How Smart Is Smart Dripper (Immersion Dripper), Let's See It in Action!

Contents:

1. The smart dripper/immersion dripper
2. Five Techniques for the Initial Immersion Phase Using the Clever Dripper

The smart dripper/immersion dripper can be said to combine the advantages of both the “French press” and “pour-over dripper.” It has the function of complete immersion like the French press, which enhances the full-bodied and mellow flavor through immersion, while also incorporating the dripping filtration function of pour-over drippers to achieve clean flavor structures and a smooth mouthfeel, overall giving a sense of balanced flavor.

While the smart dripper and immersion dripper are fundamentally similar coffee extraction devices, the world's first smart dripper was invented by the Taiwanese company EK INTL. It features a controllable switch valve at the bottom of the dripper, allowing adjustment of the immersion time, hence the name “smart dripper.” There are many drippers with switch valves on the market, but only those based on the principles of Mr. Clever can truly be called smart drippers.

The "flow control valve" of the smart dripper/immersion dripper is the biggest difference compared to regular pour-over drippers. The timing of opening this flow control valve can vary greatly, allowing for different brewing techniques. It can be opened after soaking with hot water, opened at intervals during water pouring, opened after steeping, or opened from the beginning to function as a regular pour-over dripper.

The flow control valve regulates the immersion time, with longer immersion increasing the coffee extraction rate. Here are five different “flow control valve opening times.” By keeping other brewing conditions as consistent as possible and only changing the opening time of the flow control valve, the resulting sensory experience can indeed be different.

From the table above, it can be observed that when using a light roast bean with tropical fruit flavors, the slower the flow control valve opening time, or the longer the immersion time, the sweetness will be greater than the acidity. Conversely, when the flow control valve opening time is faster, or the immersion time is shorter, the acidity will be greater than the sweetness.

In Table column A, the flow control valve is opened at 1 minute and 45 seconds, and the coffee is immersed until water pouring is complete, with the water level in the cup at its highest; the tasting experience is described as sweet and rich.

In Table column B, the flow control valve is opened at 1 minute and 15 seconds, with the first 200g of hot water immersion slightly higher than the normal dripper water level; the tasting experience is described as having bright acidity and sweetness.

In Table column C, the flow control valve is opened at 1 minute, with the first half of water pouring involving immersion at a normal dripper water level, and after opening the flow control valve, the water level is maintained until water pouring is complete; the tasting experience is described as balanced acidity and sweetness.

In Table column D, the flow control valve is opened at 30 seconds, with the first 30 seconds before blooming involving immersion, suitable for those unfamiliar with blooming techniques; the tasting experience is described as bright acidity with a clear and sweet taste.

In Table column E, the flow control valve is opened at 0 seconds, with the flow control valve left open, equivalent to using a normal dripper; the tasting experience is described as excellent sweetness with bright acidity.

These five techniques are suitable for people with different preferences for sweetness or acidity. Using the technique from Table column C, we brewed "Jamaica Blue Mountain Silver Hill Estate No.1 Washed, Light-Medium Roast," which resulted in a tasting experience of sweet and caramel-like flavors, perfectly balanced syrupy aftertaste, and rich sweetness, making it the best Jamaica Blue Mountain No.1 the boss has ever tasted. However, when brewing “Panama La Esmeralda Private Collection Jaramillo Geisha Washed, Light Roast" using the technique from Table column C, the coffee produced had excellent sweetness and very low acidity, missing out on the acidic aroma characteristic of the Geisha; it should have been brewed using the technique from Table column E, which is a regular dripper, to bring out the acidic aroma characteristic of the Geisha and highlight the layered fragrance and flavor. Therefore, different beans are suitable for different brewing techniques. Try to find your best brewing technique!
 

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