Hot Drip Or Iced Coffee Recipe

Grind beans

Measure 30 g of coffee beans. For pour-over/drip hot coffee use a medium grind (slightly coarser than table salt). For iced coffee quick-brew use the same medium grind. If making cold brew instead, grind coarser (like coarse sea salt) and follow cold-brew times (see note).

Heat water

Bring 500 ml filtered water to the appropriate temperature. For hot drip/pour-over aim for 92–96°C (197–205°F). If you will make iced coffee by quick-brew, heat to the same temperature; if making cold brew, use room-temperature or cold water.

Prepare filter and equipment

Place paper or basket filter in your dripper or machine. Rinse the paper filter with ~100 ml hot water to remove paper taste and preheat the dripper and server; discard rinse water.

Dose and bloom

Add the 30 g medium-ground coffee to the filter. Start a timer and pour 60 ml of hot water evenly over the grounds to saturate them (bloom). Let bloom for 30–45 seconds to release CO2.

Brew

After the bloom, continue pouring in slow concentric circles (if pour-over) until total water added reaches 500 ml. Maintain an even pour so extraction finishes in about 3–4 minutes total brew time for pour-over (or let your drip machine complete its cycle).

Serve hot

Remove the dripper/filter and serve immediately. Adjust strength with a small splash of hot water if too strong. Add optional milk, syrup, or cream to taste.

Brew strong hot coffee

Follow the same hot drip procedure but use slightly less water for brewing (about 400 ml) to make a stronger concentrate that will be diluted by ice. Use the 30 g coffee and brew to yield 400 ml brewed coffee.

Cool quickly

Pour the hot coffee over a cup filled with 1 cup (about 200–250 g) of ice cubes. Stir briefly to chill and melt some ice. Top with an additional ~100 ml cold water if desired for final volume/strength.

Finish

Add milk or sweetener to taste. Serve immediately over ice. For best clarity and less dilution, brew directly over an ice-filled carafe so the coffee cools fast.

Make cold brew concentrate

If you prefer cold brew, use a coarse grind and combine 30 g coffee with 300–350 ml cold filtered water in a sealed jar. Stir to saturate grounds, cover, and steep at room temperature or refrigerated for 12–18 hours.

Filter and serve

After steeping, strain the concentrate through a fine mesh and a paper filter. Serve over ice, diluting with cold water or milk to taste (typically 1 part concentrate to 1 part water/milk). Add sweetener if desired.

For a standard serving, add about 60 ml milk or 15 ml simple syrup if you like sweetened. Stir and taste, adjusting by adding more milk or syrup. For a richer texture, float 15 ml heavy cream on top and stir gently.

Cleanup: discard grounds and used filter, rinse equipment, and store leftover brewed coffee in the refrigerator for up to 48 hours (cold brew up to 7 days).