Coffee Recipe

Grind beans

Measure 12 grams (about 0.065 cups) of whole coffee beans. Grind to the appropriate grind size for your chosen brew method: medium-coarse for French press, medium for drip/pour-over, fine for AeroPress/espresso. Use a burr grinder for the most consistent grind.

Heat water

Bring 1 cup (for kettle) plus the brewing water amount ready; heat filtered water to 195–205°F (90–96°C). If you don’t have a thermometer, bring to a simmer and let sit 30 seconds.

Bloom (for pour-over/French press/AeroPress)

Place the ground coffee in your brewer. Pour just enough hot water (about twice the weight of coffee, ~24 g or ~0.85 fl oz) to saturate grounds and let bloom for 30–45 seconds to release CO2.

Brew

Continue pouring or brewing with the remaining filtered water (aiming for ~12 fl oz finished beverage). For pour-over: pour slowly in concentric circles until volume is reached (total brew time 2.5–4 minutes). For French press: add all hot water, stir gently, steep 4 minutes, then press. For drip: start machine and let brew. For AeroPress: follow your desired recipe (typical total brew time 1–2 minutes).

Finish and season

Transfer brewed coffee to a mug. Stir in 1/8 tsp salt and 1 tsp sweetener to balance bitterness, if desired.

Add milk

Heat 1/4 cup milk in a small saucepan over low heat until steaming (do not boil) or froth with a milk frother. Pour into the brewed coffee. Adjust milk quantity to taste.

Grinder: use a burr grinder and grind immediately before brewing to preserve aroma. Clean grinder regularly.

Coffee maker: ensure equipment is clean and preheated (rinse pour-over cone or French press with hot water) to maintain brew temperature.

Mug and serving: preheat mug by rinsing with hot water to keep coffee warmer longer. Serve immediately for best flavor.