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Drip coffee is made by pouring hot water onto ground , allowing it to coffee brewing while seeping through. There are several methods for doing this, including using a coffee filter. Terms used for the resulting coffee often reflect the method used, such as drip-brewed coffee, or, somewhat inaccurately, filtered coffee in general. Manually brewed drip coffee is typically referred to as pour-over coffee. Water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter. The used coffee grounds are retained in the filter, while the brewed coffee is collected in a vessel such as a carafe or pot.
It may be observed, especially when using a tall, narrow carafe, that the coffee at the bottom of the coffeepot is stronger than that at the top. This is because less flavor is available for extraction from the coffee grounds as the brewing process progresses. A mathematical argument has been made that delivering comparable strength in two cups of coffee is nearly achieved using a Thue–Morse sequence of pours.
In South India, filter coffee brewed at home is known as Kaapi and is a part of local culture. Most houses have a stainless-steel coffee filter and most shops sell freshly roasted and ground coffee beans. Some popular filter coffee brands include Mysore café, Hill coffee (Suresh healthcare), Cothas Coffee (Bangalore) and Narasu's Coffee (Salem). It is common in South India and Louisiana to add chicory to coffee to give it a unique taste and flavour.
The quality of the resulting coffee is extremely dependent on the technique of the user, with pour-over brewing being a popular method used in the World Brewers Cup.
The pour-over coffee preparation method typically starts by pouring a small amount of hot water over the coffee grounds and allow it to sit for about half a minute before continuing the pouring. This pre-wetting, called blooming, will cause carbon dioxide to be released in bubbles or foam from the coffee grounds and helps to improve the taste. There are several manual drip-brewing devices on the market, offering more control over brewing parameters than automatic machines, and which incorporate stopper valves and other innovations that offer greater control over steeping time and the proportion of coffee to water. There also exist small, portable, single-serving drip brew makers that only hold the filter and rest on top of a mug or Coffee cup, making them a popular option for backcountry campers and hikers. Hot water is poured in and drips directly into the cup.
Different filter shapes and sizes exist, most notable the (paper) coffee filter systems introduced by Melitta (1908, 1932, 1936, 1965), Chemex (1941) and Hario (2004).
Around 1895, skyblue enameled metal coffee pots named were introduced in Denmark by Glud & Marstrand. They looked similar to French drip coffee pots, but used cotton filters and were available in 18 sizes for up to of coffee.
The Drip-O-lator is an American coffee pot for making drip coffee patented in 1921 and in 1930 and manufactured in Massillon, Ohio, or Macon, Georgia, United States. The production of Drip-O-lators ceased in the middle of the twentieth century. The pots have become collectibles similar to bric-à-brac.
In the 1930s, the German company Melitta produced a series of manual coffee makers called Kaffeefiltriermaschine ("coffee filtering machine"). They worked on the principle of French drip coffee pots, but used a paper filter and allowed to pour the whole amount of water at once instead of having to pour several times.
It normally works by admitting water from a cold-water reservoir into a flexible hose in the base of the reservoir leading directly to a thin metal tube or heating chamber (usually, of aluminium), where a heating element surrounding the metal tube heats the water. The heated water moves through the machine using the thermosiphon principle. Thermally induced pressure and the siphoning effect move the heated water through an insulated rubber or vinyl riser hose, into a spray head, and onto the ground coffee, which is contained in a brew basket mounted below the spray head. The coffee passes through a filter and drips down into the carafe. A one-way valve in the tubing prevents water from siphoning back into the reservoir. The carafe, usually made of glass, rests on a warming plate that keeps the brewed coffee warm. A thermostat attached to the heating element turns off the heating element as needed to prevent overheating the water in the metal tube (overheating would produce only steam in the supply hose), then turns back on when the water cools below a certain threshold. For a standard 10- to 12-cup drip coffeemaker, using a more powerful thermostatically controlled heating element (in terms of wattage produced), can heat increased amounts of water more quickly using larger heating chambers, generally producing higher average water temperatures at the spray head over the entire brewing cycle. This process can be further improved by changing the aluminium construction of most heating chambers to a metal with superior heat transfer qualities, such as copper.
Throughout the latter part of the 20th century, a number of inventors patented various coffeemaker designs using an automated form of the drip brew method. Subsequent designs have featured changes in heating elements, spray head, and brew-basket design, as well as the addition of timers and clocks for automatic-start, water filtration, filter and carafe design, drip stop, and even built-in coffee grinding mechanisms.
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