Daily Brew Recipe

Measure and grind beans

Weigh 30 g of whole coffee beans (this yields about 2 medium cups). Grind to a medium-fine consistency for pour-over or medium for an automatic drip. The grind should be even — similar to sea salt for pour-over, slightly coarser for drip.

Heat 480 ml of filtered water to 92–96°C (197–205°F). If you don’t have a thermometer, bring to a boil and let rest 30 seconds.

Rinse filter

Place paper filter in the dripper. Pour ~100 ml of hot water through the filter to rinse paper taste and preheat the dripper and server. Discard rinse water.

Bloom

Add the 30 g ground coffee to the filter and gently level the bed. Start a timer and pour 60–70 ml of hot water evenly over the grounds to saturate them. Allow to bloom for 30–45 seconds — you should see bubbling as CO2 escapes.

Continue pouring

From about 45 seconds to 2:30–3:00 minutes, pour the remaining hot water in slow, concentric circles, avoiding pouring directly on the filter. Aim for a total brewed water volume of about 480 ml. The final drawdown (all water through the bed) should finish around 2:45–3:30 minutes. Adjust grind finer if too fast, coarser if too slow.

Serve

Remove dripper and serve the brewed coffee hot. This yields roughly 420–450 ml of drinkable coffee, depending on absorption (about 2–3 cups).

If using an automatic drip machine, add 30 g ground coffee to the machine’s basket, pour 480 ml of filtered water into the reservoir, and start the brew. The cycle will take about 4–6 minutes depending on the machine.

When finished, discard the used grounds and serve coffee immediately.

If you like milk: steam or heat 120 ml milk and pour to taste into each serving. For two cups, divide milk between them (about 60 ml each).

Add sweetener: stir in 1 tsp sugar (or to taste) and/or 1/4 tsp vanilla extract. Sprinkle a pinch (1/4 tsp) cinnamon on top if desired.

Taste and adjust: add more milk or sweetener to reach your preferred strength and flavor.

Discard used grounds and filter. Rinse dripper, server, and carafe with hot water. Wipe and dry equipment before storing.