Why/how does filter paper block/trap coffee oils?

[moriah]

You could always use no filter medium and completely remove that issue.

1. Brew your coffee with the grounds suspended in a container of heated water for some period of time.
2. Let the grounds settle out (or centrifuge them if you are in a hurry.
3. Pour off the supernatant (the coffee), leaving the grounds behind in the original container.
4. Enjoy.

This is how coffee is brewed in very traditional cultures in Africa. I think even Turkish coffee is brewed this way. However this is probably a bit limited as far as separating enough oil from the finished product.

 

[moriah]

You could always use no filter medium and completely remove that issue.

1. Brew your coffee with the grounds suspended in a container of heated water for some period of time.
2. Let the grounds settle out (or centrifuge them if you are in a hurry.
3. Pour off the supernatant (the coffee), leaving the grounds behind in the original container.
4. Enjoy.

However the idea of the centrifuge is brilliant, I must say.

 

[BillTre]

However the idea of the centrifuge is brilliant, I must say.

A bucket on a rope twirled over your head is a centrifuge.

 

[moriah]

A bucket on a rope twirled over your head is a centrifuge.

Your putting images in my head. Yeah but on that note, putting the brewed coffee in a jar and shaking it for a few minutes would probably have close to the same effect.

 

[Rive]

Your putting images in my head. Yeah but on that note, putting the brewed coffee in a jar and shaking it for a few minutes would probably have close to the same effect.

Centrifugal separation works, but for emulsions the required acceleration may be a bit higher than what can be provided by simple manual means...

Since it's already flirting with sci-fi, then maybe some ultrasonic magic?

 

[moriah]

Centrifugal separation works, but for emulsions the required acceleration may be a bit higher than what can be provided by simple manual means...

Since it's already flirting with sci-fi, then maybe some ultrasonic magic?

I agree with the bit about emulsion. I would try shaking the liquid and then filtering whatever is separated on top.

 

[symbolipoint]

You could always use no filter medium and completely remove that issue.

1. Brew your coffee with the grounds suspended in a container of heated water for some period of time.
2. Let the grounds settle out (or centrifuge them if you are in a hurry.
3. Pour off the supernatant (the coffee), leaving the grounds behind in the original container.
4. Enjoy.

Description of process would be like "French Press" brewed coffee.
( I do not drink coffee done that way; I use filter-drip through paper. )

 

[symbolipoint]

Maybe the answer or explanation to my original question is really too complicated. I could then just accept the fact (or my common experience) that brew time of African coffees using hot-water paper drip-filter takes much longer than brewing coffees of most other origins.

 

[sysprog]

Description of process would be like "French Press" brewed coffee.
( I do not drink coffee done that way; I use filter-drip through paper. )

This (https://www.bodum.com/us/en/1928-57-chambord) is among my favorite coffee brewing
devices:

 

[moriah]

This (https://www.bodum.com/us/en/1928-57-chambord) is among my favorite coffee brewing
devices:

View attachment 295058

A French press will deliver the most unadulterated flavors.

 

[symbolipoint]

Due to posts #44 and #45, I should try using or test using a french-press device. I tried once a couple years ago but did not like the method nor results so continued with filter-drip.