How to Make Drip Coffee? Yes, a properly brewed pour-over is sublime. Nirvana is velvety, rich espresso from a machine that seems remotely related to a Ferrari. There’s also the tinny-but-delectable old-world moka, cold brew magic, and other chemistry-set coffee wizardry. However, the auto drip filter, which is still the most common approach in most nations, has borne a reputation of inferiority for far too long, conjuring up images of late-night eateries and truckstops.
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Filter coffee can be made perfectly well with a little attention and a decently decent machine. Though it can’t compete with other, more careful methods for pure flavor, a few changes to your auto drip technique can result in several cups of drinking, enjoyable, and convenient coffee. Nonetheless, it is a more active procedure than simply tossing in some Folgers and pressing brew.
How to Make Drip Coffee
In terms of your machine, what you already have is most likely adequate. Still, if you’re thinking of trying something new, there are a few things to consider. As with any tool, don’t skimp: low-cost coffeemakers are sloppy and don’t get hot enough to brew correctly. There’s no need to spend a fortune on a tech gadget with built-in internet or LED gimmicks. Instead, go for something substantial and devoid of frills—Made in Germany is usually a safe bet. The Braun Aromaster from the 1990s that we used here is very minimalist—its sole button is an on/off toggle—but it’s well-made, brews swiftly, and its small-batch 4-cup capacity means you’ll drink fresher coffee and waste less in the long run.
Here are a few easy methods to creating significantly better drip coffee.
- Keep your machine clean on the interior and outside. It may seem obvious, but calcium deposits and other junk can cause unpleasant, not to mention icky, brew. It’s a good idea to deep clean your machine once a month by running it through a mixture of 1 part vinegar to 2 parts water as if you were brewing an entire pot. After brewing, pass the mixture through a second time to ensure optimal cleanliness. After that, rinse with a pot of plain water. If you’re brewing with a machine that hasn’t been cleaned in a long time, you should do so straight away.
- Make use of high-quality coffee. Raw material is required in any brewing procedure. There’s no need to splash out on the ultra-premium $$$ stuff because the drip technique won’t bring out its subtle intricacies, but a solid premium brand like Illy or a favorite from your local roaster will destroy that can of Yuban.
- Purchase entire, high-quality coffee. Pre-grounding is not permitted. There are different schools of thought on the ideal type of grinder—burr or blade—but the differences in their impact are really only noticeable when utilizing more methodical or delicate brewing processes. What’s key with filter coffee is to wait until right before brewing to get the greatest flavor.
- Take measurements. In terms of accurate measurements, drip coffee is more forgiving than other processes. Still, don’t overdo it or skimp on the coffee—a good rule of thumb is two hearty teaspoons of coffee every 16oz of water. (Approximately one tablespoon per cup.)
- Thoroughly rinse your filters. This isn’t necessary if you’re using a permanent gold mesh filter, but cleaning paper filters with cool water before brewing primes them for filtration and can remove microscopic contaminants.
- Turn off the heat immediately. Pour overs are superior in taste because they are brewed and then allowed to settle into their flavor without interruption. Drip coffee, on the other hand, is brewed into a carafe that sits on a hot element that maintains the coffee at a continuous near-boil temperature. If your machine has an insulated carafe, you’re safe, but glass is fine as long as you turn off the heat (or, better still, remove the carafe from the heat) as soon as the brewing is finished.
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