Hey Coffee Co. Drip Recipe

Time15m

Serves4

Make Hey Coffee Co. Drip Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Grind beans
Weigh 52 g (0.052 kg) of freshly roasted whole-bean coffee. Grind to a medium-coarse consistency (similar to sea salt) appropriate for drip brewing.
2
Prepare equipment
Place a paper filter in your drip brewer (V60, Chemex, or automatic drip cone). Rinse the paper filter with about 60–80 ml of hot filtered water to remove paper taste and preheat the brewer. Discard rinse water (or use to preheat the server).
3
Heat water
Heat 780 ml (0.78 l) of filtered water to 92–96°C (197–205°F). If you don’t have a thermometer, bring to a boil and let sit 30–45 seconds.
4
Bloom
Place the ground coffee into the rinsed filter. Start a timer. Pour 90–100 ml of hot water evenly over the grounds to saturate them completely. Allow the coffee to bloom for 30–45 seconds to release trapped gases.
5
Continue pouring
After bloom, pour the remaining water in gentle concentric circles, avoiding direct pouring onto the filter. Maintain an even water level and aim to finish pouring by 3:00–3:15 minutes total brew time (from first pour). For a 52 g dose and 780 ml water, pour in 2–3 pulses to keep control and avoid channeling.
6
Drain and rest
Allow the coffee to finish draining through the filter. Total contact time should be about 3–4 minutes. When dripping slows to a few drops between pulses or finishes, remove the brewer and discard the grounds and filter.

7
Preheat and serve
If desired, rinse the serving cup or server with 120 ml (0.12 l) hot water prior to brewing (this can be the same water used to rinse the filter). Pour the brewed coffee into the preheated server or directly into cups.
8
Customize
Offer optional milk or milk alternative (120 ml) and sugar or sweetener (2 tsp) on the side. Add milk to taste or serve black. Stir gently and serve immediately.