Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.[51] A small amount of chaff is produced during roasting from the skin left on the bean after processing.[52]

The water then passes downwards through the grounds due to gravity, repeating the process until shut off by an internal timer.[56] or, more commonly, a thermostat which turns off the heater when the entire pot reaches a certain temperature. This thermostat also serves to keep the coffee warm (it turns on when the pot cools), but requires the removal of the basket holding the grounds after the initial brewing to avoid additional brewing as the pot reheats. Purists do not feel that this repeated boiling is conducive to the best coffee.

Melitta Coffee Pods