# CeraPotta Ceramic Coffee Filter

Source: https://dailyextraction.com/methods/cerapotta/
Last updated: 2026-10-20

> Rinse the CeraPotta with boiling water, add medium-coarse coffee (about 30 g for two cups), and bloom it for 30 seconds. Then pour about 360 ml of water at 90 to 95°C, either in one go to the rim for a lighter cup, or in five pours for a deeper one. The coffee drips through the porous ceramic, with no paper filter.

## At a glance

- Ratio: 1:12 (30 g coffee : 360 g water)
- Grind: Medium-coarse
- Water temperature: 90–95 °C
- Category: Pour-over & Drip (Percolation)
- Difficulty: Beginner
- Origin: Japan
- Also known as: cerapotta, セラポッタ, CeraPotta ceramic filter, porous ceramic coffee filter, Hasami ceramic coffee filter

## Steps

1. **Rinse and preheat**: Pour boiling water through the empty filter, and use that water to warm your cup. Rinsing before and after use helps stop it clogging.
2. **Add the coffee**: Add about 30 g of medium-coarse coffee for two cups. The bottom mark on the filter is about 20 g, and each mark above adds about 10 g.
3. **Bloom**: Pour just enough water at 90 to 95°C to wet all the coffee, and leave it for about 30 seconds.
4. **Pour light or deep**: For a light cup, pour in slow circles up to the rim in one go. For a deep cup, pour to the fourth mark from the bottom five times, letting it drop in between. Use about 360 ml in all.
5. **Rinse, don't scrub with soap**: Rinse the filter with water after use. Don't use detergent, which can soak into the porous ceramic and taint later brews.

The **CeraPotta** is a coffee filter made of **porous ceramic**: there's no paper and no mesh, because the coffee drips through the walls of the cone itself. It's made in **Hasami, Nagasaki**, a porcelain town in Japan, and sold by the Japanese design company **h concept**. The maker says its pores are about **5 micrometres** wide, finer than a human hair, and that you can steer it towards a **light or deep** cup just by how you pour. It brews **1 to 4 cups** at a time. Here's how to use it, the maker's recipe, and how to keep it from clogging.

## The short version

- **A paperless ceramic cone**: coffee filters through the porous walls.
- **Medium-coarse grind**, about **30 g of coffee to 360 ml of water** for two cups.
- **90 to 95°C water**, a little hotter than usual, because it drains quickly.
- **One pour to the rim** for a light cup, or **five pours** for a deep one.
- **Rinse with water only**, and **boil it** when it starts to drip slowly.



## What makes the CeraPotta different?

Most pour-over brewers hold a filter: paper in a [V60](https://dailyextraction.com/methods/v60/), cloth in a [cloth filter](https://dailyextraction.com/methods/cloth-bag-pour-over/), or a steel mesh in a [metal cone filter](https://dailyextraction.com/methods/metal-cone-filter/). The CeraPotta **is** the filter. Water passes through tiny pores in the fired ceramic, and the brew drips from the whole cone, while the grounds stay inside.

The maker says the ceramic holds back fine particles and "impurities", and that this changes the taste. In its own test, a panel of three **certified aqua sommeliers** (Japan Aqua Sommelier Association) tasted tap water, mineral water and coffee with and without the filter. They reported coffee through the CeraPotta as **softer, sweeter and better balanced**, with good body, and coffee through paper as lighter and more bitter. That's a small sensory panel run for the maker, so treat it as a description of the style rather than proof.

According to the maker, the forming, drying and firing are mostly done **by hand**, using techniques from **Hasami porcelain**, which has been made in Nagasaki for about **400 years**, together with modern porous-ceramic technology. It also says that waste material from the factory is recycled into production.

## What size is it?

| | CeraPotta |
| --- | --- |
| Capacity | 1 to 4 cups, with marks inside |
| Filter size | About 10 cm wide and 11 cm tall |
| Weight | Filter about 115 g; stand ring about 60 g |
| Fits | Cups or pots with an opening up to 8.5 cm across |
| Pores | About 5 µm (maker's figure) |

Sizes and weights are from **Manufactum's** listing; the pore size is the maker's.

