As I looked into Melitta Dalt, I realized that we are using Melitta incorrectly. In Korea, many people write Melitta as Melli like Melitta. I will briefly visit the Elder's website. This was on stage in 1908, and the same shaped coupe party that I brought now is from 1910. So when I showed it to my friend, they asked, Why should we consider this important? Well, I naturally saw it because I extracted it before. Firstly, it doesn't have a lease. The extraction speed will be significantly reduced. Let's attach the paper, language, coffee, and response water here. Let's extract it for three months. That's why we need to make an experience. When you see the hole in the veil, we know about Melitta. There are three holes here.

There were five pieces, and what could I do with five pieces? There are so many now. Now, there are many things that kids have tried over the years. And what we should pay attention to next is not the tank, but the paper. They keep talking about paper. Right, yes. So, why did they make paper at the company for the kids? Over the years, how did they change what they had made with paper? Did they patent it? Why do they keep advertising it? In Korea, many people didn't use Melitta filters like Melitta. This is not what I have. Why do I have to see this? If I may say, after Rabbit C and Fine Spl, then Melitta, then Parade, and then Unni, Gokal's. It's written like this. What is this? At that time, even in Germany,

So, when we talk about making coffee at home, we say that you need to react to the response. For example, when we talk about two types of basket types that we know, Melitta has one hole, so the extraction is slow. If it's a Kalita, even though it's the same type, the extraction is faster because it has seven holes. We talk about these things a lot. And because Melitta has slow extraction, it's good for slightly stronger coffee. Well, Karuta is good for a bit lighter one. We talk like this. So, there are a lot of things that are not understood, even though they have the same number of holes. If you go like that and grind it, pour water, and wait, you can think of it as just drinking the liquid. However, here's the thing. Is there a secret to the filter? If you look at this side under the light, why are there holes inside? It's because of the neutral shape. It's not a round shape like a body. There are more air bubbles, so it's too dense. Oh, it's really brewing, and there's a dealer who's dealing with it.

It's spinning through. Yes, one of the characteristics is that there are holes in the Melitta paper. I wonder why they are there. If you look at this, Melitta has the same Kaiwa and Leve, but in Melitta, the Leve is much higher than the Kalita. There are currently 10 levels in Melitta. And now, when you touch it like this, it's very clear. Compared to just making it to the height where the paper sticks to the wall, Melitta has made it more pointed. Yesterday, when I did it like this, if I try it like this, Melitta is completely high in the leve, yes, a bit sharper. Do I need to do it separately? And the Kalita 4 doesn't come all the way up. The leve is left this much, and when pressed slightly, it's about 2k in the body. Then, the shape of the hole that we make with the drill looks like this.

Insert the paper like this, and then most of the paper is not stuck, right? I made a hole to make Chuseok, but this one is not a paper tube, but it can be seen that some parts are very high. Then, when I pour water with coffee powder here, in fact, you can guess through the paper. It's not always active, but more importantly, it can create a flow inside. It can create a flow that allows air to communicate with the outside, creating natural convection currents inside. So, it becomes another device that can make the flow inside very smooth. Should we open 10007? The double grip can also reduce the resistance value, and extraction can be done through here. Then, a clean solid fraction that can be eaten with a filter made of paper.

This is not an espresso but it can make coffee with enough 0 minutes left. However, this one has a problem with the flow. It has been widely expanded while being twisted, so the components are made to react a lot for good extraction. When Mary Tesah Company gave that seminar, what they said was, for example, there are 102, 101 in Paris. It's about how much of the extract will be extracted in the back. Representative Milita extracts only once, looks at the water only once, and here, it's like a vacuum. Then, it's like reducing the resistance a lot so that we can extract quickly. In a way, it means that it can be extracted quickly by two generations here. It's not about delaying the chip release. However, by making the minute system thinner and widening the contact area, by brewing for only 10 seconds, it means that the resistance value is reduced in the early stages. But

I'm waiting to see what you're going to do, so go to the living room, and make up after 20 minutes. Then, write it on the rice, and it's the end of the high end. So when you see them in a commercial, it's not about how to extract and talk about this. It's very expressive. They become gold, right? But why don't they use this well? It doesn't work on perms. But commercially, you have to make it. If I say this, for example, if I say this in a bar, the customer comes and orders coffee, but it's burdensome to turn it around. It doesn't look good through something like this, especially in the orient where performance is very important. It's very intellectual to enjoy a comfortable and delicious coffee at home.

