Drip Coffee Recipe
Make 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 and Water
Equipment (affects yield but not consumed)
Method
Grind and Measure
Weigh or measure coffee
Measure coffee to a 1:15 coffee-to-water ratio by weight. For one 8 fl oz (about 240 ml) cup use 16 g (about 2 tablespoons). The provided ingredient quantity of 0.033 cups of beans corresponds roughly to 16 g whole beans. Adjust proportionally for more servings.
Grind
Grind the whole beans to a medium grind (similar to sea salt). If using an electric grinder, pulse for even grind. Aim for uniform particle size so extraction is even.
Prepare Brewer
Place a paper filter into the dripper or the coffee maker's basket. Rinse the paper filter with hot water (enough to wet and heat the dripper and carafe). Discard the rinse water. This removes paper taste and preheats equipment.
Brew
Heat water
Heat fresh cold water to about 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let sit for 30 seconds.
Add grounds
Place the measured grounds into the rinsed filter and level the bed by gently shaking the brewer.
Bloom (if using pour-over)
Start by pouring about twice the weight of the grounds in hot water (for 16 g grounds pour about 32 g or ~32 ml water) to saturate all grounds. Let bloom for 30–45 seconds to release CO2. If using an automatic drip machine, this step happens automatically during the early part of the cycle.
Continue pouring (pour-over) or start machine
For pour-over: Slowly pour the remaining hot water in a steady spiral from the center outward, keeping the water level consistent, until you reach ~240 ml total water. Aim for total brew time of 3–4 minutes. For automatic drip: start the machine and allow it to complete the brew cycle (typically 4–6 minutes).
Finish
When dripping stops or the total brew time is reached, remove the filter with used grounds. Swirl the carafe to homogenize the coffee before serving.