The mistake many make when making a cup of drip coffee is to eyeball the water-to-ground ratio. I suspect that is the reason why drip is considered inferior to a
professionally made espresso – it’s all about not taking that extra minute to measure everything out properly. A good coffee maker – and you really want to live the Bonavita life – will do the rest. The process couldn’t be much simpler:
- A food scale. We’re partial to OXO’s pull-out model.
- Preferably a coffee grinder – Virtuoso+ is our pick – though you can obviously grind the beans at the store.
- A coffee maker: Bonavita’s eight-cup model. (Note that it often goes on sale.)
For this example, we’ll go with eight cups (which is more like four cups if you use diner mugs):
- Grind 65 grams of beans on the 18 setting.
- Pour water into the maker until it hits the 8-cup line. Right around 1,300 milliliters.
- Add the grounds to the filter and click the start button. Away it goes. (Should your maker insist on a temperature, the industry standard is 198°-205° F.)
And that’s it, a cup of coffee that vastly elevates what one would expect from drip!
There are many fancy types of coffee cups out there, but for a Better Taster™, the diner mug is the way to go. It keeps the coffee warm, is solid in your hand, and exudes an old-school cool.