The Melitta pour-over is the most perfect (and idiot-proof) method, and it makes the best cup of coffee. Over the last 40-odd years, I've tried literally EVERY method of coffee making (French press, standard issue drip machines, old school percolators -- which I would NOT recommend -- wacky microwave contraptions, etc.), but I always end up going back to the Melitta, because there is nothing better. They're super-cheap, and they make a perfect cup of coffee every time.
Wow. I could have written this same review word for word. I’m 62 and my mom was using this method when I went to college in 1977. Now both my kids (coffee hounds) use the same Melitta method.
*Agree, tried many methods and Melitta is so simple you can reduce variables as you near Nirvana. I drilled two tiny holes on opposite sides of the the perimeter of my "test cone" ~one cm outboard of the original drain hole to allow a finer grind to drain in a timely fashion. For details, flip the cone over as original drain hole is centered in an oval. I located both holes just inside oval angled slightly off vertical towards the original drain hole.*
I've enjoyed Melitta pour over coffee for decades. It's a great, no millennially-overthought hoity-toity way to brew coffee. Just a dependably great cup every day. I also brew with an Aeropress and Moka Pot, depending on what I feel like drinking. But the first cup of the day is always from a Melitta.
Funny. My grandma would had called you a hippie if she saw making coffee using anything besides a cloth filter or cowboy coffee. Is a matter of opinion though. Nothing is good or bad because is new or old.
Melitta had the alternative coffee market locked up. Was not a big market, pre Starbucks. Great to see some Melitta love. I used to travel for work with a ball jar, two immersible plug in heaters, a grinder and my Melitta. This was when even nice hotels were serving Robusta shit coffee. Love my Melitta. Made two cross country motorcycle trips and never had to worry about breaking it. It's the best. Thanks for doing this video. Seems now your coffee apparatus has to cost more than as tank of gas before you see a review.
I started pour over off a whim when I saw a the same Melitta for $4 at Fry's. I have since switched to Hario for a couple years and after upgrading my grinder ( Cuisinart burr to Breville dose control pro) revisited the Melitta. I was surprised to find that Melitta had a much better taste than the Hario. I found the sweet spot for grind size (bigger grind size for Melitta) to get the 2.5 to 3 minute brew time. The Melitta is much more consistent for each brew. The Hario just made me question myself all the time if the result differed. I also use a 16:1 ratio. Thanks for the honest review.
And the current Melitta cones VERY cleverly have TWO holes, not just one. So you can put 2 cups side-by side if you want or centre the cone over a single cup. Clever, huh? I’ve got a Hario Switch with which I sometimes experiment for fun. But for day-in-day-out GREAT coffee I now only ever bother with the Melitta. And with the Melitta you have a choice of paper-thicknesses, Original, Gourmet, Intense and the new Pour Over papers (which I haven’t tried yet). I stick to Gourmet and I’m a VERY happy bunny. And Melitta papers are much cheaper than Hario. (I have tried doubling-up the Melitta papers - just much more bitter which I occasionally rather like, but not for breakfast!)
Nice to know it, because Melitta is omnipresent here in Brazil, 99% of coffee here is pour over using Melitta filters and filter holders. Few know other methods here, except for the cloth filter which older people and people from the countryside still use.
Very good point! I have found that a slightly finer grind works better most of the time for the v60 depending on the bean. It slows down the extraction and gives you a bit more control over the whole process. -Nick
I'm an old bird ... started using a Melitta in the early 1990s after breaking too many Chemexes. Never bothered with Third Wave technique, just made the family pot of coffee every morning. In 2012 I bought an Aeropress, focused on improving my methods and made some nice coffee. Until late 2019, when the plastic cylinders crazed ... in desperation, I broke out my "Grandma Melitta" - and was shocked at how good the coffee was! I'm still using Grandma, and improving the rest of my gear and technique. And moving from very good coffee to sublime. By the way, Melitta was the first name of the woman who invented the device.
