Filtered Coffee: Not The Menace You Think It Is

You’ve probably seen it before, maybe in a movie or TV show with a scene in an American diner. The waitress walks up to a patron with a steaming mug of black coffee. “Want a refill, hon?”

America loves filtered coffee. Everywhere you go – from hotels, diners, restaurants, offices and everywhere in-between – coffee is served in filters. Starbucks, naturally, has a fresh pot of whatever’s going that day.

But why is filtered coffee so popular in the US of A and not so popular in other cultures, such as Italy or even Australia?

And why do we tend to look down at filtered coffee, placing barista-prepared beverages at the top of the pack?

It’s not so much that Americans love filtered coffee as it’s just, well…everywhere. Placing coffee in a filter and preparing a pot is cheap. Which is exactly why it’s become so ubiquitous – a cup of coffee prepared in the most least expensive method possible is always going to be the most accessible. You might not have $5 for a cappuccino, but scrounging up 50 cents? That’s a different story.

Which is exactly why filtered coffee is everywhere. Diners, offices, hotels – you can’t go far without finding it. If you’re exposed to something often enough, it’s easy enough to like it. Or at least, put up with it until you become addicted to the coffee.

But that’s where the assumptions should stop. Filtered coffee isn’t terrible just because it’s made in a filter. A lot of factors contribute to a good cup of filtered coffee – so what are they?


Did you know that coffee beans need to be ground differently depending on the type of filter they’re in? If you’re using a paper filter, or a metal filter, the process differs – and even that difference can change how the water reacts to the beans.

And by the way, your choice of beans will naturally result in a better or worse brew – whether you’re using freshly ground beans or something instant out of a jar.

Quality of water

Using regular tap water? That’s probably why your filtered coffee sucks, especially in places like diners or office buildings. Some cafes use spring water for this reason. You need good, clean water in order to make a filtered coffee taste good.


A pot of coffee made through a filter should never sit more than an hour. (Looking at you, McDonald’s). If it’s sitting out for any longer, then you need to make a fresh pot.

A clean machine

It can’t be said enough. A clean machine makes better coffee than one mixed up with grit and grime. If you’re operating a filtered machine, then you need to make sure it’s nice and clean. Otherwise your brew will be tainted with the scorched grounds of cups gone by.

So the next time you see someone offering filtered brew, don’t turn up your nose. You might be turning down a fantastic cup of coffee.

Beanhunter Coffee Club – Disciple Coffee Roasters

Disciple Coffee Roasters Originally began as Monk Bodhi Dharma in 2009. However more recently Marwin Shaw, the man who started it all, and the rest of the team, Zak Openstein and James Batch, decided it was time to rebrand and Disciple Coffee Roasters was born. ‘As our roasting came of age, it was time to change our branding in order to remain relevant to our customers in an ever-changing market place.’

Disciple have a very solid belief that the most crucial components of their coffee journey are the farmers and the producers. That is why taking care to create the best roast they possibly can is so important to the Disciple team. ’We follow the seasons and works closely with coffee producers through direct relationships to bring the best possible product to the customer.’ All the effort that Disciple put into sourcing and roasting the best coffee they can find is to share their love of coffee with the community, while also displaying the farmers’ hard work.

‘We believe that great coffee is all about the raw product. Essentially, coffee will never be as good as what it was when it was inside a coffee cherry. As such, the less we tamper with it during roasting, brewing, packaging and transportation, the better.’
Disciple have plans to create a coffee lab open to their wholesale customers and the general public, as well as a designing a specific room where they will hold their cuppings which they already run fortnightly.

‘There is nothing more exciting than connecting the dots in the coffee journey such as planting Gesha in a new region, tasting awesome coffee where 3 years ago it didn’t exist. In addition, enabling meetings between our coffee consumers and farmers is nothing short of incredible.’

The week on the Beanhunter Coffee Club you will be drinking:

Sitio Nossa Senhora
Region: Mantiqueira de Minas, Minas Gerais
Altitude: 1,330 metres above sea level
Variety: Red Catuai, Natural Process
Sreen Size: 16+, Fair Trade & RFA
Owner: Nivaldo Arantes

Tasting Notes: Clean and balanced with notes of cocoa, agave and hazelnut.

The property of Nossa Senhora has been with the Arantes family since 1971 when they began working with coffee. Throughout that period Nivaldo has been hands on, working with the land to create the coffee plantations that now occupy much of the area.

The producer utilises a sustainable agriculture system, and aims each year to increase the quality of their coffee in a sustainable way, supported by Emater Apas and the Fair Trade program.

We are merely conduits in the process of coffee: Seed to Cup.’

We hope you enjoy this week’s featured cup. The Beanhunter Coffee Club is the best way to discover amazing coffee- join today!

The Two Types Of Beans You Absolutely Need To Know

Coffee lovers put a lot of emphasis on good beans. And rightly so – being the prime ingredient and all.

But while there is a lot of emphasis on the right machine, the right way the beans are ground, and how much milk is added to a shot (or none at all), a lot of coffee lovers don’t necessarily think about the type of beans they’re drinking in the first place.

