Three Pour Specialty

Melitta 1x2 Misc pourover by Melitta

This specialty-focused interpretation of Melitta's 1x2 uses three controlled pours, a finer grind, and more extraction energy than the classic approach. It is intended to reveal brighter acidity, fuller sweetness, and a crisp finish.

1:16 Ratio

3:30 Total

20g Dose

95°C Temp

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Parameters

20 g
Coffee: 320 g
Water: 1:16
Ratio: 95 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~320 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:30 · total

Before you brew

1 Rinse the filter and preheat the brewer thoroughly with hot water.

Bloom 1 / 5
0:00

30s

Pour 50g in an outward spiral for the bloom. Let it bloom.

+50g→ 50g Spiral outward 5g/s 10s 95°C
Pour 2 / 5
0:30

30s

Pour 100g to 150g in an outward spiral.

+100g→ 150g Spiral outward 5g/s 20s
Pour 3 / 5
1:00

30s

Pour 90g to 240g in a spiral from the outside towards the centre.

+90g→ 240g Spiral inward 4.5g/s 20s
Pour 4 / 5
1:30

2m

Finish in a spiral to 320g.

+80g→ 320g Spiral 5.3g/s 15s
Done 5 / 5
3:30

Finish when the coffee stops dripping.

Notes

Rinse the paper thoroughly, keep each pulse centered, and allow the slurry to fall before adding the next. If fines collect over the outlet or drawdown stalls, move the grinder 1 click coarser rather than raising agitation.

Original source

Recipe by Melitta, published at melitta.com.

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Melitta

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In the cup