V60 vs V60 NEO
V60 vs V60 NEO
Differences between the V60 and V60 NEO
This time, we will explore the differences in structure, extraction characteristics, and flavor between the traditional V60 and the new V60 NEO dripper, released at SCAJ2025.
In conclusion, the V60 NEO is considered a dripper that allows for a finer grind than the traditional V60, due to its lower risk of over-extraction and faster extraction speed. As a result, it can achieve a high TDS without astringency, producing a clean and complex extraction. We will delve into the reasons behind this.
Structural Differences and Extraction Characteristics of V60 and V60 NEO
The HARIO V60 NEO has significant internal structural differences compared to the conventional model. These structural differences affect extraction characteristics and TDS (Total Dissolved Solids, which will be explained later).
Comparison and Features of Dripper Structure
Rib (Internal Protrusion) Shape and Placement
V60: Thick spiral ribs extending uniformly to the bottom
V60 NEO: 72 fine ribs at the top, converging to 9 ribs at the bottom
Material
V60: Ceramic, Glass, Plastic
V60 NEO: Thin Tritan resin (suppresses heat conduction, reduces weight)
Extraction Outlet Shape
V60: Large circular hole
V60 NEO: Precisely designed small holes to promote rapid percolation
Water Distribution to Coffee Bed
V60: Centered. Risk of channeling.
V60 NEO: Uniform water distribution reduces localized over-extraction.
Heat Retention
V60: High (for ceramic/glass)
V60 NEO: Lower, but temperature changes tend to be more stable.
・Understanding these structural differences is a crucial foundation for adjusting grind size, coffee amount, and pouring speed.
Let's delve further.
Relationship between Grind Size, Extraction Structure, and TDS in V60 and V60 NEO
In coffee extraction, grind size and dripper structure significantly affect TDS (Total Dissolved Solids), flavor, and texture. As mentioned above, the traditional V60 and V60 NEO have structural differences, each exhibiting distinct extraction behavior.
Basic Principles of Grind Size and Extraction Resistance
• Fine Grind: Increases coffee bed surface area, leading to greater contact with water and faster extraction of components. However, it also increases water permeability resistance in the coffee bed, raising the risk of localized stagnation and channeling in traditional V60s.
• Coarse Grind: Has low water permeability resistance, allowing water to pass through quickly, but the efficiency of soluble matter extraction tends to decrease.
Structural Features and Extraction Efficiency of V60 NEO
• Ultra-fine, Multi-layered Ribs
72 ultra-fine spiral ribs at the top promote air and gas release, and the liquid travels along the multi-layered ribs, facilitating efficient extraction. The ribs converge to 9 at the bottom, evenly dispersing the hot water. This minimizes localized pressure and stagnation in the coffee bed, reducing the risk of localized over-extraction.
• Thin Tritan Material
Suppresses heat conductivity while minimizing temperature fluctuations during extraction. This prevents variations in extraction efficiency due to temperature drops, maintaining a consistent TDS.
• High-Speed Percolation Design
Water drains quickly, making it easier to achieve a clean cup. Compared to the traditional V60, the impact of pouring speed adjustments by the user is reduced, allowing for highly reproducible extractions.
This structure allows the NEO to achieve high TDS extractions with less astringency through a combination of "high-speed percolation × uniform distribution."
Mechanism of TDS Fluctuation by Roast Level
• Light Roast
Due to high density and strong cell walls, the water permeability resistance of the coffee grounds is high, and a fine grind allows for sufficient dissolution. Acids and fruity components are prominently extracted.
• Medium to Dark Roast
Pore formation from roasting leaves residual internal gases (e.g., CO₂), relatively reducing water penetration efficiency. Due to the decomposition of sugars and acids, the amount of extractable components decreases, and TDS tends to be lower than light roasts. However, with the NEO, uniform penetration is structurally promoted, and even with dark roasts, the decrease in TDS is mitigated, while the range of extracted components is broad, leading to a multi-layered flavor.
Summary
Compared to the traditional V60, the V60 NEO produces less astringency and offers a wider range of extractable flavors.
The V60 NEO is designed to allow for fast and uniform percolation, making it more reproducible and less prone to astringency compared to the traditional V60. While TDS fluctuations due to roast level still exist with the NEO, stable extraction is possible across light to dark roasts due to uniform penetration throughout the coffee bed. The design philosophy prioritizing stability and uniformity through its structure can be said to be the biggest difference of the NEO.
The V60 NEO is also compatible with THE WORD COFFEE's recipes for the traditional V60. By grinding a little finer for the NEO, you should be able to draw out even more flavor.
However, the desired taste in coffee varies from person to person. It might be fun to switch between the V60 and V60 NEO depending on the day, your mood, or the coffee itself.
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About TDS
The latest SCA "Golden Cup" standard recommends a TDS range of 1.15% to 1.55% and an EY (Extraction Yield) of 18% to 22%. Recent research, however, shows a preference for an EY range of 20% to 24%, re-evaluating traditional standards.
These changes are due to advancements in dripper structure and brewing equipment, allowing for more uniform and efficient extraction, and thus a re-evaluation of the traditional EY upper limit of 22%. This has also led to an increase in TDS values, making it possible to extract a wider variety of flavor characteristics.
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References
V60 Pour-Over: History, Science & Flavor
Discrimination of Filter Coffee Extraction Methods of a Paper Filter
Study on coffee flavour of various pour-over brews
SCA Standard 310-2021
https://coffeegeek.com/wp-content/uploads/2023/10/SCAGoldCupStandard.pdf
Understanding TDS in Coffee: How It Impacts Flavor and Quality
What are the SCA’s Ideal Cup Standards?
https://etkincoffee.com/blogs/news/what-are-the-scas-ideal-cup-standards-and-how-to-achieve-them