Coffee Recipe

Weigh and grind beans

Measure 0.333 cups (approximately 30–32 grams) of whole-bean Breakfast Club roast. Grind to a medium-coarse consistency for drip or pour-over; finer for an automatic drip, coarser for a French press. Use a burr grinder for even grind size.

Heat 10 fl oz (about 300 ml) of filtered water to 195–205°F (90–96°C). If you don’t have a thermometer, bring water to a boil and let sit 30 seconds.

Pour-over / Drip method

If using a pour-over or drip brewer: place a paper filter in the cone and rinse with hot water, discarding the rinse water. Add the ground coffee. Start a timer and pour about 2 fl oz (60 ml) of hot water evenly over grounds to bloom for 30–45 seconds. After bloom, pour remaining water slowly and evenly in a circular motion until you reach 10 fl oz. Total brew time should be 2.5–4 minutes for pour-over; follow your brewer’s normal cycle for automatic drip.

French press method

If using a French press: add grounds to the carafe, pour about half the hot water (150 ml) over grounds and stir gently to saturate. Wait 30–45 seconds, then add remaining water. Place the lid with plunger up and steep 4 minutes. Slowly press the plunger down and decant immediately to avoid over-extraction.

Immersion / AeroPress (alternate)

For AeroPress, use a medium-fine grind and invert or standard method per your preference. Typical AeroPress parameters: 14–18 g coffee (adjust proportionally), 200–220 ml water, 1–1.5 min steep, then press.

Pour brewed coffee into a mug. Taste black first to appreciate the roast. Add milk or cream (2 tbsp) and sweetener (1 tsp) if desired. Stir to combine. If using flavored syrup, add 1 tsp and stir.

Adjust to taste: add more milk, sweetener, or brew strength next time by altering grind size or coffee weight (scale up or down keeping ratio ~1:15–1:17 coffee to water by weight).