Who wants a nasty paper taste in their coffee? 

While all paper filters can introduce unpleasant tastes to your coffee, white paper filters are known to minimize these negative flavor effects the most.

Test it yourself if you don't believe the CoffeeNose👃...

• Take a brown and a white filter and make a little ball out of them. 
• Grab 2 cups. 
• Place each filter in a cup and pour hot water over them. 
• Let it cool... 
• smell and taste the difference.

The difference between our coffee and your old coffee is just as significant. Go for flavor and treat yourself to the tasty coffee blends from WB.coffee.

White filters are now bleached with oxygen, without chemicals.

People often think that brown filters are more natural and better. That's nonsense. Just like brown eggs versus white eggs, that's a myth!

Do you like tasting tests, experiencing different flavors and drinking tasty coffee?

Join a workshop, masterclas or tasting experience @ Amsterdam Coffee Lab.

More tips from the CoffeeNose👃

Cafestol is present in high amounts in certain coffee types, such as espresso, French press, and Turkish coffee, which can elevate LDL cholesterol levels. In contrast, coffee brewed with a fine paper filter significantly reduces cafestol content, making it a healthier choice.

No need to worry; caffeine flows through paper filters, which means filter coffee actually has more caffeine than espresso and energy drinks! It's compatible with a low cholesterol diet and can help in preventing diabetes, particularly when compared to coffee made with metal filters.

Low in calories: high-quality filter coffee is best enjoyed without any additives like milk or sugar, making it a healthy choice (up to 5 cups daily). A typical serving of filter coffee has approximately 2 kcal per 250ml.

Hydration benefits: with over 98% water content, filter coffee hydrates the body nearly as effectively as pure water does.

Loaded with flavonoids (Polyphenols): for the greatest health advantages, filter coffee is a better choice (91.4 mg/serving) than espresso (28 mg/serving). These same advantageous compounds are found in red wine, fruits, and vegetables.​

More tips from the CoffeeNose👃

Acrylamide is a chemical that is produced naturally during the roasting of coffee beans. But why should we be concerned? Since 2002, the detection of acrylamide in various food products, including coffee, has been a topic of investigation due to its potential health risks, which may include carcinogenic effects and possible damage to the nervous system.

Acrylamide forms in coffee due to the Maillard Reaction, a process that involves the interaction of sugars and amino acids, notably Asparagine, at high temperatures. This reaction not only contributes to the unique color and flavor profile of coffee beans but also results in the formation of acrylamide, which is less pleasant in comparison.

Which Type of Coffee Contains the Least Acrylamide?

Extending the roasting time at lower temperatures results in a reduction of harmful compounds in coffee. Many commercial blends and supermarket brands tend to be roasted quickly, as longer roasting processes require more time and consequently increase costs.

Arabica coffee beans produce the least amount of Acrylamide, making a slow, artisanal roasting process preferable as it results in lower Acrylamide levels. Consequently, standard espresso blends tend to have the lowest Acrylamide concentrations as they are often roasted longer than filter coffee blends.

While instant coffee has a lower caffeine content, it actually contains nearly double the amount of Acrylamide compared to regular coffee. The elevated Acrylamide levels are considered minimal and safe for consumption.

When choosing coffee capsules, it's important to pay attention to the type of beans and the roasting method used. Most commercial blends, supermarket capsules and big brands (yes also the Clooney) typically involve rapid heating, which can increase Acrylamide levels. 

Likewise, with coffee pads, the coarseness of the grind is crucial, as finer grounds can lead to a greater extraction of compounds into the brewed coffee.

More tips from the CoffeeNose👃