Intelligentsia Coffee Recipe

Weigh and heat

Measure 35 g (0.035 kg) of whole coffee beans on the scale. Measure 500 ml filtered water and pour into the kettle. Heat the water to 94°C (just off boiling). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Grind

Grind the 35 g of beans to a medium-coarse grind suited to your pour-over (similar to coarse sea salt for Chemex, slightly finer for V60). Use a burr grinder for consistency. Target grind time/settings according to your grinder to achieve particle size.

Prepare filter and bloom

Place the paper filter in the brewer and rinse it thoroughly with hot water to remove paper taste and preheat the brewer and server. Discard rinse water. Add the ground coffee to the filter and gently level the bed. Place brewer on the scale and tare to zero. Begin pour: pour 60 g/ml of water (approx. 60 ml) evenly over the grounds to saturate them (this is the bloom). Let bloom for 30–45 seconds to allow CO2 to escape.

Main pour

After the bloom, continue pouring in slow concentric circles or a steady spiral, avoiding pouring directly on the filter paper. Pour until total water weight reaches 500 g/ml (i.e., add additional ~440 ml after bloom) over 2 to 2:30 minutes for a V60, 3 to 4 minutes for a Chemex depending on grind size. Aim for an even extraction and keep water level consistent. If the flow slows drastically, adjust grind coarseness next brew.

Complete extraction

Allow water to drain completely through the grounds. Total brew time should be about 2:30–4:00 minutes depending on equipment and grind. When dripping stops, remove brewer and discard filter and grounds.

Serve

Swirl the brewed coffee in the server or cup to homogenize. Pour into a preheated cup. Taste black first to evaluate clarity and sweetness.

If you prefer milk: steam or heat 60 ml milk and add to the cup for a small café-style coffee. Sweeten with 1 tsp sugar or preferred sweetener to taste. Stir gently and serve immediately.

Adjustments: If coffee tastes sour, try a finer grind or higher water temperature; if it tastes bitter, try a coarser grind or slightly lower temperature. Use freshly roasted beans (ideally within 7–14 days after roast) and grind immediately before brewing for best flavor.