If you have just joined the fabulous world of coffee (welcome!) or are just getting into specialty brew methods, we have just the thing for you. We’re talking about the Bonavita Immersion Dripper, which is kind of like a pour over and a French press combined. What makes this dripper unique is that it has an on/off (or open and closed) switch that opens or closes the valve on the bottom so you can immerse the coffee as long as you want.
To use the Immersion Dripper, turn it off by closing the valve on the bottom of the base, and then prep and load the dripper like you would a pour over. A few things of note are that you don’t have to get your grind perfect, which is why we think the dripper is a good choice for coffee beginners or people who just want no muss and no fuss when making their coffee. Likewise, unlike on a French press, if you go toward the finer side with your grind, the filter will prevent a bunch of sediment from leaking into your brew. We also like the fact that you can set your pour over up anywhere, and don’t have to balance it on a cup while you’re brewing and throwing coffee in it, since with the valve closed nothing will leak out.
Once you have everything set up, you can pre-infuse the coffee, let it bloom for about a minute, and pour the rest of the water in the brewer. Just as you don’t have to picky about your grind, you don’t have to have a specific pour for this dripper either. You don’t even need to have a gooseneck kettle or make sure the water stays in the center like on other pour overs, you can just dump the water in however you desire. Next, you let the coffee steep as you would with a French press. When you reach your preferred steep time, you do not plunge as you would on a French press, but slowly open the valve to release your tasty brew into your cup.
Ultimately, we really like this pour over, since you can play around with your steeping time and easily spilt a couple cups all with little to no mess. Watch as Dori and Chris brew up a cup of or two on the Bonavita Immersion Dripper, we weren’t kidding when we said pour overs are kind of their thing.