For as far back as I can remember everyone always used those white paper coffee filters. Then a number of years back all of a sudden the brown filters started becoming more visible. I recall someone somewhere telling me that if you brewed coffee with the brown filters the coffee would taste better. I think the thinking was that the brown filters were unbleached therefore having less chemicals and left less paper taste than the white ones. They seemed a tiny bit thicker than most of the white, but I did not found a huge difference in taste. Want to know what made a big difference in taste? Using a gold or nylon mesh filter. Metal filter don’t absorb the natural oils of the coffee so you get more flavor. And you’ll save a little bit of money if you use a gold or nylon filter because they’re reusable.