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

  • idkwhatimdoing@sh.itjust.works
    3·
    9 months ago

    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.

    • epygots@lemmy.worldOP
      1·
      9 months ago

      I feel like the small holes are more forgiving for my (at the moment) poor pouring technique.

      You’re right that swirling is a bit difficult, I’ll try stirring next. I’ll also check Matt Winton’s technique. Thanks!

      • idkwhatimdoing@sh.itjust.works
        2·
        9 months ago

        The small holes are probably more forgiving of grinding than pouring, so if you’re getting good results, I’d feel confident in your pouring with a different cone. People make a big deal about pouring technique, but as long as you’re relatively consistent and not entirely careless, a v60 is not the finicky monster it’s made out to be haha.

        Hope the stir is great for ya, and happy pouring!