CAFEC Cone-shaped Filter Roast Level Filter

About the product

Paper filter for light roast

A clean cup that accentuates the fruity aroma and refreshing sourness

• Thickness: 0.15 mm
• Density: High
• Paper Construction: One-Side Crepe (single-sided crepe on the outside, no crepe on the inside)

There is no crepe on the inside of the paper, and the surface area on the inside is small. This narrows the area where coffee powder can adhere, making it difficult to ensure a water flow path, and causes water to pool slightly. On the other hand, the crepe on the outside allows the coffee to flow out smoothly. It allows the coffee to pool inside and fully extract the aroma. The narrow surface area gives the paper a high density, which removes fine powder almost completely, resulting in clear coffee extraction.

Medium-dark roast paper filter T-90

Well-balanced, aromatic flavour

• Suitable water temperature: 90℃
• Thickness: 0.28 mm
• Density: Low
• Paper Structure: Two-Side Crepe (well-balanced height difference)

By applying a crepe of a well-balanced height on both sides, speedy extraction is achieved. Because the surface area of the crepe is wide when it is stretched, the water flow path can be secured until the end even if fine powder adheres. This makes it possible to continue extraction with smooth water flow until the end. By extracting with the appropriate water temperature of 90°C, a more balanced and aromatic coffee extraction is achieved.

Deep-fried paper filter T-83

Maximized body, richness and sweetness

• Suitable water temperature: 83℃
• Thickness: 0.22 mm
• Density: Medium
• Paper Structure: Two-Side Crepe (low crepe height)

It is creped on both sides, but the height of the crepe is set low.
The surface area of the crepe when stretched is larger than that of One-side crepe paper, so the area available for coffee powder to adhere to is also slightly larger.
In the first half, the amount of fine powder adhering to the water is relatively small, allowing for smooth extraction. In the second half, the amount of fine powder adhering to the water increases, slowing down the extraction speed.
This smooth speed change in the first half and braking speed in the second half, combined with extraction using water at the optimum temperature of 83°C, results in a coffee with body and a strong sweetness.