Coffee Recipe

Measure beans and water

Weigh 40 g (0.04 kg) of whole coffee beans and 480 ml of fresh cold water. This yields approximately 4 cups (depending on cup size) of brewed coffee and uses a 1:12 coffee-to-water ratio, a versatile balance for filter brewing.

Grind beans

Grind the beans just before brewing. For pour-over or drip coffee use a medium grind (similar to granulated sugar). For French press use coarse; for espresso use fine. Aim for an even grind to ensure balanced extraction.

Heat water

Heat the water to about 90–96°C (195–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds to reach the proper temperature.

Prepare filter and pre-wet

Place your filter in the brewer (paper or metal). If using a paper filter, rinse it with hot water to remove paper taste and preheat the brewer. Discard the rinse water.

Bloom (for pour-over)

Place the ground coffee in the filter. Pour just enough hot water (about twice the weight of the coffee — ~80 g/ml) to saturate grounds (about 80 ml). Let bloom for 30–45 seconds to release CO2 and improve extraction.

Continue pouring (for pour-over) or start brew cycle (for drip)

After bloom, pour the remaining water in slow, circular motions over 2.5–3 minutes total brew time for pour-over. If using an automatic drip machine, start the cycle and let it complete. For French press, add all hot water, stir gently, and steep for 4 minutes before pressing.

Serve

When brewing is complete, remove the brewer/filter or press the plunger, and pour the coffee into cups immediately to prevent over-extraction or cooling on grounds.

Add milk or cream

Add up to 60 ml milk or cream per 480 ml brewed coffee to taste. Warm or froth the milk if desired before adding.

Sweeten

Stir in sugar (about 2 tsp total) or flavored syrup (about 15 ml) to taste. Adjust sweetness gradually and taste as you go.

Garnish

Sprinkle a pinch of ground cinnamon or cocoa (about 1 tsp) on top for aroma and flavor.

Discard used grounds and rinse equipment promptly. Store excess whole beans in an airtight container away from light, heat, and moisture. Use within 2–3 weeks of roast for best flavor.