Bypass brewing is a coffee-making technique where water is added to coffee after extraction, allowing for manipulation of flavor and texture, commonly practiced in competitions like the AeroPress Championships. There are no formal standards for bypass brewing, but the general idea is to brew a concentrated coffee and then dilute it to balance flavor intensity and mouthfeel. This method can be used to accentuate sweetness and reduce bitterness, creating a more rounded cup profile. Key to successful bypass brewing is tasting and adjusting water amounts to find the ideal balance, with the AeroPress considered one of the best brewers for this method due to its simplicity. The article also touches on the emergence of no-bypass brewers like the NextLevel Pulsar, the BIRD by Weber Workshops, and the Tricolate, which are designed to eliminate unintentional bypass brewing.
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