Forget everything you think you know about drip coffee.
We're not talking about that sad, lukewarm brew from the office pot.
We're talking about a meticulously crafted cup, bursting with flavor and nuance, the kind that makes you close your eyes and savor every sip.
At Bake Sale, nestled in the heart of Toronto, we've spent years perfecting our drip coffee, and we're finally ready to share our secrets.
Our journey started with a simple question: how can we elevate the humble drip to rival the complexity of an espresso?
The answer, we discovered, lies in the details.
It's about sourcing the right beans, grinding them to the precise consistency, and controlling the brewing process with unwavering precision.
We obsess over water temperature, bloom time, and extraction ratios, all in pursuit of that elusive 'god shot' of drip.
But it's not just about the science; it's about the art.
It's about understanding the unique characteristics of each bean and tailoring our approach accordingly.
It's about creating a ritual, a moment of mindfulness in our busy lives.
So, join us, and let's embark on this caffeinated adventure together.
We promise, once you taste the difference, you'll never go back to ordinary drip again.
This recipe will provide you with everything you need to get started, starting with the beans, water, and proper technique for consistent brewing, every single time.
We also provided some variations to the base recipe to keep things interesting. And just a heads up...
skip the store-bought preground stuff, and let's start our journey into the world of drip coffee!
Not in the mood to brew?
Order at Bake SaleTotal Time
50m
In a small saucepan, combine the honey, water, and dried lavender buds.
Bring the mixture to a simmer over medium heat, stirring until the honey is completely dissolved.
Remove from heat and let the mixture steep for 30 minutes to allow the lavender flavor to infuse.
Strain the syrup through a fine-mesh sieve to remove the lavender buds. Store in an airtight container in the refrigerator for up to 2 weeks.
Grind the coffee beans to a medium-fine consistency, similar to coarse sand. We want the grounds to be uniform for even extractionextractionThe process of dissolving delicious flavors from coffee grounds into water.. Trust us; this makes a huge difference! If the grind is too fine, the water will run through very slowly and produce a bitter, over-extracted cup. If it's too coarse, the water will rush through and result in a weak, sour cup.
Place the V60 dripper on top of your mug or server. Insert a V60 filter into the dripper. Rinse the filter with hot water (about 100ml) to remove any papery taste and preheat the dripper and vessel. Discard the rinse water.
"Rinsing the filter is crucial for a clean, balanced cup. Don't skip this step!"
Pour about 50ml of the heated water over the coffee grounds, ensuring all grounds are saturated. Allow the coffee to bloombloomThe rapid release of gas from coffee grounds when hot water first hits them. for 30 seconds. You'll notice the coffee 'blooming' or expanding as the trapped carbon dioxide is released. The bloombloomThe rapid release of gas from coffee grounds when hot water first hits them. lets the coffee degas and allows for better extractionextractionThe process of dissolving delicious flavors from coffee grounds into water. of flavors.
After the bloombloomThe rapid release of gas from coffee grounds when hot water first hits them., slowly and steadily pour the remaining water over the grounds in concentric circles, starting from the center and working your way outwards. Maintain a steady flow rate to ensure even saturation. Aim for a total brew time of around 2 minutes and 30 seconds to 3 minutes.
"Focus on consistency! A slow, steady pour is key."
Once the water has completely dripped through, remove the V60 dripper. Give the coffee a gentle swirl and enjoy the aroma. Take a sip and savor the complex flavors. Notice the subtle nuances and how they evolve as the coffee cools. The cremacremaThe golden-brown foam that settles on top of a shot of espresso. should be a beautiful golden brown, a sign of a well-extracted brew.
Perfect for those hot summer days when you need a refreshing caffeine kick. This variation uses the same principles as our hot drip, but with a chilling twist.
Infuse your drip coffee with a touch of floral sweetness. This variation adds a subtle hint of lavender and honey, creating a truly unique and aromatic experience.
1Always use freshly roasted beans. The difference in flavor is astounding.
2Experiment with different grind sizes to find the sweet spot for your beans.
3Preheat your serving vessel to keep your coffee warmer for longer.
1Using tap water. Filtered water is essential for a clean, balanced cup.
2Pouring too quickly or unevenly. Take your time and maintain a steady flow rate.
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
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