Melitta Coffee Maker, 6 Cup Pour-Over Brewer with Glass Carafe, 1-Count
10.99
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Most helpful customer reviews
91 of 97 people found the following review helpful.
By Stoney
EASY OF USE
I’ve used the Mellita Coffee System for about 40 years. I find the system more convenient than coffee machines.
> If the power goes off, you can still make coffee if you have a gas stove or a camp stove.
> It is easy to brew exactly the amount of coffee you want, and exactly the strength that you want—including adjusting to new roast and grinds. You can even mix caffeinated and decaffeinated coffees if you wish.
> In a way, the Mellita system is more “sanitary”. It is easy to forget a used filter in a coffee maker, maybe for weeks if you go on a vacation, and find a fungus garden in there. You can’t ignore a used Melitta filter, because it is out in the open. If you forget a used Melitta filter, it and the coffee grinds just dry out. It is also much easier to wash the Melitta components—just a quick rinse under the tap is usually good enough. Caveat–some types of coffee are oiler than others—you may need to actually wash your cone and carafe if a quick rinse is not sufficient.
SIZE OPTIONS
The carafes for which the “6 cup” and “10 cup” systems can nominally hold 6 or 10 cups off coffee (filled to the brim), but that is really irrelevant. A more important consideration is cups vs mugs. How many people still drink “cups” of coffee? So, it is the “mug-capacity” (1 mug = 1 1/2 cups) of the filters and cones which really counts.
#2 filters/cones
Recomemnded: 1 cup
Practical Maximum: 1 mug
Theoretical Maximum: 2 cups
#4 filters/cones (“6 cup system”)
Recommended: 1-2 mugs
Practical Maximum: 2 1/2 mugs
Theoretical Maximum: 4 mugs
#6 filters/cones (“10 cup system”)
Recommended: 2-3 mugs
Practical Maximum: 4 mugs
Theoretical Maximum: 6 mugs
However, I don’t follow my own recommendation: In the morning, I want coffee “now!” I often run out of patience trying to brew even 1 mug of coffee using #4 filter/cones. On the other hand, the #6 filter/cones holds a whole mug of hot water in one quick pour, and drains about as fast as you can continue to pour the water in—so I find it very convenient for brewing 1 to 2 mugs of coffee at a time, and on rare occasions to easily brew 4 mugs (6 cups) of coffee. However, in this case, the hot water has little time to extract the flavor from the coffee. To compensate, I grind my coffee very finely. I could simply use more coffee, but that would be wasteful.
The #6 filters/cones (“10-cup system”) is faster and more flexible, at a slightly higher cost for the filters. Melitta Cone Filter Coffeemaker 10 Cup, 1-Count If you are patient and your space is very limited, such as in a camper, boat, or in a college dorm, or if you really want only 1 or 2 mugs of coffee at a time, #4 filter/cones (the so-called “6 cup system”) is a good choice.
GRINDS OF COFFEE
If you usually brew the “recommended” or fewer number of mugs of coffee, then very-finely ground coffee is recommended. If you usually brew the the “recommended” or more number of mugs at a time, then a medium grind coffee may work best. Most supermarket “fine grind” is actually a medium grind. If you brew more than the “practical maximum” a medium-coarse grind will work better. If you grind your own coffee in an electric grinder, “coarse” is only a second or two, medium-fine is perhaps 10 seconds, and very fine is perhaps 30 seconds, until the pitch of the sound changes, indicating that no more grinding is taking place.
FORMULA
Regardless of the grind, you have to use the same formula for the TOTAL amount of coffee actually made, i.e., 1 to 2 tablespoons of ground coffee per mug, depending on your taste, brand, etc.
FILTERS
Presumably, brown filters are easier on the environment—and on you, less chemicals having been used to manufacture them. Unfortunately, #6 filters are hard to find in most grocery stores, but easy to purchase via Amazon. Melitta Cone Coffee Filters, Natural Brown, No. 6, 40-Count Filters (Pack of 12) Melitta Cone Coffee Filters, Natural Brown, No. 2, 100-Count Filters (Pack of 6)Melitta Cone Coffee Filters, White, No. 6, 40-Count Filters (Pack of 12) In an emergency, you can use #4 filters in a #6 cone, but you’ll regret it (having been spoiled by the convenience of #6 filters).
