One of the most commonly traded goods is coffee, with a large variety of flavours variants that are impacted by their geographic region, roasting level, processing method, grinding technique, and even the brewing process.
Despite coffee having been around for centuries, we are still continually making advances with regard to how to prepare it. Each year brings more coffee brewing types and methods.
Though one of the oldest brewing approaches is still widely used today by both home and commercial brewers, filter coffee is the simplest form that uses coffee paper filters.
Deciding on coffee paper filters can be a complicated task due to the abundance of shapes, sizes and materials to choose from.
History of coffee paper filters and the dripper
The classic method of making coffee by using a dripper first appeared more than a century ago, in 1908, when it was invented by a housewife in Germany. Her name was Melitta Bentz. At the time, the typical method of making coffee was to take the loose coffee grounds and put them in a cloth pouch that was then boiled in water. This process yielded an overly strong, acrid cup of coffee, with a lot of leftover grinds settling at the bottom, which made it distasteful to consume.
Routed of utilizing this substandard brewing technique, Bentz resolved to experiment with something else, so she made gaps in the base of a brass mug and put a piece of blotting paper from her child’s school book inside. She got her freshly ground coffee and put it in the filter, filling the cup and pouring hot water over the grounds, allowing it to trickle through the holes and fill the cup below. At the point of her questioning, Bentz discovered she had brewed a delicious cup of coffee. She started producing the dripper for sale in 1908 and her first staff member was her spouse. Manufacturing had to be stopped in 1914 as metals were taken away to be used in weaponry because of the war, and paper resources were limited.
Once the war concluded, Melitta was able to resume operations at her small manufacturing business. But this factory did not stay small for long. By the middle of the 1920’s, she had more than 80 individuals working for her, including her two sons, Horst and Willy. In 1930, Horst and Willy stepped in to take control of the business when Melitta decided to step down. Even after her retirement, she still paid attention to the business and implemented new employee benefits, such as Christmas bonuses and expanded vacation days from 6 to 15.
In 1954 coffee was once again revolutionised in Germany. Gottlob Widdman is credited with debuting and obtaining a patent for his “WigoMat” on-the-spot coffee maker, thereby launching the filter coffee machine. The WigoMat was hugely successful since it was the initial coffee brewing method to introduce the concept that the water used for brewing should not be at a boiling point, ultimately providing a tremendous improvement in taste compared to the earlier methods. Over the years, there was more and more competition for the Wigomat, but it still remained the favorite among similar instant drippers for a time period of over 20 years.
Filter papers
Over the years, the design of the dripper and the coffee paper filters have experienced lots of alterations. Melitta has consistently been a leader in the advancement of filter paper. In 1989, Melitta was the first business to market filters produced from pulp that had not been bleached with chlorine. In 1999, they added tiny perforations to their filter papers so that any sediment and oils would be kept out of the cup. In order to fulfill their environmental obligations, they began using Bamboo filters in 2007.
Bleached vs Unbleached
A frequent inquiry from our customers is to determine which type of filter paper is superior: bleached or unbleached. The response is not straightforward, and the outcome you want from your cup is what matters.
Bleached white coffee filter papers
All paper initially appears brown and must be lightened through bleaching. Two primary approaches for lightening paper exist: bleaching with Chlorine gas, and bleaching with Oxygen. It was typically thought to be unhealthy to use chlorine gas in processes, nevertheless it is now considered to be perfectly safe if the amounts used are minimal. Furthermore, not much chlorine will remain in the paper product. Coffee filters that are lower in cost primarily take advantage of chlorine gas. If you remain worried, you can look for filters labeled with “TCF” (Total Chlorine Free) on the box, indicating that the product has been bleached with nothing but chlorine-free methods.
The second technique is referred to as oxygen purification and this method is devoid of chemicals and seen as more favorable for the environment.
The Pros and Cons of Bleached Filter Coffee Paper:
Pros:
- Typically cleaner taste
- Less unwanted ‘papery’ taste
Cons:
- Worse for the environment due to chemical use and extra processing.
Unbleached brown coffee filter papers
Filters that are not treated with chemicals are definitely a more eco-friendly choice compared to bleached ones, as they require less energy to produce at paper mills, and no chemicals are used. Unbleached papers will have a flavor that is slightly resembling paper. One potential issue with using unbleached papers is that tiny pieces of wood fiber may remain in the filters, leading to blockages in the openings and causing an uneven extraction. It is essential to moisten the unbleached paper before preparing the coffee.
The Pros and Cons of Unbleached Filter Coffee Paper:
Pros:
- More sustainable
- More natural look
Cons:
- Coffee can be given a papery taste.
- Wood fibres can cause uneven extraction.
It is up to you to sift through the pros and cons and figure out which paper filters would be best for your needs.
You can dispose of paper coffee filters (whether brown or white, but not those that are chlorine-bleached) by putting them in the compost heap or in the brown bin with the coffee grounds. Make sure you shred the coffee filter paper into small pieces to expedite the decomposition process.
Flat bottom or conical?
A top concern when selecting a filter should be verifying that it will be compatible with your coffee making device. There are two different types of pour over coffee makers – conical and flat bottom – which each have their own individual features that can influence how the coffee is brewed.
The Hario V60 and the Chemex are two of the most customary conical brewers available presently, whereas the Kalita Wave and the Fellow Stagg X are common flat base brewers. Each uses their own corresponding shape of filter paper.
