Coffee Recipe

Measure and Grind

Weigh or measure 0.33 cups (about 30–32 g) of whole coffee beans for 12 oz (about 350 ml) of water. Grind to the appropriate consistency for your brew method: medium-coarse for pour-over or drip, coarse for French press, fine for espresso.

Heat Water

Bring filtered water to just off boiling, about 195–205°F (90–96°C). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Prepare Filter and Bloom (for pour-over/drip)

If using a paper filter, rinse it with hot water to remove paper flavor and preheat the brewer. Place ground coffee in the filter. Pour just enough hot water (about twice the weight of the coffee, roughly 60 ml) to saturate grounds and allow them to bloom for 30–45 seconds — this releases trapped CO2 and improves extraction.

Brew

Slowly pour the remaining hot water over the grounds in a circular motion, maintaining an even level of water. Total brew time for pour-over/drip should be 2:30–3:30 minutes. For French press, pour all hot water over grounds, stir gently, place the lid with plunger up, and steep for 4 minutes before slowly pressing the plunger down.

Serve

Once brewed, immediately transfer coffee to a cup to avoid over-extraction. If using a French press, pour out all the coffee and do not let it sit on the grounds.

Sweeten

Stir in sugar or sweetener (start with 1 tsp) while the coffee is hot so it dissolves evenly. Adjust to taste.

Add Milk or Foam

Add 2 tablespoons of warmed or steamed milk for a creamier coffee. For a latte-style drink, increase milk to taste and create microfoam with a steamer or milk frother before pouring gently over the coffee.

Finish

Optionally add a pinch of salt to cut bitterness, or any additional syrups/spices as desired.

Discard used grounds or compost them. Rinse and wash brewer, filter holder, and any utensils. Wipe down counter and store beans in an airtight container away from light and heat.