Filter is the most accessible method for tasting the finesse of a specialty coffee. It requires little equipment, is quick to master, and showcases the most delicate origins. If you are starting out with Maison Soleil, this is probably the best way to discover our lots from French-speaking Africa and Latin America.
The French press: the everyday method
Simple, sturdy, forgiving. Pour in a coarse grind, add barely simmering water, wait four minutes, plunge. The press gives a rich body and surface oils that soften acidity. It is the method we recommend for the Mélange Matinal or the Brazil — Cerrado Mineiro, two indulgent profiles that stand up to a no-frills extraction.
Base ratio : 60 g of coffee for 1 L of water. Adjust to taste.
The conical dripper: precision made accessible
With a ceramic dripper, unbleached paper filters, a gooseneck kettle and a precision scale, you enter the world of manual brewing. Water is poured in concentric circles over a bed of medium-ground coffee. The paper filter holds back oils and fines, giving a clear, lively, aromatic cup.
It is the ideal method for the Rwanda — Terres de Nyungwe, with its jasmine and white peach notes, or for theEthiopia — Yirgacheffe, floral and tangy.
Base ratio : 15 g of coffee for 250 ml of water, poured in three stages.
The electric filter machine: comfort without compromise
For hurried mornings, the electric filter machine remains a sound choice. Use a medium grind, filtered water and a reusable stainless steel filter if you want to keep a little body. Clean the machine regularly: old coffee oil residues quickly spoil the taste.
Three mistakes to avoid
Water too hot : above 96°C, you risk extracting burnt, bitter flavours. Aiming for 90 to 94°C is a good habit.
An unsuitable grind : too fine and the coffee turns astringent; too coarse and it lacks depth. Do not hesitate to consult our dedicated grinding guide.
Unfiltered tap water : limescale and chlorine mask the delicate notes. Lightly mineralised water makes all the difference.
Our subscriber tip
If you receive a rotating origin every month, keep one fixed method for a few weeks. Changing coffee while keeping the same method is the best way to learn to recognise variations in acidity, body and aroma. That is the whole spirit of the tasting card we slip into every delivery.