The Hario V60 dripper is almost ubiquitous in the specialty coffee world—whether in independent cafés or chain brands, you're bound to see it. But faced with the dazzling array of V60 models on the market, especially the two common sizes 01 and 02, many coffee enthusiasts aren't clear about what substantial differences actually exist between them. This article will start from the classic design principles of the dripper, systematically outline the three core structural advantages of the V60, then break down one by one the heat retention and price differences among the three materials—resin, ceramic, and glass—and focus on comparing 01 and 02 in terms of capacity, opening size, and suitable scenarios. It will also mention special models such as the brass version and championship collaboration editions, helping you make a more rational choice based on your own needs. [more…]

Front Street Coffee's pour-over tutorials have long been based on a single-serving standard of 15g of coffee and a 200ml cup, but many enthusiasts are no longer satisfied with brewing just one cup and have begun trying to make two or three cups at once. Once the dose is doubled to 30g, the small 01 dripper can no longer handle it, and a V60 02 large dripper must be used instead. Increasing the dose is far from simply adding more coffee and water; a thicker coffee bed slows the flow rate, and as the extraction time lengthens, bitterness follows. Using the Sidra coffee beans as an example, Front Street Coffee starts with two variables—grind size and pouring stream—to make fine adjustments, compressing the total time from 2 minutes 53 seconds to 2 minutes 30 seconds so that the 30g brew comes close in flavor to a single-cup brew. This article fully records the parameter differences before and after the adjustment and the reasoning behind them, and also answers the question of whether the 01 dripper can be used to brew a large dose when no 02 dripper is available. [more…]

The Hario V60 Mugen dripper is composed of a detachable 12-blade and base assembly, completely different from the common one-piece drippers. The resin material is heat-resistant and shatterproof, and the blade colors can be freely mixed and matched. It has no cup wall, and the filter paper is supported entirely by the blades, which serve both as a skeleton and as flow guides. In actual testing, the average flow rate after filling with water is about 8ml/s, faster than Kono but slower than the V60's 10ml/s, placing it in the medium-fast range. However, the longer blades raise the pouring height and increase the impact force, making it prone to over-extraction with doses under 20g; it is better suited to 20g or more with an 02-size filter paper. Front Street Coffee also found that removing the blades unlocks a variety of brewing methods, including single-serving setups. [more…]

The joy of pour-over coffee lies in showcasing the unique character of beans from different origins by adjusting equipment and parameters. Using Front Street Coffee's Kenya Asaliya as an example, this article provides a detailed introduction to the V60 dripper's structural features, material and model selection, and offers specific brewing parameters and staged extraction techniques. It also analyzes the flavor performance of this AA TOP bean, helping coffee enthusiasts, based on an understanding of the relationship between dripper flow rate and extraction, master a practical method for consistently producing a bright, clean cup of Kenyan pour-over. [more…]

When asked what coffee brewing dripper Front Street recommends, the baristas at Front Street almost unanimously answer: V60! The V60 dripper's long ribs help rapidly extract flavor compounds, and its large hole poses no risk of clogging, resulting in coffee with layered complexity. Whether you're a beginner or a seasoned connoisseur, whether you want a refreshing [more…]

In the world of pour-over coffee, the V60 dripper is an almost unavoidable classic piece of equipment. With its conical structure, large aperture, and spiral rib design, it can accommodate a variety of roast levels and brewing techniques, making it the dripper choice unanimously recommended by Front Street Coffee baristas. This article will start from the three major design elements of the V60, analyze its extraction principles, compare the heat retention and price differences among resin, ceramic, and glass materials, and explain in detail key parameters such as grind size, water temperature, and coffee-to-water ratio. Finally, using Front Street Coffee Costa Rica Strawberry Candy coffee beans as an example, it will provide a hands-on comparison of the flavor presentation differences between the one-pour and three-stage brewing methods, helping coffee enthusiasts find a brewing method that suits them. [more…]

