Baan Preeda Drip Recipe – Part 4 (Final Chapter) Dripping Complete

Baan Preeda Drip Recipe Part 4 (Final Chapter) Dripping Complete

We've finally reached the actual dripping process!
With the essential foundationknowledge and proper understandingin place, its time to dive in.

Wait, I havent even talked about water yet!


Water
1. Types of Water
Regular filtered water works fine, as long as the TDS (Total Dissolved Solids) is between 30-120 ppm.
Preeda coffee tends to work best with soft water (lower TDS), as it enhances clarity and reveals more tasting notes.

Some suitable options include 7-Elevens green-cap bottled water or Thip water.
No need to worry about losing bodyPreeda coffee already has a naturally full and smooth body, so soft water wont be an issue.

However, if youre using water with a heavier body, like Nestlé bottled water, its best to mix it 1:1 with RO (reverse osmosis) water to balance it out.

As for water-enhancing mineral powders, I personally dont prefer them. Ive never found one that tastes genuinely goodplain filtered water is the simplest and best choice.

2. Water Temperature
I recommend adjusting the temperature from lower to higher depending on roast level:

Light roast: 88-90°C
Medium roast: 90-92°C
Dark roast: 92-94°C
Many people have asked why Preedas recommendations differ from the usual approach, where lower temperatures are often used for darker roasts to avoid bitterness.

Our reasoning is based on the fact that darker roasts contain more caramelized sugars, which are thick and heavy molecules. Using hotter water helps extract these sugars more effectively, bringing out natural sweetness to balance the bitterness.

Hotter water also helps release coffee oils, contributing to a fuller body and enhanced aroma.

However, the final taste still depends on how well the coffee was roasted. If the beans werent roasted to retain their natural sweetness and smoothness, then no extraction method will magically bring out those flavors.

For Preeda coffee, bitterness isnt a concernas long as you dont let the coffee steep for more than 3 minutes, bitterness wont dominate. Ive tested all roast levels, and they all have their own unique charm, without any unpleasant bitterness or harshness.


Baan Preeda Drip Method (1:15 Ratio)
1. Blooming 20 seconds
Start timing as soon as you finish pouring the bloom water.

2. First Pour
Pour water continuously to reach the first water level.

This step is critical because it sets the flow rate for the entire drip process.

For example:

If using a V60 with 15-20g of coffee, the first pour water level should be about 1.5 cm above the coffee bed.
If using 25g of coffee, adjust the first pour to be about 2 cm above the coffee bed.
Water height determines flow rate:

Higher water levels create more pressure, causing faster flow.
Lower water levels slow the drip rate.
Once you master this, you can control flow rate consistently across all drippers.

3. Continuous Pouring
When the water level drops by about 1 cm, add more water to bring it back to the first pour level.

Repeat this process until the total brew time reaches 2-3 minutes.

4. Keep Turbulence
Every time you pour, let the water stream gently agitate the coffee grounds.

To ensure proper agitation, the height from which you pour should match the thickness of the coffee bed.

This technique works with all drippers, whether V60, Kalita, Kalita Wave, or LiLi.

5. Stop at 3 Minutes
If you reach 3 minutes and the coffee hasnt fully drained, lift the dripper off the server.

If you want to maintain the correct coffee strength, add extra hot water to compensate instead of waiting.
This prevents over-extraction and bitterness.

6. Never Let the Bed Dry Out
Letting the coffee bed dry out mid-brew can lead to harsh bitterness or astringency.

Why?

When the bed dries out, extraction pauses.
When you pour more water, the process has to restart, disrupting the balance and leading to an inconsistent flavor profile.
7. Flow Rate is Key
Controlling flow rate is the heart of proper extraction.

If done correctly, different drippers wont produce drastically different resultsthe key is maintaining a steady and controlled flow.

Pouring Timing & Volume
To make it easy, Ive prepared a guideline for 3 common brewing sizes:

10g coffee
15g coffee
20g coffee
You can check the reference image for details.


Final Thoughts
I brew my own coffee every day, and it brings me joy every single time.

One special characteristic of Preeda coffee is that the coffee grounds stay well-integrated with the water during dripping.

This is due to our roasting approach, where the beans are properly developednot underdeveloped, not over-roasted.

Some friends have asked,
"Preeda beans look darker than other light roastsisnt this actually a medium roast?"

The answer is noits still a light roast, but fully developed.

We focus on a complete and balanced flavor profile, ensuring that roasty flavors dont dominate.

I wrote this guide hoping to help coffee lovers enjoy Preeda coffee the same way we do at home.

Because here at Preeda we have great coffee at home.

Thank you for your continued support and warmth.

- Kee
November 10, 2022