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Melodrip Recipes for Conical / Flat Bottom Drippers Kalita Wave / Cafec Flower / Hario V60 / Timemore Crystal Eye / Kinto Brewers

Posted by ray murakawa on

Melodrip Recipes

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 our standard favorite "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 and gentle slurry stir/inspection 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.

Message from Ray Murakawa (Oct 20th 2021): "I currently brew with a 1:18.5-1:20 Ratio grinding on the Baratza Forte at 5A at the finer end to 6M at the coarser end using a modified Recipe C and "Submerged Method". The "Submerged Method" requires keeping the melodrip dish just below the surface of the water during melodrip pours. This eliminates heat loss during the pour while maintaining the stable bed and controlled agitation benefits of melodrip while producing in higher extractions."

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