Oh, sure, there are plenty of different ways of roasting beans which all provide unique points of flavour. Dozens of different combinations, in fact. But there are only really two types of beans you should know about:

Arabica and Robusta.

So what are the differences between these two types? And more importantly, does it actually matter which ones you drink in your cup of coffee?

In short – yeah. It matters a lot. Whether you choose Arabica or Robusta beans will greatly change the taste of your drink and your entire coffee experience. If you dislike the taste of one, you may enjoy the other – and some people have even reported that stomach problems or allergic reactions stop when they switch to the other type of bean.

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Here are a few key differences between the two types of beans – and how those differences result in a unique taste for each bean.

One is way, way more common

Most beans are Arabica beans, making up about three quarters of production. The rest is Robusta, although Robusta beans are actually much cheaper.

Robusta will keep you awake

If you’re up for a drink that’ll keep you buzzing all day, you want Robusta beans – they carry nearly double the amount of caffeine of Arabica beans. But that also gives them a slightly different taste, which some say can be much bitterer.

A spoonful of sugar…

Arabica beans carry a whole lot more sugar, which gives them a much more pleasant taste. So you’re likely to find them much more frequently in coffee shops. However, in a city with a big coffee culture – like Melbourne – you’re likely to find plenty of both.

One isn’t “better” than the other

There’s a common assumption that Robusta beans – with their caffeinated, bitter aftertaste – are of a lower quality. They’re not, but they’re less common and therefore aren’t prepared as well. Many Robusta coffees are of great quality and used commonly in espressos. They’re also easier to grow due to fewer climate restrictions.

That said, most of your instant coffee brands come from Robusta beans. So, that’s probably why you might have a negative association with them.

All in all, these two types of beans are the fundamental building block of a good cup of coffee. If you’ve only tried one particular type, why not try the other?

You might find you even like it more. And if not – at least you’ll be more knowledgeable about what goes into your daily cup.

Beanhunter Coffee Club – Omar and the Marvellous Coffee Bird

“That delicious beverage passing your lips isn’t merely coffee. It’s something altogether more complex, intriguing… and unquestionably marvellous.”

The legend behind the name Omar was outcast and on the brink of death (that Monday morning, pre-coffee near death feeling) a generous bird gifted him with a bean-laden branch. Upon making a brew from the beans, Omar was enthused and revitalized form the result. He brought this discovery back to civilization, and the world was changed forever. Today coffee is the second most traded commodity in the world. It inspires and impassions people across the globe. None more so than the founding owners of Omar and the Marvellous Coffee Bird, Dean Atkins and Andy Gelman. Omar’s was created for one purpose and to achieve one thing; to get people excited about coffee. They promise quality coffee without compromise.

“If we don’t believe a coffee to be the very best it can be, we simply won’t sell it” explained Head Roaster, Andy Gelman.

Through years of travel, research and experimentation, as both coffee lovers and students of the industry, the Omar team have established a quality-obsessed pathway from crop to cup. It starts with sourcing seasonal, fresh beans from exceptional farmers from around the world. Once the beans have made their way into the Coffee Bird’s hands (or wings) it is then stored on-site in humidity-controlled fridges, preserving their innate qualities. Then, fastidious computer-controlled roasting practices bring out each bean’s complexities and subtleties, with a consistency that guarantees satisfaction for baristas and consumers alike. That is all to say that the team at Omar take their coffee very seriously and give the producers who farmed the bean, and the beverage that results, the respect it deserves. They live by the principle of KISS (Keep It Simple Stupid). “Buy the best coffee possible and don’t screw it up” said Andy.


Established in July 2010 Andy and Dean have maintained their desire to stay small and focused.” We are students of coffee and hope to continue travelling and absorbing information. This allows us to educate people about a beverage they consume everyday. There is no excuse for drinking bad coffee, especially at home” explained Andy.

“We’ve seen how hard coffee farmers and mill operators work, so why ruin their product when it finally gets here? This drives our passion to get other people excited about coffee.”

This week the club will be drinking Rwanda Kanyege

Fragrance (dry): Sweet, Caramel and Citrus
Aroma (wet): Chocolate, caramel, honey and citrus
Flavour notes: Sweet, citrus and caramel
Region – Origin: West Gikoro River, Central Rwanda
Varietal: Red Bourbon
Ownership: Privately owned station
Harvested: 2015

Kanyege Washing Station was setup in early 2015 with the help of our suppliers at origin. The station sits in Rwanda’s Western Province, a region that has quite recently become known for producing high quality coffee. The station is supplied by a network of around 700 small-holder farmers who sell their ripe cherry directly to the station for processing and drying.
This is a washed lot, which includes a wet fermentation period of 24 – 48 hours depending on weather conditions. The parchment coffee is then dried on raised beds for 15-22 days.




We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today!

Forget Deconstructed: The Top 5 Weirdest Ways to Serve Coffee

The “deconstructed coffee” served in a Melbourne café that recently made the rounds online may have been a masterclass in unusual coffee brews. But it doesn’t come close to some of the weirder ways coffee is made around the world.