RECOMMENDATIONS ON MAKING GOOD COFFEE
>>Use fresh unchlorinated water if possible. Do not use “softened”, “sparkling”, or “mineral” water. If you let an open pitcher of water sit on a counter for a few hours (or overnight), most of the chlorine will evaporate. The best way to get pure water is a reverse-osmosis system. Bring the water to a quick boil, but don’t leave it boiling too long–that will flush out the dissolved oxygen, leaving the coffee tasting flat.
>>There is a huge difference between brands and roasts. Experiment and enjoy. However, even more important is freshness—which is the greatest challenge. How can you know if the coffee is fresh? The easiest way is to signup with a service such as Gavelia, Boca Java, or Coffee Bean Direct–whose only business is providing you with freshly roasted (and freshly-ground if you wish) coffee.
>>Particularly if you do not use a “coffee service”, its best to buy whole beans and grind them just before brewing. A $15 grinder Krups 203-42 Fast Touch Coffee Grinder, Black is as good as a $200 grinder. It takes only a few seconds to grind a batch of coffee while waiting for the water to boil.
>>For newbies, “French” or “dark roast” coffee is rich and bitter, and usually brewed “strong”. Light roasts are more complex, but some are acidic, and are usually brewed and drank more like tea. Light roast Indonesian coffee is particularly complex. Caveat, “complex” does not necessarily mean flavorful—some dark roasts are wonderful, but it is probably harder to find a good dark roast. The Coffee Bean Direct Assorted Whole Bean Coffee Sampler, 9-Pound Box available from Amazon is a good way to explore the varieties of coffee.
>>The filter cone and carafe should be rinsed off after every use, otherwise your coffee can be contaminated with stale oils. A weekly wash in the dishwasher won’t hurt.
>>Elsewhere, you’ll read endless nonsense about the exact water temperature, how fast or how slow to pour the water, the value of porcelain vs plastic cones, preheating the cones with hot water, how finely ground the coffee should be, etc. It’s all nonsense (except possibly to engineers who design coffeemakers). 99% of what matters is the quality of the ingredients: water and coffee. You want fresh oxygenated chlorine-free salt-free water, and good quality recently-roasted and recently-ground coffee.
REUSE
If you use very-fine grind, then discard the used filter when finished (because most of the flavor will be extracted, and the filter will be clogged up by the fine grinds). If you use a medium grind, then you can optionally reuse the grinds in the afternoon to make a second batch of coffee (which will be lower in caffeine). Coffee-freaks may object to reusing grinds, but it works just fine, and is a great way to cut down on your caffeine.
LEFT-OVER COFFEE
Here, I’m sure to totally loose the coffee-freaks. But the truth is, if you’ve got left-over coffee, you can refrigerate it and drink it the next day (as ice coffee, or nuked in your microwave as hot coffee). If you are really going to be in a major rush in the morning, you can make a pot coffee with your Melitta maker the night before, and just leave it in the carafe until the morning. Coffee made any other way would be full of coffee oil that goes bad–but Melitta-made coffee has no oil, and doesn’t go bad.
SAFETY
It is easy to forget the glass carafe on a hot stove. I broke at least 6 carafes before I purchased a whistling teakettle. Revere 2-1/3-Quart Whistling Tea Kettle NEVER use the carafe to boil water or reheat coffee. The flood of water might crack a ceramic stovetop, or put out a the flame of a gas stove—both causing catastrophic problems. Use your microwave to reheat (1 mug of coffee = 30-45 seconds); it’s faster and safer.
It is important to take care to pour the boiling water into the filter, not between the filter and the filter cone. It is any easy accident to make. To minimize such accidents, fold over the “joined” edges of the filters so that the filter opens wider. If you are a particular klutz, a quick rinse with a little cold water before you add the ground coffee can “glue” the filter to the cone.
