Coffee Recipe

Measure and grind

Weigh 35 g (0.035 kg) of whole coffee beans for roughly 2 standard 8-oz (240 ml) cups of brewed coffee. Adjust quantity for desired strength (standard ratio about 1:15–1:18 coffee to water). Grind beans to the appropriate size for your brew method: coarse for French press, medium-coarse for pour-over/drip, fine for espresso.

Heat water

Pour about 600 ml of filtered water into a kettle. Heat until just below boiling: 92–96°C (197–205°F) for most methods; for French press and drip you can use around 94°C (201°F). If you do not have a thermometer, bring to a rolling boil and let sit 30 seconds before pouring.

Pre-wet filter and bloom (if using pour-over/drip)

If using a paper filter, place it in the dripper and pour a small amount of hot water through to rinse and preheat the dripper and mug. Discard rinse water. Add the measured ground coffee to the filter. Pour just enough hot water (about twice the weight of the coffee, ~70 g/ml) to saturate grounds and allow coffee to 'bloom' for 30–45 seconds. This releases CO2 and improves extraction.

Brew

Continue pouring water in slow, steady circular motions for pour-over until you reach 500 ml of total water. If using a drip machine, start the brew cycle and let it finish. For French press: add grounds to the carafe, pour 500 ml hot water, stir gently, place lid with plunger up, brew 4 minutes, then slowly press down. For espresso: tamp the appropriate dose and pull a 25–30 second shot using pressurized hot water.

Serve and adjust

When brewing completes, transfer coffee to your mug. Add a pinch (about 1/4 tsp) of salt if desired to round bitterness. Add sugar to taste (start with 1 tsp) and 125 ml milk if you prefer a milky coffee. Stir to combine. Taste and adjust sweetness or milk according to preference.

Cleanup

Discard used grounds and rinse equipment. If you rinsed a paper filter, compost it if possible. Rinse the grinder, carafe, and kettle to keep them clean and preserve flavor for future brews.

Use a burr grinder for the most consistent grind; grind immediately before brewing to preserve aroma. Use a scale (weigh beans and water) for reproducible results. If steaming milk, heat to 60–65°C (140–149°F) and microfoam for a smoother texture. Use filtered water for best flavor.