Immersion vs Drip Coffee Brewers


Immersion vs Drip Coffee Brewers
    There are two main types of coffee brewer - drip, and immersion. They each make coffee slightly differently, but one of them is far more efficient. Here's why!

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    38 Comments

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    1. All due respect this sounds like a bunch of bull shit. In drip the grounds aren't under pressure and retain more water than something like the aero press which pushes a larger amount of water out.

    2. Hi Matt. I'm not a coffee professional by any means but here are a several problems with this video. I really think you should edit this video it's almost 3 years old now.

      In both examples 230g is added to 15g of coffee but 15g of coffee remains in the apparatus therefore extraction is zero % and TDS is zero PPM. I appreciate you are trying to keep the maths simple but by giving the wrong numbers some people won't be able to see the correlation between input, output, yield and strength; or will use the flawed maths themselves.

      Correction to maths in this video assuming desired result of 20% EY achieved: 230g of water over 15g of coffee = 245g total input. 3g of the coffee is extracted leaving 12g in the V60. That 12g of grinds is wet and has absorbed 24g of water therefore 36g of wet grinds (waste) left in the V60 and 209g of brewed coffee in the cup. Extraction yield = 20% (3g/15g) and TDS (strength) = 1.4% (3g/209g) or ~14000 PPM.

      I also appreciate what you are saying about the grinds in the aeropress – they won't just absorb plain water they will absorb some of their own solubles from 'brew' they are sitting in however is that not mitigated by the aeropress also pushing the liquid through the grinds when you plunge? Also V60 pouring method will have an effect because the bed is not thin and flat so the grinds at the bottom will have 'brew' flowing through them not just plain water. A French press doesn't plunge so it's not right to say an Aeropress and French press extract the same.

      Last but perhaps not least the conclusion is to use batch brewers over immersion yet the whole video has been about making a pour over vs an Aeropress. Of course a busy cafe will use a batch brewer (or brewers) over Aeropress or French press, and that's not down to needing to put more coffee in. Also cafes generally charge less for a cup of filter (batch brew) than they do for a pour-over or a latte etc.

      I do hope you take this in the constructive way it is meant 🙂

    3. Wrong numbers. Same extraction% with same amount of water should result same TDS. I don’t get the point in this video. If the Aeropress coffee tastes watery, then you can play around with water temp, ground size, or brewing duration. IMO, Aeropress feels more efficient. There is a reason why Aeropress brewers drop down the water temp for 80-85C. Aeropress tend to over-extract, actually.

    4. It’s very important to carefully study fundamental physics before you made a video like this.

      The extraction of coffee is actually a diffusion process in physics. Diffusion speed is directly proportional to the concentration gradient of the liquid.
      And the biggest difference between drip coffee and immersion coffee is actually the concentration gradient of each coffee during the brew. As water goes down though the paper filter, the concentration gradient of coffee in the dripper will be kept in a relatively higher value than in the aeropress container in which would became almost zero if you brewed for a very long time.

    5. This only happens if the drip Coffee Brewer is perfectly extracted. Which is nearly impossible. The Immersion process will naturally come much closer to a perfect extraction once quantities are adjusted.

    6. TDS is the same if we brew in the aeropress for two minutes as I the v60. However can't you increase TDS by simply brewing for longer?

    7. Couldn't you just extend the extraction time on the Aeropress to increase the total extraction without changing the dose? Isn't the selling point of immersion brewers is that you can control how long the coffee interacts with the water? I'm confused.

    8. I know I’m late to the party but perhaps someone can answer my question… isn’t it an “unwritten rule” to use a coarser grind for immersion vs drip, and in doing so you will alter the amount of liquid absorbed the beans in either scenario? Would this balance out the dose:yield ratio?

    9. @Barista Hustle

      Hi, i have a question, are there metal mesh filters for drip systems? i know the key difference between drip system and french press is in the filter (one being paper and the other being metal screen mesh), could it be possible for a drip device to use a metal screen mesh?

      I like the efficiency you mentioned about drip system, but i also like the taste of french press.

      I would appreciate your response to my question.

