Guest Brew Recipe

Select coffee and grind

Consult the server to confirm the day's guest coffee—note origin, roast level, and recommended brew method (drip, pour-over, or immersion). Weigh 20 g of beans per 300 ml final brew. Grind to match your brewing method: medium for automatic drip or pour-over, coarse for immersion (French press).

Heat water and pre-wet

Bring filtered water to the appropriate temperature: 92–96°C (197–205°F) for most filter coffees. Reserve 30 ml of hot water to rinse the filter and preheat the brewer/serving vessel — pour it through the filter and discard or use to warm the server.

Set up

Place your filter in the dripper and add the ground coffee. Level the bed gently by giving the dripper a small shake so the grounds are even.

Bloom

Start a timer. Pour 40–50 ml of hot water evenly over the grounds to fully saturate them. Allow to bloom for 30–45 seconds to release CO2 and improve extraction.

Main pour

After the bloom, pour the remaining water slowly in a steady spiral or concentric circles, avoiding the edges. Complete pouring so total water equals 300 ml. Aim for a total brew time of 2:30–3:30 minutes for pour-over.

Finish and serve

Allow the coffee to finish dripping, then remove the dripper. Swirl the brewed coffee in the carafe briefly to homogenize and taste. Serve hot immediately or proceed to iced preparation.

Combine and steep

Add 20 g coarsely ground coffee to the French press. Pour 300 ml hot water (90–96°C) over the grounds, stir gently to saturate, and cover with the lid (plunger up). Steep for 3:30–4:30 minutes depending on desired strength.

Plunge and decant

At the end of the steep, press the plunger down slowly and steadily. Immediately decant the coffee into a serving vessel to avoid over-extraction and bitterness.

Hot-brew over ice

If the guest requests iced coffee, brew the coffee as above concentrated (use same recipe but pull the brew toward 250–270 ml to account for ice melt) or brew normally and pour over a glass filled with 6 large ice cubes. If using hot-brew-over-ice, fill the glass 2/3 with ice, then pour brewed coffee directly over ice to chill instantly.

Cold-brew style (optional)

If the guest asks about cold brew, suggest the house cold-brew preparation (typically 1:8 ratio, steeped 12–18 hours) — consult server for availability. Garnish with lemon slice or add milk/sweetener to taste.

Finish iced

Add milk or plant milk (60 ml) and sweetener (10 ml) if requested. Stir and serve with a straw and a napkin.

Present the guest brew with a brief description from your server (origin, tasting notes, roast). Encourage tasting black first to appreciate the coffee's profile; then offer milk or sweetener. Record guest feedback for future rotations.