As a filter paper supplier to many cafes, we frequently encounter this question. Through rigorous testing, we have gathered clear data to address it.
How do the three filtration methods differ?
Using identical conditions, we tested the same Ethiopian coffee beans.
Filter Paper (our professional version)
Results indicated 1.38% concentration and 18.5% extraction.
By providing the cleanest filtration, it removes nearly all fines and oils.
Consequently, the coffee tastes bright and clean, with distinct acidity and notes of jasmine and lemon.
This makes it ideal for daily use in most specialty cafes.
Filter Cloth
Here, results showed 1.45% concentration and 19.2% extraction.
Because it permits some oils to pass through, the mouthfeel becomes rounder and sweetness more pronounced.
Its demanding maintenance, however, explains why only some established shops adopt it.
Metal Filter
This method achieved 1.52% concentration and 20.1% extraction.
Since it filters minimal oils, the coffee develops a full body.
Yet, fine sediment may remain, making it best for customers who prefer intense flavor and accept some residue.
Why do professional cafes predominantly choose filter paper?
Feedback from partner cafes highlights several key reasons.
Firstly, filter paper ensures consistency. Each paper performs uniformly, delivering reliable flavor all day.
Beyond that, its convenience stands out—use and dispose. Compared to cloth filters needing daily washing or metal screens requiring thorough cleaning, paper saves considerable time and effort.
Additionally, filter paper excels at highlighting coffee bean characteristics. It clearly presents unique origin flavors, making it perfect for single-origin coffees.
In summary, your filtration choice should align with your goals.
For consistency, clarity, and emphasizing origin character, choose filter paper.
If you seek fuller body and don’t mind maintenance, consider a cloth filter.
When maximum richness is desired and sediment is acceptable, a metal filter works best.
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