The Koar filter is a 100% Brazilian brewing method, created by Fernando Sá from Pernambuco. Bothered by the excessive acidity of his daily coffees, he sought an extraction method that prioritized the beverage’s sweetness.
To turn this idea into reality, Fernando joined forces with mechatronic engineer Filipe Santiago and barista and roastmaster Lidiane Santos. The team’s objective was clear: to combine technical expertise and sensory analysis to create an equipment capable of extracting the coffee’s sweetness.
Initially, the Koar was made only of ceramic, as the material maintains a high temperature in the cup. However, nowadays, there are already filters made from other raw materials such as acrylic, stainless steel, and porcelain, thus aiding its spread among consumers.
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The filter has a wave-like shape, which helps to decrease the pressure and better control the water flow, increasing the speed of the process. In total, the filter has 16 grooves, which are these undulations. Because the paper filter does not fully adhere to the wall, an air pocket is formed. This allows the coffee to “breathe” and the water to flow at an ideal speed neither too fast, making it watery, nor too slow, making it bitter.
The 16mm hole located at the base acts as a regulator. It was designed to delay the water’s descent just enough for the extraction to pass “Phase 1” (solubility of acids) and stop perfectly in “Phase 2” (extraction of sugars). The water gains the necessary fluidity to highlight sweetness, without giving it time to reach the excessive bitterness of “Phase 3.”
Initially, the Koar was manufactured exclusively in ceramic, a material chosen for its excellent thermal retention capacity, ensuring the water maintained a high temperature throughout its passage through the grounds. Today, to meet different consumer profiles and facilitate the method’s diffusion, it is possible to find the Koar produced in other materials, such as acrylic, stainless steel, and porcelain.
By choosing the Koar method, the consumer or barista is guaranteed to extract the best potential of the bean. The predominant characteristics of this method include:
| Characteristic | What to expect in the cup |
| Pronounced Sweetness | Highlights the bean’s natural sugars. |
| Heavy Body | A more velvety and “heavy” beverage in the mouth, thanks to the efficient extraction of oils. |
| Balanced Acidity | The acidity remains present but softened, without attacking the palate. |
| Clean Cup | Visual transparency and clarity of notes, without grounds residue in the cup. |
If you are looking for a distinctive piece of equipment that elevates the level of your beverage, the Koar method is a great choice. In addition to delivering a full-bodied, clean, and incredibly sweet cup, by offering options like the classic ceramic filter that ensures perfect thermal stability throughout the entire extraction, this 100% Brazilian method enhances every nuance of the bean, proving that national innovation has a guaranteed place in the specialty coffee universe.
