Drip Coffee Recipe

Heat water

Heat the filtered water for brewing to 92–96°C (197–205°F). If you don't have a thermometer, bring water to a boil and let it rest 30–45 seconds. Reserve 50 ml of the heated water for rinsing the filter and preheating the dripper/carafe.

Place filter and rinse

Fold and place the paper filter into the dripper (or insert metal filter). Place the dripper on the server or mug. Pour the reserved 50 ml of hot water through the filter to rinse it and warm the dripper and carafe/mug. Discard the rinse water from the server or mug.

Weigh coffee

Weigh 34 g (0.034 kg) of whole coffee beans on the scale. This yield is for approximately 2 standard 8–9 fl oz servings (about 16 fl oz / 480–500 ml brewed coffee) depending on absorption; adjust proportionally for more or fewer servings using a 1:15 coffee-to-water ratio.

Grind coffee

Grind the beans to a medium-fine or medium grind appropriate for your dripper: similar to granulated sugar for a V60; slightly coarser for a Kalita or Chemex. Target grind size so that total brew time is around 2:30–3:30 minutes (excluding bloom).

Add grounds to filter

Place the ground coffee into the rinsed filter, level the bed by gently shaking or tapping the dripper so the grounds sit evenly.

Start bloom (30–45 seconds)

Start your timer at the first pour. Pour 68 g (ml) of hot water — about twice the weight of the coffee — evenly over the grounds, saturating all grounds. This is the bloom; let it sit for 30–45 seconds to release CO2.

First main pour (to 240 ml)

After the bloom, slowly pour in a steady, concentric or back-and-forth motion until the total water added reaches 240 ml. Pour steadily to keep the water level just above the grounds but not overflowing the dripper. Keep the flow gentle so water draws through the bed evenly.

Second pour (to 500 ml)

When the water level has dropped near the surface of the grounds (around 1:30–2:00), continue pouring until total water added reaches 500 ml. Aim for a total brew time (from first pour) of 2:30–3:30 minutes. If drawdown is too fast (<2:00), use a finer grind next time; if too slow (>4:00), slightly coarser.

Allow final drawdown

Once you have added all the water, allow the coffee to finish dripping. When dripping has slowed to a few drops every few seconds, remove the dripper and discard the grounds and filter.

Transfer and serve

Swirl the carafe gently to homogenize the brewed coffee, then pour into mugs. Taste and adjust: add milk (about 120 ml per serving is optional) or sweetener to taste.

Clean up

Rinse the dripper and server. Discard or compost the used grounds and filter.