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 (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.
Agitation. It's critical for delivering the optimal heat and hydration for a 'Balanced Extraction'...
despite this fact, Focussing only on extraction is a one-sided approach to manual brewing. Here's why.
[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)
the particle press
designing products for coffee extraction.
Feel free to reach out about anything - firstname.lastname@example.org