Pulse
Pulse technique for consistent multi-cup brews.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:16
- Coffee
- 25 g
- Temp
- 93 °C
The Pulse recipe by Melitta for the Melitta 1x4 uses 25 g of coffee and 400 g of water (1:16 ratio), at 93°C, with a target brew time of 3:30.
Parameters
- 25 g
- Coffee
- 400 g
- Water
- 1:16
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- 2
- Servings
Method
-
0:00Bloom
Pour 50g.
+50g 8s Circular -
0:35Pour
Pulse to 130g.
+130g 10s Pulse -
0:55Pour
Pulse to 220g.
+220g 10s Pulse -
1:15Pour
Pulse to 310g.
+310g 10s Pulse -
1:35Pour
Final pulse to 400g.
+400g 10s Pulse -
3:30Done
Drawdown complete.
Notes
More Melitta 1x4 recipes
-
Batch Brew
1:16.7by Melitta
- Balanced
- Sweet
Total 4:30 Temp 95°C -
Classic
1:16by Melitta
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Dark
1:15by Melitta
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Iced
1:10by Melitta
- Citric
- Sweet
Total 2:45 Temp 96°C -
Large Batch Party
1:16by Melitta
- Balanced
- Sweet
Total 4:30 Temp 95°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 -
Pulse
1:16.7Melitta 1x2
- Balanced
- Sweet
Total 3:15 Temp 93°C
Original source
Recipe by Melitta, published at Multiple pulses maintain consistent water level and temperature for even extraction..
Next step
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100g
+50g Add water