C105179 Porcelain Coffee Filter/Holder Pour-Over, 6/Large, White

I got tired of replacing the Mr. Coffee coffee makers I would buy every 4 years when they broke, and went looking for something that was easy to use, never broke, was easy to clean, and had no plastic to leach chemicals into my hot coffee. This is it. It's well made, has not given me any problems, and makes the best cup of coffee. It is to be used with a paper cone filter. It hols the filter, but doesn't replace a filter. First, which size should you choose? Multiply the "number" by 4 and that's about how many ounces of coffee you can make at one time. #4 makes about 16 ounces. You can make less of course, but note that the #6 is going to be very big and much heavier than the #4. Also note that the #6 filters aren't everywhere like the #2 and #4. However, you CAN put a smaller paper filter in, though the capacity will be that of the smaller filter. So you can buy a #6 and put in a #2 filter and make 8 ounces of coffee. Now, how is it that your local coffee shop's coffee is so much better than yours at home? Here are the secrets that they use but you don't. First, they grind their coffee a little courser than you would. Second, they use a lot of coffee per cup: 1.5 scoops. But the thing that really stands out is the fact that their filters are HUGE, so the water sits in the grounds for a lot longer than your Mr. Coffee and that pulls a lot more flavor out. So how can you get exactly the same results? Here's how I do it. It sounds complicated but it's very easy and very fast. And you can buy fairly inexpensive coffee and it still tastes great. Use 1.25 scoops per # of your filter. #4 filter: 4 x 1.25 = 5 scoops. Grind it coarser than you should for a cone filter, by about a full number on the grinder. But grind it into a pyrex measuring cup or other heat safe, pourable container. Heat up the water in a pan or teakettle on the stove (you can start heating the water before you grind the coffee so that the water is heating while you are measuring and grinding). For me that means filling the mug nearly full of water, pouring it into a pan and heating the pan on the stove. When it boils take it off. Water boils at 212 degrees, but the ideal coffee brewing temperature is 190-195. So I run it under a cold water tap for about a half second to bring the boiling water temperature down to ideal coffee brewing temperature.. Next pour some of the water from the pan into the pyrex with the coffee in it, filling the pyrex about 2/3 full. If you still have water left over, put the pan back on the stove and cover it. Note that you could do it in reverse using a microwave: put the water with no coffee in the pyrex and heat it in the microwave, then add a dash of cold water when it boils and finally add the coffee. The problem with doing it this way is that the container might get too hot to be comfortable. If you use a pan to heat up the water, that won't happen. Next, take a chopstick or other wooden utensil and stir the coffee in the pyrex with the water until the top is smooth and has no clumps. Put the holder over your container (I put it right on top of my mug) and put a paper filter in the holder. Pour the coffee mixture from the pyrex into the filter, as soon as you can after you finish stirring the lumps out of it. If there is more water left in the pan, pour it into the pyrex and carefully (so you don't burn yourself), swirl it around to pick up any remaining coffee grounds and pour it into the filter, being careful not to overflow the filter. Now you are ready to walk away and let it drip. At this point, I clean the chopstick and the pyrex. When you can no longer see a pool of water in the coffee filter, it's ready to add cream, sugar, etc and drink. It's every bit as good as coffee you get in a coffee shop.

UPDATE: We have now been using this dripper 2-3x every single day for exactly 4 years now. We have accidentally hit the granite counter-top with it (lightly) many times and it's still in perfect condition, besides some coffee staining. By my math, we've made roughly 3,650 coffee's with it by now and I see no reason we won't get another 3,650... BTW, this is porcelain, not just ceramic... much tougher material. This is my new go-to... Super clean, strong tumbler of coffee. The quality of the porcelain is flawless and is slightly heavily built. I'm using this 6/L size combined with 'Melitta No. 6 Unbleached Cone Coffee Filters' and 3 level scoops of 'Café La Llave Espresso' and it fills my 30 oz SS tumbler with the best tasting coffee ever. Nice and strong. There is zero silt left at the bottom of the cup. I do fold over the very bottom of the filter to prevent blow-out. Previously, my french press left too much silt (I know LaLlave is too fine, but it's my favorite) so I had to find another method. Bought a Stainless Steel pour over filter which left less silt and offered slightly improved flavor, but still, there was more silt than I'd like. Using this porcelain pour over I'm getting the best flavor out of any method I've used. I'm getting the strongest coffee per scoop, AND somehow there seems to be even less acid (LaLlave is already the lowest acid good tasting coffee I know of), maybe the paper filter catches more oils/acids??? Zero 'coffee gut' now. I'll heat a full 30 oz tumbler of water to 190F, pour just enough to wet the grounds, let them 'bloom' for 30 seconds, then slowly add ALL of the remaining water (fills the cone almost full) and wait a few minutes for it to finish dripping. If I broke this I'd buy another immediately. Very happy I gave it a try.

