That's the "good stuff". Stuff that's held back by paper filters. But not so by cloth or metal filters. It is flavour. It is nuance. It is depth. It is character.
Paper filters rob this from your cup of coffee. Every single one of them.
@gbraad@coffeegeek@coffee
Subjective. Paper filters remove coffee solids and oils, that can make a cup feel "muddy" or "muted - or "rich" and "chocolaty" depending on the beans, your preferences and your mood.
Lots of people do like paper filtered coffee because of the clarity - clear, pleasant flavours with the bean character shining through. Lots of people like metal (or unfiltered) coffee for the complexity. Lots of people like and enjoy both.
Yeah, do we really need people to tell us what is the right taste of coffee?
Isn't it better to simply encourage people to try different methods of preparation, different beans and roastings? And let them decide for themselves what tastes they prefer?
I know the OP probably just wanted to share the info and nice photo.
But "coffee culture" can sound a bit elitist and patronizing at times, especially on social media and YT. But maybe it's just me?
James Hoffmann and
Matteo D'Ottavio do not sound elitists at all. So it is not all the socials, but overall... yes. It is the influencer and 'self-proclaimed experts' trend that is happening. The internet gives them a broader audience, but does not mean quality in reporting. I hope the OP is more objective in some of the remarks, as I just unfollowed him (after a day) and followed the guppe group instead.
@coffeegeek
The filtering is objective of course. But what you think of the result is subjective (and that's what I was commenting on).
Me, I like both. I like Espresso, V60, cloth drip, Clever/Hario Switch, French press, siphon (both with paper and cloth), and so on, depending on the beans and on my mood.
I must say my least favourite is metal or nylon mesh filters for drip coffee. I prefer an unfiltered immersion brew over that.
@jannem Interesting to note that the Major Dickason's Blend of Peet's is suggested for French Press (oily) and Pour-over use (paper filtered). Again, these are suggestions, as what is important is what the person who drinks it thinks of the end result.
@jannem@gbraad@coffeegeek@coffee This discussion (and the sensible argument on both sides) made signing up for the Fediverse already worth it. Thank you guys! <3
@gbraad@coffee the "taste" portion is subjective (if you like your coffee to be more like tea, use paper filters I suppose).
But it is a scientific fact that paper blocks various elements that contribute to the overall taste, aroma, mouthfeel and beverage complexity that cloth and metal filters let pass through. Paper especially blocks various lipids, oils and fats, as an example.
Also, whooo boy... do I have a lot to say about the Hario V60 introduction. I've been working on an article about that for some time now.
The gist is this: before the V60 paper system came along, there was a real and earnest movement away from paper filters, towards innovative metal filters, cloth, and even porcelain and glass filters.
When the V60 arrived (circa 2008), it was like the second coming to a certain segment of the Third Wave crowd, and all talk about non-paper brewing seemed to cease. To coffee's detriment.
@coffeegeek@coffee another reason why the kopi in Singapore and Malaysia tastes so good - the uncle or auntie basically using what looks like a sock to filter the coffee. Old school Japanese coffee shops with siphon pots using cloth filters or Hario pour over with cloth filters. That said I still use paper filters when I need a coffee and don’t have time to wash out the cloth filter. Definitely a different taste, aroma, mouthfeel.
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