Coffee Recipe

Measure beans and water

Weigh 30 g (0.03 kg) of whole coffee beans for a medium-strength brew (a 1:16 coffee-to-water ratio). Measure 480 ml of filtered water for brewing.

Heat water

Bring the 480 ml of filtered water to a boil, then remove from heat and let cool for 30 seconds to 45 seconds to reach an ideal brewing temperature of about 92–96°C (198–205°F).

Grind beans

Grind the 30 g of whole beans to a consistency suitable for your brew method: medium-coarse for a French press, medium for a drip brewer, or fine for an espresso machine. Grind immediately before brewing.

Prepare brewer

Place the ground coffee into your chosen brewer (French press, pour-over dripper with paper filter, automatic drip machine, or espresso portafilter). If using a paper filter, rinse it with hot water to remove paper taste and preheat the vessel.

Bloom (for pour-over or drip)

If using pour-over or drip: pour a small amount of hot water (about twice the weight of the grounds, ~60 ml) evenly over the grounds to saturate them. Let coffee bloom for 30–45 seconds to allow CO2 to escape.

Complete brew

Slowly pour the remaining hot water over the grounds in a controlled spiral (pour-over) or start the machine. Aim for a total brew time of: 3–4 minutes for pour-over/drip, 4 minutes for French press (after full immersion), or 20–30 seconds for a double espresso shot if using an espresso machine. For French press, after 4 minutes, press the plunger down steadily and serve immediately.

Sweeten and flavor (optional)

If desired, add 2 tsp granulated sugar or 15 ml simple syrup and stir until dissolved. Stir in 0.5 tsp vanilla extract or 0.25 tsp ground cinnamon to taste.

Add milk (optional)

For a milked coffee, steam or heat 120 ml milk to about 60–65°C (140–150°F) and add to the brewed coffee. For a latte-style drink, use a 1:2 coffee-to-milk ratio (adjust quantities as preferred).

Serve

Pour the brewed coffee into cups. If brewed in a French press, decant immediately to avoid over-extraction. Serve hot and enjoy.