Brewing Pour Over Coffee using the Hario V60 Suiren Dripper

[@colossusX1]

Looks good for travel as it packs down.

[@ArjaySison19]

One of the most beautiful dripper that I've seen. Good marketing from Hario that will entice people to buy more ribs with different colors to get the color combination that they want. Damn, there is no such thing as having too much drippers.

[@MrDarren690]

Beautiful AND functional. Drop it -- collapse it -- just rebuild it with more ribs. Theseus's V60!! Sustainability folks might like this.

[@CoffeeShowcase]

Oh great, another dripper for me to be obsessed with! Your content is premium grade! Love it.

[@AlternativeBrewing]

Thanks my man 🙏

[@HenryPiffpaff]

When I saw the water drain after the last pour and the swirl all I could think was "Where are the fines??". That definitely looks different than with my Kingrinder K2!

[@AlternativeBrewing]

Great point! Yeah I’ve found a coarser grind also produces less fines, then a finer grind with the ZP6. Another good benefit to using slow Drippers versus fast ones

[@Kaffeefahrt]

If it resembles the water lily it should have 8 or 13 ribs/leaves. Fibonacci sequence.

[@AlternativeBrewing]

Ha ha! Too good 👍

[@ianshepherd6476]

Love the shirt! 😂😂

[@AlternativeBrewing]

thanks 😀

[@frankoverman9543]

No bypass dripper!?

[@0whitestone]

Do you have any theories why this would be a slow dripper? It seems to me that it would have at least the same bypass as a standard v60, if not more so. It seems like it brews more like a Mugen, which is blowing my mind.

[@AlternativeBrewing]

My thoughts are that the ribs only touch a very small percentage of the paper. A lot of bypass happens when water escapes the slurry and runs down the inside edge of the dripper, where it is touching the wall of the paper filter. With less wall to touch - there's less water escaping the brew - and this seems to be slowing down the drawdown. We've all become very accustomed to what normal is I think - perhaps using the Hario V60 as the benchmark. The Suiren is noticeably slower - at around 30secs to 1 min more if all else were to remain the same.

[@0whitestone]

@@AlternativeBrewing That's really interesting, I always assumed that the water would go through the paper regardless and run down the outside, I hadn't considered that contact with the Brewer might increase its attraction to the brewer walls. Do you think the flavor profile or brew dynamics are similar to a mugen?

[@Wheresthesoul]

You’re exactly right. More contact points increases bypass thus a faster brew. Less contact points = less bypass and a slower brew but what is not talk about much is less contact points also reduces channeling. If the reduction in channeling is slightly less this basically means a slightly smoother, cleaner cup. Channeling = over and under extracted grounds thus both astringency and flat flavors are incorporated into the cup, and most of us will just assume it’s normal.

[@toddklickovich6737]

Always like your content and it's neat to see new gear, but seems like it would promote bypass and heat loss would be high. Will admit it looks cool from ariel view but overall a gimmick. $8 plastic v60 will undoubtably do better; You can always switch to Kinto (or even Chemex) papers for slower brews.

[@AlternativeBrewing]

Thanks so much 🙌 I actually found the opposite with less by-pass because the paper filter has less touch points than a full cylindrical dripper does - hence a much slower draw down. Heat loss though is definitely a consideration- so as a slow dripper this is only further exasperated.

[@mitebbots]

I like your cup! double wall of some sort? thanks for this

[@AlternativeBrewing]

You bet! you can find them here: alternativebrewing.com.au/products/breville-dual-wall-glasses

[@74_pelicans]

I can never get a flat bed like that. The taste is fantastic better than anything i get at amy speciality Cafe but wondering if i can improve it further.

[@AlternativeBrewing]

A gentle swirl at the end of the last pour is a good way to achieve it

[@el_nan1]

Fantastic video! May I ask, which setting did you use on the ZP6 for the regular v60 and which one for the Surien? Thanks!

[@AlternativeBrewing]

Hey thanks so much. Yes for regular V60 I use a 4-4.2 - that's a single cup max 300g, and with the Suiren I found myself up towards the 4.8-5 range.

[@lilmochi6384]

for anyone who wants to know how to say "suiren" properly, it's swee(t) +ren(aissance). fun fact, 睡蓮 means "water lily"!

[@AlternativeBrewing]

thanks 🫶

[@kristoforusranandiasuliset3736]

What is that white tool which rotating for v60 brew?

[@AlternativeBrewing]

Called a lazy-Suzan - bought online 👌

[@LindenRanch]

No, I am not doing a dexterity in the AM BEFORE Coffee. Not for me.

[@AlternativeBrewing]

hahaha fair enough 😂

[@raitro]

It is SU I REN and not SU R IEN... 🙂 My Japanese wife is still smiling 🙂

[@AlternativeBrewing]

I'm so sorry 🫶 thanks you for letting me know the correct pronunciation