Hario V60 Suiren versus Hario V60 Classic

[@cade5400]

This was really neat! Hadn’t seen your channel before, but your set up is great. Hoping to see a taste comparison with these two 🤞

[@darylbuenocoffee]

@@cade5400 let's do that soon!

[@azzarooni8532]

​@@darylbuenocoffeewhy not just include it in this video 😅

[@darylbuenocoffee]

@@azzarooni8532 because if i did that together with this video the pouring technique would be different. And in this video i did a very different pouring technique for me to be able to see the difference in the drawdown without the interference of proper pouring with a gooseneck kettle.

[@ericbaluya361]

The skeletal framework in addition to the V60 form further minimises bypass as the pressure from the environment pushes in so that the water runs straight down.

[@darylbuenocoffee]

@@ericbaluya361 i completely agree.

[@abodyforall]

Great work 👏🏻

[@darylbuenocoffee]

Thank you 🙌

[@larrywong7834]

"The open air concept of the Suiren does something a closed porcelain or plastic V60 does less of: it allows heat to escape the brewing slurry faster. Things cool down quicker in the slurry. The finished brew temperature in the cup is lower, with the Suiren. That’s what can slow down the brew and extraction: the hotter the water is, the more efficient it’s going to travel through ground coffee. You can see this visually with the Suiren: moisture collects on the ribs, showing the dissipation of heat from the filter paper and brewing slurry"

[@darylbuenocoffee]

@@larrywong7834 ohhhh!!! I never thought of that, maybe i should do a temp test next! Heheh

[@Dimich1993]

Well, the moisture on the ribs shows a water evaporation on the outside, which leads to a cool down, we humans kind of do the same, and the spacecraft does too. 😏

[@gunting]

V60 but remove everything except the ribs, I thought it sounds ridiculous but it does looks pretty!

[@darylbuenocoffee]

yes it does :)

[@dapydap]

Nice video!😊

[@darylbuenocoffee]

Thanks! 😊

[@n6rcan]

Cool. Means can grind coarser

[@darylbuenocoffee]

eaxctly! so its like a v60 with a very modulated delay drop rate

[@n6rcan]

@@darylbuenocoffee checked it out today for the 9.9 sale 😄😄. Do you think same goes with the origami+V60 filter that it actually slower draw down why I get sweeter cups with my pouring technique

[@Dimich1993]

Perhaps the idea that normal V60 provides no bypass is false, as the paper due to natural capillary effect pulls the water to the outside anyway, even if initially the paper stuck to the wall. 🤷 I would still make sure that I fit the paper consistently well everytime.

[@darylbuenocoffee]

@@Dimich1993 yes this is true, and yes i agree that you should still try and fit the paper consistently. This will ensure you maximize the actual product of a classic v60

[@NoelJasareno-ol4vd]

Question po, what do you mean no bypass ?

[@darylbuenocoffee]

There is no amount of water that is NOT passing through the bed of grounds :)

[@sheanakale9502]

And put them in a switch base! 0:40

[@darylbuenocoffee]

@@sheanakale9502 hahaha! Again with the switch!

[@sheanakale9502]

@@darylbuenocoffee dale mo master!

[@larrywong7834]

"The open air concept of the Suiren does something a closed porcelain or plastic V60 does less of: it allows heat to escape the brewing slurry faster. Things cool down quicker in the slurry. The finished brew temperature in the cup is lower, with the Suiren. That’s what can slow down the brew and extraction: the hotter the water is, the more efficient it’s going to travel through ground coffee. You can see this visually with the Suiren: moisture collects on the ribs, showing the dissipation of heat from the filter paper and brewing slurry"

[@larrywong7834]

"Also, I was able to visualize the bypass happening out of the sides of the paper filter (though it proved impossible to photograph); you definitely want to use a 14:1 ratio with this brewer to get a properly extracted cup. If your pursuit is getting 300ml of brew from 15g of ground coffee, this brewer ain’t gonna do it. Go no-bypass."