4 - Filter equipment and Espresso Pots
Buy Filter Equipment, French Press and Moka Pots in Switzerland
There are countless ways to brew coffee without investing in an espresso machine. Pour-over with V60 or Chemex for clear, aromatic cups. AeroPress for quick versatility. French Press for full-bodied, full-immersion coffee. Moka Pot for Italian tradition on the stovetop. Cold Brew for low-acid summer coffee. Filter coffee machines for SCA-certified cup consistency. Coffee Coaching Club offers the complete range of filter and alternative brewing products – over 200 items curated from our own roasting practice.
Overview of Brewing Methods
Pour-Over Dripper – V60, Chemex, Wave
Pour-over is the clear, controlled filter coffee method – you pour hot water in several phases over ground coffee in a filter, and the water flows by gravity through the coffee bed into the cup. Advantage: maximum aroma clarity, you control every variable (grind size, water temperature, pour pattern, bloom time). HARIO V60 as a Japanese classic, Chemex as an American icon since 1941, Weber Workshops BIRD as a premium endgame. Full selection in the Pour-Over Collection.
AeroPress – the versatile travel solution
AeroPress by Aerobie (2005, USA) uses air pressure instead of gravity – you push a plunger through a cylinder with coffee grounds and hot water. Models: Original, Go (travel version), XL (double capacity), Clear (transparent). Fast, travel-friendly, forgiving, can be used for espresso-like shots or long filter-style brews. Full AeroPress Collection.
French Press – Full-Immersion Brewing
French Press (also press pot, coffee press) is the simplest and most full-bodied method: ground coffee and hot water mix completely, steep for 4 minutes, then press the metal mesh plunger down. Advantage: maximum body, oils remain in the cup, minimal effort. Disadvantage: some sediment, less aroma clarity than pour-over. French Press Collection with Barista & Co Coffee and ILSA.
Moka Pot – Italian Tradition
The Moka Pot – called Moka or Caffettiera in Italy, used on the stovetop – has been Italy's standard for family coffee since 1933. Water in the lower part boils, steam pressure forces hot water through the coffee grounds into the upper part. Not a classic espresso (approx. 1–2 bar pressure vs 9 bar espresso machine), but stronger and more concentrated than filter coffee.
Cold Brew – Slow Cold Extraction
Cold Brew extracts coffee with cold water over 12–24 hours – less acidity, less bitterness, more sweetness, more fruit. Ideal for hot summers or acid-sensitive people. Cold Brew Collection with HARIO and Varia Slow-Drip Tower.
Filter Coffee Machines – SCA-Certified Pour-Over Automation
For those who want pour-over quality without manual workflow: Filter coffee machines like Moccamaster KBG Select Swiss Version (SCA-certified, Netherlands since 1964), HARIO V60 SWITCH, Weber RoadRunner.
Siphon – Vacuum Brewing as Theater
Siphon coffee (Vacuum-Pot) is a Japanese tradition with visual theater: water in the lower globe boils up, mixes with coffee in the upper globe, as it cools, a vacuum forms, and the finished coffee is drawn back down. Clear, aromatic cups. HARIO Siphon Collection.
Which Method for Which Aroma Profile?
| Method | Body | Clarity | Effort | Ideal for |
|---|---|---|---|---|
| V60 Pour-Over | light | very clear | 5–7 min | bright Specialty Single Origins |
| Chemex | light-medium | very clear | 5–7 min | Filter roasts, multiple cups |
| AeroPress | variable | clear | 2–3 min | Travel, versatile, beginners |
| French Press | full | with sediment | 5 min | full-bodied dark roasts |
| Moka Pot | medium-full | strong | 5–6 min | Italian tradition |
| Cold Brew | full, smooth | less acidity | 12–24 h | Summer, acid-sensitive |
| Filter Machine | light-medium | clear | 4–5 min | Daily use, multiple cups |
| Siphon | light | very clear | 5–7 min | Theater, ritual of enjoyment |
What else you need
For all filter methods, a precise coffee grinder is essential – freshly ground is a must, and the grind size must match the method. Hand grinders: Comandante, 1Zpresso, Timemore, Kinu. Electric: Varia, Option-O. For water temperature control: Gooseneck kettles with precise temperature settings (Brewista, Varia, HARIO). For precise dosage: Coffee scales like Acaia Pearl S or HARIO V60 Drip Scale. For airtight bean storage: Airscape (exclusive Swiss importer).
For optimized brewing water: Apax Labs mineral concentrates (exclusive Swiss importer) or Brita filters. For fresh beans: our coffee beans from our own roastery in Bern – especially for filter, we recommend Wild Peach with Ethiopian peach notes or Bright Cassis with vibrant fruit clarity, particularly good on a V60 02 ceramic. For AeroPress with Inverted Method: 17g Cozy Chocolate to 250ml water, 80 degrees, 1.5 min steep – chocolatey, dense, round.
Frequently Asked Questions
Which filter method should I start with?
For maximum aroma clarity and a journey into specialty coffee: V60 or Chemex. For quick versatility and travel: AeroPress. For full-bodied everyday coffee with minimal effort: French Press. For an Italian family ritual: Moka Pot.
Which grind size for which method?
V60 medium-fine, Chemex medium, AeroPress medium (variable depending on method), French Press coarse, Moka Pot medium-fine, Cold Brew very coarse.
Which water temperature?
Pour-over typically 92–96 °C, AeroPress 75–85 °C (lower for less bitterness), French Press 92–96 °C, Moka Pot off the heat (typically 95–100 °C). Cold Brew room temperature or refrigerator.
Do I need fresh coffee?
Yes, absolutely. Filter coffee shows the freshness of the bean extremely clearly – old beans taste flat and papery. Freshly roasted (1–3 weeks after roasting) is mandatory, freshly ground (minutes before brewing) is the second mandatory step.
Which filter paper fits which method?
V60 uses conical filters (HARIO Original), Chemex uses its own thick-walled filters (foldable or pre-folded), AeroPress uses its own round filters (included). Other methods do not require paper.
How is filter equipment delivered in Switzerland?
Directly orderable online. Delivery 2–4 business days throughout Switzerland and Liechtenstein. Click and Collect Bern and Zurich. Free shipping for orders over CHF 60.
Roaster's Tip
For pour-over with a V60, we recommend light specialty roasts: our Wild Peach with Ethiopian peach notes or Bright Cassis with vibrant fruit clarity, both perform exceptionally well in a V60 02 ceramic. For AeroPress with the Inverted Method: 17g Cozy Chocolate with 250ml water at 80 degrees, steeped for 1.5 minutes – chocolatey, dense, and rounded.
Personal consultation: +41 76 789 15 79 · office@coffeecoachingclub.ch
Showrooms: Bern, Gerberngasse 44 | Zurich Oerlikon, Hagenholzstrasse 50b
Delivery: 2–4 business days · Click and Collect · Free shipping from CHF 60 · Heylight financing
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