## How much coffee and water should I use?

The marks inside the cone are a **coffee measure**. The bottom mark is about **20 g**, and each mark above it adds about **10 g**.

| Cups | Coffee | Marks from the bottom |
| --- | --- | --- |
| 1 to 2 | About 20 to 30 g | 1 to 2 |
| 3 to 4 | About 40 to 50 g | 3 to 4 |

The maker's two-cup example uses **about 30 g of coffee and about 360 ml of water**, a ratio of about **1:12**, on the strong side for pour-over. If that's too strong for you, I'd add a little more water rather than grinding finer.

## What grind and water temperature?

![Chart of coffee grind sizes from extra fine to extra coarse, with medium-coarse highlighted for the CeraPotta](https://dailyextraction.com/diagrams/grind-size.svg#medium-coarse "The maker recommends a medium-coarse grind for the CeraPotta; never finer than medium.")

- **Medium-coarse** is the maker's recommendation: a balanced cup, more coffee aroma, and less clogging.
- **Coarse** gives a cleaner, clearer cup.
- **Never finer than medium**, because fine grounds clog the pores.
- **Water at 90 to 95°C.** The maker suggests slightly hotter water than usual, because the CeraPotta drains faster than an ordinary filter.

## How do you brew with a CeraPotta, step by step?

This is the maker's two-cup method:

1. **Rinse the empty filter with boiling water**, and use that water to warm your cup or pot.
2. **Add about 30 g of medium-coarse coffee.**
3. **Bloom:** pour just enough water to wet all the coffee, and wait about **30 seconds**.
4. **Choose your pour** (about 360 ml of water in all):
   - **Light:** pour slowly in circles, keep going up to the **rim**, and finish in a single pour. The weight of water pushes it through faster, for a light, refreshing cup.
   - **Deep:** pour in circles up to the **fourth mark from the bottom**, let it drop, and repeat **five times**. The slower extraction gives a deeper, fuller cup.
5. **Rinse the filter** with water when you're done.

I'd start with the deep pour if you usually like a [Kalita Wave](https://dailyextraction.com/methods/kalita-wave/) or other pulse-poured cup, and the light pour if you prefer something closer to tea.

## How do you clean and unclog it?

**Day to day, rinse it with water only.** The maker says not to use detergent: it can soak deep into the porous ceramic and spoil the taste of later brews. Rinsing with hot water before and after each use helps stop coffee oils building up.

**When it drips slowly, or the coffee starts tasting sour**, the pores are clogging. The maker's routine:

| Method | What to do |
| --- | --- |
| Boil | Cover the filter with water in a pan, **opening facing up**, and boil for about **10 minutes**. Facing down, bubbles can float it. |
| Microwave | Cover it with water in a heatproof bowl and heat: about **5 minutes at 500 W** or **2 minutes 30 seconds at 1,000 W**. |
| Boost | Add **bicarbonate of soda**, about **2 tablespoons per litre** of water. |
| Deep clean | If it's still slow, soak it for about **6 hours** in 40 to 60°C water with unscented **sodium percarbonate** (oxygen bleach) at the dose for tableware, rinse well, then boil for 10 minutes in fresh water. |

After cleaning, **let it cool and dry naturally**. The maker warns that cooling it quickly under running water can **crack** it, and it shouldn't go on a **direct flame**. If nothing works, the maker offers a paid maintenance service. Manufactum notes it's **not dishwasher safe**.

*General guidance only. Take care with boiling water and a hot ceramic filter, and follow the dose on any oxygen bleach.*

## What are the downsides?

- **Price.** Manufactum lists it at €84.90, far more than a plastic or ceramic cone for paper filters.
- **It's ceramic**, so it can break if dropped, and the maker warns it can crack if cooled too fast.
- **Maintenance.** It needs boiling from time to time, and you can't use soap.
- **Grind limits.** No fine grinds, so no espresso-fine experiments.

