Restaurants›The Morning Fork›House Drip Coffee Recipe

House Drip Coffee Recipe

Inspired by The Morning Fork

Time12m

Serves4

Make House Drip Coffee Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee + Water

1 1/4 oz (0.036 kg) freshly roasted whole coffee beans2.54 cup (600 ml) filtered water (for brewing)7/8 cup (200 ml) filtered water (for rinsing & preheating)

Optional Add-ins

1/2 cup (120 ml) milk (dairy or alternative)2 tsp sweetener (sugar, syrup, or honey)1.01 tbsp (15 ml) flavored syrup (vanilla, caramel) - optional

Method

Coffee + Water

Weigh and grind

Weigh 36 grams (0.036 kg) of fresh whole coffee beans. Grind to a medium-coarse consistency — similar to table salt — appropriate for drip brewing to balance extraction.

Heat water

Bring 800 ml filtered water to a boil, then let it rest until the temperature is about 92–96°C (195–205°F). Alternatively, bring to a boil and wait 30–45 seconds before pouring.

Prepare brewer and filter

Place a paper filter in your drip brewer (dripper or automatic machine). Pour the 200 ml of hot filtered water over the paper filter to rinse and preheat the brewer and carafe. Discard the rinse water (or use it to warm the serving carafe).

Add grounds

Place the ground coffee into the rinsed filter, leveling the bed gently so grounds are even.

Bloom

Start a timer. Pour 70–90 ml of hot water (about twice the weight of the coffee) evenly over the grounds to saturate them completely. Allow the coffee to bloom for 30–45 seconds to release trapped CO2.

Continue pouring

After the bloom, pour the remaining hot water slowly and evenly in steady concentric circles, avoiding pouring directly on the filter paper. Aim to finish pouring so total water used for brewing is 600 ml. If using an automatic drip machine, simply start the cycle using 600 ml of water.

Drawdown and rest

Allow the coffee to finish dripping. Total brew time should be about 3.5–4.5 minutes for manual drip; automatic machines may vary. When the drawdown is complete, remove the dripper and discard the grounds and filter.

Serve

Pour the brewed coffee into cups. The yield from 36 g coffee and 600 ml water should be approximately 560–580 ml of brewed coffee (accounting for absorption).

Optional Add-ins

Prepare milk (if using)

If serving with milk, steam or heat 120 ml milk to about 60–65°C (140–150°F) and texture as desired for lattes. For a simple pour, warm gently on the stove or microwave until steaming but not boiling.

Sweeten or flavor

Add sweetener (2 tsp) or 15 ml flavored syrup to taste to individual cups and stir until dissolved. Adjust quantity to preference.

Assemble beverage

For black coffee, serve brewed coffee as-is. For a milky version, pour the prepared milk into the brewed coffee (roughly 120 ml milk to 180–200 ml coffee per cup for a café-style balance) or to taste. Stir and serve immediately.