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Coffee Filters: Bleached or Unbleached – You choose!

The main difference between bleached and unbleached coffee filters is that bleached ones have been whitened. This is done through a tiny amount of chlorine or something called oxygen-bleaching.

In the 80s it was thought that the chlorine bleached filters might be dangerous for us but it’s now clear that it’s perfectly safe for use with coffee, also won’t add any flavours to your drink and some prefer the cleaner taste.

Unbleached filters don’t have that bright white colour like their bleached friends do, but they are slightly better for the environment, purely because they don’t take as much processing.

Most of the paper you see on a daily basis in offices and at home is bleached. Paper is naturally brown (obviously, coming from trees). Yet, if you use an unbleached filter in your pour over or coffee machine without rinsing, there’s a chance that you might taste papery flavours.

Saying that, you might get a papery taste from both filters, the best way to avoid this is to rinse your papers through before putting the coffee in, it will rinse through the paper and warm your vessel at the same time, winner-winner!

Just simply pour boiling water over the paper filter whilst in your Hario or like coffee dripper and let the water warm your cup or jug this way you will get rid of any unwanted tastes and it will warm the cup, just discard of the water and pop your coffee in the pre-wet filter and away you go.

Some baristas and home enthusiasts swear by the Misarashi natural brown V60 papers and would never use the white, and vice-versa. Its your decision…You Decide!

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