Coffee Recipe

Measure and grind

Measure 35 g (0.035 kg) of whole coffee beans for 500 ml of water (a ratio of about 1:14). Grind beans to a medium-coarse grind for pour-over or drip; use medium-fine for a cone brewer or espresso if applicable.

Heat water

Bring 500 ml (0.5 l) of filtered water to a temperature of 92–96°C. If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Bloom

Place ground coffee in your brewer (paper filter, metal filter, or French press). Pour about 60–80 ml of hot water evenly over the grounds to saturate them and allow to bloom for 30–45 seconds. This releases gases and improves extraction.

Finish pouring

Slowly pour the remaining hot water in a steady circular motion over the grounds, keeping water level consistent. Total brew time should be about 3–4 minutes for pour-over/drip; 4 minutes for French press (then press).

Serve

When brewing is complete, remove the brewer or press the plunger. Pour coffee into a pre-warmed cup.

If you want milk, heat 125 ml (0.125 l) of milk until steaming but not boiling, then froth if desired. Add to cup to taste.

Stir in sugar or sweetener (start with 2 tsp) and adjust to taste. Add 1/4 tsp cinnamon or 1/4 tsp vanilla for extra flavor if desired.