MELODRIP for CLEANER, SWEETER, POUR OVER COFFEE
consistently extracted pour over coffee with less bitterness and amazing flavor clarity.
melodrip's 31-point shower keeps your coffee slurry intact during each pour, so more water can percolate through more of the coffee slurry. This is not the case with a single kettle pour that continuously changes the shape of the slurry, disrupting percolation.
upgrade your grind
Melodrip's shower keeps fines undisturbed, similar to brewing with the minimal fines of a pro grinder. This reduces filter clogging and bitter fines passing into your cup.
CONTROL MEETS CONSISTENCY
The precision shower buffers your kettle pour, for a consistent flow rate with every brew.
Fresh Global Restock!
"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."
"The result is amazing! Cleaner, no sign of drying and a lingering finish!"
"Melodrip is a great tool to compensate the unreliable pouring with consistent pours through its showerhead like dish"
"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."
"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
Pour with a bare kettle to evenly saturate the dry coffee grounds.
Gently stir with the included glass stick to find any dry spots and ensure full saturation.
Hydrates evenly, reduces human error, and keeps micro particles and fines from flowing into your cup.
Enjoy the cleanest brew! Sweetness and Vibrancy are more defined with a Crisp and Silky mouthfeel.
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.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.º3] Receptor Blockade PT.1
Our concept behind flavor clarity is -
'To taste with minimal sensory interference.'
So our journey to optimize clarity started at the taste buds, and how to keep solids from interfering with what they do best.
[ISSUE.º3] Receptor Blockade PT.2
We tested every major coffee filter on the market, and found that they all transferred a substantial volume of insoluble particles into the brew.
[ISSUE.º3] Receptor Blockade Pt.3
Although the taste of these particles are difficult to isolate in an entire serving of coffee, they can accumulate onto taste receptors nonetheless, and obstruct our ability to detect flavors optimally.
(Shown are two 10ml Samples of insoluble sediment from two coffees *Left: w/out melodrip *Right: with melodrip)