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Ingredients
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Coffee Base
Optional Add-ins
Method
Coffee Base
Measure and grind beans
Measure 2 tablespoons (approx. 10–12 g) whole coffee beans per 6-ounce (about 180 ml) cup; for the 12 cups of hot water listed, measure 24 tablespoons (approximately 150–180 g) whole beans. Grind beans to the appropriate grind for your brew method: medium-coarse for drip filter, medium for pour-over, fine for espresso. Use a burr grinder for even grind size.
Heat water
Heat 12 cups (approx. 2.8 liters) of filtered water to 195–205°F (90–96°C). If you don't have a thermometer, bring water to a boil then let it rest 30 seconds so it drops into the desired range.
Brew coffee
Place the ground coffee into your chosen brew device (drip coffee maker, pour-over cone with filter, French press, or other). Use a coffee-to-water ratio of about 1:17 by weight (about 10–12 g coffee per 180 ml water). Pour the hot water evenly over grounds, saturating them. For pour-over: bloom grounds with about twice the weight of coffee in water for 30–45 seconds, then continue pouring steadily until you reach full volume. For drip machines: add grounds to filter and start the machine. For French press: pour all the water, stir gently, steep 4 minutes, then press slowly.
Serve
Once brewing is complete, transfer coffee to a server or carafe to prevent over-extraction from sitting on hotplate, or pour directly into cups. Serve immediately while hot.
Optional Add-ins
Offer sugar, milk/cream, or flavored syrups at the table. Add sugar to taste (start with 1 teaspoon per cup), add milk or cream to preference (start with 1–2 tablespoons), and stir to combine. For flavored syrups, add about 1 tablespoon and adjust to taste.