Drip Coffee Recipe
Make Drip Coffee Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Equipment (treated as ingredients to ensure steps match)
Method
Coffee
- 1
Weigh and grind
Weigh 60 g of whole coffee beans on a scale. Grind to a medium-coarse consistency resembling sea salt (for a pour-over cone) — adjust slightly coarser for paper filters and slightly finer for metal filters. Target grind time so total contact yields ~3:30–4:00 minutes extraction.
- 2
Heat water
Bring 1,000 ml of filtered water to a temperature of 92–96°C (197–205°F). If you don’t have a thermometer, bring water to a boil and let it sit for 30–45 seconds before brewing.
- 3
Pre-wet filter & preheat
Place your filter in the cone and set the cone on the server. Pour 100 ml of the hot filtered water through the filter to rinse it and preheat the cone and server. Discard the rinse water from the server (or use it to preheat serving cups).
- 4
Tare and add grounds
Place the cone and server on the scale, tare to zero, then add the 60 g of ground coffee to the filter and gently level the bed by giving the cone a small shake.
- 5
Bloom
Start your timer. Pour 120 ml of hot water evenly over the grounds (about twice the coffee weight) in a circular motion to fully saturate the bed. Allow the coffee to bloom for 30–45 seconds; you should see gas bubbles rising and the bed swell.
- 6
First pour
After the bloom, continue pouring in slow concentric circles, avoiding pouring directly onto the filter paper. Pour until the scale reads 400 ml total water (including the bloom water). Maintain a steady, gentle spiral motion from the center outward and back. This pour should take about 1:15–1:30 minutes.
- 7
Second pour (if needed)
If extraction is not complete by 2:00–2:30 minutes, add additional water in a controlled pulse to reach the full 1,000 ml. Aim for a total brew time of 3:30–4:00 minutes. For a single 1,000 ml batch you may pour in two or three pulses to keep the bed evenly saturated.
- 8
Finish and serve
When dripping slows to a near-drip (last drop around 3:30–4:00 minutes), remove the cone and discard the spent grounds and filter. Swirl the server to homogenize the brew, then serve immediately. If serving multiple cups, pour into warmed cups. Adjust strength by changing coffee dose or water volume in future brews.
Equipment
- 9
Use the gooseneck kettle for controlled pours. Use the grinder to produce uniform grounds. Use the scale throughout to measure water and coffee for reproducibility. The thermometer helps keep water in the recommended temperature range. Rinse the filter and preheat the cone and server as described above to remove papery taste and maintain temperature stability.