I have a Melitta pourover brewer that's identical to the one in this video. I got it for $5 at the grocery store before I really knew anything at all about brewing pourover coffee. Fast forward a year, and I'm watching a lot of videos about coffee culture, and how to really achieve a great cup of coffee with different pourover brewers. In all of this up until now, I had just assumed that my little Melitta was looked down upon by anyone who knows more about coffee than I do, since I never saw it featured alongside brewers like the V60, the Origami, the Kalita Wave, or what have you. So I must say I'm a little pleasantly surprised to hear that this man prefers a cup from the Melitta to one from the venerable V60. It gives me to think that perhaps after all I can focus more on experimenting with grind size, water temperature, and brew ratio, rather than try a huge variety of upscale pourover brewers in search of the perfect cup.
The Melitta brew slower than the V60 and that seems to make people afraid of under/over extraction I feel. The truth is that as long as you're aiming for a 4m/4m30s brew with you grind size, your coffee is as good as a V60
Great review! Longer brew makes stronger taste. In Germany we have been raised with the Melitta filter but ours is out of porcelain. Today Hario is prefered by young hipsters because Melitta is the grandma style to make coffee. But our grandmothers knew how to make coffee! They celebrated coffee.
Here in Canada, we can get either the porcelain or the plastic Melitta #2 cone (equivalent to the German 102, I think). The plastic one is more widely available in stores (such as Walmart) and less expensive. I also was raised on the Melitta method, either manual pour over or auto drip.
@@bartleby1807 true Frisland is the company who produces the porcelain stuff for Melitta and they also sell the same stuff cheaper with their own logo.
Hipsters usually rejected popular/neew things though. Just like you are doing it. But remember, before Melitta Bentz invented her method, coffee was boiled in a pot. Is because people gave it a chance is that now we have this wonderful method. At one in history the Melita was also a new method.
Yes, nice to see this. Not only are the Melitta cones super cheap and available all over, filters are also super cheap. Also, for a brew that's easy and fast to do in the morning when you're trying to get ready and everything, I think it's very forgiving - i do the initial bloom, but after that, I dump the rest of the water in quickly and it all brews in there for a while anyway, so I'd argue there will be more even brewing than if I was sitting over it pouring in circles.
*The ceramic ones drain more quickly and soak a lot of heat out of the process, resulting in a 14 oz cup that's almost 30°F cooler. I don't sense a plastic taste but I sometimes taste the paper of the brown coffee filters and try to wet and drain 2oz of water first before I place the coffee.*
The Melitta works best with a light roast like the one you used. The beauty of the Melitta is that you can make the same cup of coffee all the time since the brewer determines the pour rate. Since it takes longer to brew in the Melitta than a brewer like the Hario, if you pour both at the same rate, a light roast will be extracted to almost perfect flavor. For medium or dark roast then the Hario and correct pouring technique wins every time.
@@jaimep3432 Not really, the melitta has a small hole on the bottom. No matter how fast you pour, it will come out at the same rate. You can however pour a lot slower and maybe see a difference but you can't speed it up.
The Melitta is a wonderful brewing method. But is funny how some hipsters in the comments forget that at one point in history, the Melitta was also something new and strange. If back then everyone had rejected Melitta Bentz new ideas, you wouldn't had this beautiful coffee maker in your kitchen.
there is nothing new about the hario filter... it is nothing more then a copy. i am open to new methods, i also have an aeropress and i love it. aero press is new. V60 is a copy riding on a stolen idea.
Melitta is the original then it comes to filter coffee... I personaly like to stick with the original. Living in Germany (were the melitta filter was invented) of course i am going for the porcelain filter. I would never pour a coffee using a plastic filter, well i have tried but it was not half as good as the porcelain one there is nothing that can top a coffee poured in a porcelain filter.
Shouldn’t you have rinsed/ pre-wet the filter first to eliminate the flavors of the filters? I’ve been using the malita for years but have ordered both the v60 and a ss kalita 155. Try em all and appreciate the differences🥰
less than $3 in the coffee section of my local supermarket. It's so cheap that it wouldn't matter if it wasn't as good as any another brand. I personally like it. 👍
You could have shown us the shape of the filters, etc. to see differences. Something to keep in mind is that there is a technique to brewing a Melitta coffee. You fold the edges of the filter before filling with coffee so that you can pull on it a little and not burst the seams. Positioning and/or manipulation affects brew time.