Now, what I'm going to show you is how you first learned about Melitta. You guys learned it as a tool. You put 30g of ground coffee in the small filter and slowly pour water to make a very dense coffee. I thought it was an extraction tool. When I met the two of you, you had more Melitta extraction tools than the Melitta headquarters in Germany. You guys were collectors, but you met to exchange goods and ended up getting married because your eyes met. So now, as you overlap the items, we started buying things in the video and it became fate for us. When we celebrated our 100th episode, we went to see you. From Russia to the second floor, all the walls are covered with things you collected. Four people who worked hard are featured.

After the Second World War, a lot of changes occurred from porcelain to ceramic. Initially, it was made mainly with bark skin, but after the Korean War, it became easier to produce with plastic. However, they have all those histories. It's amazing how they gather the grandeur of the past. When you look here, it's so beautiful. Now, we also have puzzles with beautiful drawings like this. Other export products do not express beauty like this. Even if the function is more faithful, like Melitta, it's just a straight line. Beautiful ones like this are rare. It's so nice. When I looked more into Melitta, various pieces of information were gathered, and I realized that we are not using it properly, like Gonochre, or like Calita. Some people don't use the filter properly.

Many people think about the best way to get a good cup of coffee. Honestly, among the drippers, not many people use the Melitta. The Melitta dripper that many coffee bars use has only one hole. Unlike the AeroPress or the V60, it doesn't have a corner for the filter. I thought that since Melitta extracts from just one hole, if you use it as a variable for extraction, the coffee would come out differently. So, I thought that if you make the water flow faster by making a hole in the bottom like the Kalita or the Hario V60, the coffee would come out faster. That's why I really like it. However, when using Melitta, I just really like it. I drink it once, but it's still good. When you look at the bottom of the Melitta stand, the water flows straight down, and the barista pours the water steadily, then the order in which it drips is determined.

Humans, when it comes to this, are you 4 years old? Backbo is delicious, and Dreamback is like a brother. So, first, let's follow the mail and extract it once, shall we? Well, you might think of Melitta and Kalita. Melitta is smaller in volume than Kalita. Therefore, even if it says to use 15g, don't use 15g for Melitta. Use around 7-8g for Melitta. It's possible to extract it well with 9 bars of pressure. So, even if you have a cup, don't worry about the layering. I'm just going to drink a cup, so I like this concentration. Should I try using about 12g? If you grind 2g a little coarser than for espresso, that's right, that's right, I'll do a little more. For the Colombian Pink Caturra from Rofel Coffee, it's a shower. We have a shoot, so we went to Gunja and stopped by because it's nearby.

I'll check the ranking next to it. The Grand Amba bag. Yes, everyone, it's very thin, very cheap. I'm not stopping the amount of the extract or the amount of water. Of course, I'll make it comfortable. One water, 3 seconds, 4 seconds have passed. Can you make it now? 8 4 19. You really showed it well. I'll see it all the way. Oh, should I make it a bit stronger? 123. It's Grand. 123. B, LA, 4. Oh, then it will be 96g. It means it will be 1:9. So, looking at the amount extracted, yes, yes. Since there's just coffee to see above, it's about 23g, right? 88g in total. So, if we subtract that, it's 12g used. Compared to 1:10, it's not 1:9 exactly, it seems a bit over 1:9. That's right. That's the end. We have to be careful. But the extraction is not that slow. That's right. Yes, it's become a habit.

It wasn't that slow, and there were no 4 seconds. Just pour the water in the center after gently stirring it for 4 seconds. When blooming, pour water, not for 1 second, not for coffee, nor for taste, just to saturate. Yes, so I poured water to analyze the blooming. Blooming, in the end, is when the water meets the bones, from the point where saturation starts, blooming occurs. Now, it's just the beginning, and the dissolution will be faster. This is where the ability to disassemble will be tested. They are already reacting, so I think the blooming time will be a little longer based on our standards. [MUSIC] It's over when you see it. The extraction is over. It fell just as it should have. But earlier, due to the forces up and down, the components came out well. Some come out on one side, and others come out on the other.

Children came out to the extent that one glass fits into a 150 ml glass. Op Yes, I will try to share that. It's like a very black watery fee, not too thick, just the right amount of moisture in the whole thing. Sammi-ton is also okay, and the sweetness is a bit firm. It's really comfortable for me to drink. Since it's the fourth round, some parts act like a riding complex, and the gum aroma doesn't come out aggressively. In fact, the balance in the mouth is not bad. Then, Melita, I had a bit of prejudice before, thinking that it should be very meticulous, right? This prejudice is quite funny, actually. In 1956, they made it quite simply. I think that's what they say. The Albe stream didn't develop very well because it was made for trainers in academies, not for general consumption.

