Medium Roast Ooo Recipe

Weigh and grind beans

Weigh 60 g (0.06 kg) of medium roast whole beans on a scale. Grind to match your brewing method: for pour-over use a medium-fine grind (similar to table salt), for drip use medium, for French press use coarse (like kosher salt).

Heat water

Heat 1 liter (1000 ml) of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let rest for 30 seconds.

Pre-wet filter (if using)

If using a paper filter in a pour-over or drip brewer, place the filter in the cone and rinse it with hot water to remove paper taste and preheat the brewer and carafe. Discard rinse water.

Bloom (for pour-over/drip)

Place ground coffee in the brewer. Start by pouring 90–100 ml of hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds; this releases CO2 and improves extraction.

Continue pouring / start brew cycle

For pour-over: After bloom, pour the remaining water in slow concentric circles, maintaining an even water level until you reach about 1000 ml input. Total brew time should be ~3–4 minutes for pour-over or drip. For French press: pour the full amount of hot water over grounds, stir gently, place lid with plunger up, and steep for 4 minutes, then press down slowly and evenly.

Serve

Transfer brewed coffee to a warmed cup or carafe to stop extraction. Taste and adjust strength next brew by changing dose or grind size if needed.

Sweeten or cream to taste. If adding sugar, stir until dissolved. If using milk or cream, gently pour into the brewed coffee and taste until desired balance is reached.

Clean equipment after use: discard grounds, rinse the brewer, and wipe down grinder and kettle. Regular cleaning preserves flavor of medium roast beans.