Cafec Paper filter is a rising star of a cone-shaped filter made by Sanyo Sangyo in Fukuoka, Japan. Their paper filter has a solid fan base including top baristas, and we are so thrilled to have them available for our global audience!
What's special about this is the texture- with their technology, Cafec paper filter has a textured surface of both sides. Papers are usually pressed against a plate and flattened out when they are dried, but Sanyo Sangyo dries the paper filter in the air blasting with hot air from each sides, keeping the fiber and mesh free from getting ironed flat. This holds a good amount of air between the paper and the dripper, and achieves a wonderful water flow, dripping a very clean cup.
For this series, they went even further- they adjusted how they apply the surface texture called "crepe" to create 3 different kinds of water flow, designed to achieve the best brew out of 3 different roasting levels: light, medium/medium-dark and dark roast.
There is no crepe on the inside, and the surface area is smaller compared to the other two. This way, the filter catches micro powder with less amount of space, gently blocking and holding the water flow to extend the contact time, extracting as much aroma as possible. Once the extracted liquid filtered through, the crepe on the outside lets it flow smoothly. The high efficiency in catching the micro powder on the inside of the filter makes a very clean cup.
With the crepe on both sides, it allows a speedy brew. Thanks to the crape, the surface texture catches the micro powder while maintaining enough surface area free from micro powder that lets the water through until the end. Works best with 90℃/194℉ of hot water, to make the most out of medium/medium-dark roast.
This one also has crepe on both sides, but the height of the ridges are set low. The surface area is larger than one-sided crepe paper, therefor it catches micro powder with bigger area. For the first half of the brewing process the filter has less micro powder caught on the surface, and allows smooth and speedy water flow. As the micro powder start to accumulate, it holds the water flow and gives the brewing speed a perfect rhythm to extract the maximum sweetness and thick body.
For Light Roast "T-92"
Thickness: 0.15 mm
Paper structure: One-Sided Crepe (Crepe on the outside, no crepe on the inside)
For Medium/Medium-dark Roast "T-90"
Thickness: 0.28 mm
Paper structure: Two-Sided Crepe
For Dark Roast "T-83"
Thickness: 0.22 mm
Paper structure: Two-Sided Crepe (Smaller crepe）
Compatible with Hario V60 and other cone shaped dripper.
1 package contains 100 sheets.