What Is a Bypass Brew?

A bypass brew is made by saving some of the hot water that would normally pass through the coffee grounds and adding it to the brewed coffee afterward.

In other words, you brew the coffee with a more concentrated coffee-to-water ratio, then dilute it to your desired strength after brewing.

Why Use a Bypass Brew? 

Some coffees taste better with less extraction, meaning less soluble material is pulled from the coffee grounds. This can be especially helpful with dark-roasted or naturally processed coffees.

Over-extraction can bring out bitter or harsh flavors. Bypassing lets you achieve your preferred coffee-to-water ratio without requiring all of that water to pass through the grounds.

Bring Out Bright, Juicy Flavors 

If you pour most of your brewing water over the coffee grounds during the first couple of minutes, the resulting cup will generally be brighter and more vibrant.

Fruity coffees can taste fruitier, and juicy coffees can taste even juicier. We sometimes use bypass with lighter-roasted coffees when we want a cup that’s especially tart and juicy.

Brew Larger Batches in Less Time

Commercial coffee brewers can make several gallons of coffee at a time and are often programmed to add water directly to the brew around the coffee grounds throughout the brew cycle, essentially creating a bypass.

When brewing larger quantities, bypassing can help shorten the brew cycle by reducing the amount of water that needs to pass through the coffee. It can also help prevent over-extraction.

Other Ways to Reduce Extraction

There are other ways to lower extraction. Bypass is just one way!