Percolight

  Read Korean posts →   The Hario V60 is one of the most widely used drippers in Korea — and really, one of the most widely used drippers anywhere. It's popular enough that plenty of World Brewers Cup champions have relied on it too. This post covers the V60's history, design features, honest pros and cons, and how it differs across materials.     A Brief History of the Hario V60 Hario, a Japanese company, released the V60 dripper in 2005. The name comes from "Vector 60" — a reference to the dripper's signature 60-degree cone shape. It was originally developed in ceramic and glass, with plastic and metal versions following later. Today, the Hario V60 is used in more than 75 countries around the world. Matt Perger won the World Brewers Cup in 2012 using a Hario V60, and it's remained a favorite among champions ever since — Stefanos Domatiotis in 2014, Odd-Steinar Tollefsen in 2015, Tetsu Kasuya in 2016, Chad Wang in 2017, and Matt Winton in 20...

  Read Korean posts →   Start looking into hand-drip coffee and you'll quickly run into a dripper aisle that's more crowded than you expected. Hario, Kalita, Melitta, Origami, Tricolate, Orea... it's a lot to sort through. This post breaks drippers down by shape, walks through the standout products in each category, and helps you figure out which one actually makes sense as a beginner home barista.       Four Shapes, Four Approaches Drippers can be grouped by shape, material, or brewing style (immersion vs. filter, for instance) — plenty of ways to slice it. Here, we're sorting by shape and internal structure, which breaks down into four main categories: cone , flat-bottom , trapezoid , and cylinder .    Cone-Shaped Drippers Exactly what it sounds like: wide at the top, narrow at the bottom, with a single hole at the base. Because water funnels toward the center and drains out quickly, extraction tends to move fast. (That said, th...

  Read Korean posts →   Coffee shops seem to be on every corner these days. And it's not just cafés — more people than ever are brewing coffee at home, which means more ways than ever to enjoy it. This post digs into one part of that world: extraction. We'll walk through the three main brewing methods — immersion, filter, and pressure brewing — along with the tools that go with each.   The Basics of Coffee Extraction Coffee extraction is the process of pulling flavor, aroma, and color out of ground coffee using water (or occasionally another solvent). How that extraction turns out depends on a handful of variables: the type of bean, the grind size, the brewing method, and the water temperature. The methods that shape all of this generally fall into three categories — immersion , filter , and pressure brewing.     Immersion Brewing How It Works Immersion brewing means steeping ground coffee directly in water, letting the soluble compounds di...