In contrast, cone-shaped brewers enhanced the bitterness.įilter 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. 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.įor darker roasts, the flat bottom drippers brought out more chocolate, woody, and nutty notes in the cup. As flow rate changes, it alters what scientists refer to as “mass transfer” – the speed at which water moves through the ground coffee. The SCA and UC Davis study explains that the differences in shape between the two brewers influences the flow of water throughout extraction. Conversely, he argues that flat bottom brewers tend to extract more slowly, bringing out more of a coffee’s body.Īccording 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. Each uses their own corresponding shape of filter paper.Ĭone-shaped brewers tend to extract more quickly, which Gabriel says brings out more vibrant aromas and “juicier” acidities. The Hario V60 and the Chemex are two of the most popular conical brewers available today, while the Kalita Wave and the Fellow Stagg X are common flat bottom brewers. There are two main styles of pour over brewers – conical and flat bottom – and each have their own unique characteristics that affect extraction. Making sure your filters fit your brewing device should be a priority when making your choice. Each filter will hold a varying amount of water and ground coffee, and each will be suited to a specific shape (such as a flat bottom or conical dripper, for example) Capacity and compatibility with your brewer are arguably the two most important factors here. In contrast, eucalyptus pulp has the shortest fibres, and is the least porous of all the pulps used to manufacture filter paper.įinally, you’ll need to think about the size and shape of the filter paper. A range of raw materials are used to manufacture filter papers, from mineral fibre pulps and fibre crops to softwoods and hardwoods.įibre 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.īamboo 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). Differing levels of thickness and porosity change how efficiently your paper will extract the aromatics and oils from ground coffee, ultimately altering the mouthfeel and flavours you experience in the cup.Ĭonsider what your filter paper is made of, for starters. However, beyond this, the actual quality of paper filters can also vary significantly.
Understanding how they are made, which materials used in their manufacture, and how their composition affects extraction can all inform the brewing process.īut first, let’s take a step back and look at exactly what we want from our coffee filters.Ī filter’s basic function is simple: it must separate the grounds from the brewing water during extraction to produce a clean-tasting filter coffee, with minimal or no sediment.
What should you look for in your paper filter?Īccording to Hiro and Gabriel, people often don’t think enough about which paper filter to use when brewing pour over coffee.
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