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Auto Drip Recipe: The iCoffee House Brew

Mellow and even, with enough body to drink black. 60g coffee, 960ml water at 92°C, 1:16 ratio, medium grind. About ten minutes from grinder to full carafe.

A red Technivorm Moccamaster drip coffee maker beside a sunlit window, dark coffee in the glass carafe below the brew basket

Low sun on the window, and coffee already in the carafe. · Photo by earlybird coffee on Unsplash

TL;DR

We brew 60g (2.12oz) of medium-ground coffee with 960ml (32.5 fl oz) of filtered water, a 1:16 ratio at around 92°C (198°F). Weigh the dose and level the bed before you start the cycle. The machine takes about five minutes to run it; grinding and setting up take about five more. 840ml (28.4 fl oz) reaches the carafe, and the grounds soak up the other 120ml (4.1 fl oz).

Ratio
1:16
Coffee
60g (2.12oz)
Water
960ml (32.5 fl oz)
Temperature
92°C (198°F)
Grind
Medium
Total time
10 min
Yield
840ml (28.4 fl oz)
Difficulty
Easy

What is a drip coffee maker?

Water heats inside the machine, drips over a basket of grounds, and gravity pulls it through a paper filter into the carafe. You don't pour or time anything; the machine runs the cycle.

A pod machine is quicker if you only ever want one cup, and instant is quicker still, though with either you drink what came in the packet rather than beans you ground yourself.

What you need

Equipment

  • Drip coffee maker (any half-decent one)
  • Paper filter (basket or cone, sized to your machine)
  • Kitchen scale with 0.1g precision
  • Burr grinder

Ingredients

  • 60g (2.12oz) freshly ground coffee (medium grind, ideally 1 to 3 weeks after roasting)
  • 960ml (32.5 fl oz) filtered water (poured into the reservoir cold)

How to make drip coffee

1
at 0:00, ~30s

Insert a paper filter into the basket and add 60g (2.12oz) of medium-ground coffee. Level the bed.

Use fresh, evenly ground coffee for best extraction.
2
at 0:30, ~15s

Fill the reservoir with 960ml (32.5 fl oz) of filtered water.

Filtered water makes the cup taste cleaner.
3
at 0:45, ~5:00

Start the brew cycle.

Avoid opening the lid during brewing to maintain temperature stability.

Why this recipe works

Temperature, flow rate and pour pattern are fixed before you touch the machine. Dose and grind are not, so this recipe sets those.

Ratio. 1:16 at 60g (2.12oz) coffee to 960ml (32.5 fl oz) water. Most home drip is brewed somewhere closer to 1:20, which is why it tastes thin. At 1:16 the same machine gives you a heavier cup.

Temperature. Your machine probably brews at 92°C (198°F), give or take. The cheaper it is, the cooler it brews. If yours runs under 90°C (194°F), grind a click finer to compensate.

Grind. Medium, finer than you'd think for a basket brewer. Coarser and the contact time is too short to pull enough out of the grounds; finer and the filter chokes and overflows. A blade grinder gives you fine dust and coarse chunks in the same basket, so use a burr grinder.

Saturation. A showerhead that only wets part of the bed leaves the rest under-extracted. Look at the spent grounds: a crater in the middle with dry edges means water channeled through. Leveling the bed in step 1 prevents that. If your machine has a bloom setting, use it too.

What makes this ours

Most drip recipes either skip the ratio entirely or fall back on "2 tablespoons per cup", which means nothing without a scale. We weigh instead.

What to adjust

If your cup tastes too bitter: your grind is too fine or your machine is brewing too long. Step one click coarser.

If your cup tastes too sour: your grind is too coarse, or the machine is brewing cool. You cannot change the temperature, so step one click finer.

If your cup tastes weak: you under-dosed. Push the dose to 65g (2.29oz). If it is still weak, look at the spent bed: a dry-edged crater means the water missed part of the coffee, and leveling the bed before you start fixes that.

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