Coffee Recipe

Measure and grind

Measure 0.04 cups (about 8 grams) of fresh whole coffee beans per 2 fl oz of finished coffee. Use a burr grinder and grind to the appropriate coarseness for your brewing method: fine for espresso, medium for pour-over, medium-coarse for Aeropress, coarse for French press.

Heat water

Bring 0.25 cups (about 60 ml) of filtered water to a temperature just off boiling: 195–205°F (90–96°C). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Bloom (for pour-over, Aeropress, or drip)

Place the ground coffee in your dripper or brew device. Pour just enough hot water to saturate the grounds (about twice the weight of the coffee) and let bloom for 30–45 seconds to release CO2. For 8 g coffee use ~16 g water for bloom.

Brew

Continue pouring or start the extraction according to your method until you reach the total 0.25 cups (60 ml) of brewed coffee. For espresso, extract to yield 30–40 ml per shot. For French press, steep for 3–4 minutes then press. For pour-over, pour slowly to maintain an even flow until 60 ml is collected.

Finish and season

If desired, add 0.0625 cups (1 tablespoon) of milk or milk alternative and 1 teaspoon sweetener to taste. Stir gently. Add a pinch (0.125 tsp) of salt if desired to round flavors.

Taste and adjust: If the coffee is too weak, increase coffee dose slightly next time (e.g., to 10 g for 60 ml). If too bitter, use slightly cooler water or shorter extraction. Serve immediately.