When brewing coffee, water acts as a solvent, pulling out flavorful volatile compounds from the grounds. The challenge? Extracting the good stuff—bright acidity, sweetness, and aromatics—while avoiding the undersirable—bitterness and astringency. Coffee professionals have developed strategies to optimize this process: improving grind consistency, adjusting water temperature, and fine-tuning contact time. But when it comes to pourover, often what’s holding you back from the perfect cup is the filter paper itself.
The Problem with Traditional Filter Papers
Traditional filter paper has its limitations. As you brew, they become clogged with fines and oils, restricting flow rate and increasing contact time and extraction. So what’s the problem with that? Well, it just so happens that good coffee compounds tend to be lighter and more volatile, while bad coffee compounds are heavier and slower to leech off. In essence, good flavors extract quickly, while undesirable ones are more stubborn. Thus, as the filter paper clogs and flow rate slows, the water is in contact with the coffee for longer and longer, extracting more of the bitter notes we want to avoid.
Since filter clogging is unavoidable, coffee enthusiasts try to reduce extraction by controlling grind size. Courser grounds means smaller exposed surface area, and less extraction of those bitter compounds. As such, pour over recipes are often biased towards larger grind sizes. However, while lower extraction allows you to avoid the bad stuff, it also limits your ability to fully extract the good stuff.
This is particularly true in denser coffees (more fines) and darker roasts (more oil) that clog filter paper even faster. Grinding coarser also leads to more boulders, large coffee particles that under-extract, resulting in muted flavors. Moreover, traditional filter paper makes dialing in coffees more complicated, as you must account for the set up physically changing as you brew.
Enter: High Extraction Filters (Wave and Cone)
Our new High Extraction Filters from Taiwan are made with non-woven technology, designed for a consistent and unrestricted flow rate. Unlike traditional woven filter papers, these feature tiny, evenly sized pores that do not get clogged by fines. Furthermore, they include dedicated spaces where fines can be trapped without blocking flow, ensuring a steady, predictable extraction.
With High Extraction Filters:
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Flowrate remains stable throughout the brew, eliminating the need to grind coarser to compensate for clogging.
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Finer grind settings can be used, reducing the presence of under-extracted boulders.
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Brew times are shorter and brew temperatures lower without sacrificing complexity.
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We can achieve greater clarity and reduce error—perfect for trying out a luxurious new coffee!
Game-changing Precision
Because they allow for finer grinds without stalling, you'll notice increased sweetness, heightened aromatics, and a more refined acidity. Traditional brew methods often compensate for clogging by using coarser grinds, which can dull the cup—our non-woven filters unlock a new level of precision.
While these filters might not replace your daily setup, they are an essential tool for brewing high-end, delicate coffees where clarity and control are paramount. They are also far less error-prone, making it easier to get a great cup without stalling or over-extracting. With non-woven filters, you can push coffees to their limits, opening up a new world of flavors while reducing guesswork and waste.
About Yiting: The innovative company leading non-woven filters
Bean & Bean co-developed these innovative plant-based filters with Yiting, a pioneer in the research, development, design, and manufacturing of non-woven fabrics. Yiting brings 30 years of expertise to industries across Taiwan, Japan, North America, Europe, and Southeast Asia.
Yiting was certified by Taiwan’s President Tsai Ing-wen in 2020, becoming a proud member of Taiwan’s national team for manufacturing innovation. Their deep technical knowledge allows them to engineer non-woven fabrics with precise specifications—optimizing for size, thickness, and performance. With this relentless focus on performance, Yiting continues to redefine filtration technology, setting a new standard for coffee brewing worldwide.
Their latest breakthrough, Pure.F (Pure Filter), represents a revolutionary leap in coffee filtration. Designed for maximum clarity and efficiency, Pure.F delivers an ultra-clean brew with zero sediment while preserving essential coffee oils, achieving a pure and aromatic extraction in as little as one minute. This cutting-edge filter has earned the trust of global coffee brands, expert baristas, and coffee specialists. Barista champions such as Sherry Hsu (2022 WBrC Champion) and Eric Liao (2023 WCE Champion) have won competitions using the Pure.F filter.
Our Filters
After looking through Yiting’s extensive catalogue, we selected two filter shapes to develop with a petrochemical-free polymer to share with you, each specialized for different brew types. The cone-shaped V60 PLA 30 V01 allows for a faster flowrate, resulting in a more acidity-forward brew. The flat-bottomed Wave PLA 30, on the other hand, produces a sweeter, more balanced flavor. The choice comes down to personal tastes. You could also get both and experiment with flowrates yourself! Click here to grab your box of wave (Pure.F Wave plant-based filters) or cone (Pure.F V60 plant-based filters) filters!
Clean Cup, Cleaner Planet
Made from plant starch, Yiting’s PLA non-woven fabric offers a sustainable alternative to traditional filter materials. Already commonly used in tea bags and other food-grade filtration materials, it’s 100% plant-based and non-toxic. Even better, it’s fully biodegradable. Safe, sustainable, and reliable, it’s a great choice for eco-conscious brewers.
Sample Light Roast Recipe, featuring the V60
Switching to these filters means revamping your brewing approach. To help you get started with our Taiwanese High Extraction Filters, we’ve engineered a sample brew recipe using our Bolivia Los Rodriguez Gesha, designed to balance sweetness, and floral notes. Use this as a jumping off point for developing your own recipes!
Dose: 15g
Water Input: 255g
Ratio: 1:17
Water Temp: 208°F
Grind: ZP6 - 3.8-4.0 (medium-fine/fine), M98V 250-380 micrometer
Filter Paper: Pure.F V60 plant-based filters
Total Brew Time: 2:30
Brew Method:
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Bloom – Pour 60g of water, manually agitate, and bloom for 60s.
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Second Pour – Pour to 160g at 5-6ml/s, with melodrip, target drain at 1:45-1:55.
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Third Pour – Pour to 255g with a Melodrip at 5-8ml/s, let drain completely.
Sample Medium / Dark Roast Recipe, featuring Kalita Wave
Switching to these filters means revamping your brewing approach. To help you get started with our Taiwanese High Extraction Filters, we’ve engineered a sample brew recipe using Rio Nights. This method controls fines, maintains even extraction, and highlights body and sweetness in our medium and dark roasts. Use it as a jumping off point to develop your own recipes!
Dose: 15g
Water Input: 255g
Ratio: 1:17
Water Temp: 190°F
Grind: ZP6 - 3.8-4.0 (medium-fine/fine), M98V 350-380 micrometer
Filter Paper: Pure.F Wave plant-based filters
Total Brew Time: 2:30
Brew Method:
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Bloom – Pour 60g of water, and bloom for 60s.
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Second Pour – Pour to 160g at 3-5ml/s, with melodrip, target drain at 1:45-1:55.
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Third Pour – Pour to 255g with a Melodrip at 3-5ml/s, let drain completely.
