melodrip co.
melodrip co.

MELODRIP KICKSTARTER VIDEO

Here's the melodrip story for our fully funded kickstarter campaign! ENJOY!

MELODRIP KICKSTARTER VIDEO

COVERAGE

Perfect Daily Grind

Can New Brewing Tool Control Agitation & Increase Cleanness?

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Daily Coffee News

Agitation Investigation: The Melodrip Alters Pourover Control

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Fei Dou - Coffee

New Experimental Brew Tool 

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SPRUDGE

Give Your Coffee Some Clarity Zip With Melodrip

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coffee undefined | undiscovered | undisturbed



Our journey into Manual Brewing has become an exploration of personal taste.


A process that involves considered techniques and precise control.


Which is why we developed melodrip.


To discover new perspectives and redefine the way coffee can be enjoyed.


melodrip co.
melodrip co.

INTRODUCING MELODRIP


Unbelievably Clean and Revealing
Pourover Coffee.

melodrip co.
melodrip co.
melodrip co.
melodrip co.
melodrip co.
melodrip co.
melodrip co.

watch melodrip in action!

melodrip co.

melodrip (in) ⇅particulates stay (out)


MELODRIP transforms your pour into a zero-agitation sprinkle, virtually eliminating particle suspension in the brewbed.

Simply put, this means fewer insoluble particles flowing out of your brewer and into your cup.

The result is a taste experience of unparalleled clarity.

melodrip co.
melodrip co.

Agitation. It's critical for delivering the optimal heat and hydration for a 'Balanced Extraction'...

melodrip co.

despite this fact, Focussing only on extraction is a one-sided approach to manual brewing. Here's why.

melodrip co.
melodrip co.

[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).

melodrip co.
melodrip co.

[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.

melodrip co.
melodrip co.

[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.

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[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.

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[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)

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melodrip co.