Simple, clean, accessible. If you’re just getting into coffee, drip brewing is a great place to start. You’ll probably have seen someone using a hand-brew dripper before – an inverted cone-shaped funnel slowly draining extracted coffee through a filter.

This single-cup brewing method is commonplace in coffee houses around the world, produces a delicate and sophisticated cup, and doesn’t require connoisseurship to perfect.


  • A lighter bodied, delicate brew with high clarity of flavour


  • Brewing more professionally and a way to really start to understand the subtle nuances of speciality coffee


  • V60 Dripper funnel (or similar)
  • Kettle
  • Burr grinder (optional)
  • Spoon
  • 15g of freshly ground coffee per 250ml cup
  • Hario Kettle (optional – but helps to extract evenly)
  • Filter paper
  • Measuring spoon or scales (optional)
  • Cup (for waste)


  1. Fold your paper filter along the seam and into a cone. Put the cone in your V60 (which should be sitting on top of a cup or jug).
  2. Rinse the filter by pouring hot water through it and into the cup (then tip out the excess).
  3. Place your coffee in the cone and gently shake flat.
  4. Put your V60 and cup (or jug) on the scale.
  5. Start the timer. Pour in 50g of water, covering all the coffee, making it bloom.
  6. After 30 seconds pour in 100g of water. Pour in concentric circles, into the coffee itself (not the sides of the filter paper!).
  7. After 60 seconds, pour in 50g more water.
  8. At 90 seconds, add another 50g.
  9. All your water (250g of it) should be in by the 90-second mark. Now, let it drip until finished.
  10. Your brew should be done within two to three minutes.
  11. If it’s taking longer than expected, coarsen the grind next time. If it’s running short, go finer.

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