Why Goldfilter
The filter system was developed as an alternative to the paper filter
to get the best tasting coffee. Due to its absorbent properties paper
removes all fats from the liquid to be filtered. This means that not only
the coffee-grounds are retained, but also all the brewing colloids (flavour
carriers in the coffee). On the other hand, the solids are separated purely
mechanically from the liquid by the pores of the permanent filter. The
solid gold plating is neutral which eliminates
every influence to taste.
This results in an absolutely pure beverage.
The genuine and original flavour of coffee and the fragrance of tea is fully
preserved.
Noxious substances such as remainders of glues or plant-protective agents are
non existent.
By cleaning it in the dish-washer your goldfilter stays hygienically clean over
years and is ready for use at any time.
Natural resources are preserved due to its reusability - a necessity in today´s world.
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The flavour of Coffee
The homeland of the primary coffee is Ethiopia and not the Mid Orient as
the misleading denomination „Coffea arabica“ could suggest.
Also the ritual of coffee preparation originates from there as documented
since the middle of the first millennium. The career of the coffee bean
started as a medicine, today it would be unthinkable to do without this
black beverage as the worlds most popular stimulant.
With an annual consumption of 160 litres/ 42 ¼ gallons per capita
coffee beats any alcoholic drink.
The coffee bean belongs to the stone-fruits. To render it edible to our taste
it has to undergo a number of processes before being roasted to the right
degree. Depending the different tastes, pure brands or mixtures of various
origins can then be supplied to the trade. The consumer now has the torment
to choose from dozens of trends of taste going from mild to strong. Most
important however is, to decide for the bean. Freshly roasted it is a rich
treasure of flavour which is to be busted best just before brewing. For the
purpose use a good coffee grinder to get the correct degree of grinding,
which depends on the chosen beans, its part of oil and the kind of roasting
(for swissgold permanent filters we recommend a medium grind).
The various brewing methods and flavourings, according to regions and cultures,
round off the manifold varieties of taste.
The fragrance of Tea
Tea is a collective term for all hot beverages basing on leaves and
fruits. At all times and in all cultures the medical art has its roots
in tea. From times immemorial tea has rendered inestimable services
to humanity, be it as stimulant or every day beverage.
Hot water extracts the substances from tea and makes them available
to the body in diluted and concentrated form.
Two things are important:
The water temperature must be suitable for the kind of tea, i.e. boiling
water for all fruit and black teas,
60-95°C/ 140-203°F for green tea.
The time of infusion is decisive for the amount and kind of extracted
substances and for the fragrance as well.
Green and black teas allow a big variety of aromas because the leaves
absorb the fragrance and flavour of surrounding substances. To get
a fine beverage it is therefore extremely important to use neutral
utensils (such as the swissgold tea filters) in preparing tea.
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