Coffee Recipe

Measure beans

Weigh or measure 1 tablespoon (about 0.0625 cups / 8–9 g) of whole coffee beans for an 8 fl oz cup. This yields a medium-strength brew (ratio ~1:15). Adjust quantity for strength: increase for stronger coffee, decrease for weaker.

Grind beans

Grind the measured beans to the grind size appropriate for your brewer: medium-coarse for French press, medium for drip/pour-over. Grind just before brewing to preserve aroma. Aim for a uniform grind.

Heat water

Bring 8 fl oz (about 240 ml) of fresh cold water to a temperature of 195–205°F (about off-boil). If you don't have a thermometer, bring to a boil then rest 30 seconds.

Bloom (for pour-over or drip)

Place ground coffee in the filter or brewer. Pour a small amount of the hot water (just enough to saturate grounds, roughly twice the weight of the coffee) and let it bloom for 30–45 seconds to release trapped CO2 and enhance flavor.

Brew

After blooming, pour the remaining hot water evenly over the grounds in a slow circular motion (pour-over), or start the drip machine, or pour water into the French press. Total contact time: 3–4 minutes for pour-over/drip, 4 minutes for French press. Adjust time for desired strength.

Finish

When brewing is complete, remove grounds or press the plunger (for French press). Serve the brewed coffee immediately for best aroma and flavor.

Add milk/cream and sweetener

If desired, stir in 1–2 tablespoons of milk or cream and 1 teaspoon of sugar or sweetener to taste. Add a tiny pinch of salt (about 1/4 tsp or less) if you want to round bitterness. Stir until combined.

Taste and adjust

Taste the coffee and adjust by adding more milk, sweetener, or coffee strength next time. If coffee is bitter, try a slightly coarser grind or slightly lower water temperature; if sour, use a slightly finer grind or slightly higher temperature.

Rinse or wash grinder, brewer, and kettle after use. Dispose of spent grounds (compost if available). Clean equipment regularly to avoid stale oils affecting future brews.