Coda Drip Coffee Recipe
Make Coda Drip Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee & Water
Equipment & Optional Add-ins
Method
Preparation
- 1
Bring water to temperature
Heat 600 ml of filtered water in the kettle to 92–96°C (197–205°F). If you don’t have a thermometer, bring to a boil and rest 30–45 seconds.
- 2
Measure and grind beans
Weigh 30 g whole beans on the scale. Grind to a medium-fine consistency similar to granulated sugar (slightly finer than table salt) — adjust by a small step if extraction seems under- or over-extracted.
- 3
Set up dripper
Place the dripper on the server or carafe and insert the filter. If using a paper filter, rinse it thoroughly with about 100 ml of hot water to remove paper taste and preheat the dripper and carafe. Discard rinse water.
Brewing (Coda Drip Method)
- 4
Bloom
Place the ground coffee in the wet filter and tare the scale. Gently pour 60–70 ml of the heated water evenly over the grounds to fully wet them. Start timer. Let bloom for 30–45 seconds to release CO2.
- 5
First pour
After bloom, pour slowly in a concentric or back-and-forth motion to reach 200 ml total (including bloom water). Aim to pour steadily over about 30–45 seconds so the grounds remain saturated and the water level stays consistent.
- 6
Second pour
When the water level has dropped and the coffee bed is drawing down (around 1:45–2:00 on timer), continue pouring to reach 350 ml total. Pour in slow, controlled pulses to maintain an even extraction, avoiding pouring directly onto the filter paper.
- 7
Final pour and drawdown
If needed, add the remaining water to reach 500 ml total. The total brew time from first pour to final drawdown should be 2:30–3:30 minutes. Allow the coffee to finish dripping completely.
- 8
Serve
Remove the dripper, give the carafe a gentle swirl to homogenize, and serve the brewed coffee immediately. Add milk or sweetener if desired.
Notes & Adjustments
- 9
Strength: The recipe uses a 1:16.7 coffee-to-water ratio (30 g to 500 ml). For a stronger cup, increase coffee to 32–35 g or reduce water to 450 ml. For milder, decrease coffee to 25 g or increase water slightly.
- 10
Grind & extraction: If brew tastes sour/under-extracted, grind finer or increase brew time slightly. If bitter/over-extracted, grind coarser or shorten brew time/ reduce total water.
- 11
Filter choices: Metal filters produce more body and oils; paper creates a cleaner cup. Rinse paper filters thoroughly before brewing.
