Traditionally, filter roast or light roast coffee are coffees which are roasted to a lower final temperature and shorter period of time. Drip coffee method is one of the most common method of brewing filter coffees. However, with rapid development in coffee roasting technology and skills, these characteristics may not necessarily be absolute.
Filter coffee highlights a coffee’s individual flavour notes, As such, roasting for filter should focus on preserving the specific characteristics of that coffee. Generally speaking, the longer beans spend in roast development, the more body the coffee will have. In return, more acidity and fruitiness will be sacrificed.
With filter and light roast coffee, there is longer opportunity for extraction. So we tend to use a coarser grind than in espresso and water that is lower in temperature. In a pour over drip coffee, a larger volume of water is allowed to absorb the compounds. This is done at its own consistent time and pressure, instead of by force. The result is coffee with lower acidity and less body than an espresso made with the same beans.
In Summary, Filter Roast:
- Roasted to a lower final temperature and for a shorter period of time.
- Presents a clearer picture of a coffee’s taste as there is far less “roast” flavour interfering.
- Creates a sweeter cup of coffee (the coffee is less caramelized and white sugar is sweeter than caramel).
- Can be brewed in a V60 drip, Kalita drip, Chemex, drip machine, french press, etc. But it is not recommended for use in an espresso machine. This is because filter roast pulled on an espresso machine can result in a very sour cup.
