-Shop MELODRIP- U.S. Free Shipping From $35
WHAT IS MELODRIP?
Brewing with melodrip delivers consistently extracted cups of pour over coffee with amazing flavor clarity.
How does it work?
Typical kettle pours cause turbulence that create malformations in the coffee slurry as water passes through the coffee grounds.
Pouring with melodrip ensures that all the water you pour is always traveling through a stable and symmetrical slurry for an extraction.
This allows your pours and recipes to be repeatable and your coffee to be consistently delicious.
You'll experience a silky body, heightened sweetness, and a brew with unparalleled flavor clarity.
EXTREME FLAVOR CLARITY
Traditional kettle pours churn up micro-particles that clog and pass through filter paper. Melodrip's zero agitation shower eliminates this phenomena for an unbelievably cleaner and sweeter pour over brew.
Consistency In and Out
Pouring too fast or too slow? Melodrip evens-out the spikes in your pour so flow rates are consistent going in and dripping out.
Extract more with every pour
The melodrip saturates gently without cratering or malforming the coffee bed, so water can percolate evenly through the slurry with every pour.
USER REVIEWS
★★★★★
"This tiny handheld tool punches way above its weight class and lends a level of clarity and sweetness in each cup that bare kettle pours only manage to dance around."
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"The result is amazing! Cleaner, no sign of drying and a lingering finish!"
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"Melodrip is a great tool to compensate the unreliable pouring with consistent pours through its showerhead like dish"
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"Melodrip has become my new favorite coffee accessory. It helps control the pour so much and leads to an incredibly clean and sweet cup of coffee."
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"I can’t see myself making a pour over without using the melodrip. The difference it makes in the cup is incredible. Clean flavors with a consistent result everytime."
HERE'S HOW TO BREW WITH MELODRIP
1.Pour
Pour with a bare kettle to evenly saturate the dry coffee grounds.
2.Stir
Gently stir with the included glass stick to find any dry spots and ensure full saturation.
3.SPRINKLE
Hydrates evenly, reduces human error, and keeps micro particles and fines from flowing into your cup.
4.Serve
Enjoy the cleanest brew! Sweetness and Vibrancy are more defined with a Crisp and Silky mouthfeel.
🌐 🌐 🌐 Global Distributors 🌐 🌐 🌐
U.K. - Prest Coffee
Saudi Arabia - Caffeine Lab
Asia - Cafe Work
Canada - Eight Ounce Coffee
South Korea - Dute
Turkey - Clean Cup
Dubai U.A.E - Brewing Gadgets
India - Brewing Gadgets
Mexico - Almanegra
France - KAWA Coffee
Indonesia - Otten Coffee (Coming Soon)
Netherlands / E.U. - AMOC (Coming Soon)
Currently NOT shipping directly to the following regions below due to US Postal Suspensions or Severe Delays:
*Indonesia
MELODRIP Benefits: even percolation for an even extraction
MELODRIP POUR
Percolation is the movement of fluid through a permeable substance. In coffee brewing, the more evenly water percolates, the more even the extraction. The Melodrip Pour Drain Rate (Blue) shows 100ml of water draining at an even rate from start to finish.
(1x 60ml Bloom, 3x 100ml Pours 24% EY | 20g Finely Ground Lt Roast)
Standard Kettle Pour
This Bare Kettle pour shows the drain rate spike at the beginning of each pour then drastically decline while the pour is finishes. This demonstrates the uneven percolation rates when pouring without the melodrip.
(1x 60ml Bloom, 3x 100ml Pours 24% EY | 20g Finely Ground Lt Roast)
-Shop Brewing Essentials-
FILTRATION IS FINITE
Ground coffee's role of secondary filtration is often overlooked in a POUROVER.
Often defined as "CAKE FILTRATION" larger sized coffee particles can retain a tremendous amount of fines.
By reducing agitation and disturbance to the slurry, fines are less likely to flow and impact the porosity of the filter paper.
The result is a coffee of unparalleled clarity and flavor transparency at high extractions
[ISSUe.º1] THE DOUBLE EDGED SWORD
Kettle-pour agitation is essential, but only when skillfully applied.
The major drawback of the pouring kettle, is its inability to isolate the negative effects of agitation when applying heat and hydration (particle-suspension/ unintended spikes in extraction.)
It's great for dissolving solubles (tasties), but it's equally great at distributing insolubles (nasties).
![[ISSUe.º1] THE DOUBLE EDGED SWORD](http://cdn.shopify.com/s/files/1/1901/3877/files/DSC2671_c7fe22ee-0e55-4651-8c6b-1dac6625ad96_1440x.jpg?v=1493239982)
[ISSUe.º2] THE FINEST OF FINES
Paper coffee filters are capable of retaining most particles larger than 20 microns.
Although this seems sufficient from a practical standpoint, a single dose of ground coffee can include a considerable volume of <20micron particles.
While suspended in fluid, these tiny particles are capable of flowing through the filter paper during the brewing process.
![[ISSUe.º2] THE FINEST OF FINES](http://cdn.shopify.com/s/files/1/1901/3877/files/DSC2717_1440x.jpg?v=1493240003)
