There are various ways to incorporate melodrip into pouring methods, though it is NOT recommended to simply replace your current standard kettle pours with a melodrip. The distribution of water from a single bare kettle stream is done by depth infiltration while the melodrip focuses on water traveling through a higher volume of stable bed particles i.e. percolation. Both have their strengths and weaknesses which is why all of our recipes incorporate a mix between Bare Kettle Pouring, Melodrip, and Stirring.
We recommend starting with the standard Recipe C. This follows all of our best practices which are:
1- Keep all melodrip pours at around 3x Coffee Weight. This ensures that water levels post pour are at a optimal height.
2- Pouring should begin when the water level lowers about 1cm above the top of the coffee slurry. This ensures that for every pour, the water level rises to a similar height when pouring is done.
3- Brewing should start with a bare kettle bloom followed by a gentle slurry inspection - gently spiral dragging the tip of the Glass stick down the inner wall to ensure full saturation.
The other recipes will tweak the amount of water poured and when pouring should start, but may have equally tasty results.
@Vincent Yao – The submerged method is basically keeping the bottom of the MD in contact with the surface of the water/fluid every time you melodrip. The differences between submerged and keeping the dish 1cm from the surface of the water/fluid at all times is negligible – it’s just a simple and consistent way to be sure to melodrip from the same distance all the time. A short video on our IG – https://www.instagram.com/p/CaProzll1Pn/