Coffee filter paper
Molnar, Inna (2016)
Molnar, Inna
Tampereen ammattikorkeakoulu
2016
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2016121921007
https://urn.fi/URN:NBN:fi:amk-2016121921007
Tiivistelmä
Coffee filter paper belongs to the specialty paper grade. It is mainly used for producing different kind of disposable filters for brewing coffee. The main task of this paper is to detain coffee granules. Also, coffee filter paper purifies coffee from the diterpenes, which cause the cholesterol - raising effect. This ability distinguishes paper filters from other facilities for retaining the granules.
The purpose of this study was to gather information on coffee filter papers and to test different papers, which are used for cone coffee makers. The stated aim was to analyse obtained results and make a conclusion, which properties could affect process of brewing and quality of the coffee. It was quite important to reveal the most reliable and the most appropriate one in value for price and quality.
The results were obtained for main paper properties, such as basic, strength and surface properties of the coffee filter papers. Coffee tasting tests were carried out in the coffee room with participation of seven people. The last part includes sensory analysis. All chosen coffee filter papers were examined for the presence of odor and off-flavor by nine assessors.
Judging by the results of paper mechanical tests, all chosen coffee filter papers differ relatively not much from each other and all the papers comply with the requirements. Based on sensory analysis, it can be assumed that unbleached and bamboo papers have more noticeable odor than the bleached papers. During the experiment, a clear leader among the chosen papers has not been identified.
The purpose of this study was to gather information on coffee filter papers and to test different papers, which are used for cone coffee makers. The stated aim was to analyse obtained results and make a conclusion, which properties could affect process of brewing and quality of the coffee. It was quite important to reveal the most reliable and the most appropriate one in value for price and quality.
The results were obtained for main paper properties, such as basic, strength and surface properties of the coffee filter papers. Coffee tasting tests were carried out in the coffee room with participation of seven people. The last part includes sensory analysis. All chosen coffee filter papers were examined for the presence of odor and off-flavor by nine assessors.
Judging by the results of paper mechanical tests, all chosen coffee filter papers differ relatively not much from each other and all the papers comply with the requirements. Based on sensory analysis, it can be assumed that unbleached and bamboo papers have more noticeable odor than the bleached papers. During the experiment, a clear leader among the chosen papers has not been identified.