Drip Coffee Recipe

Weigh and grind beans

Weigh 35 g of coffee beans (this yields about 2 large or 3 small cups; recipe makes ~2–3 servings). Grind the beans to a medium-coarse grind appropriate for drip brewers — similar to granulated sugar. Adjust grind slightly finer or coarser to taste if extraction is too weak or bitter.

Heat water

Heat 520 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 it sit for 30 seconds.

Prepare brewer and filter

Place the paper filter in the dripper or basket (or fit your reusable filter). Pour the 60 ml of hot filtered water through the filter to rinse it and preheat the dripper and serving carafe or mug. Discard the rinse water from the carafe/mug.

Add coffee to filter

Place the ground coffee in the rinsed filter and gently shake or level the bed so the grounds are even.

Bloom

Start a timer. Pour 70–80 ml of the hot water evenly over the grounds to saturate them completely (about twice the weight of coffee). Allow the coffee to bloom for 30–45 seconds — you should see gases release and the grounds swell.

Continue pouring

After the bloom, pour the remaining hot water in slow, concentric circles, avoiding the edges, until you reach a total of 520 ml. Pour in stages over 2–3 minutes, maintaining a steady, gentle flow. Total brew time (including bloom) should be about 3–4 minutes for most drip setups. If brew time is much shorter, use a finer grind; if much longer, use a coarser grind.

Drain and serve

Allow the final water to drain through the grounds completely. Remove the dripper and discard the used grounds and filter. Swirl the brewed coffee gently in the carafe, then pour into cups and serve immediately.

Optional adjustments

Adjust strength by changing coffee dose: for stronger coffee, increase to 36–40 g per 520 ml; for lighter, reduce to 28–32 g. Adjust grind and water temperature for taste. Add milk, sugar, or sweeteners to taste if desired.