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
Optional additions
Method
Coffee and water
Measure and grind
Weigh 52 grams (0.052 kg) of fresh whole coffee beans. Grind to a medium grind suitable for drip brewers (similar to granulated sugar).
Heat water
Heat 600 ml of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, heat to a boil and let sit for 30 seconds.
Prepare brewer and paper filter
Place a paper filter in the drip basket (or put a reusable filter in place). Pour the 100 ml of hot filtered water through the filter to rinse it and warm the brewer and carafe. Discard the rinse water.
Add coffee to basket
Place the ground coffee evenly in the filter and gently level the bed.
Bloom
Pour 60–80 ml of the hot water evenly over the grounds to saturate them completely. Allow the coffee to bloom for 30–45 seconds; you should see gases release and the bed swell.
Continue pouring
Pour the remaining hot water slowly and evenly over the grounds in steady concentric circles, avoiding pouring directly on the filter paper. Aim to finish pouring within 2:30–3:00 minutes total brew time (including bloom). If using an automatic drip machine, simply start the brew cycle with 600 ml of water.
Drain
Allow all the water to drain through the grounds. Total contact time should be about 3–4 minutes for manual pour-over, or follow appliance cycle times for automatic brewers.
Serve
Remove the filter and discard grounds. Swirl the carafe gently to homogenize the brew, then pour into cups.