Is it better to use white or brown coffee filters?
If you are concerned about bleach, we recommend using a brown filter, but oxygen bleaching is now commonplace and is said to have no effect on your health. We recommend using a white filter to enjoy the original brand of coffee. When it comes to brewing, both classic white and natural brown paper filters deliver the same clean, balanced cup. The only difference? Color. It all comes down to personal preference—the difference is purely visual.Different paper filters behave in different ways: Bleached (white) filters: Typically require less rinsing; still benefit from a full pre-wet. Unbleached (brown) filters: More prone to papery taste; always require a thorough rinse.We recommend unbleached paper filters that are biodegradable to reduce exposure to harmful chemicals used in the bleaching process.Is a bleached or unbleached coffee filter better? Many coffee geeks theorize that unbleached filters are better than bleached filters because they don’t use as many chemicals in their production. And they’re basically right.
What is the 80/20 rule for coffee?
The 80/20 rule for coffee states that 20% of the brewing variables contribute to 80% of the final flavour quality. Focus on water temperature and grind size because these primary factors dictate the success of your extraction process. For a standard 12-cup coffee pot, which typically brews 60 ounces of coffee, a general rule of thumb is to use approximately 1. This means you’ll need around 18 to 24 tablespoons of ground coffee for a full 12-cup pot.The standard “golden ratio” for coffee is 1:16 – that’s one part coffee to 16 parts water by weight. For example, if you’re using 20 grams of coffee, you’ll need 320 grams (or milliliters) of water. This ratio is a great starting point for most brewing methods and balances strength and flavor.