Farmer's Coffee Recipe

Preheat and measure

Bring fresh water to a boil and allow it to rest off heat for 30 seconds (target 195–205°F / 90–96°C). Measure 12 fl oz (about 355 ml) of water and set aside. Grind beans to a medium-coarse grind suitable for drip brewing (texture like coarse sand).

Combine sugar and spices

In the drip coffee filter or the brew basket, add 1 1/2 tablespoons brown cane sugar, 1/2 teaspoon ground cinnamon and 3 whole cloves. Spread them evenly across the filter bed so the incoming water will dissolve and extract them during brewing.

Bloom

Add the measured ground coffee on top of the sugar-spice layer and level gently. Start your brew by pouring a small amount of hot water (about 1/4 cup / 60 ml) evenly over the grounds to saturate them and allow a 30–45 second bloom. This releases CO2 and begins dissolving the sugar and spices.

Continue brewing

Slowly pour the remaining hot water in a steady circular motion, ensuring even wetting of the grounds until you reach the full 12 fl oz. Allow the coffee to drip through the filter into the carafe. Total brew time should be about 3:30–4:30 minutes for a drip method; adjust grind if brew time falls outside this range.

Remove cloves (optional)

If the whole cloves remain in the filter or brew basket, remove them before serving to avoid an overly astringent or intense clove flavor. If cloves have fallen into the carafe, fish them out with a spoon.

Stir the brewed coffee gently in the carafe to integrate dissolved sugar and spices. Taste and adjust: add 2 tablespoons milk or cream if desired for creaminess, stirring to combine. Pour into a warmed mug and garnish with a cinnamon stick if you like.

Serve immediately. Leftover coffee can be kept warm in a thermal carafe for up to 45 minutes before flavor begins to degrade. Reheat gently if needed; avoid boiling.