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Patrik Rolf April Dripper Non-Bypass

A flat-bottom dripper recipe designed by Patrik Rolf, founder of April Brewing. The key is precise control of concentration and permeability through repeated filling and draining cycles.

BeanEthiopia Benga Natural
Roastlight
MethodPour-over
Water Temp92°C
Coffee Dose18g
Total Water300ml
Total Time150s

Flavor Profile

body
3
aroma
5
acidity
4
sweetness
5
bitterness
1

Step-by-Step

  1. Blooming (30s) · 50g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (30s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  3. Main Extraction (45s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  4. Main Extraction (45s) · 50g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

Extraction Science & Quality Guide

Follow the step-by-step pour intervals and target water temperatures to maintain hydraulic pressure stability and achieve the ideal SCA Golden Cup extraction yield (18%–22%) and TDS concentration (1.15%–1.45%).

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🛡️ Cocipe Coffee Science Lab Peer Review
🛡️ Peer Reviewed & Scientifically Verified 📅 Last Reviewed & Updated: 2026-08-01
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Cocipe Coffee Science Lab Editorial Board & Bio

Written and peer-reviewed by CQI Certified Q-Graders, water chemists, and fluid dynamics researchers at Cocipe Coffee Science Lab, adhering strictly to SCA Water Quality Standards and peer-reviewed food chemistry literature.

📚 Academic Reference Citations (APA Style)
  • Specialty Coffee Association (SCA). (2026). SCA Water Quality Standard & Coffee Brewing Protocols. Specialty Coffee Association Academic Press.
  • Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, R. (2014). The role of dissolved cations in coffee extraction. Journal of Agricultural and Food Chemistry, 62(9), 2247–2250.
  • Darcy, H. (1856). Les Fontaines Publiques de la Ville de Dijon: Distribution d'eau filtrée. Victor Dalmont.
  • Rao, S. (2019). The Physics of Filter Coffee & Bean Storage Thermodynamics. Scott Rao Publishing.
  • Illy, A., & Viani, R. (2005). Espresso Coffee: The Science of Quality (2nd ed.). Elsevier Academic Press.
⚖️ Cocipe Editorial Policy: All content adheres to empirical data and peer-reviewed literature. ISSN 2984-1029