Coffee Recipe

Measure and grind

Measure 7 grams (approximately 0.042 cups) of whole coffee beans for a single 12 fl oz cup (standard drip strength ~1:17 coffee-to-water ratio). Grind beans to the appropriate size for your method: medium-coarse for French press, medium for drip/pour-over, fine for espresso.

Heat water

Heat 12 fl oz (about 355 ml) of filtered water to the proper temperature. For drip, pour-over, or French press aim for 195–205°F (90–96°C). If you don't have a thermometer, bring water to a boil and let it rest 30 seconds.

Bloom (pour-over or manual methods)

If using pour-over or an automatic brewer that benefits from blooming, wet the grounds with about twice the weight of coffee in water (for 7 g coffee use ~14 g water) and let sit 30–45 seconds. This releases trapped CO₂ and improves extraction.

Brew

Pour or run the remaining water over the grounds evenly to finish extraction. Total contact time should be about 3–4 minutes for pour-over, 4 minutes for French press, and ~25–30 seconds for espresso. For automatic drip, follow the machine’s cycle (generally 4–6 minutes).

Serve

Once brewing is complete, pour the coffee into a warmed cup and serve immediately to preserve aroma and temperature.

Heat 2 fl oz of milk if desired: steam or heat gently on the stove to about 150°F (65°C). Froth if you prefer a foamy texture. Pour milk into the brewed coffee.

Add 1 tsp sugar or sweetener to taste and stir until dissolved. Adjust quantity as desired.

If desired, dust a small pinch (about 1/8 tsp) of ground cinnamon or cocoa on the foam or surface for garnish.

Discard used coffee grounds (compost if possible), rinse equipment, and wipe surfaces. Clean grinder burrs periodically to maintain flavor.