Introduction:The Ice Eye B75 is a flat-bottomed pour over dripper jointly launched in 2022 by Li Jinlong and Timemore. With its 5 cm large drainage hole and 75° cone angle design, it creates an extraction environment with stable flow rate and even coffee bed. This article explores through both hot and iced pour over brewing tests how it enhances sweetness and clarity in coffee, along with beginner-friendly operation tips and key parameters.
When it comes to the Ice Eye dripper, many people first think of the conical version with its unique groove design, which has earned praise for its excellent paper fit and rich mouthfeel. However, today we’re diving deep into its sibling from the same series — the Ice Eye B75 flat-bottomed dripper.
Launched in 2022, this dripper was co-developed by renowned designer Li Jinlong and the brand Timemore. The “B” in its name stands for Basket (flat-bottom), and “75” refers to the 75° angle between the dripper body and the horizontal plane. Its design goal is to highlight a “sweet and clean” flavor profile in coffee, while also lowering the barrier to entry, making extraction more stable and user-friendly.
The Ice Eye B75 is made of resin, making it lightweight, transparent, and stylish in appearance. Its most notable feature is the large 5 cm diameter drainage hole at the bottom, paired with 10 vertically staggered ridges. These not only securely support the filter paper but also effectively prevent it from shifting during pouring. In addition to these ridges, the bottom is almost entirely hollowed out, greatly improving the flow rate and percolation efficiency of the coffee.
The wall thickness is designed to be 0.5 cm, helping to maintain the temperature of the coffee bed and thus enhance overall extraction efficiency. The angle between the rim and the base is 75°, causing the coffee bed to take on a more “cylindrical” shape rather than the common conical form. The rim is specially designed with 20 vertical inner grooves that reduce the water flow path, ensuring smoother drainage. When used with a cake-style filter paper, the thicker coffee puck ensures even heating of each coffee particle, improving extraction consistency.
To evaluate the actual performance of the Ice Eye B75, we selected Ethiopian 74158 Santa Vittoria coffee beans and used both the conical Ice Eye and the B75 with identical parameters for a three-stage pour over. The detailed parameters are as follows: 15 grams of coffee, a 1:15 brew ratio, water temperature controlled at 92°C, and grind size set to EK43s scale 9.5 (approximately 82% through a #20 sieve). The pouring was divided into three stages: the first stage was a 30-gram bloom for 30 seconds; the second stage involved pouring 85 grams of hot water in a circular motion from the inside out; once the liquid level dropped to about one-third of the coffee bed (around 1:05 to 1:10), the remaining 110 grams were poured all at once to complete the extraction.
The test results showed that when using the conical Ice Eye dripper, the flow rate was relatively fast in the early to middle stages but noticeably slowed down in the latter phase, with a total brew time of 2 minutes and 15 seconds. The flavor profile was dominated by tropical fruits, raspberries, and subtle floral notes. The cup was light-bodied, with bright acidity, and a more pronounced tea-like finish when cooled, though the overall mouthfeel felt slightly murky with a thinner aftertaste.
In contrast, the Ice Eye B75 maintained a stable and smooth flow rate throughout, with consistent pouring rhythm from start to finish, completing the drip in 2 minutes and 09 seconds. The flavor profile was clear and vibrant, with intense notes of dried mango, strawberry, and black tea hitting the palate right away, and the sweetness particularly stood out. As the temperature slightly dropped, a refreshing citrus juice-like sensation emerged. Although the aftertaste wasn’t long, the overall presentation was clean and crisp. Even when completely cooled, the fruit flavors remained vivid, with almost no bitterness detected — making it highly suitable for coffee drinkers who prefer high sweetness.
Compared to the conical dripper, the B75’s large drainage hole not only speeds up the flow rate but also helps avoid over-extraction, allowing users to adjust to a slightly finer grind to further increase extraction yield and bring out more delicate, high-quality flavors. Additionally, the B75’s flat-bottom structure, together with its 75° angle, results in a more compact coffee bed with a shape closer to trapezoidal. This leads to more even water distribution, so even if your pouring technique isn’t perfectly precise, it won’t significantly impact the final extraction — making it quite beginner-friendly for those still honing their control over flow rate.
To further explore the potential of the B75 in iced pour over applications, we also tested it using washed-process Jade Green Label Geisha. The parameters were set as follows: 15 grams of coffee, 1:15 brew ratio, 92°C water temperature, grind size adjusted to EK43s scale 9 (approximately 85% through a #20 sieve), and a three-stage pour of 30 grams, 70 grams, and 50 grams. The results showed that coffee brewed with the Ice Eye B75 dripper delivered an iced pour over with dominant notes of honey, cream, and mandarin orange, and an overall mouthfeel as refreshing as chilled pomelo green tea. Though it lacked the layered complexity of the hot brew, the juiciness was balanced and long-lasting, leaving a memorable impression.
In summary, the Ice Eye B75 dripper, with its large drainage hole design and stable flow rate, not only effectively enhances the sweetness and clarity of coffee but also lowers the difficulty of operation. It is highly suitable for coffee enthusiasts seeking a high-quality pour over experience, whether you're a beginner or an advanced brewer, you can find your optimal extraction flavor with it.
The above content is compiled by CoffeeHunters, a coffee news website.
