Coffee Paper Filters

Coffee paper filters are permeable paper walls arranged vertically to flow to separate fine materials from liquids or air. Learn about them!

Coffee Paper FiltersCrêpe paper of about 100 g/m2 is the material used to make Coffee filters of-of this kind. The crêping enables the coffee to pass smoothly between the filter and the filtration tube.

The raw elements (pulp) for the filter paper are long crude fibers, often obtained from fast growing woods. Both bleached and unbleached varieties are made.

Typically these filters are made up of fibers around 20 micrometers wide, which allow bits through which are less than around 10 to 15 microns.

For a filter to be fit with a coffee brewer, the filter requires being a particular shape and size. Common in the US are cone-shaped filters numbers 2, 4, and 6, as well as basket-shaped types in an 8-12 cup volume.

Other relevant considerations are strength, compatibility, capacity and efficiency.

If a coffee filter doesn’t hold sufficient strength, it will cut or break, letting coffee grains collect in the brew pot.

Compatibility defines a filter material’s endurance to degeneration by temperature and substance offense; a filter that is not fit with the fluid moving through is destined to break down, missing strength (structural breakdown).

Efficiency is the maintenance of shreds in a target (size) level. The efficiency is dictated by the bits or elements to be separated. A large mesh filter can be effective at holding large bits, but ineffective at retaining small shreds.

Capacity is the capability to “secure” earlier separated bits while providing further flow. A very useful filter might show lower potential, inducing enhanced resistance to the flow or other difficulties as it ramming up early and developing resistance or flow difficulties.

A stability between particle capture and flow demands must be met while ensuring integrity.


 

2 thoughts on “Coffee Paper Filters

  • 2016-07-21 at 11:46 am
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    Very detailed explanation of the technical makeup of coffee filters. How important is the constructions of those coffee filters to the ultimate way your cup of coffee tastes in the morning? I’m curious about the manufacturing process, and where the majority of coffee filters are made. Is this important in how your coffee tastes?

    Reply
    • 2016-07-23 at 5:34 pm
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      Hello, Mike,

      Thanks for sharing your thoughts in our coffee website.

      The quality of the coffee filter is very important to taste. Thin filters let pass very little of the coffee oil while avoid almost 100% particles to go, though. Some people prefer more oil and no particles. Some, like me, prefer to let some particles in to get more of the oil. Material and construction influence a lot on that.

      Cheers!

      Reply

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