Did you know
that 3 different filters
exist for pour-overs?
1. The metal filter. Usually made of gold. Filters like a French press, bringing extra body to the coffee. And the big advantage? If cared for properly, metal filters last for years! So they’re good for the environment, too.
2. The cloth filter. Makes rich, full-bodied coffee. These filters are durable – but only if you look after them! This means giving them a thorough rinse and drying quickly after each use. If it takes too long, they will become musty, which, of course, carries over to the coffee. All in all, a bit time-consuming, but definitely worth it.
3. The paper filter. For the “cleanest” coffee. Before pouring in the ground coffee, it’s a good idea to rinse the filter to get rid of the papery taste. This especially applies to the brown paper filters. But there’s one main disadvantage: they are single-use, disposable items.
Although the “coffee sock” can be time-consuming, it’s a good alternative to conventional paper filters.
photos:
mike marquez on unsplash,
najib kalil on unsplash
Although the “coffee sock” can be time-consuming, it’s a good alternative to conventional paper filters.
photos: mike marquez on unsplash, najib kalil on unsplash
