I bought this recently. In most brewers, I have successfully used Hoffmann's approach - reduce the amount off the coffee dose and grinder a little finer. But when I tried his method for this brewer, it did not work. 250 grams of water in the brewer and 15 grams of coffee, grinded to medium fine (as for V60) which is poured over the water and let it steap for 2 minutes, stir / shake in the brewer and wait 30 seconds before letting the water pass. The coffee settled quickly in the bottom of the filter in the steap and the drawdown took only 20 seconds - in theory it should take between 60 and 90 seconds. the coffee tasted hollow and strange. maybe I should try this approach and see if it works better
I'm by no means a barista but, since the first stage of brewing with the clever dripper is immersion, what purpose does your bloom and slow pour serve? Those are good steps for a true pour over where the brew is percolating as soon as you pour in the water, but that's not the case with the Clever dripper. You mentioned saturating the coffee, but all the coffee gets saturated during the immersion anyway so that doesn't compute. Seems to me you are treating the Clever Dripper like a V60 or other standard pour over dripper. Do you find the extra time and steps to do the bloom and slow pour actually improve the coffee?
Thanks for your inquisitive questions Allan! You're correct in stating that, due to the immersion stage, saturation of the bed will occur regardless of the addition of a bloom. However, we concluded that a bloom primes for a more even saturation of the coffee bed on successive pours, not to mention the release of undesirable CO2. Pouring slowly could also prevent the development of dry pockets that can occur when pouring quickly, having extraction occur at a more consistent rate throughout the entire brew. There are so many ways to utilize each brewer, and we hope this recipe can be another in your arsenal. Happy brewing!
Try adding the water before the coffee. I haven't tried it myself but apparently it will prevent choking and reduce the draw down time with no loss of quality in the cup.
We have played with this indeed - there's a recipe we did on our IGTV a few weeks ago. It's an interesting concept for sure, to avoid the fines plugging the flow of the paper!! Thanks for sharing Ryan.
Hi Adam. The Clever is so versatile - loads of different recipes and styles exist out there. Cole just used a different recipe on our Instagram IGTV in Home Coffee Plan Week 8 - water before coffee!
Fantastic recipe! Love my clever. Tried so many different recipes at home, but is difficult to find other than just regular pouring all water and waiting.
Great presentation! May I ask one question as a newbie? Since you have flatten the coffee bed very well at the beginning, would the spoon-stirring impact the coffee bed? But I will try them both. Thanks for the great recipe. ;-)
Due to every grinder varying in calibration, it's tough to translate a dial over the internet. We would recommend starting with a course, sea salt-like grind and adjusting from there:)
I noticed that 3x times the amount of grounds were used for the initial bloom. If I were to use 20 grams of coffee (my typical amount) , then I should use 60 grams of water. Is that correct?
That's what the video implies. Personally, I prefer a 2 to 1 ratio (50 grams of water / 25 grams of coffee) and then give it a light stir with a chopstick to distribute the water. By using less water, I'm just bloom the coffee and not extracting into any excess water, which can lead to over extraction. I also bloom the coffee for 30 seconds. I do all this with the CCD on my scale. I turn on the scale after adding the coffee grounds. Then add the 50 grams of water, then after 30 seconds add water totaling 400 grams. I give the coffee a brief stir with a teaspoon, cover the CCD, and stir again at 2 and 3 minutes. Then at 4 to 4:30 (depending on the coffee) I place the CCD on my mug. Before blooming the coffee, I fill the CCD and filter with hot water. While the 2nd kettle of water is heating up, I place the CCD on a mug that's in the sink so the overflow goes down the drain. This step rinses out the filter and preheats the CCD a bit. Then I place the CCD back on the scale. For the coffee I'm using, I like brewing at 199º F.
Hi Shameez. We believe that a bloom allows the coffee to open up and breath, making the next pour more efficient in the extraction. It's not necessary, however we enjoy it :) let us know if you try.
How does one make 2 mugs (ceramic, not see-through) of coffee with a Clever dripper and minimal other stuff? All videos conveniently show one mug/cup only.