SUGAR IN YOUR COFFEE?
Purist insist that coffee should always be drank black. While I tentatively agree, I can’t. My taste-buds are overly sensitive to bitterness. However, I have found that pure Stevia Stevia extract – 100% Pure Stevia Powder No Fillers -1 Oz. Shaker Botttle Stevia Rebaudiana Premium Part of Stevia Plant Water Extracted from the Sweet Leaf – Best Tasting Stevia Guaranteed! is a good replacement for sugar for me. Oddly, it isn’t as sweet as sugar, but is just as effective in cutting the bitterness, which is what I really need. Truvia and other brands in packets or described as “spoonable” contain bulking agents which effect the flavor and leave a yucky residue, and are comparatively expensive. Pure Stevia contains no bulking agents and is very economical.
SALT IN YOUR COFFEE?
It’s a naval tradition. I’ve found that a few grains of sea-salt in a cup of light-roast coffee can be pleasant, but not so compelling that I make a habit of it. However, a little salt is more noticeable (in a good way) in ice coffee.
MILK IN YOUR COFFEE?
If the purpose is just to cut the acidity, then you need to try a different coffee or brewing method. If the purpose is to cut the bitterness, you might want to try stevia instead. If you simply like milk in your coffee—I say, indulge yourself with a little real (not fake) half-and-half, or even heavy cream. I usually drink my coffee black with a little stevia, but for a rare desert cup, real sugar and real cream are essential.
GENERAL SHOPPING RECOMMENDATION
After major grocery shopping expeditions, sit down at your computer with your receipt, and check if you can buy any of the non-perishables through Amazon. When you find items (even if more expensive than you just paid), put the item on your Amazon wish list, and add a note to the wish list of the price you just paid. Check your wish list frequently, and when you see an item you need at a bargain price, buy it.
22 of 22 people found the following review helpful.
By John Ferrer
This is the the least expensive complete family-sized pour-over coffee brewer on the market. Melitta is known for their inexpensive pour-over coffee brewers. This version makes about 30 oz, or six 5-oz “cups” of coffee. It is easy to use and, if you are used to an automatic brewer this allows you to control various elements that the “machine” does not. Here are some instructions for using your Melitta Coffee maker.
The short version is this:
1) Heat the water
2) Dose your coffee in the filter in the brew basket
3) Pour-over
4) Enjoy
The long version is this
1) Measure out your water
I use a cheap electric kettle and put only as much water in it as I intend to pour. This prevents any over-pouring. You can add 2-4 oz if you intend to do the pre-soaking (step #4)
2) Heat the water
It should be a little below boiling. I let my kettle heat to boiling, then immediately take it off the heating element and give it 10 secs or so to cool down and stop “gurgling” (boiling). It’s important to preserve good heat, so don’t lollygag with the next few steps or else you’ll lose so much heat that the extraction doesn’t work well. The heat matters because coffee is largely an oil, and as you know about water and oil, they don’t mix. It is the heat that chemically effects the coffee grinds so they give off the maximum flavor. This is also why cold-brew systems take so long, not much heat. Of course, if there’s too much heat you can scald the grinds and it will taste burnt.
3) Apply the filter
I do this while the water stops boiling. Also, This pour-over takes a #4 sized flat-bottom filter. These are easily found at the grocery store whether Melitta Brand or an off-brand. These are not “basket shaped” or cone-shaped. They have a tapered shape with seam-like line across the bottom that makes it a bit like the cone and the basket at the same time.
4) Pre-soak the filter
You can use a separate (preferably glass) measuring cup to measure out the extra water (2-4ozs) and then pour this over the empty filter. Let it drain completely through before proceeding to the next step. This is to wash away any added flavors that the paper might add to your coffee. Most people skip this step. I myself skip it a lot too.