I use a ten cup Melitta dripper for groups and a Hairo 2 when it's just the two of us. We tweak each one when necessary. The Melitta might drip too slow. I'm contemplating drilling two more holes to speed the drip a bit. We've got a great advantage living in Costa Rica in the coffee growing zone. Right now I'm sourcing my coffee from a small family owned mill called Montaña de Diamantes. They sun dry and when I purchase the beans are never more than a day from roasting.
Thank you for the straightforward, yet very clear introducion, I'm considering buy a melitta pour over kit,as it's the more economic kit and I'm just starting my pour over journey
Did you use Hario filter on the Hario cone and Melitta filter on the Melitta cone? If so, can you tell me if you have ever tested switching the filters? I own only the Mellita but my guess is that the cone itself does not affect the flavor that much and the big difference is in the filters.
Hmm. In this video we did hario filter in hario and melitta filter in melitta. I have not tried swapping them but seems strange off the top of my head since the melitta has a flat blunt bottom whereas the hario has a pointed bottom. Not sure it would work. Who knows until you try though! I have found that filters do play a role in the taste especially filters like the chemex. Check out our comparison on the chemex vs kalita and you will see what I mean. th-cam.com/video/zfbib-S5Wz0/w-d-xo.html -Nick
Dear Phillip, thank you for the video. Could you tell us a little bit about the coffee-to-water ratio and the grind that you used with the Melitta? Thanks!
Hey, thanks for the question! So, my prefered ratio is 16 grams of water for every 1 gram of ground coffee. I measure in grams for accuracy. My experience is that the Melita does well up to 500 grams of water; beyond that and you start to run into over-extraction problems. As for grind setting: Go somewhere ever so slightly more course than standard Pour over, which should itself be more course than an Automatic Drip setting. The mechanism of the Melita slows down the flow, so if you grind too fine it can either stall out the flow or over extract. If you find yourself taking more than 4 minutes to finish the pour over, then you may need to loosen up that grind just a smidge. I hope that helps. Thanks again!
good to hear this. i have thought the same, but i'm not terribly informed about how things "should"be, so thought i may be wrong. but it just makes sense. no matter how you pour or what you do, that water stays in contact with the coffee longer with the melitta. i have an old one and wonder if they've changed the material at all. i also saw a total ripoff on amazon where they have a ceramic cone with melitta like holes and a box of melita filters which makes you think it'sa a melitta, but it's not.
Medium fine is good. For my taste I grind a bit finer on the Melitta. When you grind finer, the extraction will take longer and vice versa so you may have to play around with grind size. Also set on your ratio for water to coffee as that makes a difference too. Bloom is essential. A nice 30 second bloom to get the grounds wet and to start the extraction process. I used to do pour overs without blooming and I can tell it makes a difference.
Hey man, you're absolutely correct. When we did this video, we were young and naive, ignorant to the ways of the world. Since then, we've become grown in our ways and methods. We've been hardened by the harshness of the world. And, most importantly, we've gotten better at what we do. My preferred pour method is a derivation of the 4:6 method.
I feel like the hario requires more technique, but also gives your more options and better feedback. I can swirl and sture easily, if I want to and my coffeeved shows me the results. That said the mellita is easier in use.
The V60 really straightforward? Lol, that things has to be the most finicky and temperamental pour-over I've ever used. But, the V60 does give me great tasting coffee when done right. The Melitta however, now that's straightforward.
Thanx! Been using the Melitta for quite a while, just for those one-cup situations when you don't want to brew a pot. Lately I have been considering a V-60, and your review has settled it for me.
wow i settled for a melitta because i couldnt find it in my department store. I would always look at the revered hario and wish I had one. Didnt know I was going to be in for a disappointment!
The Japanese essentially made a rip-off brand of the Melitta pour-over coffee maker, which is why the demonstrator liked the Melitta coffee better than Hario.
hogwash! the v60 offers its own unique design. Or didn't you notice the hole in the bottom is 10 times the size? The demonstrator didn't use optimum grind size with the v60 and seemed to know nothing about how to use it, so yeah, it likely didn't taste very good That's user error, not the fault of the brewer.
