How to get the best brew out of my Melitta one cup ceramic brewer?

How to get the best brew out of my Melitta one cup ceramic brewer?

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How to get the best brew out of my Melitta one cup ceramic brewer?

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How to get the best brew out of my Melitta one cup ceramic brewer?

How to get the best brew out of my Melitta one cup ceramic brewer?

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...

How to get the best brew out of my Melitta one cup ceramic brewer?

Here are the methods I’ve already tried along with the results. Before reading please note: I don’t think my results have to do with grind because although I own a shitty blade grinder, my results were the same using various grind levels of store bought coffee.

  1. James Hoffmann v60 method

I tried this because I had good results using it with the v60 we have at work. In practice it tends to either too bitter or too sour, I have never gotten a good extraction via this method using the melitta one cup. I attribute this mostly to the fact it requires pouring water in batches, and I don’t have an electric kettle. So by the end of the pour, the water is too cold, resulting in an inconsistent brew.

  1. Brazilian method

I saw a comment with what they said is the typical method to brew with this kind of pour over in Brazil. It also requires pouring in batches, but with one larger pour and swirl at the end. Regardless I had the same problem of inconsistency, which I again attribute to the kettle.

  1. All at once method

This is the best method I found so far but it has one huuuge downside. The method is to use 3x the weight of ground coffee in water to bloom the coffee, wait 20 seconds, and then slowly pour the remainder directly into the middle (I do get the edges if it’s sticking though) until all water is in. Let it draw down, and pull it off the cup if it seems clogged or the water cools a lot because it’s been sitting. Like I said though there is one downside: theres no room for modification or trying new recipes, and I’m not sure how I feel about extracting both very light roasted, and dark roasted coffee, at the same temperature for the same amount of time. Maybe nothing is wrong with that but idk it just feels wrong!

So what do you all think any ideas for a better result? Or is the all at once method really my best bet?

Thanks.

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How to get the best brew out of my Melitta one cup ceramic brewer?

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.

How to get the best brew out of my Melitta one cup ceramic brewer?

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