This paper has a double-sided crepe but with a lower height. The surface area is slightly larger than that of a single-sided crepe, which means that the adhesion area for the coffee particles is also larger. In the first phase of the brewing process, when the adhesion of the coffee particles is not so great, the water can flow smoothly. In the second phase, their adhesion becomes greater, which begins to slow down the water flow. High water flow speed in the first phase and slow water flow in the second phase brings out the sweetness of the coffee and enhances the body.