Coffee Recipe

Measure beans

Weigh 20 g (0.02 kg) of whole coffee beans for one 12-oz (about 360 ml) cup. This is a 1:18 coffee-to-water ratio (20 g coffee to 360 ml water). Adjust amount for more or less strength.

Grind

Grind the beans to the appropriate grind size for your brewing method: medium-coarse for French press, medium for drip or pour-over, fine for espresso. Grind just before brewing for best freshness.

Heat water

Heat 360 ml of filtered water to about 92–96°C (195–205°F). If you don't have a thermometer, bring to a boil and let sit for 30 seconds.

Brew

Brew using your chosen method: - Pour-over: Place a filter and rinsed paper in the dripper, add grounds, pour a small amount of water to bloom for 30–45 seconds, then continue pouring slowly until you reach 360 ml. Total brew time ~2:30–3:30 minutes. - French press: Add grounds to carafe, pour hot water, stir gently, steep 4 minutes, then press slowly. - Drip machine: Use the machine with 20 g grounds and 360 ml water and follow the machine's cycle. - Espresso: Use 18–20 g coffee and pull a double shot (about 30–40 ml); then dilute with hot water (Americano) to reach desired volume.

Serve

Pour the brewed coffee into a pre-warmed mug. If the brew is stronger than you prefer (e.g., espresso), add hot water to dilute to desired strength.

Customize the coffee: add about 60 ml of milk or cream for a creamier cup, 1 tsp sugar to sweeten, or 10 ml flavored syrup. Stir until combined. Taste and adjust quantities to preference.

Prepare equipment: ensure grinder is clean, filters are in place, and kettle is boiled. Pre-warm the mug by rinsing with hot water to help maintain brew temperature.