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Three Pour Specialty

by Melitta Melitta 1x2

Specialty coffee three-pour method for the Melitta 1x2. Finer grind and higher temperature for a brighter, more extracted cup.

  • Balanced
  • Sweet
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
3:30
Ratio
1:16
Coffee
20 g
Temp
95 °C

The Three Pour Specialty recipe by Melitta for the Melitta 1x2 uses 20 g of coffee and 320 g of water (1:16 ratio), at 95°C, with a target brew time of 3:30.

Parameters

20 g
Coffee
320 g
Water
1:16
Ratio
95 °C
Temp
4 medium fine
Grind
3:30
Total
1
Servings
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:30 · total
  1. 0:00
    Bloom

    Pour 50g from center outward. Wait 30 seconds.

    +50g 10s Circular
  2. 0:30
    Pour

    Pour 100g in circles from center outward to 150g.

    +150g 20s Circular
  3. 1:00
    Pour

    Pour 90g circling from outer edges inward to 240g.

    +240g 20s Circular
  4. 1:30
    Pour

    Final 80g pour to 320g.

    +320g 15s Circular
  5. 3:30
    Done

    Drawdown complete.

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.

More Melitta 1x2 recipes

See all Melitta 1x2 recipes →

Other Misc pourover methods

More by Melitta

View all recipes by Melitta →

Original source

Recipe by Melitta, published at melitta.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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