The Physics of the Cone: Geometry, Flow, and the Lalord Pour Over Coffee Maker

In the pantheon of coffee brewing methods, the “Pour Over” stands apart. It is devoid of pumps, boilers, and electronics. It is gravity-fed and hand-powered. Yet, despite its mechanical simplicity, it is chemically complex. It offers a level of clarity and flavor separation that few machines can replicate.
The Lalord DPOCM-001 Pour Over Coffee Maker is a quintessential example of this genre. Modeled after the iconic V60 design, it is a tool of precision disguised as a simple glass funnel.

But why a cone? Why 60 degrees? And what do those ridges inside the dripper actually do? This article deconstructs the geometry of the Lalord brewer. We will explore the fluid dynamics of water passing through a porous medium, the importance of “bypass,” and how the shape of the vessel dictates the taste of the cup.

The Geometry of Extraction: Why 60 Degrees Matters

The Lalord dripper features a classic 60-degree conical shape. This is not an arbitrary aesthetic choice; it is an engineering decision that fundamentally alters how water interacts with coffee. * Bed Depth: Compared to a flat-bottomed dripper (like a Kalita Wave), a cone forces the coffee bed to be deeper for the same amount of grounds. * Flow Path: As water flows down, it is funneled through the center of this deep bed. This forces the water to travel through more coffee mass, increasing the contact time and the potential for extraction. * The Result: This geometry tends to highlight acidity and floral notes. It creates a “higher resolution” cup where distinct flavor layers are separated, rather than blended together into a heavy body.

The Function of the Ribs: Airflow and Bypass

If you look closely at the interior of the Lalord glass dripper, you will see raised spiral ribs (or ridges). These are the unsung heroes of the extraction process.
If the filter paper sat perfectly flush against the smooth glass wall, two things would happen:
1. Vacuum Lock: As water dripped out, no air could enter to replace it. This would create a vacuum, stalling the flow.
2. Side Channelling: Water would wick along the glass wall without touching the coffee.

The ribs create an air gap between the paper and the glass. * Air Escape: This allows carbon dioxide (released from the blooming coffee) to escape upwards and allows air to enter from the bottom, ensuring a smooth, continuous drawdown. * Bypass Management: Some water inevitably flows down these channels without passing through the coffee. This is called Bypass. Controlled bypass creates a cleaner, lighter body. However, too much bypass leads to a weak, watery cup. The spiral design of the ribs aims to lengthen the water’s path, encouraging it to soak into the coffee rather than just running down the drain.

Gravity as the Variable: Flow Rate Control

Unlike an immersion brewer (like a French Press) where water and coffee sit together for a fixed time, a pour-over is a dynamic system. Flow Rate is the variable.
The Lalord features a large, single hole at the bottom. This means the speed of drainage is determined not by the device, but by:
1. Grind Size: Finer grind = slower flow (higher resistance).
2. Pour Speed: Faster pouring = higher water level = more head pressure = faster flow.
This puts the control entirely in your hands. You can slow down the pour to extract more sweetness from a light roast, or speed it up to avoid bitterness in a dark roast. The device is transparent, both literally and metaphorically; it does not hide your technique.

The Physics of Paper: Filtration and Clarity

The Lalord set comes with 100 pieces of V02 paper filters. The choice of paper is critical to the physics of the pour over. * Lipid Removal: Paper filters are excellent at trapping coffee oils (diterpenes like cafestol). While oils provide body, they can also mask delicate flavors and increase cholesterol levels. Removing them results in a “clean” cup with high flavor clarity. * Fines Retention: The paper mesh captures microscopic coffee dust (fines) that would otherwise make the brew muddy (like a French Press). This results in a sparkling, tea-like liquid. * Natural Wood Pulp: The unbleached paper used here is chemically neutral (once rinsed). Rinsing the filter with hot water before brewing is a crucial step—not just to remove papery taste, but to pre-heat the glass dripper (more on this in the next article) and to seal the pores of the paper for optimal flow.

Conclusion: A Tool for the Curious

The Lalord DPOCM-001 is a laboratory tool for the kitchen. Its conical geometry, spiral ribs, and large exit hole create a brewing environment that rewards precision and curiosity.
It allows the user to manipulate the fundamental variables of extraction—time, turbulence, and temperature—simply by changing how they pour water. It turns the morning routine into a daily experiment in fluid dynamics, with a delicious reward for success.