Coffee Recipe

Measure coffee

Weigh or measure coffee beans for a 12 fl oz (360 ml) cup. Use about 18–20 grams (0.018–0.02 kg) of whole beans (shown as 0.03 kg above for slightly stronger brew). Adjust to taste.

Grind

If using whole beans, grind to the appropriate coarseness for your method: medium-coarse for French press, medium for drip/pour-over, fine for espresso. Grind just before brewing for optimal freshness.

Heat water

Bring 360 ml of filtered water to the proper temperature: 92–96°C (197–205°F) for most methods. For pour-over, let boiling water sit 30 seconds; for French press similar range; for espresso the machine controls temperature.

Brew

Brew according to your chosen method: - Pour-over (V60/Chemex): Rinse filter with hot water, add ground coffee, pour ~60 ml to bloom for 30–45 seconds, then pour remaining water slowly until 360 ml total. Total brew time ~2:30–3:30. - French press: Add grounds, pour half the water to bloom 30 seconds, then add remaining water, stir gently, place lid and steep 3:30–4:00 minutes, then press slowly. - Drip machine: Use paper or permanent filter, add grounds and water reservoir 360 ml, run cycle. - Espresso: Use ~18–20 g fine grounds, tamp, and brew a 25–30 second shot (yielding concentrated espresso). Dilute with hot water (Americano) to reach ~360 ml if desired.

Pour and rest

Immediately pour brewed coffee into a pre-warmed cup to preserve temperature. If using French press, decant to avoid over-extraction.

Add dairy or non-dairy

Heat milk/cream gently if desired (microfoam for espresso drinks) and add to the brewed coffee to taste (about 60 ml for a light latte-style ratio).

Sweeten

Stir in sugar, sweetener, or flavored syrup to taste. Start with the listed amounts and adjust. Dissolve fully by stirring.

Finish

Optional dusting: lightly sprinkle ground cinnamon or cocoa on top. Serve immediately.

Use a clean grinder and coffee maker. Pre-warm cups by rinsing with hot water. Clean equipment after use to maintain flavor quality.