The Best Coffee Brewing Device
The QuickDrip coffee brewing cylinder eliminates the fundamental flaws found in the brewing methods used by coffee machines and pour-over coffee makers. By enhancing the speed of extraction, QuickDrip extracts the first soluble which is the best tasting. Automatic home brewing equipment doesn’t bring the water to a boil, which is essential to extracting the soluble and limits the use of more and finely ground coffees. This is because the filtering rate would slow too much and the grinds would overflow the filter. The QuickDrip’s single hole design has the best contact time with the grinds due to its vertical wall cylinder shape. Other cone brewing methods are less efficient and vary with their extractions due to the cone shape, number and/or size of each hole chosen by the manufacturer.
When prepared the QuickDrip way, taste issues cannot be attributed to the coffee equipment, but are always limited to: the taste of the water, water temperature, quantity and fineness of the grind, and how the coffee tastes. To brew a perfect cup of coffee, rest your QuickDrip on top of your cup or decanter, grind your beans finely and pour them into our recommended filter paper, then place the filter paper with grinds into the QuickDrip. Next, flood and stir with a pre-measured amount of fresh boiled water and let drip. As you experiment with more or less coffee in your QuickDrip, it becomes easy to adjust for the kind of taste you desire. That’s how simple it is to brew consistently good coffee.
Simply the Best Coffee Maker
Each QuickDrip is made in America using the old world hand crafted method of metal spinning. Quality 304 grade stainless steel that’s 16 gauge thick helps keep the water at its hottest while brewing. The Stainless Steel QuickDrip has a lifetime guarantee against breakage under normal use.
Once familiar with your variables, quantity and grind, the QuickDrip can extract consistently the kind of taste you desire. If you prefer a stronger or weaker brew, or a sweeter or more bittersweet taste, then the QuickDrip allows you to control those elements in your coffee. You essentially hand craft your beverage. The QuickDrip method prevents the unseen variable of lack of water temperature by using water just boiled, which makes it the right tool for a perfect cup of coffee.
The QuickDrip is the last coffee maker you will ever need.
Benefits of Making Coffee with the QuickDrip:
The QuickDrip coffee maker allows you to use any coffee beans you would prefer, unlike K Cup brewing devices. This allows you more variety of origin, roast, blend, grind, quantity and freshness than K Cup coffee.
Automated coffee machines have heating elements that degrade over time. The QuickDrip method prevents this, because you always know when you’ve brought your water to a boil.
The QuickDrip allows you to brew small to large volumes, which is not the concept of other pour-over cones.
The QuickDrip methodology supports using measured amounts of boiling water and fast brewing of the coffee to yield a higher quality of extraction and a more flavorful taste.
After a few brewing attempts of adding or subtracting coffee, the user “gets it” and sees how to customize his or her brewing experience to produce a drink that is exact to their liking.
The metal spun vertical wall cylinder design of the QuickDrip retains heat and allows the best extraction of the soluble throughout the entire drip process; meaning your coffee comes out hot, strong, and flavorful.
Coffee drippers or coffee cones designed with glass, ceramic or plastic have the same deficiency because of the cone shape; the grinds beach themselves during brewing creating incomplete contact time).
Glass and ceramic materials can break.
Plastic cones can contain BPA or variations of Biphenyl and have sanitation issues of not tolerating bleach or the dishwasher.
Thicker brew paper (associated with Chemex, Hario, and Melitta cones) absorbs the soluble (flavor) into the paper that you want in your cup.
The QuickDrip regulates the contact time with its grinds. However, using a French Press or the Clever Coffee Dripper requires consistent timing of your brew. If not, the contact time will either over or under extract the taste of the coffee.
The QuickDrip Stainless Steel is easy to clean or sanitize. It’s dishwasher safe.
The Quickdrip Aluminum is NOT dishwasher safe. Easy to clean with mild soap only.
Once brewing is complete, filter with grinds may be composted with no refuse created.
1. Brewing procedure that insures consistent tasty coffee:
A. Always use clean equipment.
B. Preheat and rinse under hot water your QuickDrip and cup or pot.
C. Use only good tasting water for brewing.
D. Boil only what you’ll need.
E. It may be easier and more ergonomic to set your cup or pot in your sink with the QuickDrip on top.
F. To extract best, grind your beans very fine and pour them into the filter paper.
G. Suggested sizes are ½ cup (35 grams) of beans using 14 oz. of water yields 12 oz. of black coffee and 1 cup (70 grams) of beans using 1.2 liters of water yields 33 oz. (1 liter) black.
