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How to get rid of the grease when making coffee by hand? What is the difference between flannel nonwoven fabric and coffee filter paper?

Published: 2026-04-27 Author:

Last Updated: 2026/04/27, Speaking of coffee grease, the first thing everyone thinks of is the golden layer of Crema floating on the surface of espresso coffee. But it's not what Front Street wants to share today, but the real coffee grease that encapsulates carbon dioxide and promotes the formation of bubbles. Coffee grease is actually very common, and you can cook it in deep roasting

Speaking of coffee grease, the first thing everyone thinks of is the golden layer of Crema floating on the surface of espresso coffee. But it's not what Front Street wants to share today, but the real coffee grease that encapsulates carbon dioxide and promotes the formation of bubbles. Coffee grease is actually very common. You can see it on the surface of deep-roasted coffee beans, or on the liquid surface of coffee in French pressure pots and siphon pots. And its role is very significant. Simply put, its existence can improve the overall texture of coffee.

There are many oil-soluble aroma substances in coffee that attach to the oil, so when coffee oil exists in coffee, we can feel a stronger aroma from coffee. Not only that, the existence of oil can also improve the taste and aftertaste of coffee, making the coffee drink more mellow and the aftertaste more lasting. But in general, it is difficult for us to see fat on hand-brewed coffee. The reason was shared before: it is because the filter paper we use when making hand-brewed coffee has a strong filtering power, and it can intercept most of the fat, so this is why it is difficult for us to see fat on hand-brewed coffee. But because of this, the texture of hand-brewed coffee is very clean, each with its own benefits.

So if we want hand-brewed coffee to be rich in oil, have a stronger aroma and a more mellow taste, then we can do this by replacing the filter material. For example, use non-woven filter paper, flannel filter cloth, metal filter screen, etc., because their gaps will be larger than filter paper and the filtering capacity is not so strong, so more grease can be retained.

Just what everyone needs to note is that when the filter materials are replaced, our extraction parameters will also have to be adjusted. Since they have larger gaps and the water is faster, if we have not changed the extraction parameters, the coffee will have a probability. There is a possibility that insufficient extraction may occur due to the water being drained too quickly. How should I adjust it specifically? Let's come from Qianjie and give a shallow demonstration.

Brewing and sharing The coffee beans used in this Qianjie demonstration are Xizhao, the dividing line of Qianjie in Qianjie Tmall Taobao flagship store. Anaerobically treated it has a unique and prominent fruit aroma, and the coffee made with it has an extremely full sense of juice, which is very suitable for making hand-brewed coffee, cold extract coffee, and espresso.

When using conventional filter paper to brew Xizhao at the boundary line of Qianjie, the parameters used in Qianjie are: powder amount 15g, powder-to-water ratio 1:15, grinding degree of 75%~80% of the sieving rate of No. 20 sieve, water temperature 92°C, three-stage brewing, and the extraction time is controlled at about 2 minutes.

In this way, we can drink the unique aroma of purple grapes, apricot peaches, and passion fruit, some subtle floral fragrance and fermented aroma. The overall taste is clean and solid, with a long aftertaste, which is very good.

When Qianjie uses non-woven filter paper to brew, Qianjie will adjust the grinding or water temperature. We can choose to refine the grinding on the basis of the original, or increase the boiling water temperature by 1 to 2°C, so that we can offset the impact of faster drainage.

If you also use non-woven filter paper and then use a filter cup with diversion bones like the V60, there is one thing you need to pay attention to before brewing, that is, it is best to use hot water when wetting the filter paper. Only then can the filter paper soften and make it compliant. The three-stage method is still used for brewing. First, steam with twice the amount of water as much as the flour for 30 seconds, and then use moderate water to inject the second section of hot water around a large circle, totaling 120ml. When the hot water completely penetrates, we use a small water stream to inject the remaining 75ml of hot water in a small circle. Finally, we just need to wait for the coffee liquid to finish dripping, and we can remove the filter cup and finish the extraction.

We can see an obvious layer of oil on the liquid surface of the Qianjie boundary, and then its overall texture has been improved as Qianjie said. The aroma will be stronger and the taste will be more mellow (not much, just a little, but the improvement will be real), and the flavor will be the same as the former, both with rich fruit flavors.

So the above is all the content shared on Qianjie this time. It is worth mentioning that compared with lightly roasted coffee, the improvement brought by fat to deep-roasted coffee will be more obvious. So friends who like to deeply roast coffee may wish to try this approach. It's really good ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。