RECIPE · Melitta 102/103

Official Melitta 2 cups

Balanced official recipe for the trapezoid dripper.

30 g of freshly ground coffee; water: 500 g. Ratio 1:16.7, medium grind, 94 °C and 3:30 brew time.

DIFFICULTY · EasyEQUIPMENT · 102 or 103

Step by step ↓
Black coffee in a white cup on an open book
Photo · Nicola Barts · Pexels License

What you need

  • 30 g of freshly ground coffee
  • 500 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
30g
WATER
500g
RATIO
1:16.7
TEMPERATURE
94°C
GRIND
Medium
TIME
3:30

4 steps

Step by step

  1. ACTION

    Rinse

    Rinse the filter and discard the water.

    WATER SO FAR · 0 gat 0:00

  2. POUR

    Pre-infusion

    Pour 60 g and wait.

    WATER SO FAR · 60 gat 0:30

  3. POUR

    Main pour

    Top up to 500 g in a continuous, controlled pour.

    WATER SO FAR · 500 gat 2:30

  4. WAIT

    Drawdown

    Wait for the drawdown to finish.

    WATER SO FAR · 500 gat 3:30

Other Melitta 102/103 recipes

See the method

Brew this recipe with Baristat.

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