Why a paper filter changes the cup
Paper changes coffee through particle retention, flow resistance and, sometimes, its own flavour. Measurements of coffee diterpenes show why the familiar claim that paper simply absorbs every oil is too crude.
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The water chemistry behind an uneven coffee extraction
A flat or sharp cup can come from uneven flow through the grounds, from water's mineral balance, or from both. The evidence points to bicarbonate as a strong sensory variable while setting limits on simple hardness rules.