Custom Blend, California Recipe
Make Custom Blend, California Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custom Blend Components
Method
Brewing Plan
- 1
Weigh and prepare components
On a digital scale, weigh 25 g Ethiopian Sidamo, 20 g Guatemala Antigua, and 15 g Brazilian Santos coffee beans. Label these as the Custom Blend, California.
- 2
Blend components
Combine the three weighed coffees in a clean grinder bowl, ensuring even distribution and a uniform mixture.
- 3
Grind
Grind the blended coffee to a medium grind suitable for a drip coffee maker or pour-over. Avoid over-grinding to maintain clarity and aroma.
- 4
Heat water
Heat 900 ml of filtered water to about 93-96 C (200-205 F).
- 5
Brew
Brew the coffee using a drip method (or pour-over) with a target yield of 900 ml. This corresponds roughly to a 1:15 coffee-to-water ratio (about 60 g of coffee). Monitor and adjust grind size if the flow is too fast or slow.
- 6
Serve and enjoy
Pour the freshly brewed Custom Blend, California into four cups. Taste notes: bright, citrusy with chocolate and nutty undertones; adjust with grind or ratio for preferred body.