How to Use the Hoop Dripper: Understanding Grind Settings, Brewing Methods, and Differences from V60 Coffee

About half a month ago, FrontStreet Coffee shared with everyone the "distant cousin" of the Ice Pupil dripper - the Ice Pupil B75 dripper. However, today FrontStreet Coffee wants to share with everyone a product that won the 2023 SCA Best New Product award upon its launch - the Hoop dripper from Italian coffee equipment manufacturer Ceado.

(The left side is the water crown for pouring water, the right side is the filter tower for holding coffee grounds)

The word "Hoop" itself means circular in shape, and looking at the dripper's appearance makes it obvious that it's named after its shape. Unlike the conical or flat-bottom drippers we commonly use, the Hoop dripper separates the coffee grounds chamber from the water pouring area - consisting of two parts: a specialized "water crown" for pouring water and a "filter tower" for holding coffee grounds.

This means that when we use it to brew coffee, water doesn't need to be poured directly onto the coffee grounds. Instead, you pour it directly into the "water crown," and water from the outer crown seeps through 12 small holes on the filter tower, creating a "lateral injection" extraction method.

Using this dripper doesn't require us to consider brewing techniques, the force of water flow, or other human factors. You just need to determine the extraction parameters, pour water into the water crown, and wait for the water to seep in and complete the extraction. This sounds very friendly for beginners who haven't yet mastered stable pouring techniques. Without further ado, FrontStreet Coffee will immediately try out this dripper.

According to the official instructions from Ceado, the Hoop dripper is used as follows:

1. First, place the circular filter paper in the center of the dripper, then screw on the filter tower to tighten the filter paper.

2. After wetting the filter paper with hot water, pour coffee grounds into the filter tower.

3. Pour the required amount of water into the ring-shaped water crown all at once, and wait for 3-4 minutes for the drip filtration to complete.

FrontStreet Coffee used Colombian Double Anaerobic Natural Sidra beans. Compared to coffee brewed with a V60 dripper using a three-stage pour method, the coffee extracted with the Hoop dripper has more pronounced sweetness, with the overall berry and grape flavors well expressed. However, the downside is that the body is relatively thin and the aftertaste is not long-lasting.

The specific parameters were: 15g coffee grounds, 225g water, grind size with 80% pass-through on a #20 sieve (EK43s setting 10), water temperature 94°C, coffee-to-water ratio 1:15, extraction time: 3 minutes 45 seconds.

This is because the Hoop dripper uses a slow extraction method where water "flows laterally," which is overall similar to immersion extraction. Therefore, FrontStreet Coffee adjusted the coffee bean grind parameters to be slightly coarser than the usual daily brewing settings. At the same time, because water needs to be pre-poured into the water crown before it actually contacts the coffee grounds, the water loses temperature during this process, so a higher water temperature is needed to maintain stable extraction temperature.

In addition to specially processed beans like Sidra, FrontStreet Coffee also tested a medium-light roast washed Yirgacheffe (Kochere) and a medium-dark roast Indonesian Gold Mandheling for comparison.

Kochere Processing Plant Washed Yirgacheffe:

15g coffee grounds, 225g water, grind size with 75% pass-through on a #20 sieve (EK43s setting 10.5), water temperature 93°C, coffee-to-water ratio 1:15, extraction time: 3 minutes 35 seconds.

Indonesian Gold Mandheling:

15g coffee grounds, 225g water, grind size with 85% pass-through on a #20 sieve (EK43s setting 9.5), water temperature 88°C, coffee-to-water ratio 1:15, extraction time: 6 minutes 30 seconds.

Through multiple adjustments, it was found that for the medium-light roast Kochere coffee beans, the water temperature needed to be increased to 94°C, and the grind needed to be adjusted coarser from the usual daily brewing of 80% pass-through on a #20 sieve (EK43s setting 10) to 75% pass-through (EK43s setting 10.5) to extract the familiar lemon acidity and citrus notes while avoiding bitter and undesirable flavors. Compared to normal V60 dripper brewing, the coffee brewed with the Hoop dripper has more prominent sweetness, though the body remains relatively thin.

For the medium-dark roast Gold Mandheling, multiple experiments revealed that the grind needed to be adjusted finer to 85% pass-through on a #20 sieve (EK43s setting 9.5) and a 30g bloom for "warming up," with extraction time reaching around 6 minutes 30 seconds. Only with these adjusted extraction parameters could the nutty and chocolate flavors of Mandheling be well expressed. Although the extraction time became longer, it didn't bring out unpleasant astringent or off-flavors. Compared to FrontStreet Coffee's daily brewing using a Kono dripper, the coffee extracted with the Hoop dripper achieves more sweetness and is very smooth and easy to drink.

Some Rough Experience and Tips:

1. Although the Hoop dripper doesn't require consideration of stable pouring technique, it has higher requirements for grasping extraction parameters (especially grind size). Often, multiple trials and adjustments are needed to find the desired flavor expression for a particular bean.
2. Although the Hoop dripper is designed for 1-2 servings, its size approaches that of regular 3-4 serving drippers. The bottom opening of the dripper is extremely large, making it not easy to find a suitable server. (FrontStreet Coffee initially tried using a Hairos sharing pot, but the dripper didn't fit well and was unstable. Reluctantly, we had to use a cold brew server as the sharing pot.)
3. When placing the filter paper, be sure to check that it completely seals the "filter tower." Otherwise, as soon as you pour water, the coffee grounds will flow directly into the server.

4. During the extraction process, it's not recommended to move the Hoop dripper casually, as coffee grounds can easily seep into the "water crown."

5. Be careful when disposing of coffee grounds after extraction is complete!! Align the dripper over a trash can before unscrewing the filter tower!! (Don't ask FrontStreet Coffee how we know - as soon as the filter tower is unscrewed, the coffee grounds will press against the filter paper and make a vertical drop. If you're not ready to catch them, coffee grounds will fly everywhere.)

6. The Hoop dripper is officially priced at $40 USD, which converts to nearly 280 RMB. Friends who want to purchase one should "think twice before buying."

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FrontStreet Coffee

No. 10 Baoqian Qianjie, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473