Do drip machines automatically rinse paper filters?

[Bohan]

Do drip machines automatically rinse paper filters? If not, then I may let the filter dry after I rinse it. I want to make sure the filter absorbs the cholesterol raising oils like studies say. I'm not sure of the methodology used so I was wondering if it works when wet.

Also, how uniform is a good paper filter? Does this look OK to you:

 

[peterjschmidt]

Wetting the filter is only to reduce that paper flavor that most, if not all, paper filters impart to the coffee. Auto-drips do not pre-wet the filter. Prewetting and/or drying would not be necessary for the filter to trap the oils you're concerned with.

 

[shadow745]

Who cares really?!? Who conducts these studies? Who cares about their findings? Don't read too much into garbage studies.

 

[CCafe]

Who cares really?!? Who conducts these studies? Who cares about their findings? Don't read too much into garbage studies.

I have to agree with you. Everything I have read about these studies so far shows they were only for a few weeks if that. There have been some studies on other subjects that have gone decades and people here want to jump on cholesterol in coffee.

Reality is going out side and breathing the air raises your chance of getting cancer. But I'm not asking you to hold your breath!

 

[Bohan]

Everything I have read about these studies so far shows they were only for a few weeks if that. There have been some studies on other subjects that have gone decades and people here want to jump on cholesterol in coffee.

Waiting for cholesterol levels to rise isn't like waiting for cancer. It's not such a hardship for me to use a paper filter so I'm using one. Unfortunately, it looks like robusta raises cholesterol less than arabica. I'm not sure I'll switch to a blend higher in robusta but I'll do a little searching for a mild one.

Reality is going out side and breathing the air raises your chance of getting cancer. But I'm not asking you to hold your breath!

I want to move out of New York City though.

 

[peterjschmidt]

Bohan,

You're an interesting character... I'm not dissing you, it's just that everything I've come to see as usual and customary in the average person's coffee world, you seem to contradict. You apparently march to the beat of a different drummer. Maybe that's a compliment.

I don't know many people who go looking for robusta. The taste can be quite unpleasant, and for most folks the concern (false concern IMNSHO) about cholesterol wouldn't be enough convince them to put up with a yucky cup.

 

[Bohan]

I read Conilon is "a relatively mild Robusta." If I can find something with 15% Conilon, 85% Arabica with a description that sounds mildish I think it's worth a try. I can adjust my milk and sugar accordingly.

 

[peterjschmidt]

I read Conilon is "a relatively mild Robusta." If I can find something with 15% Conilon, 85% Arabica with a description that sounds mildish I think it's worth a try. I can adjust my milk and sugar accordingly.

I say taking the relatively small amount of harmless (again, my opinion) cholesterol, and reducing that be 15% is an exercise in futility.

The medical institution has you duped into worrying about cholesterol, and more and more studies are showing it's not the amount of cholesterol that leads to arterial damage.

I'll still be interested to hear what you find, flavor-wise.

 

[shadow745]

Bohan,
Sounds as if you're into pourover, etc and not espresso, which is the only extraction method I could conceive as being capable of squeezing "massive amounts of artery clogging cholesterol" out of any coffee, lmao. Ever have an overextracted ristretto? One extracted so slow/tight you could see globules of oils dancing on the surface? That is likely the only possible source of anything remotely close to cholesterol, etc. in coffee.

People worry WAY too much about the most minute things that will likely never affect their lives one bit.

 

[PinkRose]

Bohan,

In an earlier post, you mentioned that you add milk to your coffee. If you use less milk, or learn to enjoy it black, you'll eliminate the small amount of cholesterol that you're worrying about.

Or just eat one less cookie a day, and you'll be fine.

Rose

 

[Bohan]

I switched from low fat to whole organic milk recently because of this article http://www.nytimes.com/2013/12/10/health/organic-milk-high-in-helpful-fatty-acids-study-finds.html

I'm not worried about the milk and I try to eat healthy cookies.

It's just a paper filter and a little research into the healthiest coffee that tastes good. I don't need overwhelming evidence to make small changes to my life.