UNRIVALED POUR CONTROL
Consistent, full coverage saturation of your pour without the unpredictable effects of kettle pour turbulence.
EXTREME FLAVOR CLARITY
Kettle pours can churn up micro-particles in the coffee bed that drain through filter paper. Melodrip's gentle shower reduces this phenomena for an unbelievably clean and refined brew.
Extract More WITH EVERY POUR
The melodrip method allows for multiple gentle pours to keep water levels even, so flowrates are consistent in the coffee slurry without over agitating the brew.
Clean Water Brewing
Melodrip's shower delivers a column of clean, low-concentrate water that’s optimal for extracting coffee solubles.
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.
"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"
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.
Brewing with melodrip delivers consistently extractred cups of coffee with amazing flavor clarity.
Do you accidentally pour too hard, too soft, or have trouble keeping a steady stream out of your kettle?
Do you nail the perfect cup feeling like you "got this!" just to brew the next one that tastes weaker or more bitter than before?
MELODRIP will help you brew your ideal cup consistently by transforming your worst pours into a gentle rain and enhance your best pours into a fully saturating shower!
With MELODRIP, you'll be brewing the most flavor and nuance out of your favorite coffees, while delivering consistent brews free of impurities (micro fine particles) found in standard brewing methods.
PRECISE CONTROL IS KEY
Ground coffee contains trillions of tiny particles called "fines"- many of which are small enough to pass through the average filter paper.
By pouring with melodrip, you can control the turbulence that suspends these fines that can flow out of your brew and into your cup.
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.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)