Coffee Pot Recipe

Measure and grind

Weigh 50 g (0.05 kg) of whole coffee beans. Grind to a medium-coarse grind (similar to sea salt) if using a pour-over or drip brewer; slightly finer for a cone filter, coarser for a French press.

Preheat and rinse

Bring about 200 ml of water to near boiling (just off boil). Pour the hot water through your empty coffee pot or dripper and through the paper filter (if using) to warm the equipment and rinse any paper taste. Discard the rinse water.

Bloom

Place the ground coffee in the filter or French press. Start a timer and pour 90 ml of the filtered brewing water (hot, around 93°C / 200°F) evenly over the grounds to saturate them. Allow the grounds to bloom for 30–45 seconds; you should see bubbling as trapped gases escape.

Main pour / infusion

After the bloom, slowly pour the remaining filtered water in steady concentric circles over the grounds until you reach a total of 750 ml (including the bloom pour). If using a drip machine, add the 750 ml to the reservoir and start the brew cycle. For a French press, add water, stir gently, place the lid and let steep for 4 minutes before plunging slowly.

Separate and serve

Once brewing is complete (drip/pour-over finished or French press plunged), remove the filter/grounds immediately to avoid over-extraction. Pour the brewed coffee into a warmed carafe or serve directly into cups.

If desired, heat 120 ml of milk (or alternative) until steaming but not boiling, or froth it for a creamier texture. Stir 1–2 teaspoons of sugar into a cup of hot coffee to taste. Sprinkle up to 1 teaspoon of ground cinnamon on top or stir into the milk before combining with coffee.

Discard used grounds or compost them. Rinse and wash the brewer, carafe, and any utensils with warm soapy water. Store any leftover brewed coffee in a sealed container in the refrigerator and consume within 24 hours for best flavor.