Drip Coffee Recipe

Measure and heat water

Measure 500 ml fresh filtered water. Heat the water to 92–96°C (just off a rolling boil). If using an electric kettle without temperature control, bring to a boil and let sit 30 seconds.

Grind coffee

Weigh 30 g Lavazza Top Class whole beans. Grind to a medium — similar to sea salt — appropriate for drip brewing. If using pre-ground, ensure it's a medium drip grind.

Prepare filter and pre-wet

Place a paper filter in the drip cone or machine basket. Pour a small amount of the hot water over the filter to rinse it and warm the vessel; discard rinse water from the carafe or let it flow into sink. This removes paper taste and preheats equipment.

Add coffee to filter

Place the ground coffee in the pre-wet filter and gently level the bed.

Bloom

Start a timer. Pour 60 ml of hot water evenly over the grounds (about twice the weight of the coffee) to saturate them. Let coffee bloom for 30–45 seconds. This releases trapped gases and improves extraction.

Main pour

After bloom, pour the remaining water in slow, concentric circles over the grounds, keeping the water level steady and avoiding pouring directly on the filter. Aim to finish pouring by 2:30–3:00 minutes. Total brew time (from first pour) should be 3:00–3:30 minutes for a balanced extraction.

Drain and serve

Allow all water to pass through the grounds. Remove filter and discard. Gently swirl the carafe to combine. Pour coffee into cups immediately to preserve aroma.

Add milk and flavor (optional)

If you want a milk-forward cup to highlight the coffee's milk-chocolate and hazelnut notes, steam or heat 60 ml milk until about 60–65°C (do not boil). Add to cup. Stir in 5 ml hazelnut syrup and 1 tsp sugar if desired. Taste and adjust sweetener or syrup to your preference.

Presentation

Serve immediately in pre-warmed cups. Note the cup will present hints of milk chocolate and hazelnut naturally from the espresso profile; additions accentuate those notes.