@@lisar3944 same here! I'm using V60 and absolutely love the flavor of my coffee (when done right) Highly recommend the 4:6 method for the V60 as it allows you to tweak the cup flavor to suit your preference. Melitta is great too, real cheap and filters are available at every store.
I miss the direct comparison of both filters. You didn‘t show the inside nor the holes in the bottom. Last use the porcellan filter not the plastic ones. No one who would say from himself has knowledge of good pour over coffee use plastic filter. Try that and make new video with both versions of both filters.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](/img/n.gif)
The Melitta pour-over is the most perfect (and idiot-proof) method, and it makes the best cup of coffee. Over the last 40-odd years, I've tried literally EVERY method of coffee making (French press, standard issue drip machines, old school percolators -- which I would NOT recommend -- wacky microwave contraptions, etc.), but I always end up going back to the Melitta, because there is nothing better. They're super-cheap, and they make a perfect cup of coffee every time.
Wow. I could have written this same review word for word. I’m 62 and my mom was using this method when I went to college in 1977. Now both my kids (coffee hounds) use the same Melitta method.
I like the v60 more and i used Melitta a lot. But its cheaper. Melitta papers are 1-2 Cent and v60 papers are 5cent.
Yep.
*Agree, tried many methods and Melitta is so simple you can reduce variables as you near Nirvana. I drilled two tiny holes on opposite sides of the the perimeter of my "test cone" ~one cm outboard of the original drain hole to allow a finer grind to drain in a timely fashion. For details, flip the cone over as original drain hole is centered in an oval. I located both holes just inside oval angled slightly off vertical towards the original drain hole.*
Agreed, I love my espresso machine and the French Press and use them often but the daily driver will always be the old reliable Melitta!
Super great review, the Melitta filter cone, great value, thankyou for showing truth in the Melitta quality cup of coffee that so often overlooked.
I've enjoyed Melitta pour over coffee for decades. It's a great, no millennially-overthought hoity-toity way to brew coffee. Just a dependably great cup every day. I also brew with an Aeropress and Moka Pot, depending on what I feel like drinking. But the first cup of the day is always from a Melitta.
Funny. My grandma would had called you a hippie if she saw making coffee using anything besides a cloth filter or cowboy coffee. Is a matter of opinion though. Nothing is good or bad because is new or old.
Melitta had the alternative coffee market locked up. Was not a big market, pre Starbucks. Great to see some Melitta love. I used to travel for work with a ball jar, two immersible plug in heaters, a grinder and my Melitta. This was when even nice hotels were serving Robusta shit coffee. Love my Melitta. Made two cross country motorcycle trips and never had to worry about breaking it. It's the best. Thanks for doing this video. Seems now your coffee apparatus has to cost more than as tank of gas before you see a review.
I started pour over off a whim when I saw a the same Melitta for $4 at Fry's. I have since switched to Hario for a couple years and after upgrading my grinder ( Cuisinart burr to Breville dose control pro) revisited the Melitta. I was surprised to find that Melitta had a much better taste than the Hario. I found the sweet spot for grind size (bigger grind size for Melitta) to get the 2.5 to 3 minute brew time. The Melitta is much more consistent for each brew. The Hario just made me question myself all the time if the result differed.
I also use a 16:1 ratio.
Thanks for the honest review.
Yes! Thats pretty much my thoughts. 2 1/2 minutes to 3 minutes seems to be the sweet spot. -Nick
*Past a certain optimum coarseness, smaller grind size does seem to INCREASE the drain time of the Melitta cone.*
And the current Melitta cones VERY cleverly have TWO holes, not just one. So you can put 2 cups side-by side if you want or centre the cone over a single cup. Clever, huh?
I’ve got a Hario Switch with which I sometimes experiment for fun. But for day-in-day-out GREAT coffee I now only ever bother with the Melitta. And with the Melitta you have a choice of paper-thicknesses, Original, Gourmet, Intense and the new Pour Over papers (which I haven’t tried yet). I stick to Gourmet and I’m a VERY happy bunny. And Melitta papers are much cheaper than Hario.
