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Clever Dripper S

Sauna

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Clever Dripper S Clever by Berg Wu

Sauna technique by Berg Wu (2016 World Barista Champion). Multi-temperature pours create different extraction zones for a complex cup.

1:15 Ratio
3:15 Total
16g Dose
97°C Temp
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Parameters

16 g
Coffee
240 g
Water
1:15
Ratio
97 °C
Temp
4 medium-fine
Grind
3:15
Total
~240 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:15 · total
  1. Pour 1 / 7
    0:00

    Dripper on server, valve open. Pour 50g water at 97°C in circular motion. Some liquid drains immediately.

    +50g→ 50g Spiral 10s
  2. Pour 2 / 7
    0:30

    Pour 100g water at 97°C in circular motion. Valve still open.

    +100g→ 150g Spiral 15s Valve: Open
  3. Pour 3 / 7
    1:00

    Cool kettle to 90°C. Pour 50g water.

    +50g→ 200g Spiral 10s 90°C
  4. Pour 4 / 7
    1:30

    Cool water to 82°C. Lift dripper off server to close valve. Pour final 40g.

    +40g→ 240g 8s 82°C Valve: Closed
  5. Wait 5 / 7
    1:50

    Steep 20 seconds with valve closed.

    Valve: Closed
  6. Wait 6 / 7
    2:10

    Place back on server to drain completely.

  7. Done 7 / 7
    3:15

    Complex, layered cup with bright acidity and clean sweetness.

Notes

The Sauna name refers to multi-temperature pour stages. Initial high-temperature pours extract brightness and acidity. Cooler later pours extract sweetness without over-extracting bitterness. Requires a variable-temperature kettle. The dripper starts ON the server with valve open for partial bypass, then lifted OFF to close valve for immersion.

Original source

Recipe by Berg Wu, published at youtube.com.

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Next step

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Pour

0:00

50g

+150g add

10s
Pour · 1/7 0:00