## Who makes it?

The CeraPotta is sold by **h concept** (アッシュコンセプト), a Tokyo design company, and made in **Hasami**, Nagasaki. The maker lists two awards: the **SCAJ New Product Award, Sustainable Product, 2023**, from the Specialty Coffee Association of Japan, and a **Red Dot** design award in **2024**. Coffee Bean Laboratory (コーヒー豆研究所), a Japanese coffee site, also notes the SCAJ award.

## CeraPotta vs other methods

- **[Ceramic cone](https://dailyextraction.com/methods/ceramic-cone/):** a ceramic dripper that still uses a paper filter.
- **[Metal cone filter](https://dailyextraction.com/methods/metal-cone-filter/):** another paperless option, with steel mesh and more oils in the cup.
- **[Cloth filter pour-over](https://dailyextraction.com/methods/cloth-bag-pour-over/):** reusable cloth, with a clean but full-bodied cup.
- **[V60](https://dailyextraction.com/methods/v60/):** the classic paper cone, for comparison.

Explore every pour-over method in the [pour-over chapter](https://dailyextraction.com/methods/pour-over/).

## Words used in this guide

- [Pour-over](https://dailyextraction.com/glossary/pour-over/): Pour-over is a way of making filter coffee by hand: you pour hot water over ground coffee in a filter cone and let it drip through into a cup or jug.
- [Body](https://dailyextraction.com/glossary/body/): Body is how heavy and textured coffee feels in your mouth, from light and tea-like to thick and syrupy.
- [Bloom](https://dailyextraction.com/glossary/bloom/): The bloom is the first small pour of water in a brew, usually 2–3 times the weight of the coffee, followed by a 30–45 second pause.
- [Extraction](https://dailyextraction.com/glossary/extraction/): Extraction is the process of water dissolving flavour compounds out of ground coffee.
- [Specialty coffee](https://dailyextraction.com/glossary/specialty-coffee/): Specialty coffee is high-quality coffee graded at 80 points or more out of 100 by trained tasters using the Specialty Coffee Association's scoring system.

## FAQs

### What is the CeraPotta made of?

Porous ceramic, made in Hasami, Nagasaki, where Hasami porcelain has been made for about 400 years. The maker says forming, drying and firing are mostly done by hand, and that the ceramic has pores about 5 micrometres (5 µm) wide.

### Do you need paper filters with a CeraPotta?

No. The coffee drips through the walls of the ceramic itself, so it replaces both the dripper and the paper filter. Its stand sits on a cup or pot.

### What grind should I use?

The maker recommends medium-coarse for a balanced cup, or coarse for a cleaner one. Don't go finer than medium, because fine grounds clog the pores.

### How do you unclog a CeraPotta?

If it drips slowly or the coffee turns sour, boil it, opening upwards, in a pan of water for about 10 minutes, or heat it under water in the microwave. A little bicarbonate of soda helps. Let it cool naturally, because cooling it quickly under running water can crack it.

### Is the CeraPotta dishwasher safe?

No. Manufactum lists it as not dishwasher safe, and the maker says to clean it with water only, never detergent.

## Sources

- [cerapotta ceramic coffee filter (English site)](https://www.cerapotta.jp/en/)
- [How to use: ceramic coffee filter (使い方・メンテナンス)](https://cerapotta.jp/howtouse-cerapotta.html)
- [Quality: water sommelier taste testing](https://www.cerapotta.jp/en/quality.html)
- [Awards](https://www.cerapotta.jp/en/awards.html)
- [Cerapotta coffee filter](https://www.manufactum.com/cerapotta-coffee-filter-a212041/)
- [セラミックコーヒーフィルターのおすすめ人気ランキング](https://coffee-labo.co.jp/ceramic-coffee-filter-recommendations/)