Three Pour Standard
Standard three-pour method for the Melitta 1x4. Steady circular pours from center outward.
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- Coffee
- 20 g
- Water
- 320 g
- Ratio
- 1:16
- Temp
- 93 °C
- Grind
- 5 medium
- Total
- 3:30
- Servings
- 1
Method
-
0:00Bloom
Pour 50g in circular motion to bloom. Let CO2 release for 30 seconds.
+50g 10s circular -
0:30Pour
First pour: 90g slowly in circles. Let drain to bed level.
+140g 20s circular -
1:15Pour
Second pour: 100g circling center outward. Let drain.
+240g 20s circular -
2:15Pour
Final pour: 80g circling outer edges inward to rinse stuck grounds.
+320g 15s circular -
3:30Done
Drawdown complete. Swirl and serve.
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
Adjust grind finer if the cup tastes weak; coarser if bitter. The 1x4 cone can also brew larger batches (30g/500g) for 2+ cups. Use fresh beans within 2-4 weeks of roasting.
The app
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The log.
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100g
+50g Add water