Sometimes it's a trade-off when the mesh width of the paper is wider to achieve a faster flow rate, which will lead to more oils and fines in the cup with the leads to a more lingering mouthfeel and less clarity.
For denser filters wich a slower draw down you have to grind coarser or they'll clog.
The smaller surface area of tje grounds will also compensate the longer contact time with the water from the slower draw-down, and because those filters are suited better for doing less pours you'll also have less agitation which will all contribute into a more tea-like cup with more clarity.
So it always depends on the style of coffee you wanna brew, or the results you wanna achieve.
Slow and dense filters are nice for tea-like clarity-focused coffees while fast filters are nice if you wanna push a coffee by extracting more in a shorter time.
I find filter coffees above 22% ext. yield kinda weird, they're starting to taste more bitter and lose some juicyness, but some well aligned +98mm burrs can push them even further while preserving their clarity and juicy character.
18-22% is a pretty save and solid extraction zone, but also keep in mind they made that chart in the 70's or so and some sub 18% cups can yield interesting flavor profiles as well, especially if you're aiming for more fruity notes or sweetness, but those coffees will also lose some complexity by extracting less compounds. You could even dial your water depending on the extraction zone by adding more or less minerals for GH & KH
In some scenarios even 0 ppm water can work well.
