Drip Or Iced Coffee Recipe

Grind

Weigh or measure coffee: use about 1 tablespoon (≈0.06 cups) of whole beans per 6–8 fl oz of water. Grind beans to a medium grind suitable for drip brewers (similar to granulated sugar). About 10–12 grams per 6–8 oz; adjust to taste.

Prepare brewer

Place a clean paper filter in the drip brewer basket (or a reusable basket), and rinse it with hot water if desired to remove paper taste and preheat the brewer. Discard rinse water.

Add coffee

Add the freshly ground coffee to the filter, leveling the grounds so water will flow evenly through them.

Brew

Start the drip brewer and brew approximately 12 fl oz (about 355 ml) of coffee. If using a manual pour-over, bloom the grounds with about twice the weight of water (e.g., 30–40 ml) for 30–45 seconds, then pour remaining water slowly to reach 12 fl oz total. Total brew time should be 3–4 minutes for drip/pour-over.

Rest

When brewing is complete, remove the filter and grounds. Serve immediately for hot drip coffee or allow coffee to cool slightly before making iced coffee.

Fill a serving glass with 1 cup of ice cubes.

Pour the freshly brewed coffee over the ice. Expect some dilution; if you want a stronger iced coffee, brew to a slightly higher concentration or use brewed coffee cooled and poured over ice.

Add 2 fl oz cold water or milk if you prefer a longer drink or to adjust strength. Stir gently to chill and combine.

Sweeten: stir in simple syrup or sweetener to taste (start with 1 tbs). Because syrup dissolves easily in cold drinks, use it rather than granulated sugar for iced coffee.

Dairy/Alternatives: add up to 2 fl oz of milk, half-and-half, or alternative milk. Stir to combine.

Flavor: add 1 tsp flavored syrup or a pinch of ground cinnamon as desired. Taste and adjust.