(I have tried doubling-up the Melitta papers - just much more bitter which I occasionally rather like, but not for breakfast!)
Nice to know it, because Melitta is omnipresent here in Brazil, 99% of coffee here is pour over using Melitta filters and filter holders. Few know other methods here, except for the cloth filter which older people and people from the countryside still use.
Very helpful. You reinforced my thoughts on the superiority of the Melitta. James Hoffman had me looking at the V60, but that hole . . . Thank you.
Sweet! Helped me decide on getting the Melitta! Filters are more readily available too!
Seems to me that the optimal grind for the Hario and the Melita is different. Maybe the Hario would perform better with a slightly finer grind.
Very good point! I have found that a slightly finer grind works better most of the time for the v60 depending on the bean. It slows down the extraction and gives you a bit more control over the whole process. -Nick
Agreed...The 1st thing to my mind for the V60 is "what grind size is being used"
Yeah even 16 clicks on my comandante. Depending on roast grade /dry method etc. Of course.
I'm an old bird ... started using a Melitta in the early 1990s after breaking too many Chemexes. Never bothered with Third Wave technique, just made the family pot of coffee every morning.
In 2012 I bought an Aeropress, focused on improving my methods and made some nice coffee. Until late 2019, when the plastic cylinders crazed ... in desperation, I broke out my "Grandma Melitta" - and was shocked at how good the coffee was!
I'm still using Grandma, and improving the rest of my gear and technique. And moving from very good coffee to sublime.
By the way, Melitta was the first name of the woman who invented the device.
I have a Melitta pourover brewer that's identical to the one in this video. I got it for $5 at the grocery store before I really knew anything at all about brewing pourover coffee.
Fast forward a year, and I'm watching a lot of videos about coffee culture, and how to really achieve a great cup of coffee with different pourover brewers. In all of this up until now, I had just assumed that my little Melitta was looked down upon by anyone who knows more about coffee than I do, since I never saw it featured alongside brewers like the V60, the Origami, the Kalita Wave, or what have you.
So I must say I'm a little pleasantly surprised to hear that this man prefers a cup from the Melitta to one from the venerable V60. It gives me to think that perhaps after all I can focus more on experimenting with grind size, water temperature, and brew ratio, rather than try a huge variety of upscale pourover brewers in search of the perfect cup.
The Melitta brew slower than the V60 and that seems to make people afraid of under/over extraction I feel.
The truth is that as long as you're aiming for a 4m/4m30s brew with you grind size, your coffee is as good as a V60
Great review! Longer brew makes stronger taste. In Germany we have been raised with the Melitta filter but ours is out of porcelain. Today Hario is prefered by young hipsters because Melitta is the grandma style to make coffee. But our grandmothers knew how to make coffee! They celebrated coffee.
Here in Canada, we can get either the porcelain or the plastic Melitta #2 cone (equivalent to the German 102, I think). The plastic one is more widely available in stores (such as Walmart) and less expensive. I also was raised on the Melitta method, either manual pour over or auto drip.
@@ckennepohl You can try to get it at Amazon. German Amazon sells it. Friesland Filter is the Same. Try it.
@@bartleby1807 true Frisland is the company who produces the porcelain stuff for Melitta and they also sell the same stuff cheaper with their own logo.
Hipsters usually rejected popular/neew things though. Just like you are doing it. But remember, before Melitta Bentz invented her method, coffee was boiled in a pot. Is because people gave it a chance is that now we have this wonderful method. At one in history the Melita was also a new method.
@@Anthony-kj6di hario is not a new method. Its a old method. If it aint broke don't fix it. Aeropress is a new method.
Yes, nice to see this. Not only are the Melitta cones super cheap and available all over, filters are also super cheap. Also, for a brew that's easy and fast to do in the morning when you're trying to get ready and everything, I think it's very forgiving - i do the initial bloom, but after that, I dump the rest of the water in quickly and it all brews in there for a while anyway, so I'd argue there will be more even brewing than if I was sitting over it pouring in circles.
