La Colombe Drip Coffee Recipe
Make La Colombe 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 Brew
Optional Additions
Method
Coffee Brew
Grind beans
Weigh 35 g (0.035 kg) fresh whole coffee beans. Grind to a medium-coarse grind similar to sea salt — appropriate for drip brewers. Use a burr grinder for consistency.
Heat water
Bring filtered water to a temperature of about 92–96°C (198–205°F). If you don't have a thermometer, bring water to a boil and let sit for 30 seconds before pouring. Reserve 60 ml to pre-rinse and preheat.
Prepare brewer
Place paper filter in the drip brewer basket (V60, Chemex, or automatic drip). Pour the reserved 60 ml hot water through the filter to rinse and preheat the brewer and serving carafe or cup. Discard rinse water.
Add coffee grounds
Place the 35 g of freshly ground coffee into the rinsed filter and gently level the bed by giving the brewer a gentle shake to settle the grounds.
Bloom
Start a timer. Pour 70–80 ml of hot water evenly over the grounds to saturate them completely (this is the bloom). Allow coffee to bloom for 30–45 seconds to release trapped gases.
Brew pour
After the bloom, slowly pour the remaining hot water in a steady circular motion over the grounds, aiming to finish pouring by about 2:15–2:30 minutes total brew time (including bloom). Maintain an even water level and avoid pouring directly on the filter paper. Total brewed volume should be about 525 ml in the carafe.
Drain and serve
Allow all the water to drain through the grounds. The total contact time should be about 2:30–3:30 minutes depending on grind and brewer. Remove the filter and discard grounds. Swirl the carafe gently and pour into warmed cups.