How to Brew the Perfect Drip Coffee

A drip bag looks almost too simple to get wrong - and for the most part, it is. But there's a difference between just pouring hot water over it and actually brewing it well, and that difference comes down to two things most people skip: the bloom, and the pour speed. Get those right and a drip bag gives you something close to a proper pour-over, no scale, no filter cone, no equipment beyond a kettle and a cup.

The format itself is built for convenience without cutting corners on the coffee — single-origin beans, ground and portioned, sealed until you're ready to brew. It's the easiest way to get a genuinely good cup at a desk, in a hotel room, or anywhere a machine isn't an option.

You'll need: 1 Zenoffé drip bag, 1 cup, water just off the boil (~92–94°C), a kettle you can pour slowly with

1. Tear open the drip bag along the marked edge and unfold the side flaps.
2. Hook the flaps over the rim of your cup, so the filter hangs suspended above it.
3. Pour a small amount of hot water first - just enough to fully saturate the grounds - and let it sit for 30 seconds. This is the bloom: it lets built-up gas escape and opens the grounds up for even extraction.
4. Continue pouring slowly in a light spiral, working from the center outward, until you've added roughly 150–180 ml total.
5. Let the last of the water drip through fully before removing the bag.
6. Discard the bag and drink while hot - the coffee is ready the moment the dripping stops.
   
   

Tip: pour too fast and the water skips past the grounds instead of through them - slow, steady pouring is what pulls out the coffee's full sweetness rather than just bitterness.