MELODRIP for CLEANER, SWEETER, POUR OVER COFFEE
MAXIMUM FLAVOR CLARITY
The melodrip ‘controlled agitation’ shower reduces the turbulence that causes micro particles to suspend and drain through the filter and into your cup.
Melodrip’s gentle shower falls vertically regardless of your kettle pour angle, buffering and evening out any inconsistencies in your pour. This improves uniformity and consistency from pour to pour and cup to cup.
GRIND FINER, EXTRACT HIGHER
Light roast fanatic? Brewing with ultra fine grinds? Melodrip’s gentle shower prioritizes extraction through percolation rather than agitation, which can prematurely clog filter papers so heat and hydration can flow optimally irrespective of grind size.
ELIMINATES FILTER STALLING
Conventional kettle pour agitation disperses fine particles and clogs filter pores that can stall your flow. Melodrip retains the integrity of the coffee slurry so water can percolate without transporting unwanted clogging fines.
YOUR KETTLE'S OPTIMAL UPGRADE
Conventional kettles agitate and suspend the coffee particles during pours, resulting in water draining through a malformed slurry. Melodrip’s gentle shower preserves the integrity of the slurry, creating a colum of water that percolates through a higher volume of stable grounds for an optimal extraction.
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Fresh Global Restock!
Fresh Melodrips restocked and available through our official partners.
CZECH REP. KOFIO.CO
JAPAN | Melodrip Tokyo
THAILAND | The Home Barista
NORWAY | KaffeBox.No
MEXICO | Almanegra café
E.U. | A Matter Of Concrete
CANADA | Eight Ounce Coffee
INDONESIA | Otten Coffee
PHILIPPINES | Firefly Coffee
"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.
🌐 🌐 🌐 Global Distributors 🌐 🌐 🌐
Netherlands / E.U. - AMOC
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
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)