee Company in Kansas, Missouri, in the US. 

“Swirling the milk helps to create an emulsion of the fats, proteins, and water in the liquid,” he explains.

In doing so, larger air bubbles can be broken down into smaller ones to create a smoother texture.

While whole cow’s milk tends to be the most suitable for producing high-quality microfoam because of its slightly higher fat content, it is possible to use any type of milk to create great latte art – although some work better than others. For instance, oat milk generally produces smoother microfoam than soy milk, while cow’s milk tends to work better than most plant milks.

How is milk foaming technology evolving?

With more and more consumers looking to create café-quality milk beverages at home, demand for better-quality milk foaming technologies has also been increasing.

One of these technologies is the NanoFoamer from Submininal. 

“It’s an easy-to-use device that essentially mimics a steam wand on an espresso machine,” Lance tells me.

Edward agrees, saying: “It works similarly to an electric frother, but it is more powerful and includes a specialised tip which allows for better aeration of the milk.”

To use the NanoFoamer, you need to select a NanoScreen that is best suited for the type of milk-based beverage you are preparing. For example, the Super Fine screen works best for drinks which have less microfoam, while the Fine screen helps to produce more microfoam. You can also use the NanoFoamer with no screen to create thicker microfoam which is more suited for drinks such as cappuccinos.

Secondly, you then need to heat the milk to between 55°C and 65°C (139°F and 149°F). This can be done using the FlowTip jug or any other jug with a heat-resistant handle.

Once the milk has reached the desired temperature, you then place the tip of the NanoFoamer slightly below the surface of the milk and swirl for two to five seconds. 

Following this, you lower the tip of the NanoFoamer further down into the liquid – and also place it further to the side of the jug – to create smooth and silky microfoam. It is recommended to hold this position for about 20 seconds, with a total foaming time of up to 30 seconds.

Lance explains that the NanoFoamer works in two key ways to help you make great microfoam.

“Firstly, there is the ‘stretching’ process when you introduce air to the milk, which helps to create a thicker texture,” he says. “Secondly, the ‘swirling’ stage is when you spin the milk to produce an even texture.”

Ultimately, you should be left with smooth and silky microfoam which allows you to produce a variety of latte art patterns.

Tips for pouring latte art at home

It’s important to note that being able to pour high-quality latte art requires plenty of practice and patience. For many baristas, it can take months to learn the necessary skills to create quality microfoam and pour great latte art.

“You firstly need to find out the right technique and try to replicate this every time you pour,” Edward says. “There’s plenty of tips and advice available online as well.

“[Learning how to pour latte art helps you to] question your techniques and how you can improve them,” he adds.

“You should focus on the rotation of the milk while you’re incorporating air into the liquid,” Lance explains. “When you’re pouring latte art, you need to pay attention to the placement of the jug spout, as well as how close you are to the surface of the milk.”

In theory, the closer the spout is to the surface of the coffee, the more milk will appear on the surface of the beverage when you pour.

Ideally, your latte art design should be placed in the centre of the cup and should take up about three-quarters of the drink’s surface area. To do this, you need to start pouring milk from a greater height until the cup is about halfway full. This allows the milk to reach the bottom of the cup, instead of landing only on the surface of the drink.

Once halfway full, you should bring the spout of your jug as close to the surface of the drink as possible – this enables you to “draw” your design on the surface of the liquid.

The speed at which you pour milk is important, too. If you pour too fast or too slow, you risk either disturbing the liquid too much or not enough, making it more difficult to create a design.

The NanoFoamer includes different screen sizes to achieve a variety of different milk textures. For those with less experience, the Fine NanoScreen can help to produce slightly thicker microfoam, which is easier to work with. Alternatively, you can choose to not use a screen, which creates even thicker microfoam. 

“The NanoFoamer creates microfoam which is comparable to that when using an espresso machine,” Lance tells me. “It allows people to replicate café-quality milk textures without investing in a machine.

