The Filter System or ‘drip’ brewer is another
popular coffee making method.
In its basic form, a ‘basket’ or conical shaped filter is used
to hold an amount of coffee and hot water is added. The coffee
(medium grind) is steeped in the water and slowly drips through the
filter into a jug.
The common domestic filter machine allows for cold fresh water to
be poured into the top compartment where the water is heated to
near boiling. As soon as the correct temperature is reached, the
water starts to drip into the ground coffee and start the infusion
process, and the brewed coffee drips through the filter into a jug
Most small domestic filter coffee machines work with this method
and it has proven a reliable and convenient way of producing
freshly brewed coffee throughout the world.
commericial filter drip systems
The Office Coffee Service (or Pour and Serve system) is the
commercial version of the domestic Filter System for the busy
office, showroom or catering outlet.
The professional filter machine normally comes with two 3 pint
glass jugs. A portion-controlled sachet containing 50 or 60 grams
of ground coffee is first emptied into the filter paper, which sits
on a sliding tray.
Then a jug-full of fresh water is poured into a reservoir tank on
top of the machine and the near-boiling water is displaced and
slowly sprays over the coffee. The coffee drips into the jug below,
which is full after about 5 minutes. A second hotplate situated on
top of the machine allows for two jugs of coffee (about 20 cups) to
be made in 10 minutes– ready to pour and serve!
With the Office Coffee System, the machine is usually provided
on free loan and the one-jug coffee sachets and paper filters
(which can be unbleached and organic) are supplied by the coffee
provider, as is also a small supply of descale powder. This needs
to be used to descale the machine at least once a month in hard
water areas, as limescale can build up on the spray head and
inhibit the flow of water. This system delivers a clear and bright
coffee, which most customers prefer, and is ideal for the busy
office and caterer. There is a wide range of individual portion
packed sachets available to suit all tastes. The amount of coffee
used in this filter/drip method is less than other brewing methods,
making the whole operation very economical.
It is, however, very important that the brewed coffee is not
left too long on the hotplate and allowed to ‘stew’. This will
start to occur quickly and certainly the coffee should be drunk
within half an hour. Any coffee left in the jugs after an hour
should be discarded altogether. Unless the coffee is to be drunk
immediately, it is better to dispense the brew into thermal
airtight jugs as exposure to air is the enemy of good