baristatMETHOD · CATALOG
How to brew with Melitta 102/103
Percolation in a trapezoidal filter with controlled flow.
Choose a recipe below for equipment, coffee dose, water quantity and step-by-step instructions. Times vary between recipes; start with the parameters of the one you choose.
- TIME
- 2:30 – 4:00
- TEMPERATURE
- 92 – 96 °C
- RATIO
- 1:10 – 1:16.7
- GRIND
- Medium
- LEVEL
- Beginner
- RECIPES
- 4
RECIPES
4 recipes
Dose, ratio, and time for each recipe in the method — one click away.
STEP BY STEP
How to brew Melitta 102/103.
The sequence of the catalog's base recipe, Official Melitta 2 cups. Times are a brewing guide, not a promise of flavor.
- 0:00
Rinse
Rinse the filter and discard the water.
- 0:30
Pre-infusion
Pour 60 g and wait.
- 2:30
Main pour
Top up to 500 g in a continuous, controlled pour.
- 3:30
Drawdown
Wait for the drawdown to finish.
HOW IT WORKS
How the method works
Water flows through coffee in a trapezoidal paper filter held by a dripper.
- How the cup usually turns out
- The filter separates particles; the coffee, ratio and brewing process influence the cup.
- What it forgives — and what it doesn't
- Check that the 102/103 paper and holder match your chosen recipe.
- The most common trap
- Using one recipe’s dose with another’s water amount. Start with the paired quantities in the catalog.
If the cup did not turn out as expected
One change at a time: pick what you tasted and see what to check first.
- Bitter coffee: where to startBitterness alone does not identify the cause. Compare one change.
- Sour coffee: what to checkAcidity and preference are different. Record what bothered you.
- Weak or watery coffee: check the ratioCoffee and water quantities are the first records to check.
- Coffee too strong: start with a referenceStrong, bitter and full-bodied describe different things.
Your next Melitta 102/103 with Baristat.
Choose your device’s store. Subscriptions are specific to each platform.