Six Low-Temp Pulses
Project Barista's Melitta recipe. Six equal 50g pours at lower temperature for a smooth, full-bodied cup.
- Caramel
- Nutty
- Medium-bodied
- Medium roast
- Dark roast
- Standard
- Intermediate
- Total
- 3:10
- Ratio
- 1:14.3
- Coffee
- 21 g
- Temp
- 88 °C
The Six Low-Temp Pulses recipe by Project Barista for the Melitta 1x2 uses 21 g of coffee and 300 g of water (1:14.3 ratio), at 88°C, with a target brew time of 3:10.
Parameters
- 21 g
- Coffee
- 300 g
- Water
- 1:14.3
- Ratio
- 88 °C
- Temp
- 6 medium coarse
- Grind
- 3:10
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 50g in circle. Wait 30 seconds.
+50g 10s Circular -
0:30Pour
Pour 50g to 100g.
+100g 10s Circular -
0:45Pour
Pour 50g to 150g.
+150g 10s Circular -
1:00Pour
Pour 50g to 200g.
+200g 10s Circular -
1:30Pour
Pour 50g to 250g.
+250g 10s Circular -
1:45Pour
Final 50g to 300g.
+300g 10s Circular -
3:10Done
Drawdown complete.
Notes
More Melitta 1x2 recipes
-
Classic
1:16.7by Melitta
- Balanced
- Sweet
Total 3:15 Temp 93°C -
Dark Roast
1:16.7by Melitta
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
Iced
1:10by Melitta
- Citric
- Sweet
Total 2:30 Temp 96°C -
Light Roast
1:16.7by Melitta
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Pulse
1:16.7by Melitta
- Balanced
- Sweet
Total 3:15 Temp 93°C
Other Misc pourover methods
More by Project Barista
Original source
Recipe by Project Barista, published at projectbarista.com.
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100g
+50g Add water