We love filter coffee!
What could be better in the morning than "a gscheids Haferl Kaffee" - a proper mug of coffee - freshly ground and brewed? Right, basically nothing. At our place, mornings start with the classic coffee, too.
Our roasts are generally well suited to filtering, whether with the typical Melitta porcelain dripper, a filter machine, French press, Hario, Kalita or Chemex. The differences between the brew methods are subtle, often mere nuances - and frequently just a matter of taste.
We roast light enough to preserve the fruit, nut and other flavours naturally present in the coffee, yet long enough to give it fullness and body and to tame sharp acidity. Our soft tap water in the Bavarian Forest mercilessly exposes roasting flaws or too much acidity in the profile, which is why we pay close attention to proper development in the roast - for a consistently balanced cup.
Good – better – gscheid.guad: This is the coffee that started it all for us back in 2016 – the very first full sack of green coffee we ever roasted through was a mild Guatemalan. Ever since, gscheid.guad has been our classic for the daily mug: nice and mild, sweet and aromatic, with no rough edges. Now it's getting a new chapter. After almost ten years with our green coffee from Lake Atitlan, we sadly had to say goodbye to that source – and found what we were looking for in the highlands of Huehuetenango, right on the Mexican border. In a region where coffee accounts for around 80 percent of the local economy, countless smallholder families grow it at 1,400 to 2,200 meters. Our lot goes by the name "Waykan" – meaning "star in the night sky" in the local Maya dialect Q'anjob'al. Behind it stands the Regional Select program by Cafe Imports: instead of a single microlot, the best lots of many smallholders across the region are combined, all cupping between 84 and 87 points – so what you taste is the terroir of Huehuetenango at its finest. At the cupping table, the Waykan won us over right away, because it does exactly what gscheid.guad has always been about: plenty of milk chocolate, toffee and caramel, a fine sweetness and a soft, clean acidity. As one of our lighter roasts, it even reveals a hint of bright fruit notes when hand-brewed – something for the coffee nerds to taste twice. We recommend classic filter brewing, though many of our customers love it from their bean-to-cup machine, too. ...Origin: .Guatemala, Huehuetenango .Lot: "Waykan" Regional Select .Type: 100% Arabica .Varieties: Bourbon, Catimor, Caturra a.o. .Altitude: 1,400-2,200m .Processing: washed .Harvest: December to May ...Cup profile: .milk chocolate .toffee .caramel .mild and sweet Ideal as a fine, mild filter coffee - our classic for V60, Kalita, Chemex and other filter brewers
"Bärig or beerig? Easy: both!" – in Bavarian, "bärig" means terrific, and it sounds exactly like "beerig": berry-like. This coffee is both. After a short break it's back – the gscheid.bärig, in all its old strength! Remember our very first gscheid.bärig in 2016, a washed coffee from Cauca Inza? From exactly that region we have now found a coffee that thrilled us just as much: gorgeous berry aromas, honey-like sweetness and a syrupy body. It lingers on the palate. And most likely in your grinder, too. .ORIGIN: Cauca Valley, Colombia.PROJECT: El Gran Galope.FARMERS: smallholders.VARIETY: Caturra, Castillo.ALTITUDE: 1400-2000m.PROCESSING: washed.CUP PROFILE: berry-bärig, honey-sweet, great body
Our filter coffees
You can't go wrong with these: from the classic mild 'gscheid.guad' to the fruitier 'gscheid.bärig' and 'gscheid.blumig' - all perfect for filtering, by hand or in the machine
How do I brew really good filter coffee?
Just like with espresso, you can turn this into a science to get everything out of the bean. Or not. Simply proper coffee works, too. These "hard facts" for a Hario V60 will get you started on your way to the perfect result.
- heat soft to medium-hard water to 95°C
- rinse the filter paper with plenty of hot water
- put 20g of medium-fine ground coffee into the filter
- pour 60ml of water in a spiral motion, making sure all the grounds are wetted
- after 35s, pour up to 180ml
- after 1:20min, pour up to 320ml, give the dripper a gentle swirl and let the water run through
- after 2:30 to 3:00min all the water should have passed through
- Too fast? Ground too coarse. Too slow? Too fine. So: once more ;)
The right tools matter
To make good coffee, you don't really need much. Or so you'd think. Yet the right equipment is crucial for taste. The wrong filter paper, for example, traps plenty of the aromas we'd rather have in the cup. And the particle size distribution of a grinder has a huge influence on extraction. Don't believe it? We too thought an old coffee grinder would do at first.
Besides, with the right equipment it's simply much more fun. Guaranteed!
