Daily Rise Coffee Co. Drip Coffee Recipe

Warm and rinse

Bring 0.1 l of filtered water to just off-boil (about 94–96°C). Place your drip brewer (paper or metal filter) on the server or carafe. Pour the hot 0.1 l water through the filter to preheat the brewer and rinse any paper taste from a paper filter. Discard the rinse water from the server.

Weigh and grind

Measure 36 g (0.036 kg) of whole coffee beans. Grind to a medium grind appropriate for a drip brewer (similar to table salt). Freshly ground beans produce the best flavor.

Set coffee in filter

Place the ground coffee in the warmed filter, leveling the bed so grounds are evenly distributed.

Bloom

Start a timer. Heat your remaining filtered water to 94–96°C. Pour 60 ml (about double the coffee weight) of hot water evenly over the grounds to saturate them. Allow the coffee to bloom for 30–45 seconds — you should see gas release and the grounds swell.

Continue pouring

After the bloom, pour the remaining water slowly in steady concentric circles or back-and-forth strokes, avoiding pouring directly on the filter paper. Aim to finish pouring by 2:30–3:00 minutes total brew time. Maintain a gentle, even flow to keep the coffee bed level.

Drain and serve

Allow all water to drain through the grounds. Total contact time should be about 3–4 minutes. Remove the brewer and discard the used grounds and filter. Pour the brewed coffee into cups.

Serve the coffee black or offer the optional additions: add milk (about 120 ml per cup) or sweeten with 1–2 tsp sugar or 15 ml flavored syrup, to taste.

Enjoy immediately for best aroma and flavor. Leftover brewed coffee can be kept in a thermal carafe for up to 30–45 minutes; after that the flavor will degrade.