What Is The Future Of Filtered Coffee?

Vietnamese Coffee Exporter
the future of filtered coffee

The future of filtered coffee: Innovation is present in all areas of specialty coffee. Many market characteristics are constantly changing and evolving, and both industry professionals and consumers need to keep up with them. This includes filtered brewing methods . In recent years, we’ve seen some major changes in the way coffee shops and tournament participants prepare pour overs, for the most part, with an overarching focus on controlling as many extraction variables as possible.

In line with this, we can find an increasing range of manual and automatic coffee makers today – with some models designed to impact the variables of preparation methods in different ways. So it’s clear that coffee is changing and it’s worth asking: what does the future hold? To find out, I spoke to Dušan Matičič, GOAT STORY ‘s head roaster  , Carlos Medina , barista and 2023 World Brewers Cup champion, and Erik Freudenberg , 2023 Brewers Cup Germany. Read on for more information about them.

A brief history of filtered coffee 

All over the world, filtered coffee is quite popular. In some countries and regions, filter coffee consumption dates back centuries:

  • In Latin American countries like Costa Rica, many people still use traditional wooden drippers and cloth filters (or bolsitas);
  • Touba coffee ( or Sufi coffee), which is prepared in a similar way to filtered, is common in Senegal and other West African countries.

One of the precursors in the evolution of filtered coffee preparation, however, was the launch of the Melitta brand in the early 1900s. After Melitta Bentz created a brewing method using a brass pot and a filter, the Melitta brand became a one of the first to sell paper filters. And this revolutionized the way of filtering coffee.

After that, many other companies started designing different ways of preparing coffee. In 1941, German scientist Peter Schlumbohm invented the iconic Chemex . This coffee maker was known as “one of the best designed products of modern times” by the Illinois Institute of Technology.

In 2004, Japanese company Hario designed its revolutionary V60 filter holder . It quickly became more popular in specialty coffee after the 2010 World Brewers Cup. The flat-bottomed Kalita Wave, in turn, was officially launched in 2010 by Japanese brand Kalita Co. And this also helped raise the bar even further. of infusion methods.

How has the preparation of filtered coffee changed?

Over the past decade, the number of manual coffee brewing accessories available on the market has only continued to grow. Although the V60 still remains one of the most popular methods, there are now several accessories for extracting filtered coffee, such as Origami, GINA, Graycano and Orea.

Given the increasing diversity of accessories, preparation techniques are also changing. One of the most notable developments has been a much greater emphasis on precision and controlling as many extraction variables as possible. Effectively, specialty coffee has become more “scientific” about brewing filtered coffee ( and espresso ), which has helped deepen our understanding of how certain brewing variables affect extraction.

Erik, who also works part-time as a barista and is an avid coffee drinker at home, explains how people have become more willing to experiment with different variables. “We now know more about how many different variables affect flavor extraction, so we feel more comfortable playing with them,” he says.

The influence of experimental processing methods

Since the early 2000s, specialty coffee has developed a clear preference for single-origin coffees – which has also influenced filtration methods. In more recent years, however, the growing popularity of experimental processing methods is also changing the rules of the game.

Dušan roasts coffee for A GOAT STORY, which makes the GINA accessory. This accessory – made famous by 2018 World Brewers Cup champion Emi Fukahori – uses three different extraction methods (including full immersion, pour-over and cold drip) by turning a valve located at the bottom.

“When I think back to six years ago, as an industry, we were much more focused on washed, clean, authentic coffees,” he says. “Filtrates are still the preferred preparation method to best highlight these characteristics. Today, however, the diversity of processing methods is much greater. This helps bring the coffees to life. With coffees with more intense flavor profiles, you need to adjust your brewing recipes” He adds.

“Overall, it’s simply a question of how to smooth out or increase complexity,” continues Dušan. “This can be done in many ways, from trying different attachments to trying different grind sizes.”

Carlos agrees and explains how he adjusts his filtrate preparation recipes based on the processing method used. “Heavily fermented coffees are more sensitive, so you have to adapt your recipe,” he says. “For example, I have roasted and prepared coffees that have been fermented for up to 720 hours. In this case, I had to grind coarser and use a lower infusion temperature to avoid extracting undesirable flavors.”


