Hand-brewed coffee | the new product Melodrip coffee extractor claims to extract coffee evenly.

Melodrip hand brewing coffee extraction tool aims to achieve uniform extraction by controlling the stirring of coffee in the process of making hand brewing coffee. Many coffee professionals, such as James Hoffmann, Scott Rao and Matt Perger, agree that in order to achieve the best brewing effect, we need to stir the coffee moderately, but the problem is that in busy cafes, it seems difficult for baristas to stir slowly when making hand-brewed coffee. At this time, some professionals believe that, in fact, as long as the water is dexterously poured into the coffee, you can achieve full mixing, which is the main design concept of Melodrip.

In the process of coffee brewing, "stirring" is a variable that is difficult to separate. It is a continuous process in the process of filling coffee with water. The birth of Melodrip, a new hand-brewed coffee extraction tool, makes the discussion of "coffee stirring" reach a new and most exciting part.

Melodrip is essentially like a shower, the main body consists of two parts: a dispersion plate made of transparent Tritan plastic and a metal handle, which works like reducing the impulse of coffee injection, distributing the water evenly across Melodrip's dispersion plate, making the injection more gentle. Users need to put the Melodrip as close to the coffee powder as possible, and while injecting water, make it move in a circle over the coffee powder to achieve uniform "mixing" and extraction.

Melodrip's design goal is not to destroy the "mixing" process, but to control it. Designer Ray Murakawa explained that the problem of "particle discharge" can easily occur during water injection, that is, some tiny coffee particles are washed down the filter, including filter paper, with the flow of water, so that the extracted coffee becomes less "clean", as Murakawa mentioned. Our taste buds will not be able to feel the full flavor of coffee, or taste all the flavors that coffee is supposed to have.

Although Murakawa is not a professional barista, he has long focused on the research and analysis of the flavor of coffee. He told Cafe Culture | Coffee abomination, "what initially interested me in the brewing of follicular coffee is that it can show the flavor of coffee more exquisitely. Before the advent of Melodrip, I actually tried to optimize the process of water injection through a small amount of stirring. In order to show the flavor of coffee to a greater extent, which has always been the focus of my attention.

Use demo

When we concentrate the water into the Melodrip, the water is diverted by several round holes and finally drips gently into the coffee powder like a shower, thus realizing the "stirring" of the coffee, which helps to rinse the caked coffee powder for full extraction, but when injecting the water into the Melodrip, you need to keep it as low as possible, close to the coffee powder, and at the end of the water injection, the remaining less water can be poured directly into the coffee powder. At present, the actual use of Melodrip is still going on, and we hope to get more experience and suggestions in the future.

Murakawa also mentioned that "what is special about using Melodrip to extract coffee is that this method does not entirely focus on the chemical extraction of coffee, such as TDs value or extraction percentage, but also takes into account the physical properties of coffee, such as the particle size of coffee powder, and how they affect the efficiency of coffee brewing over time." sometimes in order to extract the coffee you want more effectively. You only need to understand some simple theories, apply or adjust certain variables correctly, and what tools to use is secondary.

In addition to the plastic dispersion plate and metal handle mentioned above, the Melodrip product kit comes with a glass mixing rod made of borosilicate. In addition, in a previous online video introduction released by Melodrip, we saw that the tool can also be used to flatten coffee powder, but the specific effect needs to be further evaluated. At present, we are only testing coffee powder with coarse grindness. coarse coffee powder can have a larger contact area with water, and the extraction time is relatively longer, "Murakawa pointed out. In some cases, coarse ground coffee powder can not avoid the problem of" particle emission ", which mainly depends on the performance of the bean grinder, the baking curve or other variables.

Murakawa doesn't expect Melodrip to be accepted by everyone. In his view, fast-paced, high-traffic cafes are unlikely to use Melodrip to make coffee, except for some cafes defined as "slow bars", but it is also likely to be popular with some coffee roasting laboratories or home users.

The playing method of Melodrip dripping filter

Coffee professionals told me that in addition to the coffee flavor tasted in the cup test, they are also constantly trying, hoping to discover a more subtle flavor in the coffee. For coffee lovers, this brings more possibilities for the use and play of brewing equipment, and we are constantly exploring different ways of brewing coffee. And continue to collect and understand their comments on Melodrip from coffee professionals around the world to seek more possibilities.