Smart Dripper (Immersion Dripper) Controls the Balance of Acidity and Sweetness Effortlessly
Contents:
1. Three Techniques for Mid-Brew Immersion
2. Pour-Over Parameters for Three-Stage Extraction
3. Experiment on Three-Stage Immersion with the Clever Dripper to Enhance Flavor and Taste Profiles
Three Techniques for Mid-Brew Immersion
Continuing from last week's Justin Coffee Classroom introduction to the smart dripper/immersion dripper, in addition to the five methods of the initial immersion, this week we will continue to introduce three methods of the middle immersion. These methods involve initially opening the flow control valve, then closing it for the middle immersion of the coffee, and finally reopening it for the completion of coffee draining. The timing of the middle immersion has three variations, resulting in different flavor experiences and the ability to adjust the intensity of acidity and sweetness.
Before proceeding with the three methods of the middle immersion, we first divided a batch of coffee into three segments for extraction, tasting the flavor and acidity/sweetness at the beginning, middle, and end of brewing. During the manual brewing process, every one-third of the total brewing time, the brewing vessel was replaced with an empty one to collect three portions of coffee liquid, each representing one-third of the total extraction. As shown in the diagram, the leftmost vessel contains the coffee liquid extracted in the first one-third, with the deepest color, the middle vessel contains the coffee liquid with a lighter color, and the rightmost vessel contains the coffee liquid with the lightest color. Each vessel weighs approximately 85g, with a drip time of 40 seconds, totaling 2 minutes and 30 seconds. The total water used for brewing is 300g, resulting in a total coffee liquid weight of 255g.
This week's coffee selection for testing: Ethiopia Sidama Bensa Shantawene Gatta Kenean Dukamo G1 Anaerobic Natural - COE second place winner from the same processing batch.
Cupping flavor description: Pineapple, violet floral aroma, lime wine scent, tropical fruits, long-lasting lime liquor sweetness in the aftertaste, caramel cream sweetness, bold aroma.
Pour-Over Parameters for Three-Stage Extraction
Coffee: 20g
Grind size: Coarse for pour-over brewing
Water temperature: 87℃
Coffee-to-water ratio: 1:15
Pre-infusion: 35g of water for 30 seconds
Total water used: 300g
Total coffee liquid: 255g
Total brewing time: 2 minutes and 30 seconds
1. First third, 85g of coffee liquid, drip time 40 seconds [Left vessel in the diagram]
Flavor description: Rich pineapple, lime liquor aroma, tropical fruits, strong acidity, mouth-watering sensation.
2. Middle third, 85g of coffee liquid, drip time 40 seconds [Middle vessel in the diagram]
Flavor description: Tropical fruits, excellent sweetness.
3. Last third, 85g of coffee liquid, drip time 40 seconds [Right vessel in the diagram]
Flavor description: Peach, lime water, sweetness and mellow.
Experiment on Three-Stage Immersion with the Clever Dripper to Enhance Flavor and Taste Profiles
From the three-stage extraction, it can be observed that the first stage exhibits vivid and rich fruit flavors with bright acidity, the middle stage presents strong sweetness, and the final stage offers clean and mellowed sweetness. Next, we will proceed with this week's experiment, immersing the smart dripper (immersion dripper) at three different time points to enhance different flavor and taste characteristics, as shown in the table below.
Based on the table above, when selecting lightly roasted beans rich in fruity flavors and acidity, you can use the Smart Dripper (immersion dripper) to control the coffee's acidity, sweetness, and smoothness by adjusting the timing of closing the water valve.
In Table column A, closing the water valve from 30 seconds to 1 minute enhances the extraction of the first third, intensifying the fruity flavors and acidity.
In Table column B, closing the water valve from 1 minute 15 seconds to 1 minute 45 seconds enhances the extraction of the middle third, emphasizing sweetness.
In Table column C, closing the water valve from 1 minute 35 seconds to 2 minutes 5 seconds enhances the extraction of the last third, emphasizing balance and smoothness.
In Table column D, without closing the water valve, following the normal pour-over method, the flavors and acidity are evenly extracted throughout.
These three mid-stage immersion techniques yield different tasting experiences at different time points, even with the same beans, showcasing various flavor profiles. Using the method from Table column B, we brewed "Ethiopia Gediyo Yirgacheffe Worka Nenke G1 Washed," which resulted in flavors of lychee, citrus, lingering notes of Darjeeling tea, and a rich, juicy and mellow, maximize the sweetness of this washed beans. For those who enjoy a strong acidity, Table column A is recommended to extract intense fruity acidity. Experiment with these three mid-stage immersion methods this week, or combine them with last week's five early-stage immersion methods for a fully brewed cup of coffee!
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