The filter paper made for your Hario V60 dripper – the original from Japan: for maximum aroma!Please choose the right size:- 02 for up to approx. 600ml of coffee- 03 for up to approx. 800ml of coffee
These filters are made of cotton and wood cellulose and hold back fine coffee particles for a clear, mild cup of filter coffee. 1 pack of 60 fits Hario size 02 and all Kinto 4t models
The new grinder by Moccamaster – the perfect match for your coffee machine! Finally on the market: a really solid, satisfyingly heavy electric grinder for home use, with excellent grind quality and stepless grind adjustment. available in 3 colours!
Good – better – gscheid.guad: This is the coffee that started it all for us back in 2016 – the very first full sack of green coffee we ever roasted through was a mild Guatemalan. Ever since, gscheid.guad has been our classic for the daily mug: nice and mild, sweet and aromatic, with no rough edges. Now it's getting a new chapter. After almost ten years with our green coffee from Lake Atitlan, we sadly had to say goodbye to that source – and found what we were looking for in the highlands of Huehuetenango, right on the Mexican border. In a region where coffee accounts for around 80 percent of the local economy, countless smallholder families grow it at 1,400 to 2,200 meters. Our lot goes by the name "Waykan" – meaning "star in the night sky" in the local Maya dialect Q'anjob'al. Behind it stands the Regional Select program by Cafe Imports: instead of a single microlot, the best lots of many smallholders across the region are combined, all cupping between 84 and 87 points – so what you taste is the terroir of Huehuetenango at its finest. At the cupping table, the Waykan won us over right away, because it does exactly what gscheid.guad has always been about: plenty of milk chocolate, toffee and caramel, a fine sweetness and a soft, clean acidity. As one of our lighter roasts, it even reveals a hint of bright fruit notes when hand-brewed – something for the coffee nerds to taste twice. We recommend classic filter brewing, though many of our customers love it from their bean-to-cup machine, too. ...Origin: .Guatemala, Huehuetenango .Lot: "Waykan" Regional Select .Type: 100% Arabica .Varieties: Bourbon, Catimor, Caturra a.o. .Altitude: 1,400-2,200m .Processing: washed .Harvest: December to May ...Cup profile: .milk chocolate .toffee .caramel .mild and sweet Ideal as a fine, mild filter coffee - our classic for V60, Kalita, Chemex and other filter brewers
"Bärig or beerig? Easy: both!" – in Bavarian, "bärig" means terrific, and it sounds exactly like "beerig": berry-like. This coffee is both. After a short break it's back – the gscheid.bärig, in all its old strength! Remember our very first gscheid.bärig in 2016, a washed coffee from Cauca Inza? From exactly that region we have now found a coffee that thrilled us just as much: gorgeous berry aromas, honey-like sweetness and a syrupy body. It lingers on the palate. And most likely in your grinder, too. .ORIGIN: Cauca Valley, Colombia.PROJECT: El Gran Galope.FARMERS: smallholders.VARIETY: Caturra, Castillo.ALTITUDE: 1400-2000m.PROCESSING: washed.CUP PROFILE: berry-bärig, honey-sweet, great body
A proper Gscheid.HAFERL! Shines as a bold filter coffee, in the bean-to-cup machine – and quite often it ends up in the espresso machine too. siebn.gscheid ("seven-smart", in Bavarian – like a know-it-all, but likeable) makes "a gscheids Haferl Kaffee" – a proper mug of coffee – in at least seven different brewing methods, and might even boost your IQ. ...Components: .50% Colombia Excelso Libertador Narino.34% Honduras Marcala COMSA.16% India Kalladevapura Estate.100% Arabica ...Cup profile: .bold eye-opener.blackberry chocolate
gscheid.nussig ("properly nutty" in Bavarian)#nutindulgence #nougat #noacidthanks Squirrels wouldn't say no to this hazelnut-chocolate praline in coffee form. Better stock up before they do. Visiting the farm in Brazil in 2018, we simply couldn't resist either. In our range since early 2019, it has taken our customers' hearts by storm and become our best-selling bean. No wonder – it suits every common brewing method. As filter coffee it's the classic gateway drug, with bold nut and chocolate flavours and virtually no acidity; in the bean-to-cup machine it's the universal weapon, and as espresso the slightly milder crowd-pleaser. In a cappuccino it tastes like hazelnut milk ice cream. ...Origin: .Brasil "Capim Branco", Cerrado, Minas Gerais.Type: 100% Arabica.Variety: Yellow Catuai.Processing: dry (natural).Altitude: 1100m ...Cup profile: .hazelnut-chocolate praline.very low acidity, mild
Frequently asked questions
Which beans are suited to filter coffee?
Our lighter, often single-origin roasts - from the classic mild gscheid.guad to fruitier varieties like gscheid.bärig and gscheid.blumig.
Pour-over or filter machine?
Both work. What matters more: freshly ground beans, the right filter paper and a clean recipe.