Like pulling silk from a cocoon at home, I would do it this way. Kim Hoesun, you can eat comfortably. On the other hand, I think these types of bag cap-shaped straw lids are more convenient because the part that touches the mouth is short. That's why I think it's easier to drink water comfortably. If the conical ones are slightly tilted outward, it's easy for the bypass to come out, right? So, by looking only at the center, you can check if it's tightly closed. Concerns like this arose, and Mr. Lak Cats has been making charts with Bling Coffee. It's like a total of five times since then. Since then, we have been continuously concerned about breastfeeding. But why weren't we so widely known at that time? The measuring equipment was not commercially available at such a low price. At that time, we just hoped and entrusted it to some institution or university.

I probably wouldn't have done it, but as such measuring equipment becomes more widespread and smaller, and is produced at a price range that we can afford, we can just bring the coffee and check the extraction, and it feels like we are doing something great. Back in the 50s or 60s, it might have been something done only by professionals. At that time, there might have only been espresso, and the coffee that the end users liked might have changed a bit. However, what we are doing now is not that impressive. Even if someone suddenly says, I'll get a 0.00 extraction, consumers or the ones who are most interested in taste will pick out the category, whether it's a 10-matteo, an ademadonna, do you like the bitterness, the aroma, the aesthetics? Are you going to drink 500,000 worth of simple taste, or are you going to drink the body of taste? Ultimately, do you like the sweetness or the richness? Do you like the two types?

I'm calling you, do we really need to do this, do we really need to do this? One of the things I mentioned in the previous episode was that we are pursuing coffee based on science and data. When we read books that are proven to be witty and based on data, we feel like we are reading a smart book and tend to lean towards that direction a lot. In addition, through numerous encounters with various people, we gain knowledge and information about coffee. However, science involves numerous experiments, collecting data, and drawing conclusions based on them. So, if someone other than me says this, it disappears right away. In the first semester, the government textbooks themselves will disappear and change completely. In fact, pursuing science by brewing coffee brings psychological stability.

Yes, it can be done. It's not something I said, but a person who conducted so many experiments in a thesis said it. There must be grounds for it. Okay, but I accepted those grounds empirically, so I agree with them. So, I want to use this part. I want to make my point here. It's good, but I saw it differently. What will you give me? Today, as I come out here, I've had a lot of concerns. As I go further into my thoughts, there are many theories and discussions about drippers and coffee extraction. However, what I wanted to talk about is based on another dimension. There are various discussions that could be heard at the Alpha Elbow layer, and based on my experience, this is what I've found. I came here to talk about these things. Because there are too many people who are too bubbly. There are so many different discussions about drippers until today.

But if it's not tomorrow, it's a shame. Oh, it could change, so just go ahead and sit on the bench. It's like appearing in my dream, whispering to me. I can also inform you of this kind of information. By incorporating that person's story into my coffee, I was able to improve the taste of the coffee. If this can be technically helpful to me, it could be quite a basis for you to enjoy. However, without trying out the information that is not like that, I read the book clearly. What I wanted to talk about today ultimately is that with this one extraction tool, I want to create coffee that is full of the nuances of margins and flavors extracted from Haru. I want to make coffee that is clean and fresh, but it seems like it's not going that way. When I said that, how can I extract the environment and what variables I put in to extract it from there.

I wanted to create something that could make me feel a similar emotion that I felt before. I like the light fixture. It's good. It's bad. This extractor is good. It brings out the sweetness well. It brings out all the flavors I have well. But they suggest an easier way. They say, Okay, thank you. I won't think about it more. I can do it, but if there's no other way, I don't think I can make just one thing with this. There's no need for that. I'm thinking about what parts I need to consider to be able to have a perfect coffee every day, observing, analyzing, categorizing, and organizing. Why don't you try to bring your experiences?

멜리타 드리퍼가 집에 있다면 이 영상을 꼭 보세요.( 싸이펀커피랩, 사선희 대표 3부)

커피는 물보다 진하다.

SCA(Specialty Coffee Association) AST(Authorized SCA Trainer) / 국제커피협회 공인 트레이너
Q-grader / 커피품질평가사