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submitted 11 months ago by nuez_jr@lemm.ee to c/coffee@lemmy.world

I've seen the pourover advice given and referenced unquestioningly: always pre-wet your paper filter. But why? What is the benefit of doing this step?

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[-] tofubl@discuss.tchncs.de 24 points 11 months ago

Papery taste, according to James Hoffmann.

The Truth about V60 Filter Papers

[-] AmIConcious@lemmy.world 18 points 11 months ago* (last edited 11 months ago)

I've learned it is to flush the papery particles and avoid a kind of paper taste to your coffee. When i use hot water to flush i can also kinda smell the paper, the hot water also heats up my filter holder at the same time.

[-] mean_bean279@lemmy.world 8 points 11 months ago

This is true, but it also helps to wet the paper so that the coffee goes into the cup/carafe. By wetting the paper when you go to pour in the first bit of water it’s not the strongest coffee being absorbed into the paper. It also helps to loosen up the fibers and get everything settled rather than having it settle while there’s coffee in there. I also use it as an opportunity to ensure I’m getting the paper to stick to the sides so that if I accidentally pour on the side of the filter and down the cone it will still interact with the coffee grounds.

As you said too, if you use a porcelain cone it helps to heat it up so you can maintain brew temps. Most plastic cones may not see this benefit though.

[-] fritobugger2017@lemmy.world 5 points 11 months ago

Help the paper stick to the dripper body, remove manufacturing dust, and reduce/remove possible paper taste. Using hot water also helps pre-heat the dripper reducing heat loss during the brewing process.

[-] TheInsane42@lemmy.world 3 points 11 months ago

With the filters I use, it removes the 'woody' aftertaste from the coffee. It worked on an old philipa as well as with the moccamaster I now use on workdays.

[-] Moonguide@lemmy.ml -3 points 11 months ago* (last edited 11 months ago)

~~Don't use paper filters, but I'd assume to avoid channeling in the coffee grounds. Water will always go through the path of least resistance, maybe by having the entire filter wet you lessens the chances of overextracing some parts of the grounds and underextracting others.~~

I did read that some people do it to remove paper taste, but that seems a little weird. Edit: i was wrong.

[-] viking@infosec.pub 4 points 11 months ago

It's exclusively to remove paper flavor. There are microparticles stuck to the filters you don't want in your drink.

Channeling on the other hand happens when you have irregular grind size and distribution in your grounds. Stirring them pre-pour and pouring gently in consistent motions helps with that, as does a proper blooming phase. Wetting the paper has no effect there.

[-] Moonguide@lemmy.ml 3 points 11 months ago

Ah, well, interesting. Thanks for clarifying.

[-] ArcticDagger@feddit.dk 2 points 11 months ago

Could you expand a bit on your first statement?

[-] Moonguide@lemmy.ml 2 points 11 months ago

Looks like I was wrong, so, yeah. The user who corrected me also wrote about channeling and the like.

this post was submitted on 26 Nov 2023
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