How To Chosse Coffee Filter Paper? Since the beginning of the 20th century, with the advent of coffee filter paper, this drink has not been as “organic” and environmentally friendly as before. Especially true for the Pour Over technique (also known as the dripping phase) when the entire refrigeration process still depends on a delicate piece of filter paper.
Every cup of coffee is made with V60, Chemex, Melitta, or any filtered kit, which means we consume some wood in the paper industry. Learn about How to choose coffee filter paper with Helena.
However, coffee filter paper has always shown convenience and convenience in the third wave of coffee. Even watching, the majority of the great flavors discovered in the wave of coffee quality are extracted from filter paper and pour-over technique. Who invented this product?
The history of the invention of coffee filter paper
No matter how famous coffee is, consumers worldwide have had a destructive period of this drink by boiling it up, filtering the dump, and pouring it out. In the 1900s, however, they might have done so more efficiently by using the “soaking extract” technique of coffee preparation rather than a basic filtration approach.
“Soaked” pots produced an overly extracted mixture until the early twentieth century. Coffee is either too bitter or too diluted for homemakers in the Americas and Europe, depending on how much water they use.
That all changed in 1908, when Melitta Bentz, an East German housewife, became bored of sifting coffee grounds in her cup. Melitta launched a coffee brewing revolution, punching holes under a designer cup, lining it into a sheet of his son’s draft paper, and creating a far superior method of filtering coffee, which quickly spread throughout Europe and became a Melitta brand dynasty.
Shortly after that, on July 8, 1908, coffee filter paper took home a patent for Melitta Bentz. That same year, in December, Ms. Bentz founded the Melitta Bentz Company and the filter paper business we know today.
It should be added that, from the perforated device cup, Melitta Bentz obtained the invention of the Melitta filter funnel that we know today as a Tripping Over instrument that tripped its brother to the Hario V60. In addition, it wasn’t until the 1930s that Melitta began to change the original filter paper shape into a cone shape which has been widely used since 1936.
Now, what do you need to know about filter paper?
People don’t usually take the time to think about what kind of filter paper to use when making coffee. But first, let’s take a step back and consider what we want from our coffee filter.
The essential function of filter paper is simple: It must separate the residue from the brewed water during the extraction process to create coffee that tastes clean, with little or no residue.
However, in addition to this, the actual quality of paper filters can also vary significantly. The varying thickness and porosity of filtered paper will effectively change the aromatic and oil extract from ground coffee, ultimately altering the taste you experience in the cup.
Filter paper material
For a start, consider what your filter paper is made of. Common paper-making materials include grass, straw, and wood. Once you have the raw material, these plant cellulose fibers are pressed hot together on the sides to form a cone or whatever shape it needs.
The length of cellulose fibers often determines the porosity of filter paper, which then affects the compounds and oils extracted into coffee cups. Bamboo and abaca (a banana) have the longest fibers among common raw materials used to produce filter paper and are more porous (meaning more oil in your cup).
In contrast, eucalyptus pulp has the shortest and least absorbent fiber among the pulp used to produce filter paper.
Filter paper shape
Next, you will need to consider the filter paper’s shape. Each type of filter paper will contain a different amount of water and ground coffee, and each will fit a specific condition (such as a filter with a flat bottom or cone). Today, the Hario V60 and Chemex are two of the most popular Pour-Over instruments using conical filter paper, while Kalita Wave and Fellow Stag X use regular flat-bottom filter paper.
Each type needs its corresponding filter paper. Because according to SCA studies, the difference in shape between the two filter paper patterns can affect the flow of water throughout the extraction process. As the flow rate changes, it alters what scientists call “mass transfer” — the rate at which water moves through the ground coffee, leading to differences in extract efficiency.
More specifically, flat-bottomed filter paper offers more sweet and floral flavors for lightly roasted coffee, while conical filter paper gives a slightly heavier and berry-like taste; For dark roasted coffee, flat-bottomed filter paper gives more chocolate, wood, and nut flavors in the cup. Conical filter paper, on the other hand, conical filter paper enhances the bitterness.
