Coffee & Tea Recipe

Grind and measure

Weigh 50 g (0.05 kg) of whole coffee beans. Grind to a medium-fine consistency for pour-over or espresso-fine if using espresso machine. Aim for about 15–18 g coffee per 300 ml water; this recipe uses 50 g to make multiple servings (about 3–4 cups).

Heat water

Heat 300 ml filtered water to 92–96°C (197–205°F) for pour-over/automatic drip; if using espresso, use machine settings. If you don't have a thermometer, bring to a simmer and let stand 30 seconds.

Brew

For pour-over: place filter in brewer, rinse with hot water, add ground coffee, and pour water in slow concentric circles over 30–45 seconds for bloom, then continue pouring until 300 ml is reached. Total brew time ~2:30–3:30 minutes. For drip machine: follow machine instructions. For espresso: dose and tamp ~18–20 g per shot and extract ~25–30 seconds per shot.

Add milk and sweeten

Steam or heat 150 ml milk to about 60–65°C (140–149°F) if making a latte or cappuccino; for iced coffee use cold milk. Froth if desired. Combine brewed coffee with 150 ml steamed/cold milk (adjust ratio to taste). Add 1 tsp sugar or simple syrup and stir until dissolved. Sprinkle optional cocoa or cinnamon on top.

Serve immediately in warmed cups for best flavor. Leftover brewed coffee can be refrigerated up to 48 hours for iced coffee preparations.

Heat water

Bring 480 ml filtered water to the appropriate temperature: 95–100°C (203–212°F) for black tea, 80–85°C (176–185°F) for green tea, or just below boiling for herbal tisanes.

Measure tea

Place 2 tsp loose leaf tea (or 2 standard tea bags) into a teapot or infuser. For stronger brew, increase to 1 tbsp per 480 ml.

Steep

Pour the hot water over the tea leaves. Steep black tea 3–5 minutes, green tea 2–3 minutes, herbal 5–7 minutes. Taste at the minimum steep time and extend if desired to avoid bitterness.

Finish and serve

Remove leaves or tea bags. Stir in 1 tsp honey or sugar if desired. Add 2 lemon slices for brightness or 60 ml milk for a milky black tea/chai style. Pour into cups and serve immediately. Leftover brewed tea can be chilled and kept refrigerated up to 24 hours.