H. Place the filter paper with grinds into the QuickDrip.
I. Wetting the edges of the filter paper helps it lay down nicely on the rim.
J. Flood the just boiled water and stir with a wire whisk.
K. When brew is completed, remove QuickDrip by picking it up at the edge of the rim and setting it in your sink.
Caution: If the rim feels too hot, then use a pot holder or mitt. Do not attempt to pick up by sides or bottom as this part of QuickDrip will be too hot and may burn.
L. Lift spent filter out and dispose in compost.
M. Careful, do not toss the screen!
2. Rinse QuickDrip and screen under your tap. The QuickDrip is made with vertical walls that are wide and deep to allow for active stirring. It is recommended that you use a French wire whisk to briskly stir after flooding with the just boiled water.
3. Soluble is essentially coffee oil, the flavor. Soluble is released quickest from very fine grinds (near Turkish – powdery). Actively stirring (turbulence) is the scientific extraction method employed in laboratories everywhere. To involve all of the grinds in extraction for the same length of time, just flood and whisk.
4. The best tasting oil comes at the beginning of extraction. So compare this to the first crush of the olives, which is considered “the virgin” and the best tasting oil. Conversely, a methodology that uses diffusion and irregular water temperature will only produce a taste with less flavor and a cooler cup.
5. The grounds of cone drippers beach themselves on the filter paper as the coffee recedes. This means that some of the coffee gets a little extracted, some more extracted, and some fully extracted. Does this uneven method make sense?
6. The QuickDrip’s vertical wall design complimented with turbulence (stirring) keeps the grounds moving and not accumulating on the sides. Most of the grinds travel with the liquid to the bottom making for the best contact and extraction.
7. The large 13 by 5 size commercial paper is ideal because its thin ruffled coffee filter paper design allows coffee soluble to pass through its pores throughout the brewing process. It’s a strong paper, yet inexpensive compared to other coffee filters. Other filter papers are heavier and will absorb more of the flavor that should go into your cup.
8. Greater room within the QuickDrip allows you to make various sized brews with the same dripper. The Quick Drip can be used to make as much as a liter (33 oz.) or the more typical 12 oz. cup of coffee quickly, it’s up to you. Most drippers limit the brew to just one size.
9. The QuickDrip’s cone shaped bottom sits into circular openings excellently, resisting toppling. We’ve tested the QuickDrip on cups, carafes, and thermos bottles with great results.
10. To insure not overfilling or diluting your brew, just measure the water that your vessel holds. Use that measure and boil only that amount of water. Make your coffee directly into what you choose without splatter and have a hotter drink.
11. The QuickDrip’s ¼ inch hole at the bottom meters the contact time of the water with the grinds is not be too quick or too slow. Drippers with a smaller sized hole take longer and produce a cooler drink. Drippers with many holes or large holes allow the water to pass too quickly. Manufacturers make the filter paper heavier so that their dripper will have a slower flow rate. Again, heavy paper retains the soluble (the flavor) that you want to drink!
12. The QuickDrip (series S) is cleanable 16 gauge #304 stainless steel. #304 is corrosion, rust or stain resistant under normal circumstances. Stainless steel is ideal for cleaning. The QuickDrip (series A) is cleanable aluminum. Easy to clean. Other drippers made of plastic can leach BPA (Biphenyl A) or other types of BP (Biphenyl B, C, D etc.) which are considered very hazardous to your health. Safer options are glass and ceramic drippers, but they can break, the QuickDrip won’t. The QuickDrip comes with a life time replacement guarantee not to break under normal use.
Variables that affect the brew:
a. The finer the grind the more that gets extracted.
b. Finer grinds make the drink thicker more syrupy.
c. The optimum fineness is a near Turkish grind.
d. A true Turkish grind (like talcum powder) is too fine and will plug the pores of the filter. True Turkish grind overly slows the drip rate and may cause an over extracted taste with greater heat loss.
e. Course grind lets water pass quickly doing less extraction.
f. The viscosity of course grind becomes thinner though sweeter.
g. The volume or weight of grinds will either add strength or subtract from it.
Decanting has been done for hundreds or maybe thousands of years. I’m referring to pouring a liquid back and forth aero rating between two vessels. It’s been done with water, tea, wine, and now coffee. As a method to make red wine less tannic, decanting coffee makes it smoother. Watch our videos for demonstrations of this technique.