No brew method matches.
Drip / Batch
The workhorse. A good drip machine and a burr grinder quietly make better coffee than most cafés — set it, walk away, and come back to a full carafe.
Overview
Brew with us
Drip / Batch
Notes
We treat grind as the one real lever here — the machine fixes flow rate and time, so a stronger or weaker cup almost always starts with a click on the grinder. Fresh beans and a level bed do the rest.
Behind every step
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1Weigh beans
0:05Weighing instead of scooping is the only way to repeat a brew — beans differ in density and roast, so a scoop of one is not a scoop of another. Fix the dose and every other variable finally means something.
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2Grind
0:15A drip machine's flow rate is fixed, so grind is your main lever. Medium — about table sugar — suits most baskets: coarse enough not to overflow, fine enough to extract inside a four-to-six minute cycle. Flat-bottom baskets want a touch coarser than cones.
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3Add the grounds
0:10Coffee and brewer finally meet, and it is worth its own beat rather than a clause in another step: the filter is rinsed, the kettle is hot, and until the grounds are in there is nothing to brew. Give the brewer a tap to level the bed — a bed sitting at an angle sends the first pour down the low side and extracts unevenly from there on.
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4Brew
3:00The machine fixes the flow rate and contact time, which is why grind is your main lever here. Give it clean, freshly ground coffee and a level bed and a good drip machine does the rest without any help.
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5Enjoy
0:10Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.
Fix it by taste
The machine's flow rate is fixed, so grind is your lever. Weak and fast means finer; bitter or overflowing means coarser. Flat-bottom baskets like a slightly coarser grind than cones. Match the dose to the water — around 1:16 — for a balanced pot.
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Weak and sour, brews fastGrind too coarseFix · Grind finer
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Bitter, or overflows the basketGrind too fineFix · Grind coarser
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Flat and dullStale pre-ground or scaled machineFix · Grind fresh and descale the machine
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Uneven / channelingDry spots in the bedFix · Level the grounds; wet the whole bed evenly
What you need
A machine that reaches proper brew temperature (look for an SCA-certified model if you're buying), a burr grinder, and clean, filtered water. Descale regularly — scale kills flavour.
Beans & roast
Medium roasts are the sweet spot for everyday drinking. Buy fresh and grind per-pot if you can; batch brew punishes stale coffee.
Variations to try
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Stronger pot
Raise the dose toward 1:15 rather than grinding finer
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Iced batch
Brew hot onto ice for fast iced coffee
Drip / Batch FAQ
Why is my drip coffee weak?
Usually too coarse a grind or too little coffee. Grind finer and check the ratio — around 60 g of coffee per litre of water.
What grind for a drip machine?
Medium, like table sugar. Flat-bottom baskets want it a touch coarser than cones. Adjust by taste: sour → finer, bitter → coarser.
Does the machine matter?
Yes — many cheap machines don't reach proper brew temperature. A hotter, even shower head and a burr grinder are the two biggest upgrades.
Grinders dialed for this method
Full grind chart →
