Here are some tips, and methods to brew based on our Clever Coffee Dripper tests
We have tried a few different methods of brewing in the CCD (Clever coffee dripper) and cupped the results… Here are some tips and comments based on our tests. We invite your own input on this via the SM Forum (RIP!) We still have some brew variations to try out, so this page will grow… So here are some of our Clever Coffee Dripper experiments .
Clever Coffee Dripper; Techniques and a Twist (Video)
This is an older video but the Clever has not changed much, so it holds true 10 years later! There are many approaches to the Clever brewer, but the point of this device is to SIMPLIFY pour-over technique, not add a bunch more rules for brewing “correctly”.
That said, pre-rinsing your paper filter really well before brewing is important, as is covering the brewer while steeping.
Don’t use a Swiss Gold permanent filter …but perhaps another type will work?
In theory using a permanent filter sounds like a very good idea … just somehow the Swissgold brand and the Clever didn’t play well together.
We couldn’t produce a good cup with one. We tried several times to get good results by using the Clever Coffee Dripper with a permanent gold filter. The results were a brew with poor texture (How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a tactile sensation in the mouth used in) and muddy flavors as well. The problem isn’t specific to the Clever, it’s a general Swiss gold issue, that too many fine particles of insoluble solids pass through the filter into the cup.
But the idea of a permanent non-paper filter is very attractive because an issue with the CCD is it can have a stronger “paper taste” than other brew methods. That’s because the coffee steeps with the paper filter in there, rather than just flowing through like regular pour-over brewers. So maybe we just need to find the right non-paper filter to use. In any case, thoroughly rinsing out your paper filter before use (as is good with all pour-over methods) is especially important with the Clever Brewer
So what went wrong with our permanent filter tests? Here’s some ideas:
Soluble solids in coffee are the oils and other compounds dissolved by the hot water, whereas insoluble solids are small particles in the grounds and are comprised of the Generally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the moisture leaves the seed it takes organic Cellulose is the principle fiber of the cell wall of coffee. It is partially ordered (crystalline) and partially disordered (amorphous). The amorphous regions are highly accessible and react readily, but the crystalline regions with close structure of the bean itself. These are normally trapped by paper filters, but make it into the cup with the A simple coffee brewer also called a Press Pot: grounds and hot water are added to a carafe, allowed to sit for several minutes, and then a filter is pushed down to hold the grounds, A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small brewing or the Swiss gold type filters.
A little theory: There are 2 general ways of thinking about drip brewing: coffee ground particles suspended in liquid, or coffee particles forming a bed in the bottom of the filter, and the water percolating down through though them into the cup.
You can have good results with a Swissgold brew if, after the brew phase is over, you let the coffee sit for about 4 minutes undisturbed, and carefully pour from the top of you cup or carafe. The turbidity settles out in this time, and you can see some layering in the cup of clean, sediment-free brew at the top, muddy and turbid liquid at the bottom. (This is true with French Press too!)
I think Swissgold works best in brewers where the grounds are not stirred, where it forms a bed and the water percolates through it. But in our brew method with the CCD, we stir the coffee at 1:30 minutes, and this makes for a gritty brew. So you might say, “just don’t stir with the Swissgold!” Well, we found that result cleaner in terms of sediment but lacking in overall cup flavors.
Rinse Rinse Rinse that paper filter!!!
As mentioned above, you really need to rinse your paper filter to get rid of possible “paper taste” in the brew. You want to do this with all pour over methods. With the Clever its important because the water is immersed with the coffee and paper for longer than other manual drip brew methods.
Cover the dripper
We like to cover the dripper during brewing; use a small plate or or pot lid. One of the advantages here over a standard filter cone holder is that you can maintain a thermal mass of hot water steeping the coffee. Covering it helps to reduce heat loss.
We tested for cup quality and brew strength using a range of grinds. One of the nice things about the CCD is that grind and brew timing are no longer linked. Consider this: in a standard filter cone, you usually need to grind coffee ridiculously fine in order to extend brew times, to slow the rate at which the coffee drains into the receptacle. The CCD frees up the process from using grind in this way: you can grind to your preference, a French Press type grind if you like that, or a filter grind. To the right is an image of the range of grinds we tested, and the middle was the best.
No surprises here …the best grind was a fairly typical drip grind. We liked the French Press type grind for the clarity and cleanliness of the cup. But we found a little less Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing. The fine grind tasted slightly A general negative flavor term, from defect bean, bad roast, or bad brewing: Unpleasantly sharp, astringent or bitter to the taste or smell, over-infused. I fear that those used to a typical filter cone brew have also ground coffee very fine out of habit, so you might want to err on the side of coarse, then go progressively finer if you think the coffee lacks body.
Keep it Clean
Do not allow residue to build up in the filter; lightly scrub the cone with very hot water and a sponge or brush, taking care to clean shut-off mechanism lightly from the top. If you can clean it with very hot water for 5 minutes, scrub with a brush and rinse with very hot water, that is ideal. I would NOT use Can mean a number of things - it can be an earthy or pungent coffee or a coffee brewed in a more concentrated way. : Many people say that they like "strong coffee" but this brewer cleaners, especially those made for espresso machines. I might use mild ones made for drip brewers, but if I could just use hot water and soap I would opt for that. Some strong coffee cleaners can change the surface porosity of plastics. I want to avoid that!
Ideal Brewing: the “1.5 Minute Stir” method.
Here are some more specific recommendations for exactly how I use the brewer
- Step 1: Put the paper filter into the dripper.
- Step 2: Add coffee into the filter
- Step 3: Add all the water at once and cover, wait 1.5 minutes, then lift the cover and stir to fully mix the grounds and water. Re-cover for remaining infusion time and drain.
- Step 4: When infusion time is up, place dripper on top of a mug or other vessel. Coffee will drain for approximately 1.5 minutes or less. To stop the flow, simply lift the dripper off the mug.
|Amount of Ground Coffee||2 scoops/22g|
|Water used||12 oz/350 mL/361 grams*|
|Infusion time||3 – 4:00 min|
|Amount of Filtered Coffee Made||10 oz/300 mL|
* We have found that for the most accurate brewing, it is best to measure your water by weight. This is easily done by preparing your coffee on a scale. For 22 grams of coffee, you want to use 361 grams of hot water.
** These recommendations are based on using a regular drip grind. If you use a coarser grind, you may need to lengthen Refers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee. The term is used mostly with espresso, adding pressure to the mix as time.
Other little notations
- The dripper is made from BPA-free plastic. The jury is out on BPA, and most of the concerns have focused on baby bottles, but it’s good to know it has no BPA in the plastic
- The cone is brittle enough that if you drop it, you can break off one of the 4 little “feet”. Breaking of a foot makes the brewer unstable and if it leans it will activate the drainer. You can super glue a foot back onto it – it doesn’t contact the coffee brew. But it’s one fragility on the device that is otherwise fairly bullet-proof.
- I have used one for months and noticed absolutely no drips during brewing, or occasionally one little drip. Twice (out of scores of uses) the stopper seemed stuck after I had cleaned it, and it started to drain when it shouldn’t. A quick tap to the bottom solved that.
- The dripper can be used with any glass, mug or thermos bottle. The dripper will fit on cups and thermoses with tops between 1.5″ and 3.75″ in diameter. Of course, if you put the dripper on a very narrow thermos, you should make sure the dripper is stable. If you want to place something on top as a lid (which we highly recommend!), it needs to be at least 5.5″ in diameter