Filter Brew Arabica — Pour-Over, Drip & Siphon For Clarity
When you brew Arabica through filter methods—pour-over, batch drip, or siphon—you showcase aroma, layered sweetness, and elegant acidity. This buyer-centric guide turns extraction science into practical recipes for Malaysian roasters and cafés, so your green coffee performs on bar with repeatable results.
Why Filter Coffee Highlights Arabica’s Complexity
Arabica seeds carry more sugars and lipids than robusta, which transform into caramelized sweetness and volatile aromatics during roasting. Paper filters capture many insoluble oils while allowing delicate aromatics and organic acids through, producing cups that feel cleaner and more layered. In Malaysia’s café scene—where guests increasingly order pour-over flights—filter brewing doubles as an education tool: it lets you tell origin stories and justify premiums for high-scoring lots.
Clarity
Paper filtration reduces sediment and bitterness, framing florals, citrus, and fruit.
Control
Adjust grind, temperature, and pour to target TDS/Extraction for your roast curve.
Story
Filter bars showcase terroir differences—perfect for Ethiopian, Kenyan, or PNG lots.
Core Methods — Pour-Over, Batch Drip & Siphon
Each filter method manipulates flow and heat differently. Your choice should align with menu role (flight vs service volume), roast level, and labor realities. Below are baselines; always adapt to your grinder, water, and altitude of the shop.
| Method | Ratio | Temp | Grind | Target Time | Cup Expectation |
|---|---|---|---|---|---|
| Pour-Over (V60/Kalita) | 1:15–1:17 | 92–96 °C | Medium to medium-fine | 2:30–3:30 | High clarity; aromatics intact; adjustable body via grind and flow. |
| Batch Drip | 1:16 (machine spec) | 92–96 °C | Medium | Per machine | Consistency for service; aim TDS ~1.30% (SCA-style). |
| Siphon | 1:15–1:16 | Near-boiling in lower bulb; 92–95 °C slurry | Medium | 1:00 draw-up + 1:00–1:30 contact + 1:00 draw-down | Silky mouthfeel; bright but round acidity; aromatic theatrics for guests. |
Pour-Over
Max control; ideal for features (e.g., Ethiopia washed florals; Indonesia/PNG contrast).
Batch Drip
Training-friendly; pair with Latin America washed profiles for reliable sweetness.
Siphon
High engagement; great for showcasing Geisha or Bourbon aromatics.
Water & Grind Size — Two Levers With Outsized Impact
Water chemistry determines how easily flavor compounds dissolve. Aim for balanced hardness to extract sweetness without harshness. Grind sets surface area and therefore extraction speed; small adjustments (≤1 “notch”) often fix flow problems faster than recipe overhauls.
Suggested Water (starting point)
- Total hardness: ~50–90 ppm as CaCO₃
- Alkalinity: ~30–50 ppm as CaCO₃
- pH: ~7.0–7.4; avoid very high alkalinity that flattens acidity
- Consistency: Remineralize RO for stable results across outlets
Reading The Bed
- Over-extraction: Bitter, hollow finish, slow flow → coarsen grind, reduce temp, or shorten contact.
- Under-extraction: Sour, thin, fast flow → tighten grind, higher temp, pulse with longer contact.
- Unevenness: Muddy/sludgy bed → level coffee, adjust pour pattern, check filter fit.
Measure TDS with a refractometer for training. For batch drip, target ~1.30% ±0.10% depending on roast and menu preference.
Map Roast Profile To Filter Recipes
Lighter roasts preserve volatile florals and bright acids, but they demand tighter grind tolerances and careful heat to prevent astringency. Medium roasts yield forgiving sweetness and broader body. Your filter recipe should follow the roast, not the other way around.
| Roast Tendency | Filter Notes | Recipe Nudge |
|---|---|---|
| Light | High aroma; crisp acids; risk of under-extraction | Slightly finer grind; 94–96 °C; longer pulses; 1:15–1:16 |
| Light-Medium | Balance of clarity and sweetness | Medium grind; 92–95 °C; 1:16 baseline |
| Medium | Round sweetness; softer acidity; body emphasis | Slightly coarser; 92–94 °C; 1:16–1:17 |
Origin Pairing
Washed Ethiopia for floral flights; Latin America for approachable caramel cups.
Variety Choice
Typica for balance, Bourbon for sweetness, Geisha for perfume.
Climate Fit
See Climate Requirements and Altitude Impact to predict cup direction.
Extraction, Agitation & Flow — A Simple Operating Model
Think of extraction as a balance between time, temperature, grind and turbulence. Agitation helps dislodge fines and improve contact but can also over-extract fragile layers if too aggressive. Flow rate controls contact time and evenness.
- Bloom: 2–3× coffee weight, 30–45 s for fresh lots; swirl to wet all grounds.
- Main pours: Pulse in stages; keep bed height consistent to stabilize flow.
- Draw-down: Aim for smooth cone; stalled beds hint at too fine or too many fines.
- Agitation: Swirl or rake lightly; avoid violent stirring that lifts bitterness.
Cup side-by-side with small grind deltas (±1 notch). Log TDS, time, and sensory in a simple sheet to train staff.
Sourcing, Certification & Traceability
Filter showcases transparency. Use the brew bar to talk about sustainable farming, organic Arabica, and farm-to-cup traceability. Guests respond to credible stories backed by station names, elevation, processes, and harvest dates.
Keep Exploring Arabica Knowledge
How elevation shapes density, aroma & acidity.
Temperature, rainfall, and drying windows.
Africa, Latin America, and Asia-Pacific at a glance.
Local samples, QC on arrival, domestic delivery.
FAQ — Arabica For Filter Brewing
What ratio is best to start with for pour-over?
How do I choose beans for filter vs espresso?
Do I need special water?
Why are my brews bitter?
Why are my brews sour or thin?
Batch brewer targets?
When should I use siphon?
What grinder should I use?
How does altitude affect filter cups?
Can naturals work for filter?
Ready To Shortlist Arabicas That Shine In Filter?
Tell us your flavor targets and brew method mix. We’ll propose lots, send local samples from Malaysia stock, and arrange domestic delivery or pickup.