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What is this community's opinon on the Melitta pour-over cone? (self.coffee)

submitted 1 year ago by epygots to c/coffee

14 comments fedilink hide all child comments

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

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[–] evasive_chimpanzee 9 points 1 year ago

V60 can definitely be hard if you are pouring from a kettle that is not designed with pourover coffee in mind. I've only used used the Melitta style a few times, but if I recall correctly, the filters are the exact same ones you'd use in a cheap drip coffee maker, so you can pick them up at the supermarket for cheap. From what I remember, it drained pretty slowly, so there's more immersion than percolation. I imagine that as a student, you probably don't have a fancy accurate grinder, so immersion is probably a good thing, it's more forgiving.

Personally, I think the exact technique is probably the least important thing when it comes to the taste of coffee. In my mind, it goes beans>ratio>brewing method>water temp> grind size>technique. Grind size is gonna be more important for some types of brewing (e.g. espresso) than others (e.g. french press). I'd say just make sure you are using consistent ratios (get a scale if you don't have one, doesn't have to be a fancy coffee scale, either), and consistently hot water. Stirring should help.

If you are looking to make better coffee, I'd really just start by making sure you are using good beans.