Introduction:The extraction flavor of pour over coffee can vary greatly depending on the design of the dripper. This article delves into a detailed comparison of the structural differences between the Ice Pupil dripper and the classic V60, and conducts practical tests on both using the same brewing parameters to evaluate their water flow rates and flavor profiles. Through hands-on testing, we aim to help you understand which dripper is better suited to your brewing needs and to enhance the quality and consistency of your home pour overs.
In the world of pour over coffee, the dripper is more than just a vessel for holding coffee grounds—the details of its design often directly impact the efficiency of extraction and the resulting flavor profile. Among them, the Ice Pupil dripper has gradually become a focal point for many coffee enthusiasts due to its unique structural design. In this issue, we will conduct a comprehensive comparison between it and the classic Hario V60, analyzing their differences from dripper structure, water flow speed, to final flavor presentation.
Both the Ice Pupil and V60 are conical single-hole drippers, but the Ice Pupil introduces one key innovation in its design: a concave texture structure. This design significantly improves the fit between the filter paper and the dripper wall, thereby influencing overall extraction performance. To ensure a fair comparison, we used the Bach coffee bean from the Musician Series of a well-known coffee brand, and strictly controlled identical brewing parameters, including coffee dose, water temperature, grind size, and pouring technique, in order to present the most accurate comparative results.
Structurally, the Ice Pupil dripper can be divided into three distinct sections. When viewed from the side, its height is evenly divided into three parts. The top section of the dripper features a smooth wall without any ribs—a design similar to the Kono dripper—that provides a more enclosed initial extraction environment. The middle and lower sections abandon traditional protruding ribs and instead feature large areas of recessed textures. Although they visually resemble alternating short and long ribs, these “ribs” are actually on the same plane as the upper section and present a straight downward structure. Short ribs are concentrated in the middle section, while long ribs extend all the way to the lower section. This design helps guide the brew more efficiently toward the bottom single hole.
For an accurate comparison, we selected the Hario V60 as the control group. This test used the Bach coffee bean from the Musician Series of a well-known brand, with a coffee dose set at 15 grams, a 1:15 coffee-to-water ratio, a grind size passing through an 0.85 mm sieve at 80%—a medium-fine grind—and a water temperature maintained at 91°C. These are common and easily reproducible parameters for pour over enthusiasts.
In terms of brewing technique, we followed the highly regarded three-pour method of a well-known coffee brand. First, 30 grams of water were poured for a 30-second bloom, followed by pouring in a concentric circle up to 125 grams. When the liquid level dropped to about half, the third pour began, circling again to reach 225 grams. Finally, we waited for all the brew to completely drip through the dripper to complete the extraction process.
In practical testing, the differences between the Ice Pupil and V60 were mainly reflected in two aspects. The first is the fit of the filter paper, where the Ice Pupil performed noticeably better. Due to its smooth upper wall without ribs and the flat recessed structure in the middle and lower sections, the filter paper adheres more tightly to the dripper, reducing channeling effects—an advantage for users seeking precise extraction.
The second significant difference lies in the water flow speed. Overall, the Ice Pupil flows faster than the V60. During the initial pouring stage, the flow rates of both were quite similar, and by the final pour, they completed almost simultaneously (around 1 minute and 10 seconds). However, in terms of total extraction time, the Ice Pupil only took 1 minute and 45 seconds, while the V60 took 1 minute and 57 seconds, demonstrating the Ice Pupil’s advantage in brew drainage efficiency.
In terms of flavor performance, the Ice Pupil and V60 each have their own strengths. Coffee brewed with the Ice Pupil exhibits a pronounced fermented wine aroma, paired with fresh berry and raisin sweetness, delivering a smooth mouthfeel and a clean, refreshing flavor profile—ideal for those who prefer sweet and clean-tasting cups. Meanwhile, the V60 presents a more layered flavor: in addition to rich wine notes and prominent berry acidity, it also offers distinct raisin sweetness, with a tea-like finish and lingering notes of orange along with a subtle sugarcane sweetness, resulting in a more complex and full-bodied cup.
It is worth noting that the upper section of the Ice Pupil dripper, where the filter paper fits completely, may cause the water level to drop less easily if pouring is too fast or the water temperature is too high during brewing, leading to a soaking effect similar to that of the Kono dripper. In this case, the lack of obvious venting space actually helps prevent under-extraction. Additionally, the groove design in the middle and lower sections quickly guides the brew toward the bottom, reducing the risk of clogging and ensuring smooth extraction, ultimately delivering a stable and flavor-rich cup of coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
