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Prep: Pre-rinse bleached white filter. Place the nelodrip glass stick inside the dripper, dose coffee (20g), and spiral spin to create a kubomi.
Bloom: Bare kettle pour 3x coffee mass (60ml).
Inspect Bloom: Using the melodrip stick, gently inspect the slurry for dry pockets spiraling from the lowest point, up the inner wall, then spiraling back down. Break apart and loosen any resistance to accelerate saturation. Wait until all movement has subsided.
Pulse 1: Melodrip pulse 3x coffee mass (60ml). Repeat previous stick inspection to release residual Co2.
Subsequent Pulses: Melodrip pulse 3x coffee mass, hovering around the slurry to maximize coverage. When water level lowers right above the slurry, repeat melodrip these pulses until desired input (360ml).
What makes this recipe so special?
The controlled agitation methodology utilizes traditional bare kettle and controlled agitation pours along with manual agitation to accomplish three things: 1) To maximize total percolation time through a stable slurry vs the partial percolation that occurs while particles are suspended from bare kettle turbulence. 2) Keep the water level above the slurry at a consistent and relatively low height per pour to minimize surface runoff of water. 3) Minimize suspended fine particles that discharge through the filter paper to deliver flavor clarity and maintain the flow-endurance of the filter throughout the duration of the brew. A properly executed MD brew should yield a 23-25% Extraction yield with extreme sweetness and flavor clarity.
How to measure grinding size?
Due to various grinders we use, we use a simple grading system to measure the grinding size.
1 – Finest grinding
10- Coarsted grinding
We’re currently building an easy to understand the grinding system, any ideas? Let us know, send email to [email protected] or contact us through Instagram.