Brewers in the form of a cone can bring out a more vivid smell, as well as bring out a tastier acidic taste, according to Gabriel. He says that the opposite is true, stating that brewers with flat bottoms usually take longer to extract the flavor, leading to a greater body in the coffee.
Research conducted by SCA and UC Davis brought to light large contrasts between the flavors and fragrances infused by flat bottom and conical brewers in their respective cup profiles.
The SCA and UC Davis research outlines how the disparity between the designs of the two coffee makers affects the way that the water moves during extraction. The rate at which water flows affects the rate of “mass transfer” – the speed at which it passes through the ground coffee – as determined by scientists.
The analysis revealed that with lighter roasts, using a flat bottom coffee maker generated more sugary and floral aroma, whereas choosing a conical coffee maker uncovered a somewhat weightier and berry-like taste.
For darker roasts, using flat bottom drippers revealed more chocolate, woody, and nutty flavors in the brewed beverage. In contrast, cone-shaped brewers enhanced the bitterness.
ADJUSTING YOUR POUR
Gabriel declared that the vast majority of veteran baristas generally favor unbleached paper filters, which have denser strands.
Hiro states that if the fibers are more closely connected, the paper’s capacity for density will be greater. Hiro suggests that thicker papers bring out more flavor in the drink, however they are more difficult to utilize.
He claims that taking out the liquid during the gathering procedure requires a longer time period when using heavy paper filters, rather than those of lower density. Hiro states that if the process is not closely monitored, it could be simpler for the brewed product to have an off-flavored result due to overextraction or too much bitterness.
As opposed, making coffee with a loosely woven paper filter is much simpler as the process is quicker, however the coffee that comes out won’t have the same freshness or vividness.
Both Hiro and Gabriel prefer abaca-based papers. Gabriel stated that the filters were made to address two issues typically faced by brewers: a paper-like flavor in the beverage and the difficulty of drawing it out.
Gabriel, however, acknowledges that an improper pouring technique can sometimes lead to the liquid having a paper-like taste. He states that it is common for new brewers to have a harder time adjusting the amount of liquid that flows in the pouring process.
Gabriel proposes that filters that are 0.15mm or thicker be employed, as this density allows for a slower rate of water movement and gives coffee an ideal taste that is neither overly acidic or weak.
Thicker types of paper should be paired with a darker roast of coffee and a coarser grind. Hiro states that coarser grinds and lighter roasts have more difficulty dissolving, therefore they normally need to be brewed for a longer period of time.
In comparison, thinner paper filters are best utilized with darker roasts and coffees that are ground up into small particles, as these can be easily steeped – resulting in a quicker total brewing time.
Hiro advises that rookies try out steep-release immersion hybrid machines such as the Clever Dripper or Hario Switch when working with mild or medium-roast coffees.
He ends by saying that there is no definitive way to ensure success in the coffee business. The most effective option will be the one that yields the best outcome.
TIPS FROM CHAMPION BREWERS
Hiro Lesmana and Gabriel Carol, the 2018 Indonesian and two-time Romanian Brewers Cup Champions respectively, have stated that trying new things is critical when refining your coffee making procedure and making a brew to your liking. They suggest experimenting with different types of paper filters to figure out which one works best for your needs.
Gabriel declares he takes advantage of strong filter papers (0.28mm) when dealing with darker roasts, thinner ones (0.15mm) while prepping medium roasts, and abaca filters when preparing medium to light roasts. He suggests that a brewing time of between 2:10 and 2:20 minutes will yield the best results for his drinks. He considers this duration to be ideal.
Gabriel recommends 12 grams for either medium or light roasts and 13 grams for dark roasts when using a medium grind. He believes that water used to brew light roast coffees ought to be around 92ºC, while it should be a bit cooler at 87ºC for dark roasts.
Begin to add 30 grams of water and let it rest for 30 seconds. He instructs to slowly pour 100g of liquid into the middle of the dripper.
Do the same thing over again, stop, and then pour while staying at the same rate. The final portion of water should be split into two equal parts of 45g each.
Hiro has a different approach to brewing: he recommends 16g – 19g of medium-grind coffee aimed to yield a total of 250ml – 300ml. The water temperature should be between 93ºC to 95ºC. Hiro recommends leaving the kettle for a period of 5 minutes in the environment it has been boiled in if it does not have a temperature setting feature.
Hiro states that prior to using his filter, he uses a spoon to ensure it fits firmly in the brewing area by pressing it into the dripper.
He advises starting with two to three times the amount of coffee compared to the ground beans; for example, if you use 15g then you should use 30-45ml for the initial pour. Your initial pour should take only around 10 seconds, and then you should cautiously rotate the brewer to completely moisten each of the grounds.
Hiro suggests letting the slurry steep for half a minute to fifty seconds prior to pouring in the rest of the water very energetically with a target brew time of two and a half to three minutes.
When making your own cup of coffee, there are many elements to think of before brewing, such as the type of grind, amount of grounds, and amount of time spent to prepare. Refining your coffee’s flavor further can be possible by exploring different types of filter papers.
When you go out to buy filters the next time, why not try something different? You could opt for a different material or a sturdier kind of paper. Take note of the variations and think about how it affects the taste and smell of your beverage. You never know – the results might surprise you.