Melitta cone (paper filter drip)
The original paper-filter drip method: a wedge cone with small holes and a disposable paper filter. It made clean, sediment-free coffee a household routine and is the ancestor of every automatic drip machine.
Percolation4 published standards
- Ratio
- 1:15.4to 1:18.2
- Temperature
- 90–96°C
- Time
- 3–5 min
- Grind
- Medium
How it works
Cut away, step by step1:58
Pour the rest in stages
Parameters
Working ranges- Ratio, coffee to water
- 1:15.4 to 1:18.255–65 g per litre
- Dose
- 12–40 g
- Water
- 200–700 ml
- Water temperature
- 90–96 °C194–205 °F
- Contact time
- 3–5 min
- Grind
- Medium
- Pressure
- Atmospheric
- Filter
- Paper cone, one to three small holes
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their source| Body | Parameter | Value | Source |
|---|---|---|---|
| SCA Golden Cup, as restated by licensee Moccamaster | brew strength (TDS) | 11.5-13.5 g/L, i.e. 1.15-1.35% | support.moccamaster.com |
| SCA Golden Cup, as restated by licensee Moccamaster | extraction yield | 18-22% | support.moccamaster.com |
| SCA Standard 310 (2021) home brewers, text via search | test brew ratio | 55 g coffee per 1.000 kg water | sca.coffee |
| SCA Standard 310 (2021) home brewers, text via search | target brew strength at standard ratio | 1.15-1.55% | sca.coffee |
Origins and brewers
Origins of the method
- Year
- 1908
- Where
- Dresden, Germany
Melitta Bentz
Brewers
Pour over manual