Friends who are just getting into pour-over coffee often feel that it is something of a mystery, but in fact, as long as you understand the principles of extraction, many confusions can be easily resolved. In daily conversations with customers, Front Street Coffee has found that most people brew inconsistently because they do not understand the logic behind pour-over. This article sorts out the core knowledge of pour-over coffee one by one, from water quality selection, coffee bean freshness, equipment and dripper pairing, grind size, water temperature control, blooming techniques, to pouring methods, and uses V60 staged extraction as an example to give specific parameters and operating steps, helping beginners build a systematic brewing framework and gradually improve consistency through repeated practice. [more…]

How should the coffee dose for pour-over be determined? The common Hario V60 01 dripper is recommended to hold 15–20 grams of coffee grounds, but when there aren't enough beans left or you only want to brew a single cup, using a large dripper with a small dose easily leads to a thin extraction. The 30-degree conical dripper launched by Japan's Tarachine (commonly known as the V30) is designed specifically for small doses of under 15 grams. After getting this transparent resin dripper, Front Street Coffee conducted brewing comparisons using Kenya, Blue Mountain, and three medium-roast beans, and found that the V30 can form a thicker coffee bed with a small dose, extending the extraction path, making the coffee flavor more intense and the mouthfeel fuller. This article documents in detail the filter paper folding method, brewing parameters, and the comparison results with the V60, and offers dose control suggestions, providing a reference for coffee enthusiasts who enjoy small-dose pour-over. [more…]

In the practice of pour-over coffee, the coffee dose is one of the key variables determining the extraction result. Many coffee enthusiasts run into this problem: at the end of a bag of beans there are always a few grams left, too little for a single cup on its own, yet too wasteful to throw away. Based on Front Street Coffee's hands-on testing experience, this article systematically explores the differences between brewing with a small dose of around 7 grams and a conventional 15-gram dose, analyzes the extraction challenges caused by a thinner coffee bed and faster water flow, and offers two sets of adjustment plans for different levels of water-control skill—one that relies on a finer grind combined with a thin stream and three-pour approach, and another that uses a heavy stream and staged raising of the water level to lower the barrier to execution. Whether you are a complete beginner or a pour-over player with some experience, you can find a small-dose strategy that suits you. [more…]

Small doses in pour-over brewing are often a headache: the coffee bed becomes thin, water tends to channel straight through, and the cup easily turns out thin and insipid. The 30-degree conical dripper from Japan's Tarachine Conical, known in coffee circles as the "V30," was designed specifically for small doses under 15 grams. How does it differ from the classic V60? How do you fold the filter paper? Front Street Coffee tested light and fruity roasts, medium-dark roasts, and three medium-roast beans, comparing the extraction performance of the V30 and the small V60. This article will explain the V30's structural features, filter-folding method, brewing parameters, and suitable roast levels, helping you brew a cup with concentrated flavor and a full body even at small doses. [more…]

Pour-over coffee can be quite a magical thing for many coffee enthusiasts. Front Street Coffee (FrontStreet Coffee) believes there's no need to view pour-over coffee as too profound. When frequently chatting with customers, Front Street Coffee (FrontStreet Cof [more…]

Making a delicious pour-over coffee at home doesn't have to be complicated. Through daily conversations with customers, Front Street Coffee has found that many people's brewing techniques are inconsistent because they don't truly understand the principles of pour-over extraction, resulting in sometimes over-extraction and sometimes under-extraction. This article focuses on the core knowledge of pour-over coffee, offering specific advice on water quality selection, coffee bean freshness, equipment and dripper pairing, grind size, water temperature, blooming techniques, and pouring methods. It also uses staged extraction as an example, providing actionable brewing parameters and steps to help beginners establish a stable brewing framework. Beyond theory, the most important thing is still repeated practice—only through hands-on experience can you truly master the rhythm and details of pour-over, bringing each cup closer to the ideal flavor. [more…]

