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Filtered coffee

Filtered coffee

Filtered coffee 1600 900 Domenico Fiorentino

The filter coffee is aromatic, rich in taste and naturally sweet. He can always charge you up, at any time of the day. Filtered coffee, or “Americano” (espresso or double espresso with the addition of hot water), is one of the most popular methods in the world to consume coffee, especially in the United States, Northern Europe, South East Asia and, for some years, also in Italy with the opening of specialized coffee shops.

Legend has it that the “Caffè American” was the one drunk by American soldiers, in Italy, during the Second World War: not being able to tolerate the Italian espresso, short and concentrated, the officers added some hot water in the coffee. Soon this method became a trend that spread throughout the national territory. However, in the United States, what we wrongly call “Caffè American” is actually a “Filter Coffee”, which is a completely different beverage from Italian espresso, both for the type of raw materials used and for the preparation method.

The coffee obtained by gravity filtration is very widespread. The system is based on the principle of slowly percolating hot water through a layer of ground coffee placed in a paper filter (filters invented, in 1908, by Melitta Bentz, a lady of German origin). Drizzling, the water dissolves the water-soluble substances contained in the coffee powder, transferring them to the infusion; a good Filter Coffee can be obtained using a dose of 10/12 grams of high quality Arabica Coffee (Specialty Coffee), with a light roasting, with a medium grind and with a ratio of 55/65 grams per liter of water, at a temperature of 92-96° C.

The filtration of the beverage does not allow solid particles to pass and, if prepared correctly, in a transparent cup, the infusion has a light body and a delicate taste and aroma, with different flavors that change depending on the origin, the altitude, the variety, processing and roasting of the coffee. The extraction can be done manually but also with automatic methods.

The best (and most fashionable way in Cafes) way is manually. We use systems like the V60, Chemex, cheap and practical, used to prepare a single cup, as a rule of art and with the variety of coffee selected by the customer. The result is a drink that is very rich in caffeine, thanks to the long period of percolation, but without the body and creaminess typical of the espresso due precisely to the absence of pressure. The filtered coffee should be savored slowly, in a large cup, to be sipped in the office during work hours.

However, it is also suitable for a longer break at home, while walking or, accompanying it to your favorite cigar. It can always give you the right charge at any time of the day. The filter coffee is aromatic, rich in taste and naturally sweet. To make it that way, however, you have to choose the right type of coffee. Today we have the possibility to choose high quality coffee with aromatic profiles that are unique in the world, called “Specialty Coffee”.

A good Filter Coffee represents a valid alternative to the more classic espresso; the rediscovery of different forms of extraction, which make the consumer aware of the aromas, fragrances and characteristics of coffee that were previously unknown or perceived differently compared to espresso. When you drink one good Filter Coffee, close your eyes and try to travel with your mind to the place of origin of your coffee. Enjoy the smells and tropical notes of this magical drink, perhaps accompanied by a good book or an intriguing smoke.

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