THE PROBLEM WITH
TRADITIONAL PAPER FILTER
Traditional paper filters rely on gravity-fed percolation.
When you use a fine grind (300–400 microns),
the interstitial spaces between particles become too narrow.
This creates significant flow restriction that leads to
Stalling, channeling, and a stalled brew time exceeding 5 minutes!
This will over-extracts bitter tannins while under-extracting the delicate fruit acids trapped inside the cellular matrix.
PARTICLE SIZE DISTRIBUTION
IDEAL RANGE
(300–400 μm)
Optimal extraction balance of acids, sweetness, and body
TOO COARSE
(<300 μm)
Narrow interstitial spaces = High flow restriction.
TOO FINE
(>600 μm)
Low extraction
& weak flavor
1. POUR
2. PERCOLATION
3. RESISTANCE
4. STALLING
5. OVER-EXTRACTION
>5 MINUTES
Fluid
Dynamics
Channeling
Uneven
Extraction
Stalled
Brew Time
Bitter Tannins
Over-Extracted
Fruit Acids
Under-Extracted
WE IMPROVED THE SCIENCE BEHIND COFFEE EXTRACTION
Our Filtercup replaces gravity-dominated percolation with low-pressure steam-assisted extraction.
When hot water is poured and the lid is closed, steam expands 1600 times within the sealed brew chamber, generating approximately 0.016 bar (1.6 kPa) of positive pressure.
This additional driving force promotes more uniform water distribution, improving extraction consistency while maintaining gentle brewing conditions.
Rather than relying on gravity alone,
Hot Steam Power creates micro-turbulence to reduce fines settling and extend suspension time.
The lid itself maintains stable temperature for better extraction and less heat loss.
Together, these effects improve wetting uniformity and reduce preferential flow paths during extraction.
TWO IMPORTANT BENEFITS
REDUCES FINES SETTLING
WITH GRAVITY
(FINES SETTLED)
WITH HOT STEAM
(FINES SUSPENDED)
Coffee fines usually migrate downward and seal the paper pores (binding with the filter). The upward/radial force from steam helps keep coffee fines suspended in the slurry longer, reducing clogging and maintaining a stable flow throughout the entire extraction curve.
REDUCES CHANNELING
WITH GRAVITY
(CHANNELING)
Water finds weak spots and channels through
WITH HOT STEAM
(UNIFORM SATURATION)
Steam saturates evenly across the entire bed
Conventional pour-overs often create dry pockets. Steam saturation ensures more uniform extraction across 360 degrees of the Filtercup, reducing channeling and improving flavor clarity, and balance.