Melitta
Originally designed to eliminate sediments and impurities, the Melitta process also helps release richer coffee flavors.
The Grind—Medium-Fine: Between the texture of sand and sugar.
- Put fresh cold water into a tea kettle to boil.
- Pull one Melitta coffee filter out of the box. Lay it on a flat surface, and fold up first the bottom of the filter, just above the seam, and then the side of the filter, just beside the seam. The filter should maintain two folds when folded correctly. Don’t make the folds too large; leave just a couple of millimeters between the seams and the folds.
- Place the Melitta coffee cone on top of the mug. Place the filter inside the cone.
- Place one heaping tablespoon of Melitta grind coffee into the filter. Experiment with different amounts of grounds—the strength of your coffee depends greatly on how many grounds you use.
- Pour about two ounces of boiling water into the filter, wetting all the grounds.
- Pour about eight more ounces of water slowly into the filter for a standard size cup.
- If you like stronger coffee, you can split the eight-ounce pour into two consecutive four-ounce pours. The more pours you make, the stronger the cup, and the darker.
How a German Housewife Revolutionized Coffee
In 1908, Melitta Bentz, a housewife from Dresden punched holes in the bottom of a brass pot and lined it with blotting paper to filter out grounds from her coffee. Realizing she was on to something, she patented the idea and launched the Melitta Bentz company. Today’s Melitta filter products are the direct descendants of her original innovation, incorporating a revised cone shape first introduced in 1937.
