CAFEC Flower Dripper Oval
This is a completely new dripper that embodies CAFEC's extraction theory and combines a flower shape with a fan-shaped dripper, completing the Flower Series. The flower ribs do not prevent the coffee powder from expanding, and the fan-shaped design allows the hot water to pool, extracting every bit of the flavor of the coffee beans. In addition, the ribs at the bottom of the dripper and the design of the extraction hole keep the coffee powder from clogging, maintaining a smooth extraction speed.
Enjoy the rich flavor with a mellow mouthfeel while exploring the depths of extraction control.
A dripper structure with a particular attention to detail
1. Two types of ribs
The flower ribs expand the coffee powder sufficiently, allowing hot water to penetrate the entire powder and extract the coffee liquid. The linear ribs at the bottom of the dripper smoothly guide the coffee liquid that flows out to the extraction hole.
2. Extraction holes to control the extraction speed
101 has one hole, 102 has two holes. The number of extraction holes is changed to achieve the appropriate extraction speed depending on the size. In addition, the ribs (protrusions) attached around the extraction hole on the back of the dripper ensure a firm path for the coffee liquid. It allows the coffee liquid to flow smoothly and prevents over-extraction at the bottom.
3. Fit with CAFEC paper
When viewed from above, the dripper has a slightly oval shape. In order to ensure a deep filtration layer even with a fan-shaped shape, the angle of the dripper is narrowed to the limit without compromising the fit with CAFEC paper.
This is a completely new dripper that embodies CAFEC's extraction theory and combines a flower shape with a fan-shaped dripper, completing the Flower Series. The flower ribs do not prevent the coffee powder from expanding, and the fan-shaped design allows the hot water to pool, extracting every bit of the flavor of the coffee beans. In addition, the ribs at the bottom of the dripper and the design of the extraction hole keep the coffee powder from clogging, maintaining a smooth extraction speed.
Enjoy the rich flavor with a mellow mouthfeel while exploring the depths of extraction control.
A dripper structure with a particular attention to detail
1. Two types of ribs
The flower ribs expand the coffee powder sufficiently, allowing hot water to penetrate the entire powder and extract the coffee liquid. The linear ribs at the bottom of the dripper smoothly guide the coffee liquid that flows out to the extraction hole.
2. Extraction holes to control the extraction speed
101 has one hole, 102 has two holes. The number of extraction holes is changed to achieve the appropriate extraction speed depending on the size. In addition, the ribs (protrusions) attached around the extraction hole on the back of the dripper ensure a firm path for the coffee liquid. It allows the coffee liquid to flow smoothly and prevents over-extraction at the bottom.
3. Fit with CAFEC paper
When viewed from above, the dripper has a slightly oval shape. In order to ensure a deep filtration layer even with a fan-shaped shape, the angle of the dripper is narrowed to the limit without compromising the fit with CAFEC paper.
This is a completely new dripper that embodies CAFEC's extraction theory and combines a flower shape with a fan-shaped dripper, completing the Flower Series. The flower ribs do not prevent the coffee powder from expanding, and the fan-shaped design allows the hot water to pool, extracting every bit of the flavor of the coffee beans. In addition, the ribs at the bottom of the dripper and the design of the extraction hole keep the coffee powder from clogging, maintaining a smooth extraction speed.
Enjoy the rich flavor with a mellow mouthfeel while exploring the depths of extraction control.
A dripper structure with a particular attention to detail
1. Two types of ribs
The flower ribs expand the coffee powder sufficiently, allowing hot water to penetrate the entire powder and extract the coffee liquid. The linear ribs at the bottom of the dripper smoothly guide the coffee liquid that flows out to the extraction hole.
2. Extraction holes to control the extraction speed
101 has one hole, 102 has two holes. The number of extraction holes is changed to achieve the appropriate extraction speed depending on the size. In addition, the ribs (protrusions) attached around the extraction hole on the back of the dripper ensure a firm path for the coffee liquid. It allows the coffee liquid to flow smoothly and prevents over-extraction at the bottom.
3. Fit with CAFEC paper
When viewed from above, the dripper has a slightly oval shape. In order to ensure a deep filtration layer even with a fan-shaped shape, the angle of the dripper is narrowed to the limit without compromising the fit with CAFEC paper.
