Coffee Brew – Kini Recipe
Make Coffee Brew – Kini Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Equipment & optional additions
Method
Preparation
Measure beans and water
Weigh 60 g of whole coffee beans. Measure 1,000 ml of filtered water for brewing and set aside. Also measure ~200 ml filtered water for preheating and rinsing the filter/equipment.
Heat water
Heat the kettle to 93°C (199°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds to 45 seconds depending on altitude.
Grind beans
Grind the 60 g of coffee to a medium-coarse grind for pour-over (similar to sea salt). If using immersion (French press), grind slightly coarser. Aim for consistent particle size with a burr grinder.
Set up filter and preheat
Place the paper filter in the dripper (or insert metal filter). Rinse the paper filter thoroughly with the 200 ml of hot water to remove paper flavor and preheat the dripper and carafe. Discard rinse water.
Brewing (pour-over protocol, yields ~4 cups)
Add coffee and tare
Place the dripper on the carafe or cup and add the ground coffee. Gently level the bed. Tare the scale so it reads zero with dripper and coffee in place.
Bloom
Start the timer and pour 120 ml of water evenly over the grounds (twice the weight of the coffee). Ensure all grounds are saturated. Let bloom for 30–45 seconds to allow CO2 to degas.
First pour
At about 45 seconds, slowly pour water in a steady spiral from the center outward until the scale reads 400 ml total (including the bloom water). Keep the water level consistent but do not overfill.
Second pour
When the water level has dropped (around 1:45–2:00 minutes), pour slowly again in a controlled spiral to bring the scale to 700 ml total. Maintain an even pour avoiding the edges to prevent channelling.
Final pour
When drawdown reaches about halfway or around 2:45–3:00 minutes, pour the remaining water to reach 1,000 ml total. Finish pouring by 3:15–3:30 minutes and allow the coffee to draw down completely.
Target drawdown time
The final drawdown (when dripping stops) should be around 3:30–4:30 minutes for this ratio and grind. If too fast, grind finer next time; if too slow, grind coarser.
Serve
Remove dripper and discard the used grounds and filter. Swirl the carafe and immediately pour into heat-warmed cups. Add milk or sweetener if desired.
Adjustments & notes
This recipe uses a 1:16.7 coffee-to-water ratio (60 g : 1,000 ml). For stronger coffee, increase coffee to 65–70 g or reduce water. For weaker, reduce coffee to 50–55 g. Water temperature, grind, and pour speed are the main levers to tweak flavour.
Alternative: Immersion method (French press)
Prepare for immersion
If using a French press, grind the 60 g coffee slightly coarser (coarse like breadcrumbs). Preheat the French press with hot water, discard rinse.
Add coffee and water
Add ground coffee to the press, pour 1,000 ml of water heated to ~93°C, ensuring all grounds are saturated. Stir gently to ensure even wetting.
Steep
Place the lid with plunger up and steep for 4 minutes. For a stronger extraction, steep 5 minutes; for lighter, 3–3.5 minutes.
Plunge and serve
Press the plunger down steadily, pour immediately into cups to avoid over-extraction, and serve. Adjust steep time and grind to taste.