Drip Recipe

Grind beans

Weigh 60 g whole beans. Grind to a medium-fine drip grind (similar to table salt). Total grind should yield even particles for consistent extraction.

Prepare filter and preheat

Place paper filter in the drip cone and set cone on your server or mug. Pour 100 ml of hot water (about 94°C) through the filter to rinse paper taste and heat the cone and server. Discard rinse water from the server.

Dose coffee

Add the ground coffee to the rinsed filter. Gently level the grounds so they form an even bed. Tare scale with the server + cone assembly.

Bloom (30–45 seconds)

Start the timer. Pour 120 ml of water (twice the weight of coffee) evenly over the grounds in a circular motion to saturate all grounds. Allow coffee to bloom for 30–45 seconds; you should see bubbling as CO2 escapes.

Main pour (1:16 total ratio)

After the bloom, continue pouring in concentric circles, avoiding the edges, until total water added reaches 1000 ml. Pour in stages: bring water to about 300–350 ml by 1:00–1:15, then 600–650 ml by 1:45–2:00, and finish pouring by 2:30–3:00. Aim for a total brew time of 3:00–3:30 minutes. Adjust pour speed to keep a gentle, steady flow without overfilling the cone.

Drain and rest

Allow the coffee to finish dripping completely (should be around 3–3.5 minutes total). Remove cone and discard grounds and filter. Give the brewed coffee a quick swirl in the server or mug to equalize flavors.

Heat and texture milk

If using milk, steam or heat 240 ml whole milk to 60–65°C (140–149°F). For cold service, use cold milk and optionally prepare a cold foam (30 ml) by aerating milk with a frother until thick and glossy.

Add syrup

If you want a sweetened 'drip' beverage, add 15 ml vanilla syrup to the brewed coffee and stir to combine.

Combine and serve

Pour 180–240 ml of the brewed coffee into a mug, then add 120–60 ml heated milk (depending on desired strength) or top with cold foam. Garnish with a light dusting of cocoa or cinnamon if desired. Serve immediately.

Discard used grounds and filter. Rinse and dry the cone, server, and other equipment. Backflush or clean grinder as needed to maintain coffee quality.