Pulse
Multi-pulse for even extraction through the single drain hole.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 3:15
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 93 °C
The Pulse recipe by Melitta for the Melitta 1x2 uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 93°C, with a target brew time of 3:15.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:15
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g.
+40g 5s Circular -
0:35Pour
Pulse to 100g.
+100g 8s Pulse -
0:55Pour
Pulse to 160g.
+160g 8s Pulse -
1:15Pour
Pulse to 210g.
+210g 8s Pulse -
1:35Pour
Final pulse to 250g.
+250g 8s Pulse -
3:15Done
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 -
Six Low-Temp Pulses
1:14.3by Project Barista
- Caramel
- Nutty
Total 3:10 Temp 88°C
Other Misc pourover methods
More by Melitta
-
Classic
1:16.7Melitta 1x2
- Balanced
- Sweet
Total 3:15 Temp 93°C -
Dark Roast
1:16.7Melitta 1x2
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
Iced
1:10Melitta 1x2
- Citric
- Sweet
Total 2:30 Temp 96°C -
Light Roast
1:16.7Melitta 1x2
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Quick 1x2
1:16.7Melitta 1x2
- Balanced
- Sweet
Total 2:30 Temp 95°C
Original source
Recipe by Melitta, published at The Melitta's single-hole design means pulses partially drain before the next pour. Great for consistency..
Next step
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100g
+50g Add water