Restaurants›Ambassadors Clubhouse New York›Joe Coffee Company - Drip Recipe

Joe Coffee Company - Drip Recipe

Name: Ambassadors Clubhouse New Yorks Joe Coffee Company - Drip Recipe
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Coffee
Ingredients: 30 g Whole bean coffee (medium grind) — The Waverley Espresso blend (Brazil & Colombia); 500 ml Filtered water; 1 to taste Drip coffee brewer (automatic drip machine or pour-over cone such as Hario V60 / Kalita); 1 each Paper filter (size appropriate for cone / basket); 1 each Gooseneck kettle or kettle; 1 each Kitchen scale; 1 each Timer; 1 each Serving carafe or mug

Inspired by Ambassadors Clubhouse New York

Time10m

Serves2

We feature The Waverley Espresso, a blend of beans from Brazil & Colombia, and named for the first Joe Coffee cafe in NYC

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Ingredients

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Coffee

1.06 oz (30 g) Whole bean coffee (medium grind) — The Waverley Espresso blend (Brazil & Colombia)2 1/8 cup (500 ml) Filtered water

Equipment

1 to taste Drip coffee brewer (automatic drip machine or pour-over cone such as Hario V60 / Kalita)1 each Paper filter (size appropriate for cone / basket)1 each Gooseneck kettle or kettle1 each Kitchen scale1 each Timer1 each Serving carafe or mug

Method

Coffee

Prepare water

Heat 500 ml of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, bring water to a boil and let sit 30–45 seconds.

Weigh and grind

Weigh 30 g of The Waverley Espresso whole beans. Grind to a medium grind suitable for drip (texture like granulated sugar).

Set up filter

Place an appropriate paper filter in the cone or basket. Rinse the paper filter with hot water to remove paper taste and preheat the brewer and carafe; discard rinse water.

Add grounds

Place the ground coffee into the rinsed filter, gently level the bed by giving the brewer a light shake so the grounds are even.

Bloom (pour-over) or pre-wet (automatic drip)

If using a pour-over: start timer and pour 60 ml of hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to allow CO2 to release. If using an automatic drip machine: simply start the brew cycle.

Continue pour (pour-over)

After bloom, pour the remaining water in steady concentric circles or slow streams, keeping the water level consistent and avoiding pouring directly on the filter wall. Aim to finish pouring by 2:30–3:30 minutes total brew time and allow final drawdown to complete by about 3:30–4:00 minutes.

Brew completion (automatic drip)

If using an automatic drip brewer, let the machine complete its cycle. Total contact time will be similar (about 4–6 minutes depending on machine).

Serve

Remove the filter and discard grounds. Swirl the carafe gently to homogenize the brewed coffee, then pour into a pre-warmed mug. Taste and adjust next brew if needed (grind finer for stronger extraction, coarser for weaker).

Equipment care

Rinse and dry the brewer, carafe, and utensils. Dispose of used grounds or compost them. Clean the grinder and kettle regularly to maintain flavor.