Entering May, temperatures climb, and cold drip coffee becomes the top choice for beating the heat. However, professional cold drip towers are not cheap, yet are used infrequently, leaving many enthusiasts hesitant. This article will introduce a practical method for making 1-2 servings of cold drip coffee using just two drippers, with no additional equipment needed. At the same time, it will explain the principles of low-temperature extraction, flavor characteristics, detailed steps, and coffee beans suitable for cold drip. Front Street Coffee (FrontStreet Coffee) uses Panama Hartmann Estate red wine process coffee beans as an example to fully demonstrate the entire process from wetting the filter paper to resting and maturation, and shares the final flavor performance, providing coffee lovers with a reproducible home cold drip solution. [more…]

Front Street Coffee uses a standard dose of 15 grams of coffee per serving, so when sharing brewing methods, 15 grams is always used as the demonstration standard. However, the dose used to brew coffee varies widely. Based on Front Street Coffee's observations, the most common doses are multiples of 6—12 grams, 18 grams, and 24 grams—and these are mostly used to make a single serving of 120 [more…]

There are many ways to brew coffee, from the siphon method that feels like a chemist conducting an experiment, to simple extraction methods like the French press. Among them, pour-over may be the one with the most room for experimentation. Most brewing tutorials online are for a single serving, so how do you brew for multiple people? Attentive readers may have noticed that most brewing tutorials [more…]

Introduction: The V60 #01 dripper is used to brew 1–2 servings of coffee, and using 15–20 g of grounds is the most suitable. Some friends, when they really can't drink that much alone, will brew a little less, while some friends, when sharing with others, will brew a little more. So when brewing with a dripper of the same size, [more…]

For friends who are just getting into pour-over coffee, choosing a pouring method that is quick to learn and highly consistent is crucial. Recently, a brewing technique called the "Z-shaped one-pour method" has become popular in the coffee community. Because of its unique pouring path and simplified staging logic, it has attracted many enthusiasts to try it. Some believe it is easier to control than traditional circular pouring, while others find it quite difficult to execute and think its flavor performance is mediocre. This article takes Front Street Yirgacheffe Worka as an example and, based on Front Street's actual practice, breaks down in detail the pouring path, parameter settings, and key details of the Z-shaped one-pour method, and compares its flavor with the classic three-stage brewing, helping beginners fully understand the advantages, disadvantages, and scope of application of this technique. [more…]

The shape, drainage holes, and rib design of different drippers directly affect water flow rate and degassing, which in turn lets the same coffee bean present completely different flavor directions. In this session, Front Street Coffee conducted a comparative brew using the V60 and the YASUKIYO wooden dripper, with completely identical parameters and technique, keeping the process as rigorous as possible from blooming to pouring rhythm, aiming to observe the actual impact of the two drippers on extraction results. The experimental bean was Front Street 2013 Yunnan small-batch Typica. By comparing brew time and cupping flavors, we explore which types of coffee suit the flushing characteristics of the V60 and the horizontal rib structure of the YASUKIYO, and offer corresponding Front Street bean pairing suggestions. [more…]

In the world of pour-over coffee, the shape of the coffee bed is often overlooked, yet it profoundly influences the final flavor expression. Starting from cases previously shared by Front Street Coffee, this article systematically sorts out the specific effects of coffee bed thickness and shape on extraction efficiency, stability, and coffee taste. You will learn why the same beans present completely different layers or balance in different drippers, and also understand why every dripper has a recommended dose. Through a comparative brewing example of Front Street Coffee Ethiopia Huakui, we will intuitively see the flavor differences brought by conical drippers and flat-bottom drippers, helping you understand more thoroughly the logic behind dripper selection, so you can brew a good cup of coffee more confidently. [more…]

The Origami dripper, with its angular shape and Nordic minimalist style, has become a familiar sight in cafés and equipment stores. Designed by Yasuo Suzuki, it can be used with either conical filters or cake filters, offering two completely different brewing experiences. Its fame grew even further when Du Jianing, the 2019 WBrC champion, used it. However, this dripper also has shortcomings, such as the lack of a base and limited coffee capacity. Front Street Coffee once conducted a comparative brew using blueberry beans from Costa Rica's Giant Stone Estate. This article will comprehensively analyze what coffee beans this dripper is suitable for, covering its appearance, star appeal, versatile brewing methods, and drawbacks. [more…]