“With plenty of practice and a good crema (or even chocolate sauce or syrup), pouring latte art at home is certainly achievable,” he adds. Lance also offers a MasterClass course on how to pour different latte art patterns using the NanoFoamer and FlowTip jug.

Edward, meanwhile, provides tips on how to pour latte art with plant milks. 

“You usually have to incorporate more air into plant-based milks,” he says. “After you have foamed your milk, let it sit for about 15 seconds and then make sure to swirl it more vigorously.

“This helps to create a more malleable texture,” he adds.

Although it can certainly be challenging to create high-quality microfoam – and in turn pour great latte art – at home, new milk foaming technologies are certainly helping to do so.

As demand grows for more accessible and affordable milk foaming solutions, it’s likely that we’ll see more and more of these options emerge on the market for home consumers.

Enjoyed this? Then read our article on why milk foam disintegrates.

Photo credits: Subminimal

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Although all of these variables have a significant impact on the extraction of a coffee’s flavours and aromas, grind size is arguably one of the most important. Choosing the right grind size for your recipe ultimately means that you can extract the best qualities from your coffee.

However, in recent years, more and more coffee professionals have started to experiment with different grind sizes for a variety of extraction methods, from espresso to the V60, for example. In theory, using a variety of different grind sizes could allow you to unlock a range of new flavours and aromas in coffee – if carried out in the right way.

This raises an important question: do we need to reassess the relationship between grind size and extraction method? To find out, I spoke with Professor Chahan Yeretzian and Scott Rao. 

You may also like our article on how you can brew coffee with the AeroPress using different grind sizes.

Understanding grind size

The vast majority of coffee grinders (both commercial and home) can be set to a number of different grind sizes. Essentially, this is an indicator of the size of each particle of ground coffee.

In specialty coffee, the term “grind size” is used to describe how coarse or fine you need to grind your coffee. For example, in order to extract espresso, you need a very fine grind size, whereas when brewing with a French press, a much coarser grind size is more suitable.

The relationship between grind size and extraction method is based on a number of factors, but it largely boils down to total contact time between the brewing water and ground coffee. 

Generally speaking, coarser grind sizes require longer extraction times as the particles of ground coffee have a smaller surface area. By increasing the total brew time, you have more of an opportunity to extract the full range of a coffee’s flavours and aromas.

Finer grind sizes, meanwhile, have a greater surface area, which means extraction needs to take place over a shorter period of time – otherwise the coffee will be overextracted, resulting in more bitter flavours. This is why extraction times for espresso typically range between 25 and 40 seconds, whereas it generally takes between three and four minutes to brew filter coffee.

However, no matter which brewing method you use, more or less all of them can be split into two categories: immersion and percolation. In some cases, brewers can be a combination of both, such as the GINA brewer used by 2018 World Brewers Cup Champion Emi Fukahori.

When using an immersion brewing method, ground coffee is in full contact with the brewing water for the entire duration of the extraction. This usually results in a more pronounced mouthfeel. 

Conversely, with a percolation brewing method, the brewing water passes through the bed of ground coffee, which means the two aren’t in full contact for the entire duration of extraction – producing a cleaner-tasting coffee. 

Are conceptions about grind size changing?

Innovation is an essential part of specialty coffee, but for the most part, ideas about using particular grind sizes for certain brewing methods have largely remained the same – particularly for espresso. In many specialty coffee shops around the world, baristas use a very fine grind size for espresso.

When training baristas how to dial in espresso, the “sand and pebbles” analogy is often used. To illustrate this, if you pour water into two buckets, one containing sand and the other containing pebbles, they fill up at different rates. Water passes through the pebbles much faster, because the space between each pebble is larger than the space between sand particles.

The same analogy can be applied to espresso extraction and grind size. The finer the grind size, the more slowly the water will pass through the puck, whereas water passes more quickly through more coarsely ground coffee.

