We think Melitta coffee brewers are the under dog of the pour-over world when, in fact, they shouldn’t be. The very first pour-over was created in the early 1900s by Melitta Bentz meaning that this company invented the pour-over method of brewing.
Includes a porcelain Pour-Over™ cone, a matching 20 oz. porcelain serving carafe and a porcelain lid for carafe
- High-quality porcelain carafe and cone with pastel gloss finish
- Logo-etched cone uses #4 Melitta coffee filters
- Carafe features drip-resistant spout design
- Medium-size drip opening provides a consistent brew and eliminates risk of bitterness
- A ring underneath drip opening directs coffee flow into the carafe and prevents runoff
- Top-rack dishwasher safe
The technique we use is pretty simple and consistently makes a great cup of coffee. We generally like a 1:16 coffee to water ratio with our coffee, and for one cup we start with 24g of a medium ground coffee (similar to a coarse sand). Then we pour hot (approx. 195 degree) water for the bloom, and let the coffee bloom for 30 seconds. For the bloom we add about 75g of water. After the bloom, continue to gently pour the water into the center of the slurry and pour slowly and consistently aiming to complete pouring 380g of water at about the 2:00 mark. The draw down time should be about 30-45 seconds. From the first drop of bloom to the last drips and dribbles of draw down should be between 2:30 and 2:45 on the timer. Following this technique will result in a consistently great cup of coffee.