A useful starting recipe for a clear, considered cup. Adjust it by taste, one variable at a time.
The starting point
- Coffee: 20 g
- Water: 320 g
- Grind: medium-fine
- Water temperature: about 93°C / 200°F
- Target time: 2:30–3:00
1. Prepare the brewer
Rinse your paper filter, discard the rinse water, and add 20 g of freshly ground coffee. Give the dripper a small shake to level the bed.
2. The bloom, 0:00–0:45
Pour 60 g of water, wetting all the grounds. Give the dripper a gentle swirl and let it rest.
3. The main pour, 0:45–1:30
Pour in slow circles up to 200 g. Aim for a steady flow and an even water level.
4. The finish, 1:30–2:00
Pour the remaining water up to 320 g. Give one gentle swirl to settle the bed.
5. Taste and adjust
Let the drawdown finish around 2:30–3:00. A sour, thin cup may benefit from a finer grind. A harsh, drying cup may benefit from a coarser setting. Timing is a useful clue; taste is the decision.
Keep your notes on the Dial-In Recipe Card, or explore our Pour-Over Dripper.