If there’s one thing you guys know about me, it’s that I’m a die-hard cappuccino fan. I stick to what I love, and for the longest time, I never felt the need to change my routine. But my roommate, Brock Kelly, might have just convinced me to broaden my coffee horizons.

Brock is not only a great guy but also a fellow coffee enthusiast. He’s a track athlete here at Mississippi College and documents his daily life through his Daily Mile Vlog on Instagram—so if you’re into running, college life, or just want to see some cool content, go check him out!

One thing that caught my attention in his vlogs? His morning drip coffee ritual. It’s simple, precise, and—most importantly—delicious. So, naturally, I had to try it for myself.

The Perfect Drip Coffee – Brock’s Method

Drip coffee is one of the purest ways to experience the flavors of a good coffee bean. Unlike espresso-based drinks like cappuccino, it allows for a more subtle and delicate extraction of flavors. Here’s how Brock makes his perfect cup of drip coffee:

1. Grinding the Beans

Brock starts by grinding 25g of coffee using his grinder. Now, for drip coffee, the grind size is super important. You don’t want it too fine (like espresso), but also not too coarse. Ideally, the grind should be medium-coarse, similar to sea salt. If the grind is too fine, the coffee will over-extract and become bitter. If it’s too coarse, it will be under-extracted and taste weak.

2. Choosing the Right Brewer

For brewing, he uses a Chemex. If you don’t know, a Chemex is a beautifully designed glass coffee maker that uses a pour-over method. One of the cool things about the Chemex is that you can use either:
- Paper filters – These remove more oils, resulting in a cleaner and crisper coffee.
- Metal filters – These allow more oils through, making the coffee richer and fuller-bodied.

I’ve tried both, and honestly, paper filters make a HUGE difference. The coffee tastes smoother, brighter, and just overall more refined. However, metal filters are great if you want to be more sustainable and avoid constantly buying paper filters.

3. Using Filtered Water

One thing Brock does that I didn’t think about before: he only uses filtered water. And it makes sense—coffee is 90% water, so if your water isn’t good, your coffee won’t be either. Some people even triple-filter their water to ensure the cleanest possible taste. So if you’ve been using tap water, consider upgrading to filtered water for a better brew.

The Brewing Process

Now, let’s get to the brewing itself. The ideal ratio Brock uses is 25g of coffee to 360ml of water. Here’s the step-by-step method he follows:

  1. First Pour – 60ml
  2. The first pour is called the bloom. You add about 60ml of hot water to the coffee grounds and let it sit for 30-45 seconds.

  3. This step allows gases to escape and ensures an even extraction.

  4. Second Pour – 100ml

  5. After the bloom, pour 100ml of water in slow, circular motions.

  6. Third Pour – 100ml

  7. Wait a little bit, then add another 100ml of water.

  8. Final Pour – 100ml

  9. Finally, pour the last 100ml of water, bringing the total to 360ml.

After letting it drip through, you now have a perfectly balanced cup of drip coffee.

The Best Beans for Drip Coffee

Now that I’m doing drip coffee more often, I wanted to figure out what beans work best for this brewing method. After doing some research, I found that:

  • Light to Medium Roasts are best for drip coffee because they retain more of the bean’s original flavors.
  • Single-origin coffees work great because drip coffee brings out their unique characteristics.
  • Ethiopian, Colombian, and Kenyan beans are some of the best choices because they have fruity, floral, and citrusy notes that shine through in a pour-over.

So, if you’re looking to experiment, try grabbing a bag of high-quality Ethiopian Yirgacheffe, Colombian Supremo, or Kenyan AA beans and see how the flavors change with drip brewing.

My Final Thoughts

I never thought I’d say this, but Brock’s drip coffee method has completely won me over. There’s something really satisfying about the slow process and how it brings out all the delicate flavors of the coffee.

That being said, don’t worry—I’m still a cappuccino guy at heart. But now, whenever I want a clean, flavorful, and balanced coffee, I know exactly how to make the perfect drip coffee.

Have you ever tried making drip coffee? Do you prefer paper or metal filters? Let me know in the comments!

Until next time—happy brewing! ☕