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Pour-Over Coffee Brewing Experiment|V60 vs YASUKIYO Wooden Dripper Brewing Comparison

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) Preface Each dripper, due to the combination of shape, filter holes and grooves, will have different effects on the extracted flavor. Each dripper has its own design advantages, basically focusing on controlling water flow descent speed

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Introduction

Each dripper, due to its shape, filter holes, and groove configuration, produces different effects on extraction flavors. Every dripper has its own design advantages, primarily focusing on controlling water flow speed, with trade-offs between ribs and ventilation. Using different drippers allows the same coffee beans to present different taste experiences. Today, we'll use V60 and YASUKIYO wooden drippers to brew the same coffee beans and see what differences emerge.

01 | Dripper Introduction

The V60 design focuses on the speed of water level decline to achieve better extraction of coffee powder particles. Its appearance is identical to conical drippers, with internal ribs featuring an arc-shaped vortex structure design that assists in accelerating water flow, extending from the bottom to the top, indicating smooth ventilation effects. The curved ribs increase water flow paths to extend the contact time between coffee powder particles and water. Overall, the V60 emphasizes flushing, controlling water flow speed and direction to allow coffee powder sufficient time to absorb hot water, enabling soluble substances to blend with water.

The YASUKIYO wooden dripper is carved from a single piece of wood and then hand-polished. The locally thickened wood design allows direct handling without getting burned. The wood is cut horizontally along the grain to produce greater durability. The YASUKIYO dripper's water outlet hole is larger than the V60's. Although it's a conical dripper, the internal ribs are not the commonly seen threaded or vertical ribs, but rather parallel ring-shaped ribs.

To compare the effects of two different drippers on the flavor and texture of the same coffee beans, we used identical brewing techniques, same time and water amount for blooming, and used the same water quantity to complete brewing, striving for maximum consistency and rigor in the experiment.

02 | Brewing Experiment

Using FrontStreet Coffee's Yemen Mocha as an example

V60 Brewing Data

Water temperature: 91°C
Coffee amount: 15g
Grind size: BG 4M (medium-fine grind)
Water-to-coffee ratio: 1:15
Brewing technique: Bloom with 27g water for 30 seconds. First pour to 120g, with vertical water flow, small stream circling the center in coin-sized circles; Second pour to 225g, slightly increasing circling speed with more small stream circling the outer area
Time: 1'47"

Flavor: Dark chocolate, raspberry, cream, with persistent sweet aftertaste
Rich texture with relatively abundant flavors.

YASUKIYO Wooden Dripper Brewing Data

Water temperature: 91°C
Coffee amount: 15g
Grind size: BG 4M (medium-fine grind)
Water-to-coffee ratio: 1:15
Brewing technique: Bloom with 30g water for 30 seconds. First pour to 120g, with vertical water flow, small stream circling the center in coin-sized circles; Second pour to 225g, slightly increasing circling speed with more small stream circling the outer area
Time: 1'53"

Flavor: Dark chocolate, herbs
Lighter texture with relatively weak flavors.

03 | Experimental Conclusion

The V60 dripper design focuses purely on flushing, using spiral ribs to create a twisting function that increases the extraction amount of soluble substances. The arc-shaped design increases the time water stays within the particles. The V60 not only enhances water flow concentration but also keeps coffee powder more concentrated, allowing relatively even water absorption during blooming. However, the flow rate is relatively fast, making it prone to under-extraction.

The YASUKIYO wooden dripper design combines features of both Kono and V60 drippers, featuring a large water outlet hole and horizontal ribs. The groove design of horizontal ribs is not just for aesthetics but also to prevent upper water from escaping along the edges, slowing down drainage speed, extending contact time between water and coffee grounds for more even extraction—this borrows from the Kono dripper's design principles. The large filter hole design accelerates drainage speed, compensating for poor drainage caused by the lack of ventilation ribs. However, the fit between filter paper and dripper is relatively poor, with more air bubbles.

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