Also nice to mention that the Melitta pour-over comes in ceramic versions too. Just for those worried about plastic taste.
Well the ceramic ones are the original...
No plastic taste its bpa free.
*The ceramic ones drain more quickly and soak a lot of heat out of the process, resulting in a 14 oz cup that's almost 30°F cooler. I don't sense a plastic taste but I sometimes taste the paper of the brown coffee filters and try to wet and drain 2oz of water first before I place the coffee.*
Melitta all the way
The Melitta works best with a light roast like the one you used. The beauty of the Melitta is that you can make the same cup of coffee all the time since the brewer determines the pour rate. Since it takes longer to brew in the Melitta than a brewer like the Hario, if you pour both at the same rate, a light roast will be extracted to almost perfect flavor. For medium or dark roast then the Hario and correct pouring technique wins every time.
Cant you just pour more aggressively on the melitta so it drips faster with dark brew ?
@@jaimep3432 Not really, the melitta has a small hole on the bottom. No matter how fast you pour, it will come out at the same rate. You can however pour a lot slower and maybe see a difference but you can't speed it up.
The Melitta is a wonderful brewing method. But is funny how some hipsters in the comments forget that at one point in history, the Melitta was also something new and strange. If back then everyone had rejected Melitta Bentz new ideas, you wouldn't had this beautiful coffee maker in your kitchen.
there is nothing new about the hario filter... it is nothing more then a copy. i am open to new methods, i also have an aeropress and i love it. aero press is new. V60 is a copy riding on a stolen idea.
Melitta is the original then it comes to filter coffee... I personaly like to stick with the original. Living in Germany (were the melitta filter was invented) of course i am going for the porcelain filter. I would never pour a coffee using a plastic filter, well i have tried but it was not half as good as the porcelain one there is nothing that can top a coffee poured in a porcelain filter.
Ordering porcelain melitta
Shouldn’t you have rinsed/ pre-wet the filter first to eliminate the flavors of the filters? I’ve been using the malita for years but have ordered both the v60 and a ss kalita 155. Try em all and appreciate the differences🥰
The mellita was 5 bucks at the store. I may be pretentious in my coffee but I'm not spending a ton of money on a funnel
less than $3 in the coffee section of my local supermarket. It's so cheap that it wouldn't matter if it wasn't as good as any another brand. I personally like it. 👍
You could have shown us the shape of the filters, etc. to see differences.
Something to keep in mind is that there is a technique to brewing a Melitta coffee. You fold the edges of the filter before filling with coffee so that you can pull on it a little and not burst the seams. Positioning and/or manipulation affects brew time.
Hario is supposed to use a fine grind and a slow pour.
Thanks for the review and thanks for not weighing the coffee and the water. Too many reviews tend to over do the weighing.
I use a ten cup Melitta dripper for groups and a Hairo 2 when it's just the two of us. We tweak each one when necessary. The Melitta might drip too slow. I'm contemplating drilling two more holes to speed the drip a bit. We've got a great advantage living in Costa Rica in the coffee growing zone. Right now I'm sourcing my coffee from a small family owned mill called Montaña de Diamantes. They sun dry and when I purchase the beans are never more than a day from roasting.
Thats an interesting idea to drill a couple more holes. I may try that myself for bigger brews.
Thank you for the straightforward, yet very clear introducion, I'm considering buy a melitta pour over kit,as it's the more economic kit and I'm just starting my pour over journey
Not to mention, the Melita and its filters are available at grocery stores all across the US and it's cheaper.
I think the Melitta pour-over is more forgiving than the V60.
Did you use Hario filter on the Hario cone and Melitta filter on the Melitta cone? If so, can you tell me if you have ever tested switching the filters?
I own only the Mellita but my guess is that the cone itself does not affect the flavor that much and the big difference is in the filters.
Hmm. In this video we did hario filter in hario and melitta filter in melitta. I have not tried swapping them but seems strange off the top of my head since the melitta has a flat blunt bottom whereas the hario has a pointed bottom. Not sure it would work. Who knows until you try though!
