A really good pot from your drip machine

Weigh 60 g of coffee, use about 1 liter of fresh water, press start, stir and serve.

⏱️ 10 minEasy

Starting recipe

60 g coffee + about 990 g water (1:16.5), brew cycle 4–6 minutes.

Grind: Medium, like coarse sand

Measure the water
Fill the reservoir with about 1 liter of fresh cold water. If you can, weigh it in the carafe: 990 g. Carafe “cup” marks are often only 125–150 ml each, so they're easy to misread.
Grind 60 g of coffee
Weigh 60 g of beans and grind them medium, like coarse sand. No scale? About 10–12 level tablespoons of grounds gets you close.
Grind right before brewing. Ground coffee goes stale in minutes, not days.
Rinse the filter
Put the paper filter in the basket and rinse it with a little hot water from the tap or a kettle to wash away the paper taste. Empty the rinse water from the carafe.
Add the coffee and level it
Pour in the grounds and give the basket a gentle shake so the bed is flat. A flat bed lets the water soak through evenly.
Brew
Slide the basket and carafe into place and press start. A full pot should take about 4–6 minutes. Leave the carafe in place until it stops dripping.
5:00
Stir and serve
Give the carafe a quick stir or swirl. The first and last coffee to drip in taste very different, and mixing makes every cup taste the same.
Keep it warm the gentle way
Pour what you won't drink right away into a thermos. Coffee on a hot plate for more than about 20 minutes turns bitter and stewed.
Taste and adjust next time
Sour or thin? Grind a bit finer. Bitter? Grind a bit coarser. Weak? Add a few grams of coffee. Change one thing per pot.

Trusting the carafe's cup marks for both water and coffee scoops, so the pot ends up weak.
Brewing a tiny amount in a big machine: the water flows through too fast and it tastes thin. Brew at least half a pot.
Leaving the pot on the hot plate for an hour.
Never descaling, so the water gets cooler and the flow slower over time.
Pulling the carafe out mid-brew and letting the basket overflow.

If it…	Try this
Sour or thin	Grind a little finer so the water takes longer to pass through and extracts more.
Bitter or harsh	Grind a little coarser. And get the coffee off the hot plate soon after brewing.
Weak or watery	Use more coffee for the same water, for example 64 g instead of 60 g.
Too strong	Use a little less coffee for the same water, for example 56 g.
Basket overflows	The grind is too fine or there's too much coffee for the basket. Grind coarser first.
Takes much longer than 6 minutes	The machine probably needs descaling. Follow your manual's descaling routine.

Ratio: Water weight divided by coffee weight. About 1:16.5 means 60 g of coffee for about 1 liter of water.
Extraction: How much flavor the water pulls from the grounds. Under-extracted tastes sour and thin; over-extracted tastes bitter and dry.
Brew cycle: The time from pressing start until the last drip falls. For a full pot it's usually 4–6 minutes.
Shower head: The part above the basket that spreads the hot water over the coffee. Even spreading means even extraction.
Hot plate: The warming plate under a glass carafe. Handy for a few minutes, but it slowly cooks the coffee and makes it bitter.
Descaling: Removing mineral buildup from the machine's water path, usually with a descaling solution. Keeps the water hot and the flow steady.