Three Pour Specialty
Specialty coffee three-pour method for the Melitta 1x2. Finer grind and higher temperature for a brighter, more extracted cup.
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- Coffee
- 20 g
- Water
- 320 g
- Ratio
- 1:16
- Temp
- 95 °C
- Grind
- 4 medium fine
- Total
- 3:30
- Servings
- 1
Method
-
0:00Bloom
Pour 50g from center outward. Wait 30 seconds.
+50g 10s circular -
0:30Pour
Pour 100g in circles from center outward to 150g.
+150g 20s circular -
1:00Pour
Pour 90g circling from outer edges inward to 240g.
+240g 20s circular -
1:30Pour
Final 80g pour to 320g.
+320g 15s circular -
3:30Done
Drawdown complete.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Finer grind than the classic Melitta approach works well with specialty light roasts. Higher temperature extracts more acidity and sweetness. Rinse filter thoroughly to remove papery taste. If brew stalls, go 1 click coarser.
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100g
+50g Add water