Drop 001 is a proper all rounder. Chocolate, almond and brown sugar, great black or with milk. All you need is some kitchen scales and the timer on your phone. Start here, then make it yours. A gram here or there changes the taste, and your taste is the only one that matters.
Starting pointNº 01
Espresso
What this coffee was picked for. Sweet and easy to get right, on its own or with milk.
Coffee in18 gground fine
Coffee out36 gin your cup
Time30 sfor the shot
Ratio1 : 2twice as much out as in
- Put your empty portafilter (the handle bit) on the scales and press zero.
- Add coffee until the scales read 18 g.
- Give it a gentle tap to level it, then press it down flat and even with your tamper.
- Lock it into the machine. Put your cup on the scales underneath and press zero again.
- Start the shot and your phone timer together. Stop when the scales read 36 g. It should take about 30 seconds.
With milk?Same shot, then steam your milk until the jug is just too hot to hold. The chocolate notes really come through in a flat white.
Starting pointNº 02
French press
The easiest one there is. Rich, full and chocolatey, no paper needed.
Coffee30 gcoarse
Water480 gjust off the boil
Time4 minthen press
Ratio1 : 16coffee to water
- Boil the kettle, then leave it for about 30 seconds.
- Put the press on your scales, press zero and add 30 g of coffee, ground coarse like rough sea salt.
- Start your timer and pour in water until the scales read 480 g.
- Give it a gentle stir, then pop the lid on with the plunger up.
- At 4 minutes, press the plunger down slowly. Pour it all out straight away so it doesn't keep brewing and turn bitter.
Makes two mugs.For one, use 15 g of coffee and 240 g of water. Same steps, same time.
Starting pointNº 03
V60
Lighter and cleaner. The almond and brown sugar get more room to show.
Coffee18 gmedium fine
Water270 g94°C
Time2:30start to finish
Ratio1 : 15coffee to water
- No thermometer? Boil the kettle and leave it for about 30 seconds.
- Put the paper in, rinse it with hot water, then tip that water away.
- Sit it all on your scales, press zero and add 18 g of coffee. Give it a little shake so it's flat.
- Start your timer and pour just enough water to wet all the coffee. Wait until 0:30.
- Pour slowly in small circles until the scales read 270 g, finishing at about 2:10.
- Let it drain through. Done at about 2:30.
No V60?Any cone dripper works with the same numbers. Kalita, Melitta, even the cheap plastic one in the cupboard.
Starting pointNº 04
Chemex
The full pot, enough for four mugs. Smooth, sweet and easy going.
Coffee50 gmedium
Water800 g95°C
Time5 minstart to finish
Ratio1 : 16coffee to water
- No thermometer? Boil the kettle and leave it for about 30 seconds.
- Fold the filter so the thick side faces the spout. Rinse it with hot water, then tip that water away.
- Sit it on your scales, press zero and add 50 g of coffee, ground a bit coarser than for a V60.
- Start your timer and pour just enough water to wet all the coffee. Wait until 0:45.
- Pour slowly in circles up to about 400 g by 1:15. Let it drop a little.
- Then pour again, up to 800 g by 3:30.
- Let it drain through. Done at about 5 minutes. Lift the filter out and give the pot a swirl.
Making less?Keep it 1 to 16. So 30 g of coffee to 480 g of water makes two mugs.