Do Different Pour-Over Drippers Require Different Brewing Frameworks?

Do Different Drip Coffee Makers Require Different Brewing Parameters?

Yesterday, a customer visiting the shop raised this question: "Do different drip coffee makers require different brewing parameters or methods?"

After some inquiry, I learned that FrontStreet Coffee often recommends in articles that pour-over coffee brewing time should be controlled to about two minutes! However, this friend was using the parameters recommended by FrontStreet Coffee, but their extraction time reached 2 minutes and 20 seconds! After thorough investigation, we discovered the issue was with the drip coffee maker being used. FrontStreet Coffee's articles used a V60, while they were using a flat-bottom (cake) dripper, which led to their initial question!

The Differences Between Drip Coffee Makers

First, we need to understand that the differences between drip coffee makers go beyond appearance. The shape of the dripper, the size of the holes, and the distribution of ribbing all affect extraction to some extent! If we classify by shape characteristics, the current mainstream shapes on the market fall into three categories: trapezoidal/fan-shaped, conical, and flat-bottom/cake.

However, whether it's shape, holes, or ribbing distribution, their primary function is to affect flow rate, which is also key to constructing brewing parameters! For example, some drippers designed to create rich flavors tend to have faster flow rates! Examples include: V60, Kono Flow, B75, Origami, Ice Pupil, etc. Meanwhile, drippers designed to create more balanced coffee flavors with fuller body tend to have slightly slower flow rates. Examples include: Kono, Infinite dripper, flat-bottom dripper, cake dripper, etc.

Previously, FrontStreet Coffee conducted specific flow rate tests for drippers, with the following ranking: B75 > Kono Flow ≥ Star Burst ≥ Ice Pupil ≥ V60 ≥ Origami ≥ Flat-bottom Cake (3-hole) > Kono > Kalita Fan-shaped (3-hole) > Infinite dripper > Mellita Fan-shaped (single hole).

Returning to the Question

Do we need to change brewing parameters/methods based on different drippers? Let's conduct a brewing experiment comparing the faster-flowing V60 with the slower-flowing cake dripper to see if V60's brewing parameters and methods can be applied to the cake dripper!

Coffee beans used: Panama Hartmann Geisha
Flavor profile: Pineapple juice, Earl Grey tea, blueberry, apricot
Dose: 15g
Grind size: 75% pass-through rate on #20 sieve
Coffee-to-water ratio: 1:15
Brewing temperature: 92°C
Brewing method: Three-stage pour

Both used twice the coffee weight in water (30ml) for a 30-second bloom, followed by slow circular pouring of the second stage of hot water (120ml). When the water level was about to expose the bed, the third stage of hot water (75ml) was poured in small circles. Extraction stopped when dripping completed!

The V60 brewing time was 2 minutes and 1 second, while the cake dripper took 2 minutes and 18 seconds! In terms of flavor expression, the Hartmann Geisha brewed with V60 had full juice-like qualities, vibrant pineapple juice acidity, and Earl Grey tea aftertaste! The Hartmann Geisha brewed with the cake dripper had distinct blueberry sweetness, gentle acidity, Earl Grey tea aftertaste, and additionally, it had a richer, fuller body~

Therefore, we know that the brewing parameters/methods for the faster-flowing V60 can also be applied to the slower-flowing cake dripper! As FrontStreet Coffee often says, "Brewing time should ideally be controlled to around 2 minutes" - this statement is based on using 15g of coffee, three-stage pouring, and a V60 dripper. If these parameters are applied to a slightly slower-flowing dripper, the extraction time will naturally be relatively extended.

Of course, we can also adjust parameters to make the extraction time of slower drippers reach around two minutes, but this would lead to some defects in flavor expression, resulting in thin body and weak taste!

So we understand that we don't adjust parameters for the sake of parameters (extraction time). The reason for adjusting parameters is because negative situations have appeared in the coffee's flavor expression, and we need to adjust parameters to correct these negative flavors! Therefore, regarding the issue of time, we don't need to worry too much! As long as the coffee tastes good, isn't that enough?

FrontStreet Coffee

No. 10, Bao'an Front Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province