American Coffee Recipe

Measure beans

Weigh 34 g (about 2 tablespoons by volume) of whole coffee beans for a 12 fl oz (350 ml) cup. This yields a medium-strength American coffee at a 1:16 coffee-to-water ratio.

Grind

Grind the beans to a medium-coarse grind for pour-over or chemex, medium for drip, or medium-fine for AeroPress. If using a French press, use a coarser grind.

Heat water

Bring water to between 92–96°C (197–205°F). If you don’t have a thermometer, bring to a boil and let sit 30 seconds.

Brew (drip or pour-over method)

Place a paper filter (if using) and add the ground coffee. Pour a small amount of water (about 40–60 ml) to bloom the grounds for 30–45 seconds. Then slowly pour the remaining hot water in a steady spiral until reaching 350 ml total. Total brew time should be about 3–4 minutes for pour-over or 4–5 minutes for drip.

Brew (AeroPress alternative)

Add grounds to the AeroPress, pour hot water to the marked level, stir for 10 seconds, then wait 60–90 seconds and press steadily for 20–30 seconds. Dilute the concentrate with hot water to reach 350 ml total.

Brew (French press alternative)

Combine grounds and hot water in the French press, stir, steep for 4 minutes, then press down the plunger and pour. If the coffee is strong, add hot water to reach 350 ml.

Serve

Pour the brewed coffee into a 12 fl oz (350 ml) mug. Taste and adjust strength by adding hot water if it’s too strong.

Add milk or cream to taste (about 1–2 tablespoons for light creaminess). Stir in sugar or sweetener to taste. Taste and adjust until you reach your preferred balance.

If using whole beans, grind immediately before brewing for best flavor. Preheat your mug by rinsing it with hot water to help maintain coffee temperature. Clean and dry equipment after use.