Hot Drip Recipe

Grind beans

Measure 60 g whole beans. Grind to a medium-fine consistency for drip (similar to table salt). Aim for a grind size that allows an overall brew time of about 3:30–4:30 minutes for 900 ml water.

Heat water

Heat 900 ml water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let sit 30–45 seconds.

Prepare filter and equipment

Place the paper filter in the dripper. Rinse the paper filter thoroughly with hot water into the carafe/server to remove paper flavor and preheat the dripper and carafe. Discard the rinse water.

Set coffee bed

Place the dripper on the server and put the freshly ground 60 g coffee into the filter. Level the grounds by gently shaking the dripper to even out the bed.

Bloom

Start the timer. Pour 120 ml of hot water evenly over the grounds to saturate them completely. This is the bloom. Let sit 30–45 seconds to allow gases to escape.

First pour

After bloom, slowly pour another 300 ml of water in a steady circular motion from center outward, avoiding pouring directly on the paper. Keep the water level below the top of the filter.

Second pour

When the water level drops to about halfway, pour another 300 ml in the same steady circular motion. Allow water to drain until the level falls again.

Final pour

Pour the remaining 180 ml of water in a controlled stream, finishing the pour before the 3:30–4:00 minute mark. Total brew time should be about 3:30–4:30 minutes. If using an automatic hot-drip brewer, follow manufacturer settings for medium extraction.

Agitate and drawdown

If drawdown is slow, gently stir the top of the grounds once with a paddle to ensure even extraction. Allow coffee to finish dripping. Remove the dripper and discard the grounds and filter.

Serve

Swirl the carafe to homogenize the brewed coffee and taste. Serve black or proceed to optional finishing.

If desired, heat 120 ml milk or milk alternative to 60–65°C (140–150°F) and froth lightly. Add 1 tsp sugar or sweetener if desired. Add milk to cups to taste (typical ratio 1 part milk to 3 parts coffee).

Rinse and dry dripper, server, and kettle. Dispose of used grounds (compost if possible). Wipe scale and surfaces. Store remaining beans in an airtight container away from light and heat.