A filter protects the final beverage from the coffee ground particles moving towards the drink during the brewing process. However, this is not the only function of these elements.
Are you interested in knowing more about these tools? Keep reading to learn more about the coffee filter types, their role during the brewing process, and their importance.
As stated before, a filter is required to prevent the appearance of most ground coffee in the final product, allowing the consumer to enjoy a delicious drink without a grainy sensation in their mouths.
However, this is not the only function of filters, as they also act as an element that could modify the body of the drink and its impact on the consumers’ health. During the brewing process, the coffee creates diterpenes, which impact the proper intestine function of absorbing and efficiently processing cholesterol.
When consumed in large doses over several days, the diterpenes, called cafestol and kahweol, can lead to high cholesterol appearing in the bloodstream, leading to several problems such as fatty deposits in the blood vessels and diabetes, coronary diseases, and more.
Yet, not all coffee filters work the same; some types do not filter cafestol and kahweol, while others can alter the body or the flavor.
Let’s look a bit more at the different coffee filters. Currently, several materials are used to create these tools, each one with its characteristics that affect the final product, depending on the intention of the barista. These are paper, cloth, permanent, and gold-toned filters.
These are the most commonly used filters worldwide and of the first created for the industry. They’re disposable, so it’s better to use them once and discard them for new ones after their use.
Paper filters are great at filtering ground coffee and diterpenes despite their simplicity. However, they have the drawback of distorting the brew’s taste once it’s used.
These filters are also widely used and are as old as the paper ones. These are made of washable unbleached fine cloth, preventing the passing of most ground coffee particles into the final brew.
While these filters do not alter the taste of the product, the major drawback of these is that they do not absorb very well diterpenes, which in small doses are not harmful but could significantly affect the wellbeing of the consumer in large amounts.
Permanent filters are commonly used in coffee shops because they’re cheaper and work very well at filtering both particles and diterpenes.
While this kind is utilized for large operations without having to dispose of them with every usage, a drawback is that the filters tend to alter the brew’s taste after each use.
These are the best filters that a brewer can use because they are great at filtering both ground coffee particles and diterpenes. Additionally, the gold does not alter the taste of the final brew, making them the best one to delight the clients’ palates.
But, they are the most expensive type because of the gold used in the filters; each one uses 18 or 23 karat gold, making them quite a luxurious tool. Nonetheless, they can be reused time and time again, making the investment worthwhile in the long run.
As we can see, filters are an essential component to mix the perfect drink for the clients’ delight. Each one has its positive and negative side, allowing you to balance the cost and benefits for your business. Follow us on our social networks if you want to know more about the roasting process, coffee making, and culture.
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