咖啡濾紙到底要選漂白還是無漂白的?

咖啡濾紙只是一杯好咖啡中小小的元素,但如果你喜歡用需要濾紙的濾器沖咖啡,到底要買漂白還是無漂白的?要如何避免咖啡中煮出的紙味?還是有什麼紙味之外需要顧慮的原因?往下看就知道了。

描述: kalita wave

使用Kalita Wave濾杯搭配漂白濾紙沖煮,來源:The Cappuccino Traveler

 

濾紙使用的起源

20世紀濾紙還沒有被發明之前,人們一直都是使用濾布來過濾咖啡。當時東德一位喜歡喝咖啡的家庭主婦Melitta Bentz,她疲於清理濾布上的咖啡渣,而她認為一定有更簡單的方式可以過濾咖啡。

在嘗試過許多不同的材料與方法後,她最後決定用她兒子的吸墨紙試試看。她將吸墨紙剪下放到金屬濾杯後,放入咖啡粉並注入水。確認這並不會讓咖啡液中有渣後,她就去申請了專利。

然後在190878號,咖啡濾紙正式申請了專利,同年12月就創辦了Melitta Bentz公司。

如今,咖啡愛好者喜歡用不同方法搭配濾紙來沖咖啡,雖然有些人還是會用濾布或金屬濾網沖煮,大多數人還是會選擇漂白或無漂白的濾紙。

但哪種濾紙比較好?

描述: chemex

使用Chemex搭配無漂白濾紙,來源:Josh Burke

 

基本款:漂白濾紙

漂白跟無漂白濾紙最主要的差異就是有沒有漂白,透過少量的氯氣漂白,或使用氧氣漂白。

雖然在1980年代時曾有人質疑過氯氣漂白濾紙的安全性,但現在已被證實在沖煮咖啡上是安全的。此外,漂白濾紙不會在沖咖啡時,讓你的咖啡增加多餘的味道。

然而,漂白濾紙還是有其對環境影響的爭議,事實上,2012年的環境工程與管理期刊中,發表了工廠在氯氣漂白的製程中,對環境會造成很大的影響;相反地,氧氣漂白在製程上對環境影響則較低,所有大的濾紙品牌都會在包裝上註明漂白濾紙的方法。

描述: coffee filter

架上待使用的漂白濾紙

基本款:無漂白濾紙

無漂白濾紙不像漂白濾紙有亮白色的外觀,但是其在製程上對環境稍微好一些,因為無漂白濾紙不需要那麼多程序製作。

大多數我們看到的濾紙都是無漂白的,天然的紙張是棕色(畢竟原料就是樹木),然而不幸的是,如果在沖咖啡時使用無漂白濾紙,而沒有先用熱水沖濕濾紙的話﹐你很有可能會在咖啡中喝到紙味。

也就是說你可能會在無漂白濾紙喝到紙味,取決於濾紙的品質。但不論濾紙是什麼牌子或怎麼製成的,在沖煮前先沖濕濾紙都是對的。

描述: filter coffee

使用無漂白濾紙沖咖啡

 

如何去除紙味?

沖濕濾紙可以去除咖啡中討厭的紙味,同時還能預熱沖煮器具,方法如下:

1.放置濾紙在沖煮器具上

2.注入熱水浸濕濾紙(確保沒有漏掉沒沖的地方)

3.將熱水倒掉,不要用這水沖煮

4.如果有必要可以再沖濕一次

5.開始沖咖啡

 

大多數的濾紙應該在沖濕一次就可以用,但有一些可能需要沖兩次(特別你對紙味很敏感的話)。但如果你在沖兩次還有紙味的話,那還是換個牌子吧。

描述: coffee filter

沖煮前先用熱水沖濕濾紙,來源:Michael Flores

濾紙的品質與厚度

雖然我們在上面已經比較過漂白與無漂白濾紙的差異,這卻不是唯一的差異。濾紙的品質還會影響沖出來的咖啡風味和良好的沖煮水流,即使是極微小的差異,也可以在杯中感受出來。

最主要的部份,必須選擇適合的濾紙尺寸來配合沖煮方法,並留意濾紙的厚度。如果濾紙太薄,水就會穿透得太快,越厚的濾紙也會在沖煮時保留更多咖啡的油脂。如果你在找厚的濾紙,可能要負擔較貴的金額,不過還好也沒差多少。

描述: filter coffee

使用Chemex搭配漂白濾紙沖煮,來源:Karl Fredrickson

所以哪種濾紙比較好?

針對該選擇漂白或無漂白濾紙,最主要就是你考量的是咖啡風味?還是對環境的影響。

如果想要為環保貢獻一些,可以買無漂白濾紙並在使用前沖濕;另一方面,如果你擔心咖啡有紙味,可以沖濕兩次濾紙,或使用漂白濾紙(建議用氧氣漂白的濾紙)。

還要記得濾紙的品質也很重要,便宜的無漂白濾紙會讓咖啡的紙味很明顯,如果非常在意紙味,則可以用較好品質的無漂白濾紙。

 

Written by Brendan Nemeth.