The thickness of filter paper
Experts from Perfect daily grind also advise on the thickness of filter paper, which you may need to be concerned about. Thick filtered paper (about 0.28mm – according to the manufacturer’s parameters) should be used with ground raw coffee and lighter roasted; “For coarse grinding coffee and lighter roasting, it’s harder to dissolve, so they usually have a longer incubation period,” said Hiro Lesmana of the 2018 Brewers Cup Indonesia.
On the other hand, darker roasted and finely ground coffee benefits from thinner filter paper (approximately 0.15mm), which is simpler to extract, resulting in a shorter overall coffee brewing time.
However, it should be noted that a terrible taste in coffee after the extract is poured is frequently the result of improper water running practices. Beginners with Pour over often lack experience controlling their flow rate during pouring; therefore, filter paper is not the leading cause.
Classification and note when using coffee filter paper
Today, coffee lovers brewed by Pour Over (or even for Aero Press)need filter paper, the technical development has produced much more sophisticated and convenient filter paper, from writing that enhances the taste of coffee, To the type that can minimize bitterness. And while some people use unbleached yellow, others use bleached filter paper – this is also a topic of debate today.
Back in Melitta, it was also the first company to offer non-bleaching filter paper (natural brown) and then, they whitened with a chlorine-free bleaching process – considered the industry standard today.
Bleached Filter Paper
Very simply, we are referring to the whitened coffee filter paper. Do you need to consider how many cups of coffee you’ve brewed to realize that this filter paper employs “bleaching lice” right now?
We can immediately affirm that bleaching filter paper is safe to use and has no effect on the flavor of your coffee. Only a tiny amount of bleach is used, and it isn’t enough to modify the taste of coffee much.
Only a small amount of bleach is used, and it is not enough to cause a noticeable sea change in the taste of coffee. So if you’ve been using too much bleaching filter paper for decades and love coffee extracts from there, then there’s no need to switch now!
There are two main types of bleach used in the production of filter paper: Chlorine and Oxygen. The majority of filter paper manufacturers now use oxygen bleaching. Oxygen bleaching paper degrades faster and is less harmful to the environment than chlorine bleaching paper.
Unbleached Filter Paper
This is a brown, yellow instead of light white coffee filter because the manufacturer does not handle bleaching. Thus, except for the color, non-bleached filter paper seems “quite good” But the main problem with this type of filter paper is that if not coated, eating before making coffee, this type of “carpentry filter paper” also affects the taste of coffee.
The filter paper is also altered when you prepare coffee with the above components and 92-96oC boiling water (the temperature is beneficial for dissolving practically anything dissolved in water). It creates contaminants, much like the extraction process.
To test this, you can take the filter paper, put it in the funnel, pour hot water to see the results obtained. The water received after flowing through the filter paper, if it is light yellow and smells woody, will affect the quality of your coffee.
Wet filter paper before mixing
Bleaches, or ‘unwanted’ soluble substances on filter paper, must be cleaned before mixing. This is one of the reasons why baristas and home coffee drinkers “wet” their filter paper before extracting the coffee. You may remove the flavor of the form by soaking it with warm water; this also helps heat the dispenser and make the filter paper “tighter” with the filter, reducing the space between them.
Here, you can temporarily conclude that non-bleached filter paper can affect the taste of extracts if not cleaned well, but say they are more environmentally friendly and give you a pretty safe feeling because you don’t have to be exposed to bleach.
So, which filter paper is right for me?
Through the above, should we choose white or gold filter paper?
It’s critical to get the correct filter paper, and whether it’s white, yellow, or brown doesn’t matter — this is likely the polar opposite of the previous item. However, once you understand the color of the paper, you should make sure to choose the filter paper that is the right size for the preparation method, followed by consideration of the thickness of the filter paper.
Thinner filter paper will allow water to pass through it much faster (this will affect the extraction process). Conversely, the thicker the filter paper, the more expensive it is, but the cost difference isn’t that important that you can trade off the quality potential of your coffee.
Don’t save too much on cheap filter paper. Instead, use quality filter paper to ensure consistency and also be a better way to contribute to environmentally friendly manufacturing.
Finally, while there’s no shortage of things to consider when mastering your brewing process — including the size of the brewed coffee, the dosage, and the extraction time — placing concerns about filtered paper can help you refine the taste better, at some level.