What is drip brewing?
The auto-drip machine is the workhorse of home coffee — hot water dripped through a basket of grounds into a carafe below. Done right, it delivers consistent, hands-free coffee for groups. Most kitchens have one; few unlock its full potential.
You'll need
- Drip coffee machine (SCA-certified models brew at correct temp)
- Paper or reusable basket filter
- Burr grinder set medium
- Filtered water
- 30 g fresh Seelaz coffee for 6 cups — Pick your blend
Step by step
Fill reservoir with filtered water
Tap water contains chlorine and minerals that can muddy flavor. Filtered or bottled water makes a noticeable difference.
Grind medium, weigh 30 g
Texture: like coarse sand. Weigh — don't scoop. Use 1 gram coffee per 17 ml water as the baseline (60 g per liter).
Rinse paper filter
Seat the filter and run hot water through (use the machine's pre-rinse if available, or run empty cycle first). Removes paper taste and pre-heats.
Distribute grounds level
Tap the basket lightly to even the bed. Uneven beds channel water and under-extract. A flat bed extracts uniformly.
Start the cycle and decant
Brew. Once finished, transfer to a thermal carafe right away. Holding plates burn coffee within 20 minutes — they're the silent killers of cafe-quality drip.
Pro tips
- Look for an SCA Home Brewer Certified machine — these brew at 90–96 °C, the correct extraction zone.
- Descale monthly with vinegar or citric acid. Mineral buildup drops brew temperature.
- If your machine has a pre-infusion mode, use it. Even a 30-second pause helps even extraction.
Best coffee for drip machines:
Shop our coffeesالخلاصة بالعربي
ماكينة التنقيط مثالية للأسرة والسرعة. استخدم مياه فلتر، بن متوسط الغلتة، 30 جرام لكل لتر ماء، وانقل القهوة فورا إلى ترموس لتجنب الاحتراق.
