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Ingredients
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Coffee Base
Optional Add-ins
Method
Coffee Base
Grind beans
Weigh 20 g of whole coffee beans. Grind to a medium-coarse grind appropriate for drip/auto drip (similar to sea salt).
Heat water
Heat 300 ml of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let rest 30 seconds.
Prepare brewer
Place a clean paper filter in the drip cone or basket and rinse with hot water to remove paper taste and preheat the brewer. Discard rinse water.
Dose and bloom
Place the ground coffee in the filter. Start a timer and pour ~40 ml of the hot water evenly over the grounds to saturate them. Allow to bloom for 30–45 seconds to release CO2.
Complete brew
After the bloom, pour the remaining water in slow, steady concentric circles, keeping the water level consistent and avoiding pouring directly on the filter. Total brew time should be 2:30–3:30 minutes for a balanced extraction. Aim for a total brewed volume appropriate to the cup size: 240 ml for 8 oz, 360 ml for 12 oz, 480 ml for 16 oz — adjust water amount proportionally if making a different size.
Serve
When the water has fully drained through the grounds, remove the filter and discard the used grounds. Pour the brewed coffee into a prewarmed cup.
Optional Add-ins
If adding sweetener or syrup: stir in 10 ml (about 2 teaspoons) of simple syrup or flavor syrup to taste. Adjust quantity based on cup size and desired sweetness.
Taste and adjust: sample the coffee and add more milk or sweetener as desired. Serve immediately.