Drip Locally Coffee Roasted Recipe

Measure beans

Weigh 15 g (0.06 cups) of freshly roasted whole coffee beans on the scale. Use coffee roasted locally for best flavor.

Grind

Grind the 15 g of beans to a medium-fine consistency, similar to table salt (slightly finer for V60, slightly coarser for Kalita). Target grind time/setting depending on your burr grinder to achieve even particles.

Heat water

Heat about 240 ml (1 cup) of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, heat until just off a full boil (about 30 seconds after boiling). Reserve 60 ml (for rinsing/preheat).

Preheat and rinse

Place the paper filter in the dripper and set dripper on your cup or carafe. Pour the reserved 60 ml of hot water through the paper filter to rinse it and preheat the dripper and cup. Discard rinse water from the cup/carafe.

Add grounds

Place the ground coffee into the rinsed filter in the dripper and gently tap to level the bed.

Bloom

Start your timer. Pour 30–35 ml of hot water evenly over the grounds to saturate them (about twice the weight of coffee). Allow the coffee to bloom for 30–45 seconds to release CO2 and open the grounds.

Main pour

After bloom, slowly pour additional hot water in concentric circles, avoiding pouring directly on the filter paper. Pour until the total brewed water reaches 180–200 ml (this yields a strong, single-cup extraction). Aim to finish pouring by 1:45–2:00 minutes.

Drawdown

Allow the coffee to drain completely through the grounds. Total brew time (from first pour to final drip) should be 2:30–3:00 minutes. If drawdown is much faster or slower, adjust grind for next brew.

Serve

Remove the dripper, discard the used grounds and filter, swirl the brewed coffee in the cup or carafe, then pour into your serving cup. Taste and enjoy.

Rinse the dripper and discard grounds. Note tasting: locally roasted coffee can be most flavorful within 3–14 days after roast depending on roast level. Adjust water amount, grind, or brew time to taste.