Filter Coffee Recipe

Heat water

Bring the filtered water to a temperature of about 92–96°C (197–205°F). If you don't have a thermometer, heat to a gentle simmer and let sit 30 seconds.

Prepare filter and dripper

Place the paper filter into the dripper and set the dripper over your server or mug. Pour a small amount of the hot water through the filter to rinse it and preheat the dripper and mug; discard the rinse water.

Grind coffee (if using whole beans)

If starting from whole beans, grind to a medium-coarse consistency (similar to coarse sand). Use about 2 tablespoons (roughly 10–12 g) of ground coffee per 12 oz (355 ml) of water.

Add coffee

Place the measured ground coffee into the rinsed filter. Gently tap the dripper to level the coffee bed.

Bloom

Pour about 30–40 ml (roughly 2–3 tablespoons) of hot water evenly over the grounds to saturate them completely. Let bloom for 30–45 seconds. The grounds will expand and release CO2.

Continue pouring

After the bloom, slowly pour the remaining hot water in a steady circular motion, starting from the center and moving outward, then back toward the center. Maintain an even pour and avoid pouring directly on the filter. Total brew time from first pour to completion should be about 2:30–3:30 minutes.

Drain and serve

When the water has fully drained through the grounds, remove the dripper and discard the filter and puck. Swirl the server or mug to mix the coffee, then pour into your drinking cup.

Add milk and sugar to taste. For a classic lightly sweetened filter coffee, add about 1–2 tablespoons of warmed milk and 1 teaspoon of sugar, stir, and serve.

Taste and adjust: if the coffee is too strong, add more milk; if too weak, increase coffee dose slightly next brew or decrease water volume.