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In the blogging, twittering, and generally-interneting specialty coffee world, there seems to be a renewed interest in not just the way we brew coffee, but particularly in the specifics involved in the ways we brew coffee. Take, for instance, the french press: it allows coarsely-ground coffee to be saturated with hot, almost-boiling water for roughly four minutes to create a brew that is then filtered by the pressing action of the french press, thereby separating the grounds from what has now become brewed coffee.
When selecting a filter for your pour-over coffee, have you ever wondered what role it will play in the final taste of your brew? Are bleached or natural filters more likely to impact the taste of your coffee? In this video, Ryan explores this issue through testing some of our most popular V60 and Chemex filters, and the results are surprising.