The perfect melitta one cup pour over recipe

The perfect melitta one cup pour over recipe

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The perfect melitta one cup pour over recipe

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The perfect melitta one cup pour over recipe

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The perfect melitta one cup pour over recipe

The perfect melitta one cup pour over recipe

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

The perfect melitta one cup pour over recipe

So taking suggestions from my last post, and through trial and error using at least 4 different methods, and making 80+ cups of coffee, I have finally settled for the perfect melitta pour over recipe.

First off use a medium fine grind as usual but go finer than you typically would for light roasts. Can’t give exact mm size grind bc I have a handheld wooden conical grinder, it’s not marked with numbers.

Now to brew: 1. Fill 2x the volume of your mug worth of water in a kettle. For me this was about 450g. Bring to a boil.

  1. Put your melitta pour over maker with cone inserted over mug, and pour enough water through to fully wet filter and fill mug. Dump this water in sink.

  2. Put mug w/ pourover insert on top onto scale. Turn on scale and measure out coffee at 1:17 ratio (about 27g for 450g water) into your filter. Pour enough water fresh off the boil to bloom grounds, approx 3x weight of dry coffee grounds. For me this was ~91g.

Note i found it very important to use boiling water, and did not have any issues “burning” the coffee, which is ridiculous in concept unless you’re using a very light roast in which case maybe lower water temp to preserve some of those flavors. With my light roast this method was fine, and was my preferable roast to use in fact, but I know some may be worried

  1. Starting at outer edge but pouring onto coffee grounds directly, not the paper, pour half of your remaining water going in circular motions starting from the outer edge going to middle. For me this was approximately 175g.

  2. Give a light stir and pour remaining water once most of your first pour has filtered through. Start your pour in the middle and go outwards making circular motions, and with the very last splash of water pour it directly and forcefully into the center, to help disrupt the coffee bed a bit. These melitta filters get clogged very easily.

  3. Let this filter through, if it seems to clog give it a swirl but if this happens more than twice close together, simply take the pour over maker off your mug, and put it into the sink

And that’s all! I usually let it sit a minute then add some honey to taste, and a bit of milk. I hope this helps someone because I had a hard time finding food melitta pour over recipes myself and this is very simple with reproducible results. Lmk what you all think and any suggestions!

Thanks, -Quandale

submitted by /u/QuandaleDingles
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The perfect melitta one cup pour over recipe

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

The perfect melitta one cup pour over recipe

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