Drip Coffee Recipe

Measure beans and water

Weigh 30 g (0.03 kg) of whole coffee beans. Measure 500 ml (0.5 l) of filtered water for brewing and about 100 ml (0.1 l) additional filtered water for rinsing/preheating.

Heat the rinse water to near boiling (about 95–98°C). Use the rinse water to wet the paper filter and preheat the dripper and carafe or cup. Discard the rinse water from the carafe.

Grind the 30 g of beans to a medium grind—similar to coarse sand or regular granulated sugar. If using an electric drip machine with built-in grinder, set to medium.

Set up and bloom

Place the filter in the dripper and add the ground coffee. Level the bed of grounds. Start the timer and pour 60 ml of hot water (about twice the weight of coffee) evenly over the grounds to saturate them. Allow to bloom for 30–45 seconds to release trapped CO2.

Continue pouring

After the bloom, pour the remaining water in slow, steady concentric circles or back-and-forth strokes, avoiding pouring directly on the filter. Aim to finish pouring by about 2:15–2:30 minutes (total brew time target 2:30–3:30 minutes). Maintain an even pour so the water level stays just above the grounds but not overflowing.

Drain

Allow all the water to pass through the grounds. Total contact time (from first pour to final drip) should be about 2:30–3:30 minutes for a typical drip cup. If it drains much faster, your grind is too coarse; slower means too fine.

Remove the dripper and discard the used grounds and filter (or clean metal filter). Swirl the brewed coffee in the carafe or cup to combine layers.

Serve immediately. Add milk/creamer and sugar to taste if desired (about 1 tsp sugar or 50 ml milk per cup as starting points).

Clean equipment: rinse and dry the dripper, carafe, and any utensils.