Cafec Roast-Specific Filter Papers

Cafec Roast-Specific Filter Papers aim to target the specific extraction attributes of the roast style of the coffee beans being brewed. In managing the wall thickness of the paper, the density of the woven fibres and Cafec maintains a proprietary hot-air-drying process that results in what it describes as “creping,” or crepe-like texturing, on each side of the paper, rather than on just one side.

Each filter within the Osmotic Flow line offers a different approach to this crepe surfacing which ultimately affects water flow and movement of fines throughout extraction.

Thanks to the best balance of the height of crepes on both sides of a filter, it can keep enough air layer between paper and dripper so water can flow through in an ideal speed.

No bleach, glues, chemicals or unnatural elements are added to the pulp. This is simply a 100% clean, eco-friendly, forest-sustainable coffee filter paper.

Cafec Roast-Specific Filter Papers Features

High quality filter paper – Treated with the utmost care and attention during manufacturing.

Air Dried Filters – For superior smooth texture and flow of water and coffee through fibres.

100% Sustainable – FSC (Forest Stewardship Council) certified, Compostable & full-biodegradable

THIS PRODUCT INCLUDES:

Cafec Roast-Specific Filter Papers – Roast Style Specified.

THE SPECIFICS

	Light Roast	Medium Roast	Dark Roast
Thickness	0.15mm	0.28mm	0.22mm
Density	High	Low	Medium
Crepe	One-Side Crepe  (No crepe on Inside – Crepe on Outside)	Two-Side Crepe (Good Balanced Height)	Two-Side Crepe (Low Height)
Compatible With	1 – 2 Cup Brewers & 2 – 5 Cup Brewers
Made in Japan

Available Filter Options:

• LIGHT ROAST

There is no crepe inside paper, so the inside surface area is small. Coffee fine powders attach within this small area, so little water path is left then water is building up inside the paper filter. By building up water, plenty of aroma comes out. Furthermore, thanks to the outside crepe, the coffee liquid came outside and flowed smoothly.

Because its paper density is high, almost all fine powder is removed perfectly. You can get a clean cup of coffee.

• MEDIUM ROAST

The well-balanced Two-Side Crepe let water flow smoothest. The surface area is largest among the three papers so the water path can be kept until last even if all fine powder is attached. Smooth water flow makes a cup with well-balanced rich flavor.

• DARK ROAST

This paper has the “Two-Side Crepe” but the height of the crepe is set to be lower. The surface area is a little larger than that of One-Side Crepe, that is, the adhesion area for fine powder is also larger. In the first half of brewing, because adhesion of fine powder is not so much so water can flow smoother, but in the last half, its adhesion becomes larger then it applies the brakes to water flow.

The first fast and later slow water flow finishes up the coffee with body and sweetness.