Organic Coffee Recipe

Measure

Measure 0.33 cups (about 55–60 g) of organic whole bean coffee for a 12 oz (about 350 ml) cup. This is a standard 1:16 coffee-to-water ratio; adjust to taste (more coffee for stronger).

Grind

Grind the beans just before brewing. For a drip or pour-over brew use a medium grind (similar to granulated sugar). For a French press use a coarse grind. Aim for uniform particle size to get even extraction.

Heat water

Heat 12 oz (350 ml) of filtered water to 195–205°F (90–96°C). If you don’t have a thermometer, bring to a boil and let sit 30 seconds.

Bloom (for pour-over or drip)

If using pour-over or drip: wet the grounds with about twice the weight of coffee in water (for 55–60 g coffee, pour ~110–120 ml) and let bloom for 30–45 seconds to release CO2. Gently swirl or stir the grounds to ensure even saturation.

Brew

Continue pouring or start the brew cycle to add the remaining water slowly and evenly over the grounds, finishing within 3–4 minutes total brew time for pour-over/drip. For French press: pour all 350 ml water, stir gently, cover and steep for 4 minutes then press slowly.

Serve

Immediately transfer brewed coffee to your cup or a thermal carafe to avoid over-extraction from sitting on a hot plate.

Heat milk

If using milk or plant milk, steam or heat 2 oz (60 ml) until warm (not boiling) and froth if desired.

Add sweetener and flavor

Stir in 1 tsp sweetener (or to taste). Add 1/4 tsp vanilla extract and/or 1/2–1 tsp ground cinnamon if desired; adjust to taste. If sweetener is liquid (honey or syrup), add while coffee is hot to dissolve.

Combine

Pour warmed milk into the brewed coffee, stir to combine. Taste and adjust milk, sweetener, or spice to preference.

Discard used grounds (compost if possible), rinse equipment, and store remaining beans in an airtight container away from heat, light, and moisture.