RECIPE · Melitta 102/103

Melitta 103 to share

Larger volume within the official 50–60 g per liter range.

36 g of freshly ground coffee; water: 600 g. Ratio 1:16.7, medium grind, 93 °C and 4:00 brew time.

DIFFICULTY · EasyEQUIPMENT · 103

Step by step ↓
White cup of black coffee on a saucer on the table
Photo · Olena Bohovyk · Pexels License

What you need

  • 36 g of freshly ground coffee
  • 600 g of filtered water

Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.

Calculator ↗
DOSE
36g
WATER
600g
RATIO
1:16.7
TEMPERATURE
93°C
GRIND
Medium
TIME
4:00

4 steps

Step by step

  1. POUR

    Pre-infusion

    Pour 75 g and wait.

    WATER SO FAR · 75 gat 0:35

  2. POUR

    First pour

    Pour up to 350 g.

    WATER SO FAR · 350 gat 2:00

  3. POUR

    Second pour

    Top up to 600 g.

    WATER SO FAR · 600 gat 3:00

  4. WAIT

    Drawdown

    Wait for the drawdown to finish.

    WATER SO FAR · 600 gat 4:00

Other Melitta 102/103 recipes

See the method

Brew this recipe with Baristat.

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