In the last year or so I’ve been getting more and more into coffee, but I’m still a student so I can’t afford all the fancy equipment and beans yet lol. After learning how to brew good coffee with my moka pot, some family members gave me a Melitta cone for pour-overs
I couldn’t find much info or techniques for this kind of brewer, only for the V60 and such, so I wanted to ask here what your opinion on the Melitta cone is. Any recommendations? So far I’m happy with the coffee I’m brewing with it, but any extra information would be appreciated
A fantastic and low cost way to get into pour over coffee. Tons of reasonably priced filters to choose from starting with the cheapest 200 pack generic at Walmart to really nice Abaca filters from Cafec with dozens of different choice in between.
Get a good entry level hand grinder like a Timemore C3, a cheap but decent kitchen scale that measures down to 0.1 grams, and goose neck kettle. If you are making coffee in a kitchen then a cheap but decent stainless steel goose neck for the stove top is perfect. If you are in a dorm room or office or something then there are some reasonably priced electric goose necks on Amazon.
Main things are getting good freshly roasted beans (preferably from a local roaster) and a decent grinder (Timemore C3 is a perfectly find starting point) to go with that filter holder.
Funny, I get all the Melitta products all around me, EXCEPT the brewer itself! I found it online but it cost as much as a V60 so I have no incentive to try it.
The filters are good, I haven’t had issues with them. I hear good things about the cones, the openings seem smaller than a v60 so the flow might take longer. In theory you can grind a tad bit coarser to compensate if you follow a V60 recipe. The cone itself is plastic so it retains heat well. You can pre-heat it with boiling or hot tap water to increase extraction.
So far I’m happy with the coffee I’m brewing with it
That’s what matters. I can only give general advice. Play around with the grind settings to dial things a little if you want. Try things out with different water. Ultimately the coffee itself, pouring technique, temperature, grind size, filter, water quality all play a role. The cone is just a small part.
I have plenty of variables to play with then. Thank you for the tips!
There is a local coffee shop in my town that uses this to make their drinks. It makes wonderful coffee.
It is my daily brew. Grind beans, heat the water in a stove-top kettle, pour, drink. I use the moka pot on weekends when I take more time with it.
I like them. They’re cheap and papers are readily available. If I have some fancy coffee I’ll do a v60 but the melitta is my daily one.
Totally fine. The 3 small holes rather than 1 large one (like on a v60) can make them draw down/drain a little slower, but they are still super functional.
Only advice would be that the flat sides can make it harder to swirl your slurry during the bloom, which a lot of recipes call for. So I’d just look for recipes that use pouring alone (or maybe a little stir) to agitate the grounds, like Matt Winton’s 5-pour recipe/video.