Filter, or pour-over, coffee relies on gravity rather than pressure: hot water is poured over medium-ground coffee held in a paper or metal filter, and drips through into a cup or carafe below. The slower, gentler extraction generally produces a lighter body and cleaner, more transparent flavour than espresso, making it a favourite method for showcasing a bean's specific character.

Water just off the boil is poured in a slow, controlled stream over medium-ground coffee sitting in a paper or metal filter, usually in stages to allow the grounds to "bloom" and release trapped gas before the main pour. The brewed coffee drips through the filter into a vessel below over several minutes.

Popular devices include the cone-shaped dripper (paper filter, very clean cup), the flat-bottomed dripper (slightly fuller body), and immersion-style devices that combine steeping with a final filtered pour. Each changes contact time and filtration, shifting the balance of clarity versus body.

Well suited to unhurried mornings, where the brighter, more delicate character of the coffee can be appreciated on its own, often alongside something equally simple like plain toast or fruit.