The quality is solid. The design is solid, as well; I like the size and placement of the one hole at the bottom. The No. 4 filters I bought from Amazon (Melitta Cone Coffee Filters, Natural Brown, No. 4) fit very well and make a good team for my morning coffee. I also use the Bodum Bistro Electric Burr Coffee Grinder which I highly recommend. After having made about half a dozen or so cups I finally got down a system that works for me. Keep in mind that I like my coffee rich and strong. I grind the beans to the finest setting and place them in the filter (which, of course, needs to be placed in the ceramic holder). I put the holder over an empty cup. I then splash some cold or room temperature water on the grounds and filter in order to dampen them. The cup below catches the water. I take the water that has been captured and repeat the process a few times until the grounds and filter are sufficiently damp. This is very important as it causes the boiling water you are about to pour over the grounds to steep longer. An already semi-saturated set of grounds and filter makes a stronger brew. Meanwhile, I've had a cup of water in the microwave going until it is boiling, boiling, boiling. Once the water is dancing well I simply pour it over the saturated filter and grounds and wait about 30 seconds until my perfect cup is ready. When I want it extra rich I'll even pour the coffee back over the grounds for a second run. This process is simpler and quicker than it may sound and definitely worth the small effort. The water never touches plastic and the cup is PERFECTO! There is no comparison to a cup of coffee made from an automatic maker (water boiled in plastic - ulgh). I actually like many of the K-cup coffees that I've had, but I like the flavor, and freshness of this process even better (not to mention staying away from water boiled in plastic).

To start, I did not expect the number 6 cone filter to be so large. When it arrived, I was shocked to see the size difference between the number 4 and the 6, but I figured it would come in handy while making more servings. Although the size did not make it easier to serve more cups, instead it made it more difficult. Partly because I don't have a long-spout kettle, but a lipped measuring cup works pretty well. -Approximate measurements are: 5.5'' tall (5.3'' when in use), 6.5'' wide (7.8'' from handle to other edge). I noticed that the paper filters and the grounds are two obvious and key elements of making a good cup of coffee. Most importantly, make sure you use a decent coffee bean grinder, preferably a burr grinder; that or buy bagged ground coffee from a respectable company. Either method works fine with this suggestion: use a fine sifter to rid of the coffee powder that will most likely clog up the paper filter. Also, using a long-spout kettle to help lessen the erosion of the coffee grounds. I've tried both course and normal drip grounds (medium sized grounds), both seemed to work well, but still clogged up the filter. This is preventable with the methods stated above: sifting grounds and using a long-spout kettle. Instead of buying a new coffee maker, I decided this would work just as well, if not much better than most coffee makers within the price range. This thought came to be true, the resulting coffee was bold and tasted pure with the help of natural brown filters. Overall, the quality of this pour over is great. The handle is study, the ceramic and gloss work is well done. *I would suggest buying a number 4 cone pour over instead, unless you want to stand out.* You can use number 4 filters with this product if you want. Some improvement ideas: Larger grooves on the inside of the cone filter to help prop the filter up, which would help with clog prevention. Although this just might let water slip by without going through the grounds first. Possibly a greater drip angle/design (spout of some sort), instead of a near flat drip angle [inside and out].

I had an expensive Bunn drip Coffee maker but even that did not reproduce the quality taste I was looking for. It was better than any of the other drip makers I had used but still did not come close to coffee shop quality. Since using this I've stopped using the drip maker. There are several advantages to this over a drip machine. You have greater control over how much coffee you want to make. You can make anywhere from one cup to a full pot. Clean up is easier. It is more sanitary. The taste is better because I can brew directly into my thermally insulated cup then quickly put on the lid. This is unlike a pot which sits on the burner to keep the coffee hot until you are finished brewing before you can pour it into your cup. The burner taints the flavor. This seems to be of good quality. The porcelain seems durable not thin and fragile. I expect that this will last a lifetime if it does not fall onto a hard floor. There have been some complaints that the drip speed is either too fast or too slow. I do not agree with these complaints. What I've realized is that the drip rate starts out fast then slows as the grounds begin to clog the filter. This is too your advantage because as the flavor is extracted from the coffee it takes a slower drip rate near the end of the cycle to get the remaining flavor out of the grounds. It is not so slow that your coffee is not hot at the end. The design is simple but genius. It will take about a week of getting used to but after that you will be making the best coffee of your life.

