Drip Coffee Recipe

Measure and heat

Measure 35 g (0.035 kg) of whole coffee beans for approximately 2–3 8‑oz (240 ml) cups (yields about 500–520 ml brewed coffee). Heat 520 ml of fresh cold 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.

Grind beans

Grind the 35 g beans to a medium-coarse grind—slightly coarser than table salt. The grind should allow water to pass through steadily in about 2:30–3:30 minutes for the full brew.

Prepare filter and dripper

Place a paper filter in your drip dripper (cone or flat-bottom). Rinse the filter with hot water from the kettle—this removes paper taste and preheats the dripper and carafe. Discard rinse water.

Add grounds and bloom

Place the ground coffee in the rinsed filter and gently level the bed. Start a timer and pour 60–70 ml of the hot water evenly over the grounds to saturate them (about twice the weight of the grounds). Allow the coffee to bloom for 30–45 seconds. During bloom you should see bubbling as trapped CO2 escapes.

Pulse pour

After the bloom, pour the remaining water in slow, concentric circles from the center outward and back, avoiding pouring directly onto the filter paper. Pour in 2–3 pulses to reach a total of 520 ml. Keep the water level even and the pour controlled. Aim to finish pouring by 2:00–2:30 minutes.

Drawdown and finish

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

Remove the dripper and discard the used grounds and filter. Give the brewed coffee a gentle swirl in the carafe to homogenize. Taste and adjust: add milk/cream (about 60 ml per serving, optional) and sugar to taste (start with 1 tsp). Serve immediately.