Brewed Coffee Recipe

Measure and heat

Measure 20 g of fresh whole coffee beans and 380 ml of filtered water total (320 ml for brewing + 60 ml for blooming/preheat). Fill the kettle and heat water to 92–96°C (just off boil). If you don't have a thermometer, bring to a boil and let rest 30 seconds.

Grind

Grind the 20 g of coffee to a medium-coarse grind (similar to sea salt) if using pour-over or slightly finer for automatic drip. Grind immediately before brewing for best flavor.

Preheat and rinse filter

Place filter in the dripper or basket and pour ~60 ml of hot water through it into the carafe or sink to preheat the dripper and remove paper flavors. Discard rinse water from carafe.

Set up

Place the dripper over the carafe or mug. Add the ground coffee to the rinsed filter and gently level the bed of grounds. Tare the scale with carafe and dripper in place.

Bloom

Start a timer. Pour 60 ml of hot water evenly over the grounds to fully saturate them. Allow to bloom for 30–45 seconds — you should see the coffee swell and release gas.

Main pour

After the bloom, slowly pour the remaining 260 ml of water in a steady spiral or concentric rings, keeping the water level consistent and avoiding pouring directly on the filter. Aim to finish pouring by 2:00–2:15 minutes total elapsed time.

Drawdown and serve

Allow the coffee to finish dripping; total brew time should be 2:30–3:30 minutes. Remove the dripper, swirl the carafe to mix, and serve immediately. Add milk or sugar if desired.

Discard used grounds and filter (compost if possible). Rinse dripper, carafe, and kettle. Store remaining beans in an airtight container away from heat and light.