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Ingredients
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Coffee and Water
Optional Add-ins
Method
Prepare
Measure and grind
Measure 2 tablespoons of medium-ground coffee. If you have whole beans, grind to a medium grind (similar to table salt) and then measure.
Heat water
Heat 12 oz (about 355 ml) of fresh filtered water to between 195°F and 205°F (just off boil). If you don't have a thermometer, bring to a boil and let sit 30 seconds.
Brew
Set up brewer and filter
Place a paper filter in the drip brewer basket (or the cone) and rinse it with hot water to remove paper flavor and preheat the brewer and carafe. Discard the rinse water.
Add coffee
Add the 2 tablespoons of medium-ground coffee to the rinsed filter, leveling the bed so the grounds are evenly distributed.
Bloom (optional for manual drip)
If using a manual pour-over, pour about 40–50 ml (1.5–2 oz) of the hot water over the grounds to saturate them evenly and let bloom for 30–45 seconds. For an automatic drip machine this step occurs automatically.
Pour or start brew
If using a pour-over, pour the remaining water slowly in a circular motion over the grounds, aiming to finish pouring within 2:30–3:30 minutes total brew time. If using an automatic drip machine, start the machine and let it complete the brew cycle.
Finish
When all the water has passed through the grounds and the coffee has finished dripping into the carafe, remove the filter and discard grounds. Swirl the carafe gently to homogenize the coffee.