Method No. 3: Drip-brewing
In its essence, drip-brewing is pretty straightforward. You put your coffee in a filter. You pour hot water over it and wait for Newton’s law to make your coffee trickle down through the filter. Some of the most prominent drip methods out there are Chemex, Hario v60, and Cold Brew.
How does it affect your coffee?
Here’s the catch. If you just splash hot water over your coffee, you’ll get an undrinkable broth. With drip-brewing, the devil is in the detail. You should first pour over just enough water to make the coffee bloom for a few minutes. Only once it has soaked, you start slowly pouring the remaining water.
This is how you’ll get what drip coffee is meant to give: a clean, light, and delicate cup of joe.
What grind to prepare?
There’s no one-size-fits-all. The grind size depends on many factors, like the thickness of the coffee filter and water temperature (if you use a Hario V60, it should be 91–94℃ / 196–201℉). You have to play around a bit. The best thing is to start with a medium grind and work your way from there.
Not sure which device is right for you?
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