08 Apr 2018
Nowadays, coffee lovers like to use different ways to match filter paper to brew coffee. Although some people still use filter cloth or metal filter to brew, and most of people still choose to bleached or non- bleached filter paper. So what kind of filter paper will be better? one way degassing valve tells you.
Non-bleached filters paper do not have bright white appearance of bleach filters, but its production process will be slightly more environmentally friendly, because non-bleached filters paper do not require so many production process.
Most of the filter paper we seen is non-bleached, and the color of natural paper is brown, but unfortunately, if you use non-bleached filter paper for coffee brewing but forget to use hot water to wash the filter paper first, and you're likely to feel the paper taste when you drink coffee.
That means you may feel the paper taste of coffee which brew by non-bleached filter paper, and it depends on the quality of filter paper. However, no matter what brand of filter paper or how to make out, washing filter paper before brewing is the right way.
The main difference between bleached filter paper and non-bleached filter paper is bleaching problem, through a small amount of chlorine, or use oxygen to bleach. Although the safety problem of chlorine bleach filters paper was questioned in the 1980s, and now it has been proven that this bleached filter paper is safe to brew coffee. In addition, the bleached filters paper do not add extra flavor to your coffee when you are brewing coffee.
Originally published 08 Apr 2018, updated 08 Apr 2018.
Remember to seal the packaging bag after taking some coffee out, so the one-way degassing valve would finish its job to keep the freshness of product.03 Jul 2020
Roasted coffee cannot be put directly into a sealed package, because the coffee need to "breathe", that is, the carbon dioxide gas will be released.26 Jun 2020
This is a hole punched before installing the degassing valve, which purpose is to discharge the CO2 released and avoid the oxidation of coffee.