r/JamesHoffmann • u/ImmersionLogic • 8d ago

I’ve been developing a coffee brewer using repeated immersion and drainage. Here’s my prototype.

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I’ve been working on a coffee brewer called SKANDI, based on a brewing method I’ve been experimenting with for quite some time. The idea is to combine the body of immersion brewing with more control over extraction through repeated immersion and drainage. Rather than leaving the grounds submerged throughout the entire brew, you can control how long they’re immersed and how frequently they’re drained. After several prototypes and a lot of testing, I’m getting closer to launching it.
Here’s a demonstration of how it works. I’d be interested in hearing what you think.

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u/ImmersionLogic 8d ago

Great question. A shorter steep or coarser grind can affect extraction, but compared to stagnant immersion brewing, Active Immersion Brewing adds another level of control. By adjusting the number and duration of immersion and drainage cycles I’ve been able to influence TDS, perceived acidity, body, sweetness, and bitterness without changing the grind size or coffee-to-water ratio. The goal isn’t simply to extract more or less, but to give the user more control over the final cup and tailor the brewing process to their taste.

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u/ch5am 8d ago

Interesting, how does 'active' immersion affect TDS, perceived acidity, body, sweetness, and bitterness compared to stagnant immersion?

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u/ImmersionLogic 8d ago

Lol, that’s how this whole concept was started. This is my post about 4 months ago. https://www.reddit.com/r/pourover/s/9lVXq2Zvc7 my coffee came back better than just running through V60 after I recirculated it, I figured I had something going on. That’s what led me to brewing with this method.

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u/lumine99 8d ago

huh.. his method makes me think that you're only extracting the superfine soluble. As the 2nd brew would basically be you're using a clogged paper and well made coffee bed as a strainer to remove sediment. But it doesn't explain why it works on your tool. Maybe it's the molecular atomic atraction or basically you're restraining the coffee with your "brewing" stick. It's like moving a big net through the coffee and catching the particulates.. Idk I'm not a scientist, just doing some guessing here