Can’t wait to get mine in a couple of days! It also put Sibarist filters on my radar, and after struggling with stalling in my Mugen for months, they’re really a game changer. I chase fine grinds just at the verge of stalling, reducing brew temperature accordingly. But Cafec Abaca filters were so inconsistent in the Mugen, I had to go back to the v60. Sibarist in the Mugen is a game changer, and I’m really eager to compare to the Orea that seems like it will accomplish similar results with less expensive filters.

Which one did you order? The v3 or the updated v3 or v4?

For brewers like v60, aeropress, hario switch, orea, they’re typically very easy and quick to clean. The coffee grounds are being held by the paper filters. Just toss the filter and coffee grounds to the bin and rinse the brewer. With aeropress you just need to rinse the plunger.

In terms of time. It really depends on the brewer and pouring method of choice.

With immersion brewers (aeropress, hario switch, pulsar, etc), longer steep time usually means tastier brews, but it’s not mandatory. 2-3 minutes is normally fine, but there’s an aeropress recipe where you steep for 9 minutes. Immersion brewers are typically very forgiving and can give you tasty cups of coffee consistently. You can just set a timer and then clean your grinder or prepare breakfast or doing something else in the mean time haha

With percolation brewers (v60, orea, kalita, april, etc), you might want to do multiple pours to get the taste you want. For example, 5 pours of 50ml. So you don’t just stand there doing nothing. There are plenty of different recipes with different pouring structures that can give you different cups of coffee. Great for experimenting.

And what does “normal coffee maker” mean in this context? Espresso maker? But normally strong or weak coffee depends on a lot of things. Coffee to brew water ratio, roast level, water temperature, etc.

A classic pour over cone really just has to be rinsed hot after using if you’re using it every day, soap and sponge if an oily coffee leaves a residue over time. A metal or plastic v60 has no risk of breaking while rinsing too

It drains quickly if you grind typically, so you do have to stand over it for 2-3 minutes while you pour, though you have some breaks in there, so it’s easy to make toast or something at the same time.

Some flavors typical of drip will be weaker, like heavier and smoky or chicolatey notes, while others will be much stronger and richer, like caramel, fruit, tea, and what people call juiciness. The biggest draw, though, is the ability to customize every single part of the process, so you can find ways to recreate what you like from drip (be it by grinding finer, using less or hotter water, pouring quickly/slowly, etc.) and bring out notes that might get muted by a drip machine. That said, the added lighter notes with pour over definitely make most sense for black coffee or with just a dash of sugar, so if you like milk/creamer, drip might make more sense to stick with (no judgment, that’s why I have multiple options myself :)