this post was submitted on 26 Nov 2023
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Coffee
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~~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.
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.
Ah, well, interesting. Thanks for clarifying.
Could you expand a bit on your first statement?
Looks like I was wrong, so, yeah. The user who corrected me also wrote about channeling and the like.