 

Original source:

https://www.perfectdailygrind.com/2017/08/great-paper-coffee-filters-debate-bleached-vs-unbleached/

 

 

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以下為原文

 

 

Coffee filters: they’re small, humble, and critical for great-tasting coffee. But if you – like the majority of coffee brewers – use paper filters, should you purchase bleached or unbleached ones? What can you do to avoid a papery taste in your coffee? And is there anything else you should be looking out for? Read on to find out.

Spanish Version: El Gran Debate de los Filtros de Café: Decolorados Vs Sin Decolorar

kalita waveCoffee brewed on a Kalita Wave using a bleached filter. Credit: The Cappuccino Traveler

The Origin of Paper Filters

While the cloth filter (the “sock”) has been around for a long time, the paper filter didn’t appear until the turn of the twentieth century. Melitta Bentz, a housewife and avid coffee drinker in Dresden, East Germany, was tired of finding grounds in her coffee. She knew there had to be a better and easier way to filter her brew.

After experimenting with different materials and methods, she eventually decided to try her son’s blotting paper. She cut out a piece, put it in a metal cup, added the grounds and proceeded to pour water over it. Realizing there weren’t as many grounds in her coffee, she then applied for a patent.

And so on July 8, 1908, the paper coffee filter was patented as a “Filter Top Device lined with Filter Paper.” That same December, Mrs. Bentz founded the Melitta Bentz Company, and the rest is history.

Today, coffee lovers drink a wide range of pour over methods, all of which require a filter. And while some people use use a coffee sock or a gold filter, most of us opt for bleached or unbleached paper ones.

But which is better?

chemexCoffee brewed on a Chemex with an unbleached filter. Credit: Josh Burke

Bleached Coffee Filters: The Basics

The main difference between bleached and unbleached coffee filters is that bleached ones have been whitened. This can be done through a tiny amount of chlorine or something called oxygen-bleaching.

Although there was concern in the ‘80s that chlorine-bleached filters might be dangerous, it’s now widely accepted that they’re safe to use for brewing coffee. What’s more, the bleaching process won’t add any flavors to your drink.

However, there are still concerns over their environmental impact. In fact, a 2012 study published in Environmental Engineering and Management Journal found that discharge from chlorine-bleaching was “the most significant environmental issues” in pulp and paper mills. In contrast, oxygen-bleaching requires less manufacturing and is better for the environment. All major filter brands make clear which bleaching method they use on their packaging.

coffee filterBleached paper coffee filters ready for use.

Unbleached Coffee Filters: The Basics

Unbleached filters don’t have that bright white color like their bleached equivalents do, but they are slightly better for the environment. This is because they don’t require as much processing.

Most of the everyday paper you see and use is bleached. Paper is naturally brown (it does, after all, come from trees). Yet unfortunately, if you use an unbleached filter in your pour over or coffee machine without rinsing, there’s a chance that you might taste papery notes.

That being said, you may also get papery notes from bleached coffee filters, depending on the quality. No matter the brand or manufacturing methods, it’s always a good idea to rinse paper filters before use.

filter coffeeCoffee brewed with an unbleached paper filter.

SEE ALSO: Brew Guide: What Are The 3 Phases of Filter Coffee Brewing?

How to Remove That Papery Taste

Rinsing paper filters will help avoid that unpleasant papery taste in your coffee, and at the same time preheat your brewing device. Here’s how to do it:

  1. Place your filter in the brewing device
  2. Pre-wet the filter by pouring hot water over it (make sure not to leave gaps!)
  3. Discard the water
  4. If necessary, rinse a second time
  5. Continue to brew your coffee

Most filter papers should be good to use after one rinse, but some may require a second one (especially if you have a sensitive palate). And if you’re still getting a papery taste after a second rinse? Change your filter brand.

coffee filterFilter being rinsed with hot water, ready for brewing. Credit: Michael Flores

Filter Quality & Thickness

Although we’ve been comparing bleached and unbleached paper filters, you should remember that this isn’t the only difference. The quality of your filter is also important for ensuring clean coffee profiles and good brew flow. Even the slightest difference here can have a big impact on your drink.

On top of that, make sure to choose the right size filter for your brewing method, and pay attention to thickness. Filters that are too thin will allow water to flow through too quickly, and thicker filters may keep more oils out of your brew. If you’re looking to buy a thicker filter, prepare to pay a little more. Luckily, the difference in price is minuscule.  

filter coffeeChemex coffee brewed with a bleached paper filter. Credit: Karl Fredrickson

So… Which Is Better?

In the great bleached vs unbleached paper coffee filter debate, it really comes down to your preferences: taste or environmental impact.

If you want to be more eco-friendly, buy high-quality unbleached filters and rinse well before use. On the other hand, if you’re concerned that your coffee might end up with a papery taste, even with double rinsing, opt for bleached – ideally oxygen-bleached – filters.

Oh, and remember that quality matters! A cheap bleached filter may add just as much of a papery taste to your coffee, if not more, as a high-quality unbleached filter.

Written by Brendan Nemeth.

 

Perfect Daily Grind