Themostrecentones, theonesfromEurope, alsohave V 60 d bostonthenowis a paper.
Theyfeelreallydifferenttotheothertwo, whichfeels a littlecloserintexture.
Theoriginalfeelssofter, almostas a textureon.
ItlooksreasonablysimilartotheotherJapanesepaper, butthenewonedefinitelylooks a lotdifferent.
Sowhat I wanttodo, reallyisthefirsttestis I'm gonnabreweachfilter, sameconditionswe'regoingto.
A reallysimplepoorof a techniqueisgonnabe a stirredbloom.
Andtheyweregonnagetthewaterinasquicklyaspossible.
A stirforthedrawdownon.
That's itjustsowecanseetheinfluenceandimpactofthepaperonbrewtime, which I thinkisgonnabereally, reallyinteresting.
Differentthicknessesofpaper.
They'regonnaswelldifferentways.
There's five, isit?
I couldhaveadded a littlebitofresistancetothebrew.
Potentially.
I don't knowexactlyhowtheygonnabrew, butitshouldbeaninterestinglittletest.
So I'm gonnabreak 30 gramsto 500 ofwater, and I willjustdothatthreetimesandseethedifference.
Twominutes.
20.
We'llcallthatdonutto 35 three.
Thenextpartofthetestthat I wantedtodowastryandunderstandifthepaperswerebringinganykindoftastetoplayinthecupofcoffee.
Noweveryonerinses.
Theirpapersboreitleast I hopetheydo.
But I thoughtitwouldbefuntodo a quickexperiment.
Yearsago, I wrote a piecefor a magazinecalledLongBury, where I tasted a wholehostofdifferentfilterpapers.
All I didwasthis.
I steepedtheminhotwaterandthentastedtheresults, anditwasreallysurprisinghowdifferenttheywereSothat's exactlywhat I'vedoneherewiththethreepaperswiththeoriginalJapanesepaperwiththeotherthesecondJapanesefactoryandthentheDutchfactoryoverhere.