Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Sencha (Japanese Green Tea) vs. V60 Pour-Over Filter Coffee
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Sencha (Japanese Green Tea)
V60 Pour-Over Filter Coffee
Sencha is unshaded, steamed green tea leaf (Camellia sinensis). Steeping 3g in 150ml water at 70–75°C for 60 seconds delivers a refreshing, grassy liquor with ~30mg caffeine per 100ml and rich EGCG catechins.
V60 filter coffee is gravity percolation through a 60-degree conical paper filter. Using a 1:16.7 brew ratio (15g coffee to 250g water at 92–96°C) over 2.5–3.5 minutes, it produces a crystal-clear cup with 1.25–1.45% TDS and high clarity.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Steamed Unoxidized Infusion (0% Oxidation) | Gravity Paper Percolation Coffee |
|
Brewing Water Temperature
|
70 – 75°C (158 – 167°F) | 92 – 96°C (198 – 205°F) |
|
Caffeine Content (per 100ml)
|
~20 – 30 mg mg | ~60 – 75 mg (250ml mug = ~150–180mg caffeine) mg |
|
Standard Brew Ratio (Leaf : Water)
|
3.0g leaf in 150ml water (1 : 50) | — |
|
Steeping Duration
|
60 Seconds (1st infusion), 30s (2nd infusion) | — |
|
Oxidation Level
|
0% (Steam-inactivated polyphenol oxidase) | — |
|
EGCG Catechin Content
|
~50 – 70 mg per 150ml cup mg | — |
|
Standard Brew Ratio (Dose : Water)
|
— | 1 : 16.7 (60g coffee per 1.0 Liter water) |
|
Extraction Pressure
|
— | Ambient Atmospheric (1.0 Bar Gravity) |
|
Extraction Time
|
— | 2.5 – 3.5 Minutes (including 45s bloom) |
|
Grind Size Range
|
— | 500 – 700 µm (Medium-Fine) |
|
Total Dissolved Solids (TDS)
|
— | 1.25 – 1.45 % % |
|
Extraction Yield (EY)
|
— | 19.0 – 21.5 % (SCA Golden Cup Standard) % |
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