What is the V60 Dripper? Hario V60 Pourover Features That Bring Out Coffee's Original Flavor

FrontStreet Coffee - V60 Pour-Over Coffee Characteristics

The V60 we use is called "V60" because its V-shaped angle is 60°, which we've found to be the angle that best highlights the texture and flavor of coffee itself according to popular taste preferences.

The entire cone shape acts like a filter. Due to its conical structure, the coffee ground distribution is concentrated, with a smaller surface area but greater thickness. As water flows through, it creates "gravity compression," transferring coffee substances downward and allowing the concentrated layers to mostly contact water simultaneously, thereby releasing more soluble substances.

The flow channels in V60 drippers, which we commonly call "ribs," are very prominent and distinct. This means there's good clearance between the filter paper and the cup wall, allowing for excellent air circulation and faster water level reduction. Additionally, V60 drippers are equipped with large holes at the bottom, making this type of dripper much faster than fan-shaped three-hole drippers.

Due to the cone shape, the entire coffee ground bed can be fully saturated with water quickly. Therefore, when brewing with a V60 dripper, there's no need for intermittent multiple water pours. The coffee grounds can achieve a balance between water flow and water supply, which reduces the demand on the operator's water control skills. Combined with the large hole design, there's less soaking of water in the coffee grounds, creating a uniform extraction state where the operator only needs to maintain this balance until reaching the desired coffee volume.

Next, let's discuss the role of flow channels in V60 drippers. We've been talking about the cone shape plus large hole design, which makes the overall flow rate faster compared to fan-shaped drippers. This raises a concern: will the flow be too fast, leading to insufficient extraction where some coffee grounds aren't extracted or are under-extracted, resulting in a singular flavor profile? How can we address this concern appropriately? This is where the flow channels come into play.

The spiral flow channels can increase the drawing force as water descends. The secondary force generated by water flowing along the vortex structure of the flow channels allows coffee grounds to release more soluble substances, thereby completing the coffee flavor and to some extent compensating for the possibility of insufficient extraction.

Overall, the V60 dripper doesn't place extremely strict demands on the operator's practical experience. However, coffee brewed with a V60 tends to have weaker body and thickness. The initial flavor might be good, but the aftertaste persistence is weaker, and it lacks complexity. Nevertheless, you can generally achieve coffee with good taste, with fewer occurrences of over-extraction or unwanted flavors.

FrontStreet Coffee: Our Philosophy

In short: FrontStreet Coffee is a specialty coffee research house that enjoys sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. Every month, we offer three low-discount coffee events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price—this has been our philosophy for the past 6 years!

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473