Coffee Recipe

Coffee

1. 1

   Measure and grind

   Weigh 35 grams (0.035 kg) of whole coffee beans for a 500 ml yield (this produces roughly a medium-strength cup for two 250 ml servings). Grind beans to the appropriate grind size for your brew method: coarse for French press, medium-coarse for pour-over, medium for drip, fine for espresso. Aim for a consistent grind.

2. 2

   Heat water

   Heat 500 ml filtered water to the optimal temperature for brewing: 90–96°C (195–205°F). If you don't have a thermometer, bring to a boil then let rest 30 seconds.

3. 3

   Prepare equipment

   Rinse your brewer (French press, pour-over dripper, or filter basket) and cup/carafe with hot water to preheat and remove paper-filter flavors if using paper. Discard rinse water.

4. 4

   Bloom (for pour-over and drip)

   Place the ground coffee in the filter or dripper. Pour ~60 ml of the hot water evenly over the grounds to saturate them and let sit for 30–45 seconds; this releases trapped CO2 and improves extraction.

5. 5

   Brew

   Complete the brew according to your method: - Pour-over/drip: After blooming, continue pouring the remaining water slowly and evenly over the grounds in concentric circles until you reach 500 ml total. Aim for a total brew time of 2.5–3.5 minutes (for medium grind). - French press: Add all the water after adding grounds, stir gently, place lid with plunger up, steep for 3.5–4 minutes, then press down slowly and steadily. - Espresso (if using a machine): Tamp 18–20 g dose for a single shot or adjust per machine, pull a 25–30 second shot. Note: quantities above are for drip/press; espresso uses a different dose/water ratio.

6. 6

   Serve

   Pour the brewed coffee into cups. If desired, add 60 ml warmed milk and 1 tsp sweetener per serving (adjust to taste). Stir to combine. Optionally add a pinch of salt to reduce bitterness.

7. 7

   Clean up

   Discard used grounds and rinse equipment promptly to avoid stale oils. If using a French press, disassemble and wash the filter screens.