Drip Recipe
Make Drip Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Base
Milk / Milk Alternative (optional)
Finishes & Garnish
Equipment (not for consumption)
Method
Prepare Equipment & Coffee
- 1
Warm and rinse
Place the paper filter in the drip cone and rinse it thoroughly with hot water from the kettle. This removes paper taste and warms the cone and serving cup. Discard rinse water.
- 2
Grind coffee
Weigh 60 g (0.06 kg) whole beans. Grind to a medium-fine grind resembling table salt — slightly finer than standard drip for a full-bodied extraction. Use a burr grinder for consistency.
Brewing the Drip
- 3
Measure water and begin bloom
Heat filtered water to 92–96°C. Place the cone on the warm cup and add the ground coffee to the filter, leveling the bed. Tare the scale with the cone in place. Pour 120 ml of hot water evenly over the grounds to saturate them (2:1 water:coffee by weight) and start a 30–45 second bloom to release CO2.
- 4
Main pour
After the bloom, slowly pour additional hot water in concentric circles, maintaining a steady, gentle flow and keeping the water level just above the bed of grounds. Pour until you reach 1000 ml total water used (this gives a strong, concentrated drip often called 'drip' cafe style). Aim to finish pouring by 3:30–4:00 minutes total brew time. Allow all water to drain through the grounds; total contact time should be about 3:30–4:30 minutes.
- 5
Adjust and taste
Remove the cone and place the brewed coffee on the scale. The brewed yield will be slightly less than water added due to absorption (~950–980 ml). Taste the coffee. If it tastes sour/under-extracted, increase grind size slightly or raise water temperature next time; if bitter/over-extracted, use a coarser grind or reduce brew time.
Finish — Hot or Iced
- 6
Hot Drip (single serving)
For a hot serving, pour 240 ml of the brewed coffee into a warmed 300–350 ml cup. Add 15 ml simple syrup if desired and 30–60 ml warmed milk (optional). Stir gently. Garnish with a light dusting of cocoa or cinnamon and a tiny pinch of sea salt if using. Serve immediately.
- 7
Iced Drip (single serving)
Fill a tall glass with 8 ice cubes. Pour 240 ml of the brewed coffee over the ice. Add 15 ml simple syrup and 120 ml cold milk or milk alternative if desired. Stir to combine. Taste and adjust sweetness. Garnish with a light dusting of cocoa or cinnamon.
- 8
Batch storage
If you brewed the larger batch, store leftover coffee in a sealed container in the refrigerator for up to 48 hours; reheat gently for hot service or pour over ice for iced service. Avoid reheating to boiling to preserve flavor.