How to Make the Perfect Cup of Drip Coffee

After seeing how much I spent on coffee last year, I was motivated to make a change. I used my own drip coffee, but fell out of the habit and started buying from coffee shops.

I believe this is one of the worst decisions you can make. You will spend 10x your money, harm to the environment, and miss out on the meditative practice of making a nice cup of coffee in the morning.

The problem that I faced and the reason I decided to share this on my blog, is that I couldn’t make a cup of joe that compared to the shops. I would either burn it, make it too acidic, water it down, or lower the temperature too much with cold almond milk. I also love froth and don’t have an esspresso maker.

My plan was to do a ton of research and give it a shot with what I had:

  • Ground coffee beans from Trader Joes
  • One of those hour-glass drip coffee makers (what are those called?)
  • Almond milk
  • Water + kettle

The conclusion? A damn good cup of homemade drip coffee! Finally!

Let me show you how I did it…in case you want to know…

The Research

Honestly, I didn’t do much. The first video I found was everything I needed.

So here is what I learned and applied to my first cup.

Water supply

Where is your water coming from? In general, not just for coffee. We are made up of mostly water, you may as well invest in the best you can get. If you are drinking tap, move up to a Brita to start, but honestly, I don’t think they do that much.

You can buy a 5 gallon glass jug from Natural Grocers, Whole Foods, etc. and find a grocery store that has high-quality spring water. Fill it up for less than $2.00 whenver you go to the grocery store.

That’s what I do at the moment, except I use the smaller jugs and go a couple time per week. I know in the future when I have a home, I will install one of those super expensive ones.

The quality of your water and what’s in it dramatically effects the taste of your coffee #chemistry.

If you knew what was in your water…google it.

Water temperature

Simple. Aim for around 200 degrees. Bring your water to a boil and then remove it for a minute or two. Use a thermometer to check. I didn’t have one so I did my best.

The Beans

You go to the store, walk to the coffee isle, scan the options for 27 minutes, leave with an unconfident purchase, go home, make a cup and think…”damn, I should have gotten the medium roast.”

Or, you know what you want and you get it. Easy-peasy. The only way to know what you want? Try them. I may add more to this later, but for now, here is what I learned.

  • Buy whole beans and ground them fresh for each new cup.
  • Grind up 5 Tablespoons per cup

Yup, pretty simple.

Do you know how coffee goes from seed to cup? I didn’t know until last year when I went to Colombia and took a coffee farm tour in Minca. Mind blow. Here is a 3-minute journey so you can get an idea and have a closer relationship with your coffee.

The Filter

Run some of the hot water through the filter. This will heat it up and wash out any paper flavor.


Shoshanna (my partner) loves froth. So much so that she bought an espresso maker off facebook marketplace for $40 or so. Turned out not to be the best purchase as she sold it a week later. Lesson learned: invest in a good espresso machine if you go that route. Or…

She found out that if you warm almond milk up in the microwave then press it in a french press, you can create froth!

Since I didn’t have a french press…I got creative. I ended up pouring hot almond milk into a mason jar, adding one of those protein mixer balls and then shaking the shit out of it.

Boom, froth.

Was it the best froth? No, but it satisfied my needs. It was also a great workout.

The Directions

  • Buy coffee beans (not grounds)
  • Heat up clean water, aim for 200 degree
  • Grind up 5 tablespoons
  • Run some of the hot water through the filter
  • Add the beans
  • Pour some water over the beans and then stop to stir it into a ‘muddy’ consistency. Fresh grounds will begin to bloom or bubble up a bit.
  • Fill up the filter with the water
  • Stir, stir, stir. Super important part. Allows the coffee chemistry to do its thing.
  • Let the dripping begin

Almond milk

  • Use a french press, electric frother or put a shaker ball (typically found in protein bottles) into a mason jar and shake the shit out of it.

Let me know if you try it.


Join me in the Lab

Get an email every time there is an update

    We won’t send you spam. Unsubscribe at any time.

    Share the love

    Share on facebook
    Share on twitter
    Share on linkedin

    Leave a Comment