ABOUT THIS COFFEE
By making the top surface oval, the side angle of dripper becomes sharper, so that a deep filtering layer of coffee powder can be formed inside the dripper. Through this deep filtering layer, you can brew coffee with body and smooth texture.
Thanks to the oval opening, you can pour water easily.
Unlike a cone-shaped dripper, water flow in a trapezoid dripper is complex. Because of this complex flow, you can adjust water flow to be your expected flow, and can make your taste as you like whereas the taste of coffee brewed by a cone-shaped dripper tends to be clear. Because of this reason, a trapezoid dripper can be said for professionals.
Projecting rib on the back side of the bottom hole
By adding the projecting rib on the back side of the bottom hole, over-extraction at the bottom can be avoided. The projecting rib plays a role as vacuum; coffee at the bottom can be brewed smoothly by downward pulling force caused by the rib.
Number of bottom holes
In order to keep smooth water flow not depending on the dripper size, each dripper has different number of bottom holes; one hole for 101 dripper and two holes for 102 dripper.
Depth and numbers of ribs
By adding high-height ribs and many numbers of ribs, enough air layer can be kept between paper and dripper. Thanks to the thick air layer, coffee powder can expand fully and much good coffee essence can be brewed out.
