The Melitta company is named after founder Melitta Benz, a housewife who at the beginning of the 20th century, during her experiments, invented the first paper coffee filter. Her invention forever changed the way people brew their coffee.
The Melitta pour-over funnel is very similar to the Bee House funnel—wedge-shaped with ridged walls—except that the Melitta has one small opening at the bottom and the Bee House has two. Thus, Melitta offers more flow restriction and an increased extraction time.
To make coffee in the Melitta pour-over, you'll need:
- Pure filtered or bottled water.
- A burr coffee grinder, preferably manual.
- Scales with timer for more precision and more controlled results.
- Melitta and corresponding filters for it.
- Gooseneck Kettle.
- A cup.
- Freshly roasted coffee. It is best to use single-origin varieties with interesting flavor profiles in order to fully reveal all the possibilities of the method.
For the Melitta, use a medium-fine grind—finer than sand, but not as fine as an espresso grind. Grinding is a field for experimentation in search of the perfect taste.
Focus on your taste and experience. If the coffee tastes empty, flat and unsaturated, then you may have under-extracted the coffee. Try using a finer grind next time. Conversely, if the coffee is tart with excessive bitterness, increase the size of the grind.
To determine the dosage for each specific case, you just need to calculate the proportions.
The best coffee to water ratio is 1:16, that is, for 0.1 oz (3 grams) of coffee, you should use 1.6 fl oz (47 ml) of water. For example, for an 8 fl oz (236 ml) cup, use 0.6 oz (16.9 grams) of coffee.
The optimum temperature for making coffee in a Melitta is 195-205°F (90-96°C). To achieve this temperature, you need to either bring the water to a boil and then cool it for 1-2 minutes, or use a good thermometer for water. If the water is too hot, it will result in bitter coffee.
Grind the required amount of coffee.
Heat water to 195-205°F (90-96°C).
Unfold the filter, bend the seams of the filter and place it in the funnel.
Rinse the filter with hot water to remove the papery taste and heat the funnel. Make sure the filter fits snugly against the side of the funnel. Empty any excess water from the funnel and cup.
Pour coffee grounds into the funnel and lightly shake the funnel to level the coffee layer.
Reset the scale and note the time since you started pouring water.
Moisten the coffee with a little water—about 2.5 fl oz (75 ml). This process is called blooming, or pre-wetting. Pre-wetting helps the coffee open up, improves the taste and aroma of the coffee, helps to make the results more consistent, and helps to brew the coffee as evenly as possible.
After 30-40 seconds, start pouring water over the coffee. Pour water slowly, in a thin stream, in a spiral from the center to the edge, and vice versa, making sure not to let the coffee rise.
Pour water at such a rate that the entire volume of water is emptied in 2 minutes.
Wait for the last drops of coffee to pass through the filter. The total extraction time should be within the range of 3-3.5 minutes.
Remove the funnel from the cup and discard the filter.
Try experimenting with different types of coffees, roasts, and grinds. This will help you find your favorite-tasting drink.