I have found that filters do play a role in the taste especially filters like the chemex. Check out our comparison on the chemex vs kalita and you will see what I mean. th-cam.com/video/zfbib-S5Wz0/w-d-xo.html -Nick
Dear Phillip, thank you for the video. Could you tell us a little bit about the coffee-to-water ratio and the grind that you used with the Melitta? Thanks!
Hey, thanks for the question!
So, my prefered ratio is 16 grams of water for every 1 gram of ground coffee. I measure in grams for accuracy. My experience is that the Melita does well up to 500 grams of water; beyond that and you start to run into over-extraction problems.
As for grind setting: Go somewhere ever so slightly more course than standard Pour over, which should itself be more course than an Automatic Drip setting. The mechanism of the Melita slows down the flow, so if you grind too fine it can either stall out the flow or over extract. If you find yourself taking more than 4 minutes to finish the pour over, then you may need to loosen up that grind just a smidge.
I hope that helps. Thanks again!
good to hear this. i have thought the same, but i'm not terribly informed about how things "should"be, so thought i may be wrong. but it just makes sense. no matter how you pour or what you do, that water stays in contact with the coffee longer with the melitta. i have an old one and wonder if they've changed the material at all. i also saw a total ripoff on amazon where they have a ceramic cone with melitta like holes and a box of melita filters which makes you think it'sa a melitta, but it's not.
1- Medium-fine is good or wrong? 2- bloom or not? necessary? Thank you
Medium fine is good. For my taste I grind a bit finer on the Melitta. When you grind finer, the extraction will take longer and vice versa so you may have to play around with grind size. Also set on your ratio for water to coffee as that makes a difference too.
Bloom is essential. A nice 30 second bloom to get the grounds wet and to start the extraction process. I used to do pour overs without blooming and I can tell it makes a difference.
Since the water pour faster thru the hario V60.You need to use a different pouring technique then you did.
Hey man, you're absolutely correct. When we did this video, we were young and naive, ignorant to the ways of the world.
Since then, we've become grown in our ways and methods. We've been hardened by the harshness of the world. And, most importantly, we've gotten better at what we do.
My preferred pour method is a derivation of the 4:6 method.
Verdict! French press is the winner!
I feel like the hario requires more technique, but also gives your more options and better feedback. I can swirl and sture easily, if I want to and my coffeeved shows me the results. That said the mellita is easier in use.
The V60 really straightforward? Lol, that things has to be the most finicky and temperamental pour-over I've ever used. But, the V60 does give me great tasting coffee when done right. The Melitta however, now that's straightforward.
Thanx! Been using the Melitta for quite a while, just for those one-cup situations when you don't want to brew a pot. Lately I have been considering a V-60, and your review has settled it for me.
Melitta is the original then it comes to drip coffee hario is just a rip off... A ripp of can never top the original.
wow i settled for a melitta because i couldnt find it in my department store. I would always look at the revered hario and wish I had one. Didnt know I was going to be in for a disappointment!
The Japanese essentially made a rip-off brand of the Melitta pour-over coffee maker, which is why the demonstrator liked the Melitta coffee better than Hario.
hogwash! the v60 offers its own unique design. Or didn't you notice the hole in the bottom is 10 times the size? The demonstrator didn't use optimum grind size with the v60 and seemed to know nothing about how to use it, so yeah, it likely didn't taste very good That's user error, not the fault of the brewer.
@@lisar3944 same here! I'm using V60 and absolutely love the flavor of my coffee (when done right)
Highly recommend the 4:6 method for the V60 as it allows you to tweak the cup flavor to suit your preference.
Melitta is great too, real cheap and filters are available at every store.
A wine taster is supposed to rinse with water and/or eat something neutral between each change of brand.
This is very true! We typically use perrier or similar pallet cleansers.
I miss the direct comparison of both filters. You didn‘t show the inside nor the holes in the bottom. Last use the porcellan filter not the plastic ones. No one who would say from himself has knowledge of good pour over coffee use plastic filter. Try that and make new video with both versions of both filters.
Kenyan Pea berry , classic hipster lingo LOL !
good report
Thank you!