Wrong item. Two holes in bottom not one. **Shipped AND Fulfilled by Amazon.com** (not a third party). The Amazon person who QA'd this item must be a tea drinker. Item needs to be as pictured to control flow rate and allow coffee to brew, two holes is not better than one. We use 13" BUNN Commercial Tea & Paper Coffee Filter 20138 in our 6 cup plastic Melitta cone by folding the filter into a cone (half, half again, open one side...a trick I learned in chemistry class) and control the flow by wiggling the filter a bit at the overlap if it slows down too much (depends on the grind). We never get clogs this way. With two holes, we won't be able to get that important vapor lock for flow control (confirmed, this funnel flows pretty fast) so this INCORRECT PRODUCT may need to be returned. We made several pots of coffee and this funnel seems to make ok coffee as long as you use enough coffee in it (so fewer cups may not work as well). If you don't care about extra holes or potentially weak coffee (depending on quantity and grind of your coffee): It is a nice funnel. The product arrived undamaged, was decently well packaged, is very large (about the size of a 4-cup pyrex or anchor hocking measuring cup), and just as heavy (about 32 oz). It has a nice and basically complete glaze finish (except for a ring on bottom of the 'foot'. This will touch the coffee if the cone is not perfectly level or you overfill the vessel it sits on). The one we received doesn't wobble as some others have reported. But the Cilio product support page shows 404 page not found error. Also, it comes in a cardboard box with a nice shine to it. There are a few specifications and several European languages in addition to English, but much of the labeling is in German along with a European-looking model in a suit drinking a cup of coffee pictured. This all makes it appear German-made. But the important part is the tiny stamp on the very bottom of the box: MADE IN CHINA Quality and condition: 4.5 stars. Form: 1 star for the extra hole. Function: 2 stars for my purposes (ymmv) Sourcing: 1 star (deceptive origin, 404 error, not as advertised) Price: 1 star - this thing should cost about $10-15, its really nothing more than a specially shaped extra large coffee mug with holes in the bottom.

I've had this about a month and use it with a carafe to make a liter of coffee at a time, using a #6 filter. I had previously been using the plastic RSVP Manual Drip Coffee Filter Cone https://www.amazon.com/RSVP-Manual-Coffee-Carafes-Thermos/dp/B000BUDDTY/ so I'll compare them. The two cones have some obvious differences: 1) the Cilio is heavy ceramic, the RSVP is light plastic. The Cilio is much easier to clean and looks great in the kitchen. The RSVP would be my choice for a camping trip. 2) the Cilio has a flat bottom with a cup-like foot while the RSVP has a molded extension that is designed to fit into a carafe or thermos. In practice, the Cilio fits fine on top of my carafe, with the foot inside the lip of the carafe. It is not as secure as the RSVP, but it is secure enough. On my thermos, however, the foot of the Cilio does not fit inside or outside the opening. It rests on top and one would need to be very cautious. The RSVP works well with a thermos. The Cilio can be placed on top of a coffee cup, while the RSVP just falls in. The Cilio can sit upright on a counter 3) the Cilio has very deep ridges the entire height of the cone, while the RSVP has very shallow ridges and only in the bottom half of the cone. These ridges allow coffee to flow through the sides of the filter paper and down to the bottom. The Cilio also has two large holes in the bottom, while the RSVP has a single smaller hole. Because of these features, the Cilio will pass a liter of water through coffee and a #6 filter in about 30 seconds, which unfortunately results in weak coffee. In contrast, the RSVP will quickly clog and takes two minutes or even longer, which results in annoyance. I'm still experimenting, but my current method is to place two coffee beans in the holes on the Cilio to restrict the flow. It helps, but results vary depending on the bean size. I prefer the Cilio for kitchen use, but am still working on getting the flow right. I might try using a glass bead to block one hole, and I might also try a finer grind. The RSVP is going back into my camping gear (I might try drilling out the hole more). UPDATE: I had been using a very coarse grind with the RSVP because it had such a problem with clogging. I finally got around to using a fine and extra fine grind with the Cilio, since it didn't have that problem. This works pretty well. The coffee doesn't gush through the filter as fast and I don't need to block the holes. I've tried various grind settings from fine to extra-fine: extra-fine is too much, a fine grind works better and you get less sediment. I've raised my rating to five stars.

Had to move away from the plastic drain from Melitta - they had a porcelain filter and carafe but you couldn't buy a filter alone - so i got this one. works well and I'm happy to get away from heating plastic - not healthy. There is one central hole in the filter and it works identically to the plastic ones. It is always better to be on a level surface with a standard type coffee receptacle, like a coffee cup or a travel mug. I have this item for a few years now and it has held up great. It get's dish washed regularly - it is sturdy enough to hold up well. It is of heavier design. If you are unfamiliar with Melitta coffee making, you put your preferred coffee amount in - I use 2 level coffee measures for a giant mug. You pour a splash of hot water in and count to ten (while the grounds all get wet) and then fill to the rim with the boiling water. I prefer this method over all others, frankly - I've tried presses, drip, perc but love this method - especially for one or two people - no appliance to clean up or have on the counter. Every time someone stays at my house they go home asking where do they get one. Lastly for those concerned about temperature - both your mug and the porcelain piece can be run under hot water to make coffee extra hot.

atendeu ao experado

Är svårt att ha stabil på de flesta kaffekannor. :(

Support filtre à café robuste et lourd ,malgré sa fragilité de porcelaine , la dimension pour filtre n°6 a l'avantage de pouvoir utiliser les filtres n°4 pour le café ,le thé etc . L'article est bon .

This is great for quick, mess free proper coffee. It will sit on most jugs or coffee pots. It is much nicer than plastic & completely dishwasher proof.

Ottimo articolo per fare un buon caffè filtro