Brewing with a Classic Coffee Maker

Simple. Reliable. Surprisingly Good.

The automatic drip coffee maker doesn’t get much love from coffee snobs—but if it’s what you have it's better than drinking poor quality coffee. It’s easy to use, consistent, and with just a few tweaks, it can brew a cup that stands shoulder to shoulder with more manual methods.

Here’s how we like to get the most out of a standard 10-cup brewer—using fresh, quality coffee (like ours), filtered water, and the right grind.

What You’ll Need

A drip coffee maker (we’re using a 10-cup machine)

Paper filter (flat-bottom or cone-shaped)

45 oz / 1331 ml filtered water

2.75 oz / 78 g medium-ground coffee

(Need it ground? We’ve got you covered—just select ground at checkout.)

Note: If you don’t have a scale we recommend you start with about 1 to 2 tablespoons of ground coffee per 6 oz of water. Dial it in to match your taste.

Step-by-Step

1. Add Water

Fill your machine’s water tank with cold, filtered water. Clean, mineral-rich water makes a big difference—avoid distilled water. No scale? Use the carafe markings. Want to level up? Weigh your water for accuracy (1 ml = 1 g).

Pro tip: For summer, brew straight onto ice. Use half the water (625 ml) and add 625 g of ice to the carafe. Flash-chilled coffee, ready to pour over rocks.

2. Prep the Filter

Fold the crimped edges on cone filters before placing them in the basket. If your machine uses flat-bottomed (wavy) filters, just drop one in. Reusable mesh filters? No prep needed.

3. Grind & Brew

Use a medium grind—something like coarse sand. Too fine and you’ll get bitterness. Too coarse and the brew may taste thin. 

If you’re using pre-ground coffee, skip ahead. If grinding fresh (our recommendation), note your setting so you can repeat—or tweak—it next time.

Add the grounds to your filter, start the machine, and let it run. Most machines take 4–5 minutes from start to finish. If yours has a “strength” button, we suggest starting with the default and adjusting only if needed. 

Pro tip: If you want to bloom the coffee to release some of the Co2, turn the coffee machine on until you hear the water begin to run into the coffee filter, let it run for 30 seconds and shut off the brewer

4. Enjoy Your Coffee

Once it’s done brewing, remove the carafe from the hot plate if your machine uses one. Leaving it there too long can cook the coffee and turn those nice notes bitter. If you’re not drinking it all right away, pour the rest into an insulated thermos to keep it hot without sacrificing flavor.

As you sip, take note. Too bitter? Try a coarser grind next time. Too sour or sharp? Go a touch finer.

FAQ

Can I use any coffee in a drip machine?

Yes. But for the best flavor, we recommend freshly roasted, freshly ground coffee—ideally single origin or well-crafted blends.

How much coffee should I use?

If you don’t have a scale we recommend you start with about 1 to 2 tablespoons of ground coffee per 6 oz of water. Dial it in to match your taste.

Do I need to clean my machine?

Absolutely. Built-up oils and old grounds can ruin your brew. Follow your machine’s cleaning guide—and descale it every month or so if you brew daily.

Is drip the same as pour-over?

Not quite. Both use gravity, but pour-over gives you more control over the brewing process. That said, a well-dialed drip brewer can get impressively close.