Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…

Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]

Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]

Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

Has anyone tried using a clever dripper (or French press) but splitting their brew water into 3 or 4 parts and adding them independently? So, add all the coffee then the first part of your water then drain, then add the second part of your water then drain, etc. waiting (a few min?) at each point before draining?

Would this method increase extraction? I will be testing it for flavor but I don’t have a refractometer so I can’t test that.

I got my inspiration from gongfu style tea brewing. Multiple people in that community claim that the taste of stacked tea infusions is superior to the taste of one single extraction using more water.

Update Edit:

I tried it. I did a traditional clever dripper brew with 440g of water and 30g of a light roasted coffee and a stacked brew with the same amount of coffee and water.

For the first brew, I steeped 30 g of coffee in 110g of boiling water (tds: 100, third wave water-classic profile) 4 times, waiting almost 2 minutes for each immersion. For the first pour, I poured the water first and the grounds in after. For every consequent pour I had to add the water to the already pre-wet grounds. Draw down time was actually not bad. All together, this took 9 minutes. I steeped each infusion for ~1min and 40 seconds before draining. Didn’t time the drawdown times but it seemed fairly quick.

I also made a traditional clever dripper brew with 30g of coffee and 440g of water, waiting 8 min before draining.

The resulting coffees were very different. My husband and I evaluated them on a blind taste test (we do this by labeling the bottom of 3 identical cups, make sure the temp of coffee is the same in all 3 cups, then identify the 2 that are the same and the one that is different. Then decide which we like best). I set it up for him and then he sets it up for me. We both correctly identified the 2 cups that were the same, and we both ranked the stacked infusion brew higher and described it as being “more extracted.”

I’m getting a refractometer for Christmas so I’ll try this again when I can actually get objective results.

TLDR; we liked the coffee from the stacked infusions better, but I’m not sure how this would work for a darker roast. It made the light roast that is typically juicy and bordering acidic very balanced and sweet. Not sure if it’s worth the trouble of doing it every time.

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Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Clever dripper (or a pure immersion brewer) with multiple pours to increase extraction?

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