Drip Coffee Recipe

Measure and heat water

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

Weigh and grind coffee

Weigh 30 g whole beans (this yields about 2–3 8-oz cups). Grind to a medium-coarse grind similar to sea salt for a drip machine or slightly coarser for pour-over, using a burr grinder for consistency.

Prepare filter and rinse

Place the paper filter in the dripper or coffee maker basket. Pour a little hot water through the filter to preheat the dripper and remove papery flavors; discard rinse water from the carafe or server.

Add grounds

Place the ground coffee in the prepared filter and level the bed by giving the dripper a gentle shake.

Bloom (for pour-over or manual control)

Start a timer. Pour 60–65 ml of hot water evenly over the grounds (about twice the weight of the coffee) to wet all grounds. Allow to bloom for 30–45 seconds; you should see gas release and expansion.

Continue pouring

After bloom, pour the remaining water in slow, steady concentric circles or back-and-forth pours, avoiding pouring directly on the filter. Keep the water level consistent and finish pouring so total water reaches 500 ml. Aim for a total brew time of 3.5–4.5 minutes for a drip-style extraction (3–4 minutes for some pour-overs). If using an automatic drip machine, simply start the machine now and let it complete.

Drain and serve

Allow the brew to drain completely. Remove the filter and discard grounds. Swirl the carafe gently to mix, then serve immediately.

If coffee tastes weak, increase coffee dose to 32–36 g or use a slightly finer grind. If bitter or overextracted, coarsen the grind or shorten brew time. Use fresh beans (roasted within 2–4 weeks) and filtered water for best flavor. For larger batches, maintain roughly a 1:16 coffee-to-water ratio by weight (coffee grams = water grams / 16).