Drip Coffee Recipe
Make Drip Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee and Water
Optional Additions
Method
Prepare Equipment
Gather and preheat
Gather a drip coffee maker or pour-over cone (e.g., V60 or Chemex), a paper filter (or metal filter), a burr grinder, a kettle, a scale, and a timer. Place the carafe or serving mug on the scale and tare to zero. Boil filtered water and let it rest briefly until about 94°C (200°F).
If using a paper filter, place it in the dripper and rinse with the 60 ml of hot water to remove paper taste and preheat the dripper and carafe. Discard rinse water.
Grind and Dose
Measure coffee
Weigh 36 g (0.036 kg) whole beans for a 1:16 coffee-to-water ratio to make ~600 ml brewed coffee (serves about 3-4).
Grind
Grind the coffee on a medium-coarse setting (similar to sea salt) if using pour-over or medium for automatic drip. The grind should allow a 3–4 minute total contact time for pour-over; adjust finer or coarser if brew is too weak or bitter.
Brewing
Bloom
Place the ground coffee in the prepared filter. Start the timer and pour 72 ml (about double the dose) of hot water evenly over the grounds to saturate them (bloom). Allow the coffee to bloom for 30–45 seconds to release trapped CO2.
Main pour
After the bloom, pour in additional hot water in slow, steady spirals or pulses, keeping the water level below the rim of the dripper. Pour until the scale reads 600 ml total (including bloom water). Aim to finish pouring by 2:30–3:00 minutes and allow total drawdown (all water through grounds) by 3:00–4:00 minutes for pour-over. For automatic drip machines, add 600 ml to the reservoir and start the brew cycle.
Final draw and serve
When the brew has drawn down and dripping has mostly stopped, remove the dripper and discard used grounds and filter. Swirl the carafe gently to homogenize the coffee before pouring.