    10. Since we're considering all the brew water in an immersion to be equally strong, perhaps it's useful to squeeze out more of the water (Aeropress?) to leave less of the strong brew behind. In contrast, let the more of the weaker, leftover brew water from the drip process be tossed out with the grinds. Therefore, input same amount of ground coffee, but less water, to achieve same volume and strength of output Aeropress immersion vs. V60 drip.

    11. Can you actually lump siphon brewers (or aeropress) in with immersion systems in this comparison?!? No, you can't. Any device that drains the water in a gravity oriented way is going to have similar end results to drip systems. The liquid is vacuum pulled or pressure pressed with these systems so any solubles should end up in the cup, not in the spent bed. I think this is really only applicable to french press. Even with a french press, if there is enough coffee in the bottom to completely fill up or overfill the space when the plunger is completely pressed down how will that pressure affect the water absorbed. I question this study entirely. Unless a lab study has been done with each method using oven dehydration to determine precise extractions it is merely theory. I do think the theory is applicable to french press when the grounds cannot be pressed at the bottom though.

    12. Yeah, but it's a lot easier to screw up a drip brew than it is an immersion brew. With immersion, pouring technique and speed aren't really variables, and you don't have to adjust your grind size to account for different batch sizes.

    13. That math makes no sense… How could there be 30g of water remaining in the pressed grind in the aeropress vs the soaked loose grind in the drip? I'd be surpised if there is even 10g of water left in the aeropress after use… Source: I've used the Aeropress every day for over 2 years now…

    14. The totals presented in the immersion example after adding both coffee and water where incorrect. The amounts added where equal while the according to the video the amount of water should be double the amount of coffee to compensate for the water that is soaked up by the coffee.

    15. Can you do something about blooming for immersion vs blooming for drip style. Curious to know what the taste difference is for a bloomed and Banditly stirred immersion brew vs a non bloomed immersion brew.

    16. Appreciate the insight. Brewed my aeropress this morning with an increased dose of coffee and water on your recommendation. Something I drink a few times a week and had a noticeable increase in body and juiciness. Thanks!

      Will be experimenting with a few different coffees. I find aeropress an easy to clean option at the office with the able filter – any recommendations for reusable drip filters besides the Kone? I do prefer brewing V60 or Kalita.

    17. hi Matt, with all respect – are you sure about the numbers?

      20 % ext for 15 g DOSE makes 3 g of dissolved solids:
      – diluted by dripping into 200 g water we're right at 1,5 % TDS
      – diluted by immersion in 230 g water we're at 1,3 % TDS

      did some dissolved solids disappeared somewhere during immersion brewing? do you define the extraction yield in a different way for an immersion brew? what is your math for the second set of numbers anyway (because 1.5*234.4/17.2 = 20.44 actually)?

    18. Is the math correct here?

      Drip: 200*0.015=3g of dissolved solids, out of 15g of coffee = 20% EY
      Aeropress: 230*0.0108=2.48g of dissolved solids out of 15g = 16.5% EY.

    19. Thanks for the video. However, its not entirely fair to assume the same variable inputs to each method to call one inferior. There is an amount of water bound to the coffee grains in either case, not only strictly passing by or strictly in contact with the grain, so that some percent of that high TDS water weight is retained in both methods. This is an interesting consideration but seems like you are presenting it with a strong bias that shields your deeper critique.

    20. Fantastic insight. Thanks! Assuming the same qualitative outcome can be reached via either brew method then drip is quantitatively better. This is also a fantastic explanation of why the same tds will give a different ext% outcome in the VST app software depending on whether you select drip or immersion. Cheers!

    21. Interesting, never thought about the issue of strength in a full immersion. I did realize that you'd lose good coffee in the retention. in a cafe setting, I'm pretty happy to lose coffee and gain time and consistency across baristas.

    22. When I make the coffee with AeroPress, I grind the coffee bean more smaller than drip (or pour over). So, the smaller particle can make the even, isn't it? There is no mention for grinding level.

    23. This is a super interesting video. I really appreciate it!

      One note though, 1 kg is roughly 2.2 lbs so I think your prices are off at 5:26. It looks as if they've been swapped the wrong way around. Unless you're magic, you'll pay more for a kilo of beans than a pound of beans.