Coffee Recipe

Measure and grind beans

Weigh or measure 35 grams (about 2 heaping tablespoons or 3 level tablespoons depending on density) of whole coffee beans per 500 ml of water. Grind the beans to the appropriate coarseness: coarse for French press, medium for drip or pour-over, fine for espresso/moka.

Heat water

Bring 500 ml of fresh cold water to a temperature of 90–96°C (195–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Pre-wet filter / preheat vessel

If using a paper filter, place it in the dripper and rinse with hot water to remove paper taste and preheat the device. If using a French press or carafe, pour a small amount of hot water into it, swirl, then discard to preheat.

Brew

Use your chosen brewing method: - French press: Add ground coffee to the press, pour in about half the hot water, stir gently to saturate, wait 30 seconds (bloom), then add remaining water. Place lid (plunger up) and let steep 3:30–4:00 minutes. Press down slowly and evenly. - Pour-over: Add grounds to the dripper, start by pouring about twice the weight of coffee in water (bloom) and wait 30–45 seconds. Then pour remaining water slowly in concentric circles until you reach 500 ml. Total brew time should be ~2:30–3:30 minutes. - Drip machine: Add grounds to filter, pour water into reservoir, start machine and allow it to complete the cycle. - Espresso/moka: Use appropriate dose (adjust proportionally) and brew according to the machine's instructions. The result should yield about 450–500 ml of hot brewed coffee.

Serve

Pour the brewed coffee into preheated cups immediately to retain temperature and aroma.

Heat and froth milk (optional)

If adding milk, warm 120 ml to about 60–65°C (140–150°F). Froth with a steam wand, milk frother, or by shaking heated milk in a sealed jar until foamy. Pour milk into the cup and spoon foam on top if desired.

Sweeten and flavor

Add sugar or sweetener to taste and stir until dissolved. Sprinkle a pinch of ground cinnamon or cocoa on top if desired.

Discard used grounds and rinse equipment. Clean removable parts of the machine or press to prevent buildup and maintain flavor for future brews.