In this thread you can share what new coffee, equipment, techniques etc. you have tried this week.
What have you enjoyed and what didn’t you like? Have you learned anything new?
In this thread you can share what new coffee, equipment, techniques etc. you have tried this week.
What have you enjoyed and what didn’t you like? Have you learned anything new?
It’s a lab thing. In a regular kitchen, it hardly matters.
However, in a lab, it definitely does when you have a lot of slurry to filter and you can’t wait all day. Many filtrations tend to take forever anyway, so speeding things up is always appreciated.
If you wet the filter before starting the filtration, you’re removing air from the pores of the paper. This way, there’s an open channel for water to go through, and it’s possible to utilise a larger part of the available surface area. Filtration is limited by surface area, so bigger is better and more is more. A wet filter simply guarantees that you’ll get as much surface area as possible.