Thanks very much. The vessel is a mixing glass from a local cocktail shop. It's traditionally used for mixing boozy cocktails. It works wonderfully for coffee brewers!
Hey Davin, the clever brewer is very versatile, and while blooming is not strictly necessary for immersion brewing, the need for blooming can vary depending on the freshness of the coffee beans, the roast level, and personal preference. Experimenting with blooming/non-blooming methods can help you determine which technique produces the best cup of coffee for your tastes. Cheers,
He does complicate this technique a bit. 🤫 The beauty of the clever is its simplicity. Been using my technique for 3 years now and it's pretty awesome for me. Great cup every single time. I get my beans from Henry's House of Coffee (Bella Finca) out of San Fran or Fresh Roasted Coffee's (Tarrazu). 12 grams coffee, 200 grams filtered water @ 200 degrees. 1. Pour in water FIRST then add coffee. 2. Stir with a spoon to wet grounds and steep for 2 mins. 3. Break crust and wait 30 secs. 4. Place on carafe for drawdown. (30-60 secs. depending on grind) You can add 1 or 2 additional minutes for steeping, depending on your taste. happy tasting...
Hey there. I used this method but I only wanted 320gm mug so I used 19gm of coffee to 320 water, worked perfectly thank you.
I like this method, and gonna give it a try with my Hario Switch!
Awesome. Let us know how it tastes!
I bought this recently. In most brewers, I have successfully used Hoffmann's approach - reduce the amount off the coffee dose and grinder a little finer. But when I tried his method for this brewer, it did not work. 250 grams of water in the brewer and 15 grams of coffee, grinded to medium fine (as for V60) which is poured over the water and let it steap for 2 minutes, stir / shake in the brewer and wait 30 seconds before letting the water pass. The coffee settled quickly in the bottom of the filter in the steap and the drawdown took only 20 seconds - in theory it should take between 60 and 90 seconds. the coffee tasted hollow and strange. maybe I should try this approach and see if it works better
Thank you for the Video !👍 What was the combination on your grinder? I 've got Baratza Sette 270 too, so exact combination would help me 🙂👍
I'm by no means a barista but, since the first stage of brewing with the clever dripper is immersion, what purpose does your bloom and slow pour serve? Those are good steps for a true pour over where the brew is percolating as soon as you pour in the water, but that's not the case with the Clever dripper. You mentioned saturating the coffee, but all the coffee gets saturated during the immersion anyway so that doesn't compute. Seems to me you are treating the Clever Dripper like a V60 or other standard pour over dripper. Do you find the extra time and steps to do the bloom and slow pour actually improve the coffee?
Thanks for your inquisitive questions Allan! You're correct in stating that, due to the immersion stage, saturation of the bed will occur regardless of the addition of a bloom. However, we concluded that a bloom primes for a more even saturation of the coffee bed on successive pours, not to mention the release of undesirable CO2. Pouring slowly could also prevent the development of dry pockets that can occur when pouring quickly, having extraction occur at a more consistent rate throughout the entire brew. There are so many ways to utilize each brewer, and we hope this recipe can be another in your arsenal. Happy brewing!
Try adding the water before the coffee. I haven't tried it myself but apparently it will prevent choking and reduce the draw down time with no loss of quality in the cup.
We have played with this indeed - there's a recipe we did on our IGTV a few weeks ago. It's an interesting concept for sure, to avoid the fines plugging the flow of the paper!! Thanks for sharing Ryan.
Never considered bloom and a slower pour with immersion, looks interesting. What temp do you suggest and about how many clicks on an Encore?
Hi Adam. The Clever is so versatile - loads of different recipes and styles exist out there. Cole just used a different recipe on our Instagram IGTV in Home Coffee Plan Week 8 - water before coffee!
Generally we brew between 92 and 96C. Our boiling point in Calgary is right around 96. On an Encore, perhaps 22-28, so on the coarser side of things.
Fantastic recipe! Love my clever. Tried so many different recipes at home, but is difficult to find other than just regular pouring all water and waiting.
