What grind and dose should a drip coffee machine bag use?

Making your own drip coffee bags needs only a grinder, drip filter bags, a digital scale, a sealer and a small spoon. Grind setting matters most: it controls how fast water flows through the bed and therefore the strength in the cup. Light to medium roasts work at a fine, sugar-like grind, while medium and medium-dark roasts call for a medium grind.

Measured against a Chinese No. 20 standard sieve, fine grind passes about 80%, matching setting 10 on an EK43s or 20 on a C40 hand grinder. Medium grind passes about 75%, matching 10.5 on an EK43s or 24 on a C40. Espresso blends or beans showing surface oil are darker roasted and bitterness-led. Portion each bag with a scale before sealing and store it away from air and light.

Want to make your own drip coffee bags but unsure how coarse the coffee grounds should be or how many grams to put in each bag? Actually, the barrier to making your own drip bags isn't high—just gather a grinder, drip filter bags, a digital scale, and a sealer and you can get started. The grind size directly affects the water flow rate during brewing, which in turn determines the strength and flavor expression of the coffee, so beans of different roast levels need to be matched with different settings. This article will walk through the entire process of making homemade drip bags, from tool preparation, grind parameter reference, filling and sealing, to storage methods, and include complete brewing steps, so you can easily make a smooth cup of drip coffee at home.

Making drip coffee bags yourself doesn't require complicated tools—a grinder, some drip filter bags, a digital scale, a sealer, and a small spoon for scooping grounds are all you need.

Step one: pick a coffee bean you like, adjust the grinder to a setting that matches pour-over extraction, and grind the beans into powder. The grind size directly affects the water flow rate during brewing and also relates to the final strength in the cup, so this step is especially important.

Generally speaking, if you choose light to medium roast beans like Front Street Coffee. Washed Gedingding or Front Street Coffee. Natural Red Cherry, with flavor descriptions mostly of floral, fruit, honey, and tea notes, you should grind to a fine sugar-like particle size. Tested with a Chinese No. 20 standard sieve, the passing rate is about 80%, corresponding to setting 10 on an EK43s electric grinder, or 20 on a C40 hand grinder;

If the beans you bought are medium or medium-dark roast, with representative examples like Front Street Coffee. Mandheling Coffee or Front Street Coffee. Brazil Cerrado Coffee, and the flavor descriptions usually include words like nut, caramel, dark chocolate, cocoa, and winey notes, then you need a medium grind. Tested with a Chinese No. 20 standard sieve, the passing rate is about 75%, corresponding to setting 10.5 on an EK43s, or 24 on a C40 hand grinder;

If what you have is an espresso blend bean, such as Front Street Coffee. Classic Espresso Blend Coffee, or if you can clearly see oil on the bean surface after opening the package, it indicates a darker roast with bitterness as the main taste. In this case, use a coarser grind to avoid over-extraction. Tested with a Chinese No. 20 standard sieve, the passing rate is about 70%, corresponding to setting 11 on an EK43s, or 28 on a C40 hand grinder.

This time Front Street Coffee picked an Ethiopia Yirgacheffe Red Cherry coffee bean that many people love. The fine natural processing gives Yirgacheffe Red Cherry a full berry-like sweet-tartness. Tasting it at different temperatures, you can feel soft berry sweet-tartness, fermented ripe fruit aroma, obvious honey sweetness, and a black tea-like finish, with a smooth mouthfeel. The grind size Front Street Coffee usually uses for brewing is fine sugar-like particles, corresponding to setting 10 on the EK.

Step two: put the ground coffee powder on the prepared digital scale, take out a drip bag and open the mouth into a square shape, and carefully scoop the powder in with a spoon at 10g per bag.

Step three: plug in the sealing machine, clamp the sealer along the sealing line with the heater, and confirm the opening is completely sealed. Your homemade drip bag is ready. (When sealing, be careful not to set the temperature too high, otherwise it's easy to burn through the non-woven fabric.)

To avoid moisture, Front Street Coffee recommends putting the finished drip bags into an airtight sealed bag that blocks air, and storing them in a cool, dark place to prevent the loss of aromatic compounds.

Brewing tutorial~

Once everything is ready, you can start brewing!

1. Place your cup, tear open the drip bag packaging, take out the drip bag, tear off the sealing strip, and hang it on the rim of the cup!

2. After the hot water reaches the target temperature range, pour water into the center of the drip bag. When the water level rises to half of the drip bag, let it bloom for 10–15 seconds. (The coffee powder in a drip bag releases little gas, so the blooming time doesn't need to be too long.)

3. Begin the second pour, filling to about nine-tenths of the drip bag this time. After the water finishes dripping, do the third pour, also to nine-tenths full. Once dripping ends, do a fourth pour of hot water, again to nine-tenths full.

4. After dripping is complete, remove the drip bag and enjoy your coffee~

(If you find it too strong, you can add a small amount of hot water to adjust it to your preferred strength~)

The above content is compiled by CoffeeHunters, a coffee news website.