On Nov 8, 9:33*am, Vic Smith wrote:
On Thu, 8 Nov 2012 06:08:24 -0800 (PST), DerbyDad03

wrote:

One permutation you didn't mention was filter style. Some say (and I
agree) that cone filters are better than decanter (flat bottom)
filters. With the grounds concentrated at the bottom of the cone, more
flavor is extracted.

Then there's paper vs. metal, white vs. natural, bleached white vs.
natural white, etc.

Here's a pretty good write-up on filter choices:

http://www.melitta.com/faq_brewing,174.html

Yeah, I've tried all I've heard of. *Used cone and decanter, bleached,
unbleached. *They all made good coffee - to me.
A lot is just psychology. *If you think natural is better than a
white, it will be if you know about it. *The fact will be in your head
when you take the first sip.
Only thing I'm sure about is a paper filter absorbs something that I
don't care for in my coffee. *Because my dad uses a gold filter and
I've tried them myself, and there's a bitterness or acidity in the
brewed coffee that I don't care for. *Personal taste.
Coke, no Pepsi. *Vernors Ginger Ale, not Canada Dry. *etc.

I'm not sure if you read the section on paper vs. permanent filters at
that site, but everything you say about paper being the better filter
is true.

Finer grounds can be used, therefore more flavor.
Bitter sediments are filtered out.
Cholesterol raising oils are filtered out.

Not to mention how much of a PITA it is to clean the metal filters. We
rented a house in the Outer Banks this summer. The coffee maker had a
metal filter and the house was on septic. How the heck do you clean
the metal filter without letting some grounds go down the drain?

When we went to the store I picked up paper filters to use for the
week.