In the Western world there is a coffee revolution in progress. All kinds of new making methods be discovered or rediscovered. The source of this movement is due to the third wave of coffee and the slipstream of them: The specialty coffees. The coffees are of high quality which are often traceable. Here are all quality within this chain – of terroir, processing method to Aqtron and brewing method – important to taste the nuances of specialty coffees. Espresso is for these coffees and brewing method not always ideal. Just very exciting coffees with high acidity stand much nicer on the cuppingtafel than in the espresso cup. Slow Coffee (filter) brewing systems for example Hario and Chemex, Hikari etc. Are able to taste you coffee like you’ve never tasted before.

But what is Slow Coffee. and does it have to do something with Slow Food?

Brewing methods from the slow-coffee movement are sometimes over 100 years old. Striking, because these old methods have been rediscovered by a young rebellious generation coffee buyers from the so-called third wave. They discover that the ‘fast’ espresso technique is not suitable for all coffees.

As buyers they are looking for distinctive coffees that provide an experience that you can compare to drinking wine or tea. But coffee buyers not taste coffee as espresso, but through a pouring method the so-called cupping. But just fresh coffees which provide happy faces while cupping, turn out unsuitable for Espresso. Espresso strengthens namely the fresh flavors. And to the extent – about 6 times! – The pleasant freshness turns into a very unpleasant acidity. To avoid this you can burn such coffees higher or longer, but then you’re losing the very exciting flavors. So quick espresso is replaced by a slower – slow – method of preparation in which the freshness remains exciting pleasant. So Slow Coffee refers to the length of the time the brewing method needs. It shall have starting points with Slow Food movement, but you can not eat a brewing method….

Slow Coffee techniques – such as Hario V-series, Syphon, Chemex – can be found in all of today über cool coffee shops in major cities. Especially with a young generation of coffee lovers turns slow coffee enormously on. They are open to ‘slow’ because they haven’t known No grandmothers with poorly brewed filter coffee. They appreciate the elegant style of coffee on his taste.


In 1941, the Chemex brewing method is invented and developed by Peter J. SCHLUMBOHM. On his name are more than 3,000 patented inventions and this discovery has the longest breath so far.



All Moccamaster filter coffee machines are certified by the European Coffee Brewing Centre (ECBC). Technivorm is the only manufacturer whose products are all certified by the ECBC.



The flavors of Japanese Hario you can compare with Chemex. Not only you taste the acidity but you taste the body and sweetness to also this filter is good at unraveling coffee like no other.