Introduction:The Hoop dripper has earned the prestigious 2023 SCA Product of the Year award with its unique ring-shaped water pouring design. Compared to the traditional V60, it completely separates the pouring process from the coffee bed—water is poured into an outer water crown and then horizontally filtered through 12 small holes, resulting in a stable extraction akin to immersion brewing. This article delves into the practical techniques of using the Hoop, explaining key parameters such as grind size, water temperature, and extraction time. It also includes hands-on testing with three coffee beans—Sidamo, Yirgacheffe, and Mandheling—to compare flavor differences between the Hoop and V60, offering practical entry-level advice and precautions before purchase.

Manufactured by the renowned Italian coffee equipment brand Ceado, the Hoop dripper quickly garnered industry attention upon its release and was honored with the 2023 SCA Product of the Year award. Its standout feature lies in its innovative structural design, which distinctly separates the pouring zone from the coffee grounds compartment, fundamentally reshaping our perception of pour-over brewing.

The name “Hoop” derives from its ring-like shape, meaning “ring” in English. Observing its structure, you’ll see it consists of two main parts: the outer “water crown” responsible for pouring water, and the inner “filter tower” that holds the coffee grounds. This setup ensures that during pouring, water doesn’t directly contact the coffee grounds but is first poured into the water crown, then horizontally seeps inward through 12 meticulously designed small holes, creating a slow extraction mode similar to immersion brewing.

This design significantly reduces reliance on pouring technique. Even beginners with less-than-steady pouring skills can achieve a well-balanced cup of pour-over coffee using fixed parameters. Simply pour hot water into the water crown and wait for it to gradually seep through—extraction is typically complete in about 3–4 minutes. However, due to its unique extraction mechanism, precision in grind size and water temperature becomes even more critical.

The official usage procedure recommended by Ceado is straightforward: first, place a round filter paper flat in the center of the dripper, then assemble the filter tower and dripper, ensuring the filter paper adheres tightly. Next, pre-wet the filter paper with hot water to prevent any paper taste from affecting the coffee’s flavor, followed by adding the coffee grounds. Finally, pour the total calculated water volume all at once into the water crown and let it drip naturally to complete the extraction.

To thoroughly evaluate the Hoop’s performance, a coffee team selected three different beans with distinct origins and processing methods for testing: Colombian Sidamo (double anaerobic natural), Ethiopian Yirgacheffe Kochere (washed, medium-light roast), and Indonesian Golden Mandheling (medium-dark roast), comparing their flavors against the commonly used V60 dripper.

For the Sidamo test, the Hoop parameters were set as follows: 15g coffee, 225g water, 94°C water temperature, 20-mesh sieve 80% extraction rate (roughly equivalent to EK43s grinder setting 10), 1:15 coffee-to-water ratio, with an overall extraction time of approximately 3 minutes and 45 seconds. Results showed that the Hoop clearly highlighted the bean’s berry and grape-like flavors while delivering a fuller sweetness. However, compared to the V60, the mouthfeel was slightly thinner, and the aftertaste was marginally less lingering.

For the medium-light roasted Yirgacheffe Kochere, adjustments were made to: 15g coffee, 225g water, 93°C water temperature, grind size adjusted to 20-mesh sieve 75% extraction rate (approximately EK43s setting 10.5), maintaining a 1:15 coffee-to-water ratio, with extraction time shortened to 3 minutes and 35 seconds. To avoid over-extraction and unwanted bitter or harsh notes, while preserving its bright citrus acidity and lemony tones, the grind was slightly coarser than usual. Test results showed enhanced sweetness in the Hoop version, though the mouthfeel remained somewhat thin.

For the medium-dark roasted Indonesian Golden Mandheling, the team used: 15g coffee, 225g water, 88°C water temperature, grind size increased to 20-mesh sieve 85% extraction rate (approximately EK43s setting 9.5), along with an additional 30g bloom step. The total extraction time extended to 6 minutes and 30 seconds. These settings helped fully bring out the bean’s characteristic nutty and chocolatey flavors, while avoiding unpleasant astringency. Compared to previous brews using the Kono dripper, the Hoop version not only offered richer sweetness but also a smoother, more velvety mouthfeel.

Based on comprehensive testing, we’ve compiled the following six practical tips for readers’ reference:

1. Although the Hoop reduces demands on pouring stability, precise control of grind size is crucial. We recommend fine-tuning multiple times according to different beans and roast levels to find the optimal flavor profile.

2. Note that the Hoop dripper has relatively large dimensions, especially a very wide base, which may not be compatible with common small or medium-sized servers. Check server compatibility before purchasing.

3. When placing the filter paper, ensure it fully seals the filter tower to prevent coffee grounds from directly entering the server during pouring, which could compromise extraction quality.

4. Throughout the extraction process, try to avoid moving the dripper to prevent coffee grounds from accidentally entering the water crown and disrupting normal dripping.

5. After extraction, when disposing of the coffee grounds, make sure to align the dripper over a trash bin before unscrewing the filter tower. Otherwise, the filter paper and coffee grounds may suddenly drop under gravity, causing splatter and making cleanup more difficult.

6. Currently, the official website lists the Hoop dripper at a suggested retail price of around $40 USD, approximately NT$280. If you’re on a budget, consider your needs carefully before deciding whether to purchase.

The above content is compiled by CoffeeHunters, a coffee news website.