Weigh out 50 g (0.05 kg) of whole coffee beans. This yields about 3-4 standard 8-oz (240 ml) cups depending on strength. The recipe uses a coffee-to-water ratio of roughly 1:12 by weight (50 g coffee to 600 ml water) for a medium-strong brew. Adjust to taste.

Heat water

Pour 200 ml of filtered water into your kettle and heat to between 90–96°C (195–205°F). If you don’t have a thermometer, bring to a boil and let sit for 30 seconds to 1 minute before pouring. Reserve the remaining 400 ml filtered water at room temperature for dilution or cup filling if desired.

Grind beans

Grind the 50 g of coffee to the appropriate grind size for your chosen brewer: coarse for French press, medium-coarse for pour-over (V60/Chemex), medium for drip, and fine for espresso. Grind immediately before brewing for maximum freshness.

Pre-wet filter / preheat equipment

If using a paper filter or ceramic dripper, place the filter in the dripper and rinse it with hot water from the kettle. This removes paper taste and preheats the brewer. If using a French press, preheat the carafe by swirling hot water in it, then discard the water.

Brewing (Pour-over method - adaptable)

Set up

Place the brewer on a scale over the mug or carafe. Add the ground coffee to the filter and tare the scale to zero so you measure only water weight.

Bloom

Start a timer. Pour 100 ml of the heated water evenly over the grounds to saturate them completely. This is the bloom—allow the coffee to de-gas and expand. Wait 30–45 seconds.

Main pour

After the bloom, continue pouring hot water slowly in concentric circles, keeping the water level consistent and avoiding pouring directly on the filter. Pour to a total of 600 ml. Aim to finish pouring by 2:30–3:00 minutes for pour-over. If using different methods: French press steep 4 minutes; drip machines follow appliance instructions; espresso uses 18–30 seconds extraction with appropriate dose and pressure.

Allow drawdown / plunge

Allow the coffee to draw down through the filter into the carafe. For pour-over, total brew time should be 2:30–3:30 minutes. For French press, gently press the plunger down after 4 minutes of steep. For espresso or drip, proceed according to machine cycle.

Finish & Serve

Prepare milk (optional)

If you want a milked coffee (latte, cappuccino): steam or heat 120 ml milk to about 60–65°C (140–150°F) and texture it if desired. For a simple cafe-style drink, gently froth the milk with a hand frother or whisk until slightly foamy.

Season and sweeten (optional)

Stir in sugar or sweetener to taste (start with 1–2 tsp). Add a pinch (0.25 tsp) of salt if you want to round bitterness. Taste and adjust.

Combine and serve

Pour the brewed coffee into your mug. If using milk, add the heated milk (pour steamed milk over coffee for latte; spoon foam for cappuccino). Serve immediately while hot.