How do I make a pour over with a Melitta dripper?

The Melitta dripper is a classic in the world of coffee brewing, famous for its simple, effective design. Unlike some modern drippers that prioritize high flow rates, the Melitta is designed with a single, small hole at the bottom, which naturally restricts the flow of water. This creates a slightly longer contact time between the water and the coffee, which is excellent for producing a clean, consistent cup.

To get the best results, start by folding your paper filter along the seams to ensure it fits snugly against the walls of the cone. Rinsing the filter with hot water is essential; it removes any papery flavor and preheats the ceramic or plastic dripper, which helps maintain a stable brewing temperature. Discard the rinse water before adding your coffee.

For the grind, a medium setting—similar to the texture of sea salt—works best. Add your coffee to the filter and give it a gentle shake to create a flat bed. Start your timer and pour just enough water to saturate the grounds, allowing them to 'bloom' for about 30 seconds. This release of carbon dioxide is vital for preventing sourness and ensuring even extraction.

For the main pour, use a gooseneck kettle to pour in slow, steady, concentric circles. Avoid pouring directly onto the paper walls, as this can cause water to bypass the coffee grounds entirely. Because of the Melitta's single-hole design, you don't need to be as aggressive with your pouring technique as you might be with a V60. Simply maintain a consistent water level, and let gravity do the work. The result should be a balanced, approachable cup that highlights the inherent sweetness of your beans. If the brew takes too long, coarsen your grind; if it's too fast or weak, grind a bit finer.