However, if you grind too fine then this can result in channeling. This is when the grind size is too fine, or when particle size distribution is uneven, so water finds the path of least resistance through a puck, extracting some parts of the ground coffee more than others. Ultimately, this results in a mix of both under and overextracted coffee.

In 2020, Assistant Professor of Chemistry at University of Oregon, Christopher Hendon, published a research paper entitled Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment. In his research, Christopher and his team extracted espresso using several non-traditional variables – such as a lower dose, coarser grind size, and shorter extraction time – while still preserving most of the coffee’s desirable qualities.

Scott Rao is a coffee consultant and author. He tells me while this research is recent, similar extraction techniques have been used by some baristas for years.

“In coffee shops in certain parts of the world, the allongé (also known as a lungo) is a popular drink,” he says. “When I opened a café in Montréal, Québec in 2010, we included the allongé on our menu.

“Typically, it’s a 150ml shot of espresso,” he adds. “When preparing it, many coffee shops in Montréal would use the same grind setting for regular espresso shots, but they would extract for longer.

“In our coffee shop, we used a separate grinder adjusted to a different grind size,” he continues. “We would run the shot between 30 and 35 seconds at a 1:5 ratio of coffee to water.”

For reference, most espresso is extracted using a ratio of one part coffee to two parts water – resulting in a highly concentrated beverage.

“With lighter roast profiles, this extraction method was able to highlight the fruitier and wine-like flavours,” Scott explains.

Professor Chahan Yeretzian is the Head of the Coffee Excellence Centre at Zurich University of Applied Sciences. He explains that while Christopher’s research was insightful, it did not inspire practices to change at most coffee shops.

“When extracting espresso in a café setting, a finer grind size is needed to create more pressure inside of the portafilter,” he says. “This helps to create more resistance to result in a proper extraction.

“However, in theory, if you grind finer then you will increase pressure and extraction yield, but ultimately there is a maximum extraction yield,” he adds. “If you grind too fine, the water flow rate will decrease because there is too much resistance, and it can often result in channeling.”

Is there room for further innovation?

According to Scott, there is always space to experiment more with grind size and extraction.

“There’s never a truly optimal grind size for different kinds of extraction,” he says. “There are too many variables to control and there are many things that we don’t fully understand about extraction, such as astringency and where it comes from.”

He adds that the type of grinder, as well as how the burrs are aligned, can have a big impact on extraction.

“The Mahlkönig EK grinder is not well suited for espresso,” he says.

Chahan also notes that the number of total dissolved solids (also known as TDS) is an important consideration when choosing your grind size. TDS is a measurement of how much of the coffee has been dissolved in the water. 

The ideal TDS measurement for filter coffee is between 18% and 22%, whereas this percentage is lower for espresso – around 8% to 12% according to the Barista Institute.

“In my experience, espresso tastes better with a slightly lower TDS level,” Chahan says. “When extracted with a higher TDS level, espresso can taste muddy.”

Looking ahead

Both Chahan and Scott agree that the possibilities are endless when it comes to grind size and extraction, particularly with the increasing use of software and data collection in specialty coffee.

“There is a lot more data available than ever before,” Scott tells me. “With roasting software like Cropster, we’re collecting new types of data.

“We may not always necessarily know which data points will be relevant, but if we have enough data, we can discover new ways of doing things,” he adds. “Furthermore, the more data you have, the more objective you can be, which can help push for further innovation in the coffee industry.”

Moreover, both Scott and Chahan also emphasise that grind size uniformity is by far the most important factor – no matter how coarse or fine you grind your coffee. Whether you are preparing espresso or filter, an even grind size helps to create a more even extraction, allowing a coffee’s best characteristics to shine through.

In summary, there is no right or wrong way to grind coffee for whichever extraction method you choose. While some baristas and coffee shop owners may opt for more traditional methods, others may decide to experiment with more unorthodox grind sizes.

The main focus, however, should be on the end result in the cup. As long as your coffee tastes good, you’re on the right track.

Enjoyed this? Then read our article on how grind size can help you brew better-tasting coffee.

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