Side-by-Side Comparison
Coffee Roasts & Botanical Teas
V60 Pour-Over Filter Coffee vs. Yerba Mate (Traditional South American Ilex)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
V60 Pour-Over Filter Coffee
Yerba Mate (Traditional South American Ilex)
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.
Yerba Mate is an infusion of dried leaves and stems of Ilex paraguariensis. Traditionally prepared in a calabash gourd with a metal bombilla at 70–80°C, it provides ~78mg caffeine per cup, theobromine, theophylline, and chlorogenic acid antioxidants.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Gravity Paper Percolation Coffee | South American Botanical Infusion (Aquifoliaceae) |
|
Brewing Water Temperature
|
92 – 96°C (198 – 205°F) | 70 – 80°C (158 – 176°F / Boiling water destroys flavor) |
|
Caffeine Content (per 100ml)
|
~60 – 75 mg (250ml mug = ~150–180mg caffeine) mg | ~35 – 50 mg (Typical 500ml thermos session = ~150–250mg caffeine) 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) % | — |
|
Standard Brew Ratio (Leaf : Water)
|
— | 30–50g dry leaf in 200ml gourd (Gourd filled 2/3 full) |
|
Steeping Duration
|
— | Continuous sip-and-refill via metal bombilla straw |
|
Active Methylxanthines
|
— | Caffeine (Stimulant), Theobromine (Vasodilator), Theophylline (Bronchodilator) |
|
Total Polyphenol Content
|
— | ~90 – 110 mg GAE / g (Higher antioxidant power than green tea) |
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