IM 5.05 Recap

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  • Early steep-and-release-style brews were introduced in the eighteenth century. In his book All About Coffee, historian William Ukers refers to a French design from 1710 which featured coffee brewed in a bag. When the beverage was deemed ready, the bag was removed. 
  • In 1996, Philip P. DiFilippo patented a modern steep-and-release brewer designed for coffee-making.
  • In tests, brews steeped in a Clever dripper for 3:00 minutes and 5:00 minutes, respectively, took twice as long to draw down (approximately 2:00 minutes in total), compared with brews steeped for 1:30 minutes. 
  • Blooming in a steep-and-release brewer prevents a crust from forming. 
  • Blooming was shown to increase extraction yields in steep-and-release brewing. 
  • The average drawdown speeds of the water-first approach was much faster; the coffee-first brew took 39% longer to draw down.
  • Because it apparently promotes faster flow rates at the end of the brewing process, the water-first approach to steep-and-release brewing allows you to both brew on a considerably finer grind and to reach higher extraction yields, whilst avoiding choking the filter paper. 


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