5) Add coffee
1-2 tbsp per 5-8oz cup. I usually use about 8 level tbsps of medium grind coffee. That is the “typical” grind that pre-ground coffees are in. But if you use your own grinder, this would be right about the middle in-between french press and espresso grind. To be honest, there’s not a lot of difference between the flavor from different grinds but understand that the finer the grind, the more the water will be exposed to the coffee (i.e., more surface area to expose) and the slower it will pour. This can also slow down the drip speed, meaning it takes longer and the coffee has cooled down a little more. If, however, you use a coarser grind (French Press) then it will be a faster pour, with less exposure, meaning less extraction. The resultant cup will be quicker, weaker, and hotter.
6) Wet the grinds
This means pour just enough of the hot water to soak all the grinds, and then stop. The grinds will saturate or “blossom” at this point. This step is crucial for extracting maximum flavor.
7) Wait 30-45 secs as the grinds blossom
8) Pour the rest of the hot water in a smooth, slow, circular motion trying to evenly expose all the beans yet avoiding the paper–no sense trying to extract more paper flavor right! If you live in australia, you should swirl it counter-clockwise (jk).
[Super secret step #8.5–when it looks like all the water has drained through fold the edges of the filter down on top of the grinds, covering them entirely, then press gently to extract a few more droplets of extra-strong coffee.]
—
9) Clean-up
Dump the filter and grinds; rinse the brew-basket and carafe. While a warm water rinse is fine most of the time, you should use a dishwasher or soap and water occasionally to prevent staining, and keep the oils out so they don’t effect the flavor and make all your new cups of coffee taste like old cups of coffee.
Points to Ponder
* The finished product will not have any of the crema one might expect from an espresso, and it won’t be as strong as a French press or an Aeropress.
* Instead, it will produce a smooth, quick, cup of American-style coffee.
* The easy-cleanup is a major reason for preferring paper-filters over reusable filters. Also, the reusable filters tend to retain some of the old coffee-flavor over time and are not as “reusable” as one might hope.
* This makes 30oz of coffee if you use enough water to reach the metal band of the carafe. It says “1,2,3,4 cups” on the side, but it really has room for 10 more ounces, beyond those markings.
* One advantage over smaller brewers is you can always make less than 30ozs of coffee in a larger pot–just use less coffee and less water–but with a smaller brewer you cannot safely make much more than the recommended amounts. The 6-cup brewer also supports size #1 and #2 filters as well, for 1-3 cups of coffee. Or you can use the standard #4 filter, and just use less grinds and water.
* This is cheaper than automatic coffee-makers, and produces as good or a better results.
* The carafe is decent and multi-purpose. As long as you rinse the coffee smell out, it works just fine with any other drinks. Plus, it has a third-piece, a lid, that can be used to keep the heat in if you aren’t ready to pour yet.
* The brew-basket fits on all sorts of other glasses or jugs with a medium to small opening. I use this brew-basket to brew directly into a thermos jug, or into a tall kitchen glass for a “fancy” coffee drink like an iced coffee or milk-coffee.
* The lid can be used as a drip catcher/stand for the brew basket when you need to set it down so as to pour the carafe.
* The brew basket has a protrusion at the bottom that is not visible in the cover-art. This makes it impossible to just set down on the counter. I set the brew basket in the lid, or just toss it in the sink or dishwasher.
* All parts are dishwasher safe, but I generally don’t use a dishwasher since I’m never sure how tough the glass is.
Happy Brewin!
39 of 43 people found the following review helpful.
By D. Paul
When you have the money and want a fancy manual drip maker, you can look at Chemex or Bodum. But, if you want good coffee at a good price, this is it. In our day coffee came in a 16 oz can and we drank whatever was cheapest. Now kids know the difference between Robusta and Arabica and go to a local roaster on the day their regional favorite is being roasted. Fancy Auto-Drip machines don’t heat the water hot enough, build up calcium, and don’t immerse all the grind correctly. French pots let silt and bitter elements of the coffee through. This method takes some time and effort, but if you like good coffee, its worth it. This coffee maker goes for about the price as a bag of good coffee.
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