It is today's star, an Ice Eye dripper that sparkles under the light and fits perfectly with the filter paper! The barista "model" in this articlesays brewing coffee with this Ice Eye dripper is truly such a joy!!!!!!
What are the features of the Ice Eye dripper?
Most of the coffee drippers we see every day have protruding ribs on the wall, creating space between the filter paper and the dripper wall (that is, vent grooves). The length and direction of the vent grooves determine the speed at which water passes through the coffee bed.
For example, the vent groove design of the V60 dripper uses a curved spiral rib structure (what we often call spiral ribs). The ribs extend from the rim to the outlet hole, maximizing the coffee bed's degassing process, while the curved direction increases the water flow path, thereby increasing the contact time between coffee particles and water. The large outlet hole at the bottom allows everyone to control the flavor extraction time of the coffee by changing the size of the pour.
The vent groove design of the Ice Eye dripper, however, is recessed inward!We can observe from the side that the pattern of the Ice Eye dripper is divided into three layers. The upper smooth surface can completely seal and fit against the filter paper. The middle layer consists of 24 short grooves extending from the smooth surface to the 1/2 point of the dripper. The lower layer has 12 long grooves extending from the short grooves to the outlet hole of the dripper.
The grooves of the lower layer and the middle layer are arranged in a staggered manner, so the lower layer is almost in a suspended state. This staggered design allows the water flow to slowly pass through the middle layer for full extraction, and then when it reaches the almost suspended lower layer, the flow rate immediately speeds up to avoid over-extraction. It really is like "riding a roller coaster," giving the coffee liquid full "mental preparation" and then quickly dropping into the server.
Both are conical coffee drippers with relatively fast flow rates,
what is the difference between coffee brewed with the Ice Eye and the V60?
We can observe that both drippers can, under certain conditions, allow the coffee to be fully extracted while effectively reducing over-extraction. Both are very friendly drippers for coffee beginners. This time Front Street will use the same brewing parameters on the Yirgacheffe Gedeb washing station washed coffee beans to see what kind of flavor performance each has～
Brewing parameters: 15g coffee beans, grind size: fine sugar size (78% passing through China standard No. 20 sieve), 91°C water temperature, coffee-to-water ratio 1:15. Using a three-pour method, the first pour is 30g of water for a 30-second bloom, then the second pour is 95g of water for extraction, and after the water level drops to 2/3 of the layered mark, pour another 100g of water. The total poured water is 225g～
Extraction time of the V60 dripper: 2'10", the coffee flavor shows jasmine floral notes, bright citric acidity, sucrose sweetness, and a green tea finish, with rich flavor layers～
Extraction time of the Ice Eye dripper: 2'10", the coffee flavor shows honeysuckle floral notes, the fresh fragrance of pomelo, and a slight astringency of pomelo peel, with very obvious honey sweetness and an oolong tea-like finish, with a full and solid mouthfeel.
The experience of using the Ice Eye dripper is simply a blessing for obsessive-compulsive enthusiasts!Because after rinsing, the dripper really fits tightly against the wall, so there is no need to worry about poor filter paper fit changing the uniformity of the coffee bed and causing uneven extraction.
The advantage of the V60 is that the extraction time can be controlled by the pouring speed, and the mouthfeel will be brighter, and the layerswill also be richer, but it will lack body. However, if the pouring is not stable enough, it is easy to break through the coffee bed or the flow rate may be too fast, causing uneven extraction.
The advantage of the Ice Eye is that the upper and middle layers fit tightly with the filter paper, forming immersion extraction, so if the water flow is not controlled well for a moment, there is still a chance to salvage it～The overall mouthfeel of the brewed coffee will be more balanced and saturated,and the sweetness will be more obvious than that brewed with the V60.However, because the saturation becomes higher, the layers are not as good as the V60, and the aroma and acidity become somewhat less distinct.
The overall flow rates of these two coffee drippers are very close, making them very suitable for brewing light-medium roast to medium roast coffee beans, but if it is a coffee bean with relatively bright acidity or rich aroma (such as light-medium roast washed coffee beans or light-medium roast natural coffee beans), Front Street more recommends using the V60 for brewing, to enhance the overall layering and make the flavor clearer. If it is a coffee bean with relatively high sweetness or a fermented feel (such as light-medium to medium roast natural coffee beans or honey-process coffee beans), Front Street more recommends using the Ice Eye dripper for brewing, which will make the mouthfeel fuller and the sweetness more obvious.
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The above content is compiled by CoffeeHunters, a coffee news website.
