Caffé D'arte Drip Coffee Recipe

Measure beans

Use 10 g (about 0.0625 cups) of whole coffee beans per 8 oz (240 ml) cup. Choose regular or decaf beans depending on preference.

Grind

Grind the 10 g of beans to a medium-coarse grind (similar to coarse sand; slightly coarser than table salt) using a burr grinder. Grind immediately before brewing for best flavor.

Heat water

Bring filtered water to 195–205°F (90–96°C). If you don't have a thermometer, bring water to a boil and let it rest 30 seconds. Reserve about 60 ml for pre-wetting/bloom and the rest (approximately 180 ml) for pouring.

Prepare filter and rinse

Place your paper or metal filter into the drip cone. If using a paper filter, rinse it thoroughly with hot water to remove paper taste and preheat the cone and mug/carafe. Discard the rinse water.

Bloom

Add the ground coffee to the filter and gently level the bed. Start a 30-second timer and pour 30 ml of hot water evenly over the grounds to saturate them. Allow the coffee to bloom for 30–45 seconds; this releases trapped gases and improves extraction.

Main pour

After the bloom, pour the remaining hot water in slow, concentric circles starting from the center and moving outward, avoiding pouring directly on the filter. Aim to finish pouring by about 2:15–2:30 minutes total brew time (including bloom). The total water used should be 240 ml (8 oz).

Drawdown

Allow the coffee to drip through completely. Total brew time (from first pour to final drip) should be about 2:30–3:00 minutes. If drawdown is much faster, grind finer next time; if much slower, grind coarser.

Serve

Remove the drip cone, give the brewed coffee a gentle swirl in the mug or carafe to even the flavor, and serve immediately. Add milk, sugar, or syrups to taste if desired.

Use a gooseneck kettle for controlled pours. A burr grinder and scale will improve consistency; if unavailable, use level measuring spoons and adjust grind visually. Clean equipment after use to preserve bean flavor.