100 years ago Melitta Bentz, a housewife from Dresden, finally had enough of bitter taste and grinding teeth when drinking coffee. A sheet of blotting paper from the school book of her son Willy gave her a simply idea to filter out the indigestible coffee grounds using a filter and paper when making coffee. She pottered around with a perforated brass cup and on 20 June 1908, the entrepreneurial foundations were laid.

With manual filtration, the coffee should ideally be infused with water that is no longer boiling (a temperature of between 86 and 98 °C is ideal. Afterwards, wait briefly (approx. 20 to 30 seconds) and then prepare the coffee with the remaining water. The particular advantage of manual filtering is that the brewing process can be ideally adapted. With the infusion method, the strength can be varied:

If a mild coffee is required, it is advised to pour the entire quantity of water into the filter at once after brewing. If a stronger coffee is wanted, the coffee is infused one gush at a time and the coffee is left to completely drain out in between. A strong coffee is obtained if water is constantly added in gushes.

And one more final tip: If the coffee pot is heated with boiling water when filtering manually, the temperature and aroma of the coffee can be retained even better.