Drip coffee is one of the gentlest ways to brew coffee. It is our preferred method of brewing, as it provides the most clarity of flavour, and achieves a nuanced, refined and well-rounded drink.
To make a filter coffee for one, you will need: a filter cone, filter paper, 15 grams of delicious single estate coffee and a kettle of water. We’re using 60-70 grams of coffee per litre of water, so we’ll aim at making a cup that is around 240ml of coffee.
The water will need to be just off the boil (around 92-96 C), so leave it to stand cooling for a couple of minutes after it’s boiled. While you’re waiting, you might like to rinse the filter with the boiling water, and warm your cup up, too.
You should grind coarser than you would for an espresso but finer than you would for a french press – a medium grind. Over time, you can experiment and find the ideal grind for your taste, but a grind that fills your cup in two and a half minutes is a good start.
It is best to grind your coffee with a quality burr (rather than blade) grinder. Blade grinders chop coffee rather than grinding it, resulting in uneven and unpredictable particle sizes, which can affect the cup quality.
Place ground beans straight into the filter paper. The cone should be positioned either just above, or directly on top of, your cup.
To filter the coffee properly, pour in only a small amount of water to begin with, ensuring all the coffee is wet.
Leave it to soak through for about 30 – 40 seconds. This will allow the water to soak the grounds all the way to the bottom of the filter, where they can adjust themselves into a perfect little bed for extraction.
Pour slowly in a circular motion to cover all the grounds, just so you raise the coffee bed a centimetre or two. Now pour carefully in the centre, maintaining the height of the coffee bed until you’ve added enough to fill the cup. There shouldn’t be too much liquid left in the bed of coffee when the cup is full.
You should use a new filter and coffee every time you make a cup, so feel free to compost or throw the old ones away.
If you prefer a stronger cup, use a higher dose (80-90 grams per litre), but please adjust your grind to suit this – it may need to be finer.
If it tastes watery or too weak and filters through too quickly, try fining up your grind.
As the coffee ages (typically noticeable two weeks after Roast Date), the water will take longer to filter through, and you should coarsen your grind to adjust for this.
If your cup tastes too bitter or astringent, try coarsening your grind.
If your cup tastes sour or grassy, it may be that your dose is too high. Try using less coffee per cup to get a sweeter beverage.