It’s easy enough to tell if your filters have been bleached during manufacturing; if they’re brown or have a distinct “natural” colour to them, then they’re unbleached. If they’re a uniform white, this indicates that either chlorine or oxygen have been used to bleach the fibres. According to Hiro and Gabriel, people often don’t think enough about which paper filter to use when brewing pour over coffee. Understanding how they are made, which materials used in their manufacture, and how their composition affects extraction can all inform the brewing process. Bamboo and abaca (also known as Manila hemp) have the longest fibres of all of the common raw materials used to manufacture filter paper, and are consequently more porous (meaning more oils make their way into your cup). In contrast, eucalyptus pulp has the shortest fibres, and is the least porous of all the pulps used to manufacture filter paper.

You may have a preference based on whether you are concerned about the planet, but in the end, they should all break down and biodegrade as they are made from paper. Filter papers can be fully plant-based or made using a mixture of source materials – which can be a combination of natural, synthetic, and even glass fibres. Fibre length typically determines the porosity of the filter paper, which subsequently has an effect on the compounds and oils that are extracted into the final cup.

The study found that for lighter roasts, flat bottom brewers yielded more sweet and floral notes, while conical brewers brought out slightly heavier and berry-like flavours. Melitta has put a lot of design thoughts into these filters. First of all, they aren’t your average papers – three patented Aromazones with specially arranged Aromapores ensure that your filter coffee develops its flavour perfectly, and the use of plastic means they are stronger than paper but still work in the same way.

He says this is because the drawdown during extraction takes longer than it does with less dense paper filters. “This means it would be easier for your brew to go wrong, causing overextraction or bitterness,” says Hiro. There is no difference to the end result, so it isn’t a big issue. There are also no health issues despite sounding quite ominous. When pre-wetting his filter, Hiro uses a spoon to press the paper down into the dripper – this, he says, helps it to fit snugly into the brewing chamber.

EASY to USE and CLEAN】This product is a disposable cone-shaped coffee filters paper, easy to operate, no need to clean after use.

Once the fibres have been press-heated into a filter, the manufacturer will then decide whether or not to bleach them. Hiro explains that the more tightly-knit the fibres are, the higher the paper’s density capacity will be. Denser papers provide more clarity in the cup, but are harder to use, according to Hiro. But non-bleached do need to be soaked and prepared before using, to get rid of the ‘untreated’ paper flavour before you make coffee.According to research from the SCA and UC Davis, there are substantial differences in the cup profile delivered by both flat bottom and conical brewers, in terms of the flavours and aromas extracted.

However, Gabriel also notes that extracting papery flavours into the cup is often a consequence of poor pouring control. He explains that it is normal for inexperienced brewers to have less control over their flow rate during the pour. EXCELLENT TASTE】Coffee filter paper can filter out most of the grease and impurities, so as to bring you the taste closest to the original taste.

Making sure your filters fit your brewing device should be a priority when making your choice. There are two main styles of pour over brewers – conical and flat bottom – and each have their own unique characteristics that affect extraction. The multi-tiered micro-perforation concept allows just the right amount of water to drip through as well, and with no nasties. Plus, as they come ready-made as a bag, they are super easy to just pop into your filter and get ready.