This paper has the “Two-Side Crepe” but the height of 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 finish up the coffeewith body and sweetness.
The founder developed three kinds of paper filters to control each proper brewing speed for light-roast, medium-dark roast and dark roast by changing the drying process of paper making.
