Specialty Filter Coffee

Brew clean, crisp, and smooth cups with our single-origin filter coffee selection. Carefully roasted on the Gold Coast using our Loring roasters, these lighter profiles highlight the unique terroir, processing methods, and hard work of the good people at the farm level. Whether you're pouring a V60 or setting up the batch brewer, these beans are designed to elevate your daily ritual with genuinely tasty, balanced flavours.

Roaster's Pick - Single Origin Filter

Jammy Peach - Fresh Peach - Caramel

From $26.00

Ethiopia Banko Gotiti Heirloom Natural

Red Fruits - Cocoa - Citrus - Floral

From $26.00

Colombia Luz Helena Anaerobic Washed Caturra

Apricot - Mandarin - Cacao Nibs - Caramel

From $26.00

Peru Ernestina Vega Natural Filter - Single Origin

Red Fruits - Bergamot - Mandarin Peel - Caramel

From $26.00

Unit price $0.10 per g

Choosing The Right Coffee

What is filter coffee?

Filter coffee are great quality coffee beans carefully roasted to showcase the coffee origin, processing method, producer and terroir attributes in the cup. This coffee is usually a lighter roast compare to single origin espresso and coffee blends as it will highlight the coffee. They way to brew this coffees are most commonly V60 methods like Hario and Origami drippers.

Dialling In Your Filter Brew

Getting the most out of your filter coffee comes down to managing the physics of extraction. Because filter roasts are developed lighter than espresso, the beans are less porous and require more energy to dissolve the complex sugars and fruit acids.

As a great starting point, we recommend pushing your water temperature to between 94°C and 97°C to achieve an optimal Extraction Yield (EY) of 18% to 22%. For a balanced, sweet cup with a Total Dissolved Solids (TDS) reading of around 1.35%, you can start with a baseline brew ratio of 1:15 or 1:16 (e.g., 15g of coffee to 240g of water).

However, remember that every coffee is unique! The specific processing method of the beans will change how easily they dissolve, meaning your ideal water temperature, grind size, brew time, and ratio will vary from bag to bag.

Ready to Explore Next Level Coffee Processing and Producers?

Our standard filter lineup focuses on traditional processing methods that score 85+ on the cupping table. If you're stoked on these and want to explore further, check out our higher-tier filter collections:

Limited Release Filter Coffee: Scoring 87+, this lineup is where things get a bit funkier. Expect wild, experimental processing methods like thermal shock and carbonic maceration that push the boundaries of flavour.
Special Reserve Filter Coffee: Scoring 90+, these are incredibly rare, exclusive lots from world-renowned producers (like the legendary Hacienda La Esmeralda). These coffees are fleeting, delicate, and entirely transformative.

Specialty Filter Coffee FAQ

What is the ideal water temperature for brewing single origin filter coffee? What is the ideal water temperature for brewing single origin filter coffee?

As a solid baseline, we recommend starting between 94°C and 97°C. Because filter coffees are roasted lighter, they need higher thermal energy for a tasty extraction. However, the exact ideal temperature, along with your ratio, brew time, and grind size will vary depending on the specific coffee. Different processing methods change how easily the coffee dissolves, meaning you'll want to tweak your recipe slightly for each unique bag to get the absolute best out of it.

What is the difference between filter coffee and espresso roasts? What is the difference between filter coffee and espresso roasts?

We generally select beans with a much higher cupping profile for our filter lineup. Because thegreen coffee is such epic quality, we can roast it lighter than our espresso coffee. This lighter approach lets the unique terroir of the farm shine through, preserving delicate floral and fruity notes and maintaining a crisp natural acidity.

What grind size should I use for a V60 pour over? What grind size should I use for a V60 pour over?

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For a standard V60 recipe, a great starting point is a medium-fine to medium grind, roughly between 600 and 900 microns (resembling coarse sand). Just keep in mind that you may need to adjust this coarser or finer depending on the coffee's specific processing method, and flavour preferences.