A dry filter wets slowly, causing initial bypass of water around the sides. This is why you must pre-wet your paper filter to eliminate paper taste and create a uniform flow field.
Filter coffee—the process of passing hot water through ground coffee held in a porous filter—appears simple but is governed by fluid mechanics, heat transfer, thermodynamics, and mass transport. This essay explains the key physical principles that determine extraction, flavor, and consistency in filter-brewed coffee. the physics of filter coffee pdf full
: Examining kettle design, turbulence, and the impact of "fines" (micro-particles) on flow. Accessing the Full Content The Physics of Filter Coffee 0578246082, 9780578246086 A dry filter wets slowly, causing initial bypass