UMA Filter Method
A gentle extraction, designed to reveal the coffee's delicacy, clarity, and nuances.
Ingredients
20 g of medium ground coffee — a balanced texture, neither too fine nor too coarse.
300 ml of water between 92 and 94 °C.
Avoid boiling water, which risks unbalancing the extraction and erasing some more delicate nuances.
Preparation
Start by pouring a little water over the coffee to allow it to bloom for about thirty seconds.
Then slowly pour the rest of the water, in several stages, with a regular circular motion.
Full extraction usually takes between 2 min 30 and 3 minutes.
The consistency of the motion directly influences the balance and clarity of the cup.
What makes all the difference
The grind size remains one of the most important parameters in the filter method.
Too fine, the extraction becomes slower and the coffee can become more bitter.
Too coarse, the water passes through the coffee too quickly and the cup loses depth.
The right balance allows for a fluid, clean, and precise extraction.
Which coffee to choose?
BLOOM is particularly suited to this method.
The filter highlights its delicacy, lightness, and more floral notes.
AMBER also works very well for a rounder, deeper cup.
DUNE will give a denser and richer result.
In the cup
A light texture, beautiful aromatic clarity, and a more delicate extraction.
A cup designed to be savored slowly.
