Is IKEA's 3.9 Yuan Funnel Good for Use as a Coffee Filter Cup? Why Has IKEA's Funnel Suddenly Gone Viral?

The IKEA Funnel That Became a Coffee Dripper

Recently, many people have been running into posts about an IKEA funnel being used as a coffee filter. The story began when the Indonesian competitor Amadeo Yurcel used this funnel in place of a dripper to make pour-over coffee at the 2025 WBrC competition.

His goal was simple: he wanted to shift people's focus away from equipment and back to the fundamental principles of brewing. He advanced to the finals and finished an impressive sixth. That result had a lot to do with the quality of his beans, but the "filter" was so unusual that everyone's attention stayed on the funnel. After the competition aired, this IKEA funnel, priced at just $3.99, was quickly snapped up by coffee enthusiasts. It had become an accessible "competition-grade filter," so naturally FrontStreet Coffee also spent a considerable sum to get one (without blinking at the checkout) just to experience it. IKEA states it is made from food-grade PP material that can withstand temperatures up to 100°C.

The Challenge: Slow Flow Rate

If you have searched for reviews, though, FrontStreet Coffee expects you will notice that nearly half of the reviewers complain about using this funnel. In use, the flow rate is exceptionally slow, and over-extraction is highly likely. After multiple tests, FrontStreet Coffee found that the main cause is that most people's filter papers fit too snugly against the funnel, leaving the flow extremely slow.

What Kind of Filter Paper Should Be Used with the Funnel?

In the article "Four Major Differences Between Filter Cups" published a couple of days ago, FrontStreet Coffee explained that most drippers are designed with prominent ribs or recessed grooves, mainly to increase the gap between filter and dripper so the coffee liquid has more room to flow.

If a dripper has neither prominent ribs nor recessed grooves, the paper and the dripper sit perfectly against each other and liquid can seep out only at the bottom, where the paper does not touch. That makes for a "no-bypass" dripper, but the flow rate is extremely slow. This is exactly where the IKEA funnel falls short. Its walls look undulating, as if forming many channels between the paper and the wall, but the grooves are too shallow to form effective channels. What is more, if the funnel is used only with folded conical or fan-shaped paper, the paper sits flush against the wall and the flow becomes extremely slow. Note that because the funnel does not use the standard 60° angle of conventional conical drippers, folded conical or fan-shaped paper is required.

FrontStreet Coffee tested that with only folded conical or fan-shaped paper, the funnel's flow rate reaches just 3ml/s, identical to the Kalita Wave dripper, which is known for its extremely slow flow. Without adjusting your extraction parameters, over-extraction is likely. Using conventional parameters and a three-stage pour to brew 15g of light roast, the extraction time stretched to as long as 3.5 minutes, with bitter, harsh flavors that stood out clearly.

Three Solutions for Better Coffee

So if you want to use this IKEA funnel as a stand-in dripper to brew good coffee, there are three approaches.

1) Adjust the brewing parameters. Reduce overall extraction efficiency with a coarser grind, lower water temperature, and fewer pour stages. Because the extraction will take at least 3 minutes when using only folded conical or fan-shaped paper, the other parameters need to pull extraction efficiency down so the coffee does not over-extract.

2) Use a Lily Drip. A Lily Drip increases the air circulation gap and gives the water more room to flow. In testing, FrontStreet Coffee found that with a Lily Drip (regular version), the funnel's flow rate rises by about 5ml/s, similar to a Kono dripper. This approach is rather troublesome, though: you have to buy the Lily Drip separately and fold the paper. That is why FrontStreet Coffee recommends the third approach.

3) Use wave filter paper. Because the funnel has a larger opening, it can accommodate a size 01 wave filter. Simply place the paper inside, wet it so it sits properly, and the funnel becomes a "flat-bottom dripper."

Compared with the first two methods, wave filter paper is far more convenient. It removes the tedious folding and requires no extra equipment. Most importantly, the flow rate can rise to 7ml/s, which is quite practical. The prerequisite is that you have wave filter paper on hand. With wave paper in the funnel, no parameter adjustments are needed; just keep your original recipe and method. One thing to watch: because the funnel has a relatively long spout, you need a taller serving pot or a stand, or a shorter pot will not support it.

Final Thoughts

That said, FrontStreet Coffee believes there is no need to buy a funnel specifically to use as a dripper. Specialization matters, and a funnel cannot replace a professional coffee dripper in convenience or practicality. As this introduction shows, the funnel is not easy to use. The competitor used it mainly to shift attention away from equipment and to emphasize that the fundamental theory of extraction matters, which is why he chose the cheapest filter-like, perforated prop to brew with. Even without a proper dripper, good coffee can still be made, so his mindset was the point, not the funnel itself. Whether to buy one comes down to personal preference. The funnel is inexpensive, after all, and picking one up on a trip through IKEA could be a pleasant diversion.

FrontStreet Coffee Recommendation

Since the funnel came to fame through an Indonesian competitor, it is a fitting moment to explore Indonesian coffee. FrontStreet Coffee's classic is the FrontStreet Indonesia Wet-Hulled Mandheling from the Lindong area around Lake Toba in Sumatra. Wet-hulling, in which the parchment is removed while the beans are still half-dry, leaves them fully exposed as they dry and gives the coffee its characteristic herbal and spice notes. Roasted medium-dark for the classic Mandheling profile, it is low in acidity with a thick body, generous caramel, dark chocolate, and toast aromas, and a long, sweet finish, ideal for anyone who likes a heavy cup.

At the top of the range, the FrontStreet PWN Golden Mandheling is graded strictly by density, size, shape, and color, then sorted to remove defects so the beans stay whole, even, and bright, which tames the earthy, grassy edge typical of Mandheling. Freshly roasted, it offers sandalwood, herbs, spice, roasted hazelnut, caramel, and dark chocolate, with a clean finish, a rich, sweet body, and deep, layered aroma.