So get ready. Here are five of the strangest, most unusual ways you can prepare your coffee.

Ethiopian coffee
While Ethiopia may be known for its coffee beans, it’s also known for preparing coffee in a type of ceremony. Many people in Ethiopia do this every day as a matter of course.

The ceremony usually involves burning incense, then roasting green coffee beans. Once they’re roasted, they’re ground down using a mortar and pestle. The beans and water are added to a type of pot called an ajebena. The coffee is poured using a type of filter, like a cloth, with sugar added to the final product. (Sometimes the sugar is replaced by salt and/or butter).

Weird. But cool.

Café bombon
We hope you like condensed milk – because this is exactly what this particular coffee brew calls for. Originally popular in Valencia, bombom is made by combining espresso with sweetened condensed milk in equal parts. (In some parts of Asia, the espresso is replaced by ground coffee).

It actually looks really cool – the glass shows two different fluids in distinct colours. But if you’re not up for sweetened milk, then stay away!

Kopi Joss
This one is…different. Essentially, Kopi Joss – which is mostly found in Indonesia – is a type of coffee that involves charcoal.

Burning, hot charcoal.

You can see where this is going.

Once you have a cup of coffee prepared, you take the burning hot charcoal and dunk it in the coffee. Lit it sit for a minute, then remove it. The charcoal actually leaves a type of sweet flavour, reacting against the coffee rather than leaving the taste of charcoal in your mouth.

Try it at home – you just need normal ground coffee to give it a go.

Egg coffee
You’ll find this if you’re travelling in Indonesia. But beware – this isn’t the type of thing to wake you up in the morning. It’s more of a type of sweet drink.

Egg coffee is made by beating eggs with sugar and coffee, then extracting the coffee into one half of a cup, followed by egg cream. It’s usually served within a container of hot water to keep the temperature high.

Coffee and cheese
Sounds weird. But it works – and it’s done in plenty of place around the world, including in the United States. The best part is, it’s incredibly easy. Just take whatever cheese you want, even a basic cheese like cheddar, and have it rest in hot coffee to create a distinctly cheesy taste. Make sure the cheese is cut into cubes, so it’s easier to handle.

Then, at the end of the cup, you’re left with a delicious blog of melted cheese to enjoy.

Beanhunter Coffee Club – The Vertue of the Coffee Drink

The Vertue of the Coffee Drink is a micro roaster, cafe, kitchen and retailer based in Carlton, Melbourne, where all you will find is the best of the best.

‘We source the best green coffee we can, we roast to bring out the best in the bean and we serve it with care and respect.’

Mike Cracknell is the mastermind behind The Vertue of the Coffee Drink and has 18 years of experience in hospitality under his belt as well as a monumental passion for coffee that only grows stronger as time goes on. Mike’s partner in crime at The Vertue of the Coffee Drink is Ciaran Ardren, the head roaster. The two enjoy experiencing all aspects of coffee –  the sourcing, the roasting, the brewing, the serving and all the challenges that come with the nature of coffee.

The Verture of the Coffee Drink are very open minded when it comes to coffee, not defining how coffee should be roasted, prepared or drunk but rather acknowledging that the perfect cup can be created and served many different ways. They strive to achieve excellence across the board with amazing coffee and customer service. ‘At The Vertue of the Coffee Drink, we endeavour to deliver the tastiest coffees without any pretentiousness, whether you’re new to coffee or a seasoned professional.’

When it comes to choosing coffee, Mike and Ciaran have no rules. ‘We love both coffees that are typical of their region, and completely different to what you’d expect’ however they have a weakness for natruals and African coffees in particular so you may see them featuring these beans quite often in between showcases of a range of other beans.

The Vertue of the Coffee Drink are always working on improving their relationship with the all important farmers and by moving further into the wholesale market they hope to be able to spend much more time focusing on building a more direct relationship with the farmers at origin to ensure the only coffee we, the customers are getting, is the best of the best.

’Life is too short for bad coffee!’

This week with the Beanhunter Coffee Club you will be drinking:


Kenya Kagunyu AA Microlot – ‘This is one of our favourite coffees currently, a coffee from the Rumulia Farmers Co-operative Society in Nyeri; mixed SL28 and SL34 made up from 804 small scale farmers and is just a classic example of coffees from the area, we get black tea, bergamot, blackberry and a creamy lychee finish.’


Sabertooth – ‘Our original blend! Designed to be a crowd pleaser, but with a little hint of complexity. We use a brighter, sweeter Colombian coffee to form the sweetness and balance; a Brazilian for the body and chocolate to cut through milk, and an Ethiopian to bring a lift of acidity and to further emphasise the spicy and sweet characters in the other coffees. We taste peanut brittle, toffee, milk chocolate, sweet apricot and orange, with a spicy finish.’

You can visit The Vertue of the Coffee Drink at 8 Raffa Place Carlton, Victoria 3053

We hope you enjoy this week’s featured cup. The Beanhunter Coffee Club is the best way to discover amazing coffee- join today!