Coffee Recipe

Measure beans

Weigh or measure 1.5 tablespoons (about 0.03125 cups) of whole coffee beans for a single 4 fl oz (120 ml) cup. This produces a medium-strength cup (about 1:16 coffee-to-water ratio by weight).

Grind beans

Grind the beans to the appropriate grind size for your brewing method: medium-coarse for a pour-over or drip (similar to sea salt), medium for automatic drip, medium-fine for Aeropress, and fine for espresso. Grind immediately before brewing to preserve aroma.

Heat water

Heat 0.5 cups (120 ml) of filtered water to 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 (for pour-over or manual methods)

Place the ground coffee in your filter or brewer. Pour a small amount of hot water (about twice the coffee weight) over the grounds to wet them evenly and allow to bloom for 30–45 seconds. This releases trapped CO2 and improves extraction.

Brew

Continue pouring the remaining hot water evenly over the grounds in slow, circular motions (for pour-over) or start the brew cycle (for drip machines). Total contact time should be about 2.5–4 minutes depending on method: 2.5–3 minutes for Aeropress, 2.5–4 minutes for pour-over/drip, longer for French press (4 minutes) with a coarser grind.

Serve

Once brewed, immediately transfer the coffee to a cup to avoid over-extraction from grounds sitting with the brewed coffee. Aim for about 4 fl oz (120 ml) of brewed coffee.

Add milk or dairy-free milk (2 tablespoons) to taste. Warm the milk first for a hotter cup or froth for a creamier texture.

Stir in sugar or sweetener (1 teaspoon) as desired. Start with less and adjust to taste.

Add a pinch of salt (about 1/8 tsp) if you want to round bitterness and enhance sweetness.