House Coffee Recipe

Measure and grind

Measure 35 grams (0.035 kg) of whole coffee beans for roughly 500 ml water (a 1:14 coffee-to-water ratio). Grind the beans to a medium-coarse consistency (similar to coarse sand).

Heat water

Bring 500 ml of filtered water to a boil, then remove from heat and let stand 30 seconds to reach about 94°C (200°F).

Bloom and brew (for pour-over)

Place a paper filter in your pour-over cone and rinse with hot water, discarding rinse water. Add the ground coffee to the filter. Start a timer and pour 60-80 ml of the hot water evenly over the grounds to saturate them (the bloom). Allow to bloom for 30–45 seconds, then pour the remaining water slowly in a steady spiral, completing the pour in about 2:30–3:00 minutes total brew time. Let the coffee drain fully into the server.

Alternative: Immersion (French press)

If using a French press, add grounds to the carafe, pour all 500 ml of hot water over, stir gently to ensure all grounds are wet, place the lid with plunger up, and steep 4 minutes. Then slowly press the plunger down.

Alternative: Drip machine

If using an automatic drip coffee maker, place the medium-coarse grounds and filtered water in the machine and brew according to the machine instructions; aim for the same coffee-to-water ratio.

Serve

Pour the brewed house coffee into cups. Taste and adjust with optional add-ins as desired.

Sugar/simple syrup: Add 1 teaspoon of sugar or 10 ml simple syrup to the cup and stir until dissolved. Adjust sweetness to taste.

Milk or cream: Warm 60 ml milk or 30 ml heavy cream (if desired) and add to the brewed coffee. For a café-style texture, steam or froth the milk before adding.

Garnish: Lightly dust the top of the finished coffee with a pinch (about 1 tsp) of ground cinnamon or cocoa for aroma and presentation.