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What are the characteristics of the trapezoidal dripper with three holes? How does the fan-shaped dripper differ from the conical dripper? Which is better between the trapezoidal dripper and V60?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Circular pouring during brewing accelerates the dissolution of coffee substances by hot water, allowing us to obtain a more fully extracted cup of coffee. Whether using a conical dripper or a cake dripper, we can apply the same method for coffee brewing, after all, their structures are largely similar. However, once we move away from these two types of drippers, more

Brewing in Circles for Better Extraction

Brewing in circular motions during the brewing process can accelerate the dissolution of coffee compounds by hot water, allowing us to obtain a more fully extracted cup of coffee. Whether using conical or flat-bottom filters, we can apply the same method for coffee brewing, as their structures are largely similar.

Challenges with Trapezoid Drippers

However, once we move away from these two types of filters and switch to trapezoid ones, some friends might feel troubled! Compared to the former two, the structure of trapezoid drippers is completely different. So some friends have approached FrontStreet Coffee asking how to brew with trapezoid drippers. Today, FrontStreet Coffee will share how to brew with trapezoid drippers!

What Are Trapezoid Drippers?

The world's first invented dripper had a trapezoid appearance, and because the accompanying filter paper resembles a fan, it's also known as a "fan-shaped dripper." Although trapezoid drippers from different manufacturers have slight differences, without exception, they all feature a design that is wider at the top and narrower at the bottom.

Trapezoid dripper design showing wider top and narrower bottom

Like other drippers, the narrowed bottom helps concentrate the injected hot water, while the wider upper layer of the dripper increases the contact surface area with coffee grounds, allowing for more even extraction by hot water. The dripper FrontStreet Coffee is using today is from Kalita's trapezoid dripper series. The main feature of their trapezoid dripper is that its ribs are distributed in straight lines, with three holes at the bottom.

Kalita trapezoid dripper showing straight rib design and three bottom holes

The vertical and prominent ribs can enhance the degassing effect of coffee during extraction. Although there are multiple holes at the bottom, their diameter is not large, so the flow rate during extraction is slowed down. This combination can appropriately extend the coffee extraction time to create a soaking effect, resulting in coffee with a richer mouthfeel, making it very suitable for brewing dark-roasted coffee. (After all, it was born in an era when dark-roasted coffee was mainstream.)

How to Brew with Trapezoid Drippers?

Based on the explanation above, we can understand that trapezoid drippers have relatively slow water permeation speed. If we use the same extraction parameters as fast-flow drippers like the V60, over-extraction will occur due to excessive extraction time. Therefore, we need to reduce the extraction efficiency of other parameters to prevent over-extraction during long brewing times.

Secondly, regarding water pouring, although the structure of trapezoid drippers is not standard circular, we can still use circular pouring because the extraction efficiency brought by water column agitation is still very necessary. So we still need to pour in circles, but we just need to change from pouring in perfect circles to pouring in elliptical motions.

Demonstration of elliptical pouring technique for trapezoid dripper

Next, FrontStreet Coffee will demonstrate how to brew using trapezoid drippers! Since it's suitable for dark-roasted coffee, we'll use the most classic Golden Mandheling for this experiment! The extraction parameters are as follows:

Brewing Parameters

Beans: Sumatra Golden Mandheling
Dose: 20g
Grind: EK43 setting 11, 70% pass-through rate with #20 sieve, coarse sugar texture
Ratio: 1:15 (300ml hot water)
Temperature: 88°C
Method: Three-stage pouring
Dripper: Kalita

Since this dripper is made of ceramic, we use hot water to moisten the filter paper during pre-wetting to achieve preheating effect.

Pre-wetting filter paper with hot water for preheating

Similarly, we pre-use twice the amount of water as the coffee dose (40ml) for a 30-second bloom. After the bloom ends, we pour the second stage of hot water (150ml)! This water will first be poured from the center, then slowly spiral outward. During the pouring process, we can appropriately lower the pouring height because the extended extraction time requires us to reduce the agitation intensity to minimize the impact of water flow on the coffee bed.

Second stage pouring technique from center outward

When the hot water in the coffee bed is about to run out, that is, when the coffee bed slightly sinks, we pour all the remaining hot water (110ml).

Final stage water pour into slightly depressed coffee bed

This pour focuses on the center, so we use slow, small circular motions. Then wait for all the hot water to drain completely, and the brewing is finished!

Completed brew with all water drained through

Total extraction time: 2 minutes and 10 seconds! Compared to the faster-flowing V60, the Mandheling brewed with Kalita is indeed richer and more full-bodied. The flavors of spice and chocolate are very distinct, well-balanced, with high sweetness and a long, pleasant aftertaste!

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