Coffee Recipe

Measure and grind

Weigh 20 g of whole coffee beans (this yields roughly one 300 ml brewed cup). Grind beans to a medium-coarse setting for a pour-over or drip brewer; use slightly finer for an automatic drip, slightly coarser for French press.

Heat water

Bring 300 ml filtered water to just off-boil: about 92–96°C (198–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Bloom (pour-over or drip)

If using a pour-over: place a filter and the ground coffee in your dripper. Pour ~40–60 ml hot water evenly over grounds to saturate them and let bloom for 30–45 seconds (this releases trapped gases).

Brew

Continue pouring the remaining water in slow, controlled circles over the grounds until you reach 300 ml total (if pour-over). For a drip machine, start the brew cycle and let it finish. For French press, add grounds to the carafe, pour all 300 ml water, stir gently, steep 3:30–4:00 minutes, then press slowly.

Serve

Once brewing is complete, transfer the brewed coffee to a mug. Taste black first to evaluate strength and flavor.

Sweeten

If you like sweet coffee, stir in 1 tsp sugar or your preferred sweetener into the hot brewed coffee until dissolved. Adjust to taste.

Milk / Latte-style

For a simple milk coffee: warm 60 ml milk on the stove or with a milk steamer until about 60–65°C (140–149°F). Froth if desired and pour into the brewed coffee. For a cold drink, use cold milk and stir over ice.

Iced coffee option

To make iced coffee: let the brewed coffee cool slightly, fill a glass with 4 ice cubes, pour coffee over ice, add milk or sweetener if desired, and stir to chill quickly.

Flavoring

Add 1/4 tsp ground cinnamon or 1/4 tsp vanilla extract to the coffee or to the milk before combining for a flavored variation. Stir well and taste; add more if desired.