Coffee Recipe

Measure and heat water

Measure 240 ml of filtered water for brewing and about 300 ml for the kettle. Heat the kettle until it reaches 92–96°C (197–205°F). If you don't have a thermometer, bring to a full boil and let sit for 30 seconds.

Grind beans

Weigh 15 g of whole coffee beans on a digital scale. Grind to the size appropriate for your brewing method: medium-coarse for pour-over (similar to coarse sand), coarse for French press, fine for espresso, or medium for drip machines.

Prep filter and warm server

If using a paper filter, place it in the dripper and rinse with hot water to remove paper taste and preheat the dripper and cup. Discard rinse water.

Dose and bloom

Add the 15 g ground coffee to the filter. Start a timer and pour about 40–50 ml of hot water evenly over the grounds to saturate them (this is the bloom). Let bloom for 30–45 seconds to release CO2.

Main pour

After the bloom, beginning at about 30–45 seconds, pour the remaining water slowly in concentric circles, avoiding pouring directly on the filter. Aim to reach a total of 240 ml by about 2:30–3:00 minutes for a balanced extraction. Adjust pour speed and grind size if brew time is too fast or slow.

Finish and serve

Allow all water to drip through. Remove dripper, stir the coffee in the cup gently, and taste. Add optional: 30 ml milk and/or 1 tsp sugar or a pinch of salt to taste. Stir to combine and serve hot.

French press adaptation

For French press, use a coarse grind, add 15 g coffee to a 240 ml carafe, pour 240 ml water at 92–96°C, stir gently, place plunger on top (don’t plunge) and steep for 4 minutes. Slowly press down and serve.

AeroPress adaptation

For AeroPress, use medium-fine grind. Add 15 g coffee and 240 ml water, stir, steep 60 seconds, then press steadily for 20–30 seconds. Dilute with hot water to taste if strong.

Espresso/espresso-based

For espresso, adjust dose and grind (typically 18–20 g for a double shot) and use an espresso machine. The rest of the recipe (milk/sugar) applies to finished espresso drinks like lattes or americanos.

Use freshly roasted beans and grind just before brewing for best flavor. Adjust coffee dose ±1–2 g and grind size to taste. Clean equipment after use to avoid stale residues. Scale quantities linearly for multiple servings (e.g., 30 g coffee + 480 ml water for 2 cups).