Drip Recipe

Measure and heat

Weigh 60 g of coffee beans. Heat at least 1,000 ml of filtered water in the kettle to 94°C (200°F). Keep 200 ml extra warm for rinsing and cup adjustments.

Grind

Grind the 60 g of coffee to a medium-fine grind resembling granulated sugar — slightly finer than typical batch pour-over. Aim for a grind that allows a 3:30–4:00 minute total brew time depending on your dripper.

Place the paper filter in the dripper and set the dripper on the carafe or server. Rinse the filter thoroughly with hot water (use about 50–100 ml from the reserved water) to remove papery taste and preheat the dripper and carafe. Discard rinse water from the carafe.

Add the ground coffee to the rinsed filter, level the bed, and tare the scale with the dripper + carafe. Start the timer at the moment of first pour.

Pour 120 g (ml) of water evenly over the grounds to saturate them completely for the bloom. Allow coffee to bloom for 30–45 seconds. The bloom allows CO2 to escape and prepares the grounds for even extraction.

At 0:45–0:50 seconds, pour water in concentric circles or a gentle spiral to bring the total liquid to 300 g. Pour steadily and avoid pouring directly on the paper. Maintain a steady, continuous flow.

At 1:30–1:45 minutes, pour again to bring the total to 540 g. Use a controlled pour to maintain an even extraction, keeping the water level above the coffee bed but not overflowing the dripper.

If necessary, at 2:30 minutes add a small top-up to reach approximately 600–620 g total liquid. Aim for total drawdown (all water passed through the grounds into the carafe) between 3:30 and 4:00 minutes. If drawdown is too fast, use a slightly finer grind next time; if too slow, grind slightly coarser.

Once drawdown is complete, remove the dripper and discard the used grounds and filter. Swirl the carafe gently to homogenize the brew.

Taste the drip coffee black first. If you prefer milk, steam or heat 240 ml milk to 60–65°C (140–150°F) and add to taste (common ratio: 1 part milk to 3 parts coffee).

For sweetness or flavored drinks, add 15 ml simple syrup or 10 ml flavored syrup to the cup and stir. Adjust to taste.

Serve immediately. Leftover brewed coffee can be stored in a thermos for up to 2 hours; beyond that it will lose freshness and become bitter.

Discard grounds and rinse the dripper and carafe with warm water. If you used a paper filter, compost it along with the coffee grounds if possible. Wipe down equipment and allow to air dry.