UFO Ceramic Dripper

Ceramic UFO is an attempt at stabilizing coffee slurry temperature throughout brewing. Via reducing unnecessary thermal mass from the upper levels of the dripper construction and positioning the dripper as close as possible to the heat retained within the carafe by removing the base, the ceramic UFO is able to create a brewing process that draws from a more stable incubated heat from below the brewer throughout the brewing process. 

Ceramic UFO’s uppermost wall thickness is 23.7% thinner than the lowermost wall thickness, removing unnecessary thermal mass.

Ceramic UFO is designed to sit directly on the server, which allows the hot heat from the output coffee inside the server to circulate upwards, constantly providing an additional source of heat towards the thickest part of the dripper for better thermal stability.

This would be an issue in traditional protruding-rib designs where airflow is heavily dependent on the separation of the dripper base and server via base risers, but with UFO’s air channels that provide constant and consistent air flow from behind the filter, fear of clogging (stalling) via air-lock is fully out of question.

UFO Variable Wall Thickness Technology, and the reason behind the decision to not include base (holder).

UFO Type A Recipe-

Grind size: 1000-1300mu
Ratio: 13.5:225g or 15:225g, 13.5 if you want more tea-like body, 15g if you want more juicy body
Water temp: 92’C

00:00-00:30 45g, circle pour
00:30-01:00 45g, circle pour
01:00-01:30 45g, circle pour
01:30-02:00 45g, center pour
02:00-02:30~03:30, 45g, center pour

Anything up to 03:30 is fine, we do not recommend going past 03:30 total brew time.

UFO Type A Iced Recipe-

Grind size: 1100-1400mu
Ratio: 20:200g
Water temp:92’C

00:00-00:30 50g, circle pour
00:30-01:00 50g, circle pour
01:00-01:30 50g, circle pour
01:30-02:30-03:00 50g, center pour

Brew hot, pour into cup full of ice, enjoy!

Standard Recipe - works best with Sibarist FAST or Cafec T90/TH-3 (These are the same, just different code names for different markets).

Grind size: 850-1000mu
Ratio: 15:250g, or 1:16.67, up-dose to 16g-16.5g to either reduce extraction or increase body.
Water temp: 92’C

Pulses:
1st pour: 50g, 5-10g/sec (lowest spout height)
2nd pour: 50g, 5-10g/sec (lowest spout height)
3rd pour: 50g, 5-10g/sec (lowest spout height)
4th pour: 100g, 16+g/sec (Fellow EKG at full tilt), divided into two structures, at highest spout height (right before laminar flow breaks up)
First 50g: circle pour, to lift up fines from the edges of the dripper wall
Second 50g: center pour, to keep the fines suspended on top of the bed in order to decrease the fines contact time with water, thus preventing over extraction of those fines and clogging.

Recipe:
00:00 - 01:00
1st pour: 50g, 10g/secsec: LOW SPOUT HEIGHT/SLOW FLOW
Pour as close to the coffee bed as possible. The goal is to be able to control the coffee bed structure. With a higher spout height and higher flow rate, we are effectively churning the coffee bed and thus moving the fines around in the bed. We want to be able to keep the fines under control, and this low spout height + low flow combination allows us to grind fine and not have any stalls.

WHY full minute bloom?

This recipe calls for a very slow flow rate, and thus the time it takes for us to pour the initial 50g also takes significantly longer. We want to let the coffee grounds become fully saturated post pour and post swirl, and so it needs the full minute to go through that stage.
Once finished pouring, swirl
We swirl to make sure all grounds are fully saturated. A byproduct of the swirl is fines migration towards the bottom which is considered to be “bad” according to some brewing professionals, but personally from my experiments, this fines migration and distribution in the coffee bed allows us to have a higher TDS alongside enhanced complexity in the cup.
Later in the brew structure is when we will control the fines.

01:00 - 01:30
2nd pour: 50g, 10g/sec: LOW SPOUT HEIGHT/SLOW FLOW
Same exact pour as the 1st pour.
At the 01:30 mark, most, if not all the 50g you poured in should have drained through.

01:30 - 02:00
3rd pour: 50g, 10g/sec: LOW SPOUT HEIGHT/SLOW FLOW
Same exact pour as the 1st pour.
At the 02:00 mark, most, if not all the 50g you poured in should have drained through.
At this 3rd pour, it is likely that the flow rate in the bed will have decreased a bit and there will be slightly more water left in the bed than the 2nd pour. This is due to fines migration to the bottom. Don’t worry, it’s fine.

02:00 - 03:00~03:30
4th pour: 100g, 16+g/sec, divided into two structures: HIGH SPOUT HEIGHT/HIGH FLOW
THIS is where we control the fines and create balance in the cup. With this recipe, the first three pulses pull out most flavors we want out of the coffee, and this last pulse creates balance. We will be pouring very fast to effectively create “bypass” and also to control the fines.

First 50g: circle pour, to lift up fines from the edges of the dripper wall

Second 50g: center pour, to keep the fines suspended on top of the bed in order to decrease the fines contact time with water, thus preventing over extraction of those fines and clogging.