Our pleasure! Thanks for the feedback. The quick bloom pour helps the coffee breath and open up it's flavour before completely filling the Clever.
Great presentation!
May I ask one question as a newbie?
Since you have flatten the coffee bed very well at the beginning, would the spoon-stirring impact the coffee bed?
But I will try them both. Thanks for the great recipe. ;-)
What setting would you use on the wilfa svart aroma (Black one) thanks
Due to every grinder varying in calibration, it's tough to translate a dial over the internet. We would recommend starting with a course, sea salt-like grind and adjusting from there:)
Hello! Which one was your grinding setting
I have a baratza sette 30
Hey there, thanks for your question! Cole would have maxed out the grinder for the coarse setting, so about a 30/31 on the dial!
I noticed that 3x times the amount of grounds were used for the initial bloom. If I were to use 20 grams of coffee (my typical amount) , then I should use 60 grams of water. Is that correct?
That's what the video implies. Personally, I prefer a 2 to 1 ratio (50 grams of water / 25 grams of coffee) and then give it a light stir with a chopstick to distribute the water. By using less water, I'm just bloom the coffee and not extracting into any excess water, which can lead to over extraction. I also bloom the coffee for 30 seconds.
I do all this with the CCD on my scale. I turn on the scale after adding the coffee grounds. Then add the 50 grams of water, then after 30 seconds add water totaling 400 grams. I give the coffee a brief stir with a teaspoon, cover the CCD, and stir again at 2 and 3 minutes. Then at 4 to 4:30 (depending on the coffee) I place the CCD on my mug.
Before blooming the coffee, I fill the CCD and filter with hot water. While the 2nd kettle of water is heating up, I place the CCD on a mug that's in the sink so the overflow goes down the drain. This step rinses out the filter and preheats the CCD a bit. Then I place the CCD back on the scale. For the coffee I'm using, I like brewing at 199º F.
Nice video can show how do moka or french press but correctly please and thnks for the tips of clever is very awesone
Thanks for the feedback Rolando. We'll work on a moka or french press video, you bet!
@@RossoCoffeeRoastersYYC thnks dear and can show the correct form to clean all?
Great video! Is it necessary allow for a bloom when using an immersion brewer?
I always try different blooms even with immersion, and do not bloom usually tends me less fruity taste.
Hi Shameez. We believe that a bloom allows the coffee to open up and breath, making the next pour more efficient in the extraction. It's not necessary, however we enjoy it :) let us know if you try.
How does one make 2 mugs (ceramic, not see-through) of coffee with a Clever dripper and minimal other stuff? All videos conveniently show one mug/cup only.
Wow the black one is really nice. What is the veseel you're brewing into? It fits the Clever dripper very nicely.
Thanks very much. The vessel is a mixing glass from a local cocktail shop. It's traditionally used for mixing boozy cocktails. It works wonderfully for coffee brewers!
Soo, for the clever you don't really need to do the bloom as its an immersion brew
Hey Davin, the clever brewer is very versatile, and while blooming is not strictly necessary for immersion brewing, the need for blooming can vary depending on the freshness of the coffee beans, the roast level, and personal preference. Experimenting with blooming/non-blooming methods can help you determine which technique produces the best cup of coffee for your tastes.
Cheers,
You give a really big title to this, but this recipe does not live up to it. Unless you really like tedious recipes 🙂
He does complicate this technique a bit. 🤫 The beauty of the clever is its simplicity. Been using my technique for 3 years now and it's pretty awesome for me. Great cup every single time. I get my beans from Henry's House of Coffee (Bella Finca) out of San Fran or Fresh Roasted Coffee's (Tarrazu).
12 grams coffee, 200 grams filtered water @ 200 degrees.
1. Pour in water FIRST then add coffee.
2. Stir with a spoon to wet grounds and steep for 2 mins.
3. Break crust and wait 30 secs.
4. Place on carafe for drawdown. (30-60 secs. depending on grind)
You can add 1 or 2 additional minutes for steeping, depending on your taste.
happy tasting...