№ 410 Melitta 1x2 3:10 1:14.3 Project Barista
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Project Barista

Project Barista's Melitta recipe. Six equal 50g pours at lower temperature for a smooth, full-bodied cup.

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Parameters

Coffee
21 g
Water
300 g
Ratio
1:14.3
Temp
88 °C
Grind
6 medium coarse
Total
3:10
Servings
1
Grind · 6/10 · medium
FINE COARSE

Method

3:10 total
  1. 0:00
    Bloom

    Pour 50g in circle. Wait 30 seconds.

    +50g 10s circular
  2. 0:30
    Pour

    Pour 50g to 100g.

    +100g 10s circular
  3. 0:45
    Pour

    Pour 50g to 150g.

    +150g 10s circular
  4. 1:00
    Pour

    Pour 50g to 200g.

    +200g 10s circular
  5. 1:30
    Pour

    Pour 50g to 250g.

    +250g 10s circular
  6. 1:45
    Pour

    Final 50g to 300g.

    +300g 10s circular
  7. 3:10
    Done

    Drawdown complete.

Next step

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

The single small drain hole naturally restricts flow — use a coarser grind than other drippers. Lower temperature at 88°C if you lack a thermometer: open kettle lid and wait 2-3 minutes. Six equal pours keep extraction even. Total brew 3:00-3:20.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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