Drip Coffee Recipe
Make Drip Coffee Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brewing
Optional additions
Method
Brewing
Prepare equipment
Place a clean drip coffee maker or pour-over cone on a carafe or mug. Insert a paper filter (if using) and rinse it with hot water to remove paper flavor and preheat the vessel; discard rinse water.
Measure and grind
Measure 2 tablespoons (approx. 10–12 g) of coffee per 8–12 oz cup. Use a medium grind (similar to granulated sugar). If using preground coffee, ensure it is fresh (roasted within 2–3 weeks).
Add coffee to filter
Put the measured medium-ground coffee into the rinsed filter and level it so the bed is even.
Bloom (if pour-over)
If using a pour-over cone, pour just enough hot water (about twice the weight of the coffee — ~30–40 ml) to saturate the grounds and let it bloom for 30–45 seconds. The grounds will swell and release CO2.
Brew
Slowly pour the remaining hot water in a steady, circular motion over the grounds, avoiding pouring directly onto the filter paper. Total contact time for pour-over should be 2:30–3:30 minutes. If using an automatic drip machine, simply start the brew cycle with 12 oz water; the machine will complete the extraction in about 4–6 minutes.
Finish and serve
When the water has passed through the grounds, remove the filter and discard used grounds. Swirl the carafe to homogenize the coffee before pouring into a cup.
