Coffee/tea Recipe

Measure and Heat

Measure 2 tablespoons of freshly ground medium-ground coffee. Heat 12 oz of water to just off boil (about 200°F / 93°C).

Brew

If using a drip brewer: add grounds to the filter, pour the hot water into the machine and brew. If using a French press: add grounds to the press, pour hot water, stir gently, place lid with plunger up, steep 4 minutes, then press slowly. If using pour-over: place a paper filter and grounds in the cone, rinse the filter with hot water, then pour water in a slow circular motion until you reach ~12 oz.

Serve

Pour brewed coffee into a cup. Add milk (2 oz whole milk) or half-and-half (1 oz) to taste. Stir in desired sweetener (start with 1 tsp sugar or honey). Add vanilla extract (¼–1 tsp) or sprinkle cinnamon (pinch to 1/4 tsp) if desired. Top with 1 oz frothed milk if you want a creamy finish.

Measure and Heat

Place 1 teaspoon of loose leaf black tea (or 1 tea bag) into a cup or infuser. Heat 8 oz of water to just off boil (about 200°F / 93°C).

Steep

Pour the hot water over the tea. Steep black tea 3–5 minutes depending on desired strength (3 minutes for lighter, 5 for stronger). Remove the tea bag or strain leaves after steeping.

Finish

Add sweetener if desired (1 tsp sugar or honey), stir. For black tea you can add a splash of milk (1–2 oz) or a lemon slice. Optionally sprinkle a pinch of cinnamon or a drop of vanilla for extra flavor.

Adjust coffee strength by increasing or decreasing grounds: 1 to 2 tablespoons per 6 oz is a common range. For tea, adjust steep time or leaf amount to control strength. Use filtered water for best flavor and freshly roasted beans ground just before brewing. Clean equipment regularly to avoid off-flavors.