Complete guide to making bagged coffee (or brewed coffee) at home

Filter coffee, also known as café de saco (in Portugal) or café coado (in Brazil), is a classic, simple and democratic method of preparing coffee, found in homes, specialty coffee shops and even restaurants all over the world.

In this article we explain what filter coffee is, how it works, the differences between the most popular methods, the type of grind recommended for each and how to use accessories and coffees selected by Tasteology to make each cup unforgettable.

Filter coffee: more than a method, a tradition

Before we talk about modern equipment, it's important to remember that making filter coffee is an ancient tradition. In Portugal, it was common to use "café de saco": a cloth strainer hung over the coffee maker, simple but effective.
In Brazil, brewed coffee is still part of the daily family ritual: it's passed around slowly, there's conversation around the pot and the first cup is shared while it's still hot.

Today, the technique has gained new versions, but retains its essence: hot water that passes through the ground coffee in a filter, revealing clean, complex and balanced flavors.

Types of filter coffee

1. immersion extraction

The coffee is in direct contact with the hot water for a while and only then is it separated from the liquid.

Examples: French Press, Clever Dripper, AeroPress

2. Percolation (poured)

The water passes slowly through the ground coffee, guided by gravity or slight pressure.

Examples: V60, Chemex, Kalita Wave, Origami Dripper

3. Automatic (batch brew)

Filter machines that do the work for you: they control temperature and flow to prepare several cups consistently.

Examples: Precision Brewer

Filter coffee methods: main types and how they work

V60,

O V60, is probably the best-known filter coffee method in specialty coffee. Made from ceramic, glass or plastic, this Hario creation usually uses conical paper filters.

• How it works: hot water poured in circles over the coffee, extracting in 2-3 minutes.
• Type of grinding: medium to medium-fine (similar to fine sand).
• Extraction: It is characterized by an ideal window of time and a relatively narrow grind, but when done well it brings out a high level of sensory clarity and a vibrant acidity in the cup.

Alternatives to the V60

If you want to explore beyond the V60, there are methods that offer more stable or versatile extraction:

• Kalita Wave: flat base, reduces the risk of extraction channels; medium grind.
• Origami Dripper: allows different filters; medium grind.
• Clever Dripper: immersion blending and filtering; medium-coarse grinding.

Chemex

Created in the 1940s, the Chemex is as beautiful as it is functional. The filters are thicker than those in the V60, retaining more oil and sediment.

• How it works: pouring method similar to V60, but slower.
• Type of grinding: medium, similar to coarse salt.
• Extraction: As with the V60, the ideal extraction window is relatively short, requiring attention to water flow, grinding and proportions to ensure balance in the cup.

AeroPress

Compact, practical and very popular with travelers or those who like to vary their recipes. Its operation is similar to that of a syringe, with extraction taking place by compressing a plunger, which creates water pressure on the coffee and the filter.

• How it works: water and coffee are mixed in the cylinder, rested and then pressed down.
• Type of grinding: medium; this method is very versatile and you can adjust it to thinner or thicker depending on whether you prefer intensity or clarity.
• Extraction: It tends to produce a drink with a denser body, a marked texture and greater perceived sweetness, as a result of the combination of immersion and slight pressure during extraction.

French Press

Simple, robust and classic, ideal for those who like fuller-bodied coffees. This extraction method is common in kitchens due to its low cost, ease of use and no need for extra filters.

• How it works: coffee is left to stand in hot water for about 4 minutes, then the plunger is pressed.
• Type of grinding: thick, almost like sea salt.
• Extraction: It is one of the most intuitive methods for obtaining consistent results, producing a drink with an intense body, velvety texture and a harmonious balance between acidity, sweetness and bitterness.

Moka (Italian Coffee Maker)

Moka, made famous by BialettiIt's not exactly filter coffee (it's not espresso either!), but it's so prevalent in kitchens that it deserves a mention.

• How it works: the pressure of the water vapor pushes the water through the coffee.
• Type of grinding: medium-fine, finer than V60 but not as fine as espresso.
• Extraction: A method that combines the principles of percolation and pressure, resulting in a full-bodied coffee with low acidity and intense flavor, halfway between espresso and filter coffee.

Record the differences in a sensory analysis booklet to help you understand the impact of the chosen method on the cup.

Batch brew

Batch brew is filter coffee made in an automatic machine, perfect for preparing several cups consistently. There are several brands available on the market, but we recommend the Precision BrewIt controls temperature and flow for effortless coffee shop results.

This extraction method is ideal for families, offices or when you want to have filter coffee ready at all times.

Conclusion

Filter coffee, whether it's called bag coffee or brewed coffee, is more than a technique: it's a ritual that celebrates patience, flavor and discovery.

Experiment with different methods, record each extraction and discover what makes your taste buds tick, one cup at a time.

Discover all the methods, grinders and coffees in the Tasteology store and start your journey into the world of filter coffee today.