Brewing Co Recipe

Measure coffee

Measure 0.083 cups (approximately 2 tablespoons) of coarsely ground coffee per 12 cups of water. This recipe scales for a full 12-cup carafe; adjust proportionally if brewing less.

Heat 12 cups (about 2.8 liters) of filtered water to 200°F (just off boil). If using a drip machine, fill the reservoir with 12 cups filtered water and heat automatically.

Brew the coffee using your chosen method: pour-over/drip for 4–6 minutes total contact, or French press steep 4 minutes then plunge. Aim for a strong, full-bodied brew suitable as a base for milk drinks.

Once brewed, transfer coffee to a thermal carafe or keep warm to preserve flavor. If you prefer a concentrated base (for lattes), brew more coffee per water (use 3–4 tbsp coffee per 12 cups) and reduce total water—adjust to taste.

Heat milk

Pour 1 cup whole milk into a small saucepan and heat over medium-low until it reaches 150–160°F (steaming and small bubbles appear at the edge). Do not boil. Alternatively, use a milk steamer on low pressure.

If you want extra foam or more milk volume, heat the optional 1/4 cup milk the same way and combine.

Froth milk

Use a handheld frother, steam wand, or French press to froth the heated milk until velvety microfoam forms (about 20–45 seconds with a frother; longer with other methods). Aim for small, tight bubbles for a smooth texture.

Pour the brewed coffee into serving cups, leaving room for milk (about 2/3 coffee to 1/3 milk for a latte-style drink). Slowly pour steamed milk over coffee, holding back foam with a spoon, then spoon foam on top. For a coffee-milk ratio more like a café latte, use 6–8 oz coffee and 4 oz milk per serving.

If desired, stir 1 tablespoon simple syrup (or honey) and 1/4 tsp vanilla extract into the hot brewed coffee before adding milk so it dissolves evenly. Adjust sweetness to taste.

Sprinkle a light dusting (about 1/8 tsp) of ground cinnamon over the foam for aroma and visual finish.

Serve immediately while hot. Offer additional sweetener and milk on the side so guests can customize.

Discard used grounds or compost them. Rinse and wash equipment promptly with warm, soapy water to avoid residual oils affecting future brews.