Although single origins dominate the specialty coffee market, blends have made something of a comeback in recent years . While we primarily associate blends with flavors more suited to traditional coffee drinkers, there has been renewed interest in higher quality blends – including in competitions. This was most noticeable in the 2021 World Barista and Brewers Cup championships:

  • for example,  2021 World Brewers Cup Champion Matt Winton used a 60:40 blend of naturally processed Coffea eugenioides from Finca Inmaculada in Colombia and washed Catucaí from Hacienda La Florida in Peru
  • Meanwhile, Andrea Allen and Hugh Kelly, who respectively placed second and third at the 2021 WBC, used blends that included eugenics
  • Additionally, Japanese 2022 WBC competitor Takayuki Ishitani – who placed fourth – used a mixture of Robusta and an anaerobic fermented Gesha in his routine.

Simply put, the blend development process now considers the creation of new flavor experiences. “Single origin coffees are a great way to show how terroir and processing affect the final profile of the cup, but blends can create synergy between different coffees and offer something truly unique,” ​​says Carlos.

Considering that different coffees have different levels of solubility, blends certainly affect recipes – which means we need to adjust brewing variables accordingly to get the best results. Erik used a blend for his 2023 WBrC routine , saying it created one of the most memorable coffees he’s ever tasted. “I think we’ve reached a point where single origins have become so good in their own right that to create an even better experience, we’ve started blending together several exceptional coffees,” he says. “Blends can completely change our perception of flavor.”

Different accessories, different extractions

When preparing filtrates, the emphasis is very much on the “experience” of making coffee – similar to the Slow Food gastronomic movement . Essentially, brewing filtered coffee by hand allows you to enjoy the moment and become fully immersed in the process.

With so many brewing accessories available today, coffee shops, consumers and competitors alike need to change their recipes accordingly to get the best results. Factors such as the shape, design and material of different accessories influence how coffee is extracted. “Each accessory model will have an effect on extraction – whether improving certain qualities or facilitating the preparation of specific coffees,” says Carlos.

For example, the ribs or grooves of a fixture (as well as the number of ribs it has) will significantly affect the flow rate. The V60 has spiral-shaped ribs that help prevent the filter from sticking to the accessory walls – thus ensuring a more even flow rate.

In comparison, the Orea V3 attachment has just four ribs at the base – meaning the flow rate is much faster. To obtain the best results between these two accessories, it is important to change several preparation variables, such as grind size, water temperature and agitation level , among others

The role of automation

While manual filter coffee brewing accessories have evolved significantly in recent years, it’s been difficult to ignore how automation has shaped filter coffee brewing over the long term. Along with the more scientific approach to filtered extraction, more and more coffee shops have started to use the power of automation to serve high-quality filtered coffee.

Automated infusion systems can manage a number of variables – such as infusion time, temperature and water dispersion – with much more precision than humans. “In a coffee shop, automated coffee makers definitely have advantages over baristas,” says Erik.

Not only do they help baristas have more time to focus on other tasks, they also massively increase extraction consistency. In turn, whether you embrace it or not, automation has played a key role in improving coffee quality.

Likewise, now more than ever, consumers are also turning to automated coffee brewing solutions at home. We’ve seen more and more companies and brands design high-quality automatic filter coffee brewing systems with multiple features. These include pre-moistening and blooming functions (the formation of air bubbles on the surface of the ground coffee when hot water is added.

What is the future of filtered coffee?

Given the rapid rate of innovation in specialty coffee, brewing could change in several ways in the coming years. “We are seeing a growing interest in filtrates,” says Dušan. “People continue to explore new ways to prepare coffee, including how to bring out different flavors.”

Carlos believes that as industry knowledge about extraction continues to deepen, filtered coffee will continue to evolve. “From automated coffee makers to hybrids and bypassless, filtered coffee is sure to evolve.”

Erik also agrees, saying, “We’ll see more super-special tools, accessories, and techniques, and we’ll also gain an even better understanding of the impact of different accessories on coffee flavor. I think we will also become more resourceful in our quest to improve coffee brewing. I simply hope that filtered coffee becomes even better in the future.”

Filtered coffee has come a long way over the past century or so. And with an ever-expanding range of manual and automatic attachments – as well as evolving recipes and a deeper understanding of extraction variables – it’s certain to keep changing.

“There are so many varieties to be rediscovered or cultivated, so the future of filtered coffee is bright,” concludes Dušan. “And with the impact of climate change potentially leading to the emergence of new origins, this could bring a new dimension to coffee.”