Coffee Recipe

Measure and grind

Weigh 50 g (0.05 kg) of fresh whole coffee beans. Grind beans to a consistency appropriate for your brewing method: medium-coarse for French press, medium for drip/pour-over, fine for espresso. Aim for a consistent grind for even extraction.

Heat water

Bring 350 ml of filtered water to the proper temperature for brewing: about 92–96°C (197–205°F) for pour-over or drip; just off boil for French press. If using an espresso machine, follow the machine's temperature settings and use the machine's portafilter/boiler.

Brew

Brew the ground coffee with the 350 ml of hot water using your chosen method: - Pour-over: place a paper filter, rinse it with hot water, add grounds, pour a 60 ml bloom (allow 30–45 seconds), then pour remaining water steadily until 350 ml total. - French press: add grounds to carafe, pour half the water, stir gently, add remaining water, steep 4 minutes, then press. - Drip machine: place grounds in filter and run the machine with 350 ml water. - Espresso: dose and tamp finely ground coffee and extract approx. 30–40 ml espresso shots; if using espresso, dilute to reach approx. 350 ml total with hot water for an Americano or use as concentrated base for milk drinks.

Once brewed, pour the coffee into a pre-warmed serving cup or carafe to preserve temperature.

Prepare milk

Heat 60 ml milk to about 60–65°C (140–150°F) if you prefer hot milk. For steamed milk, use a steam wand to create smooth textures; for frothed milk, aerate briefly to produce microfoam (reserve ~30 ml foam if desired). If you prefer cold coffee, use cold milk or milk alternatives and optionally add ice.

Sweeten and combine

Add 1 tsp sugar or sweetener to the brewed coffee and stir to dissolve. Pour the warmed milk into the coffee slowly. If using milk foam, spoon 30 ml of foam on top for a creamy finish.

Taste and adjust: add more milk or sweetener to taste. Serve immediately.

Clean and dry grinder, brewer, and other equipment after use. If you used a paper filter, discard used grounds (compost if possible). Rinse or wash milk steaming wand and frothing tools to prevent buildup.