Brewed Coffee - Large Recipe

Measure beans

Weigh 15 grams (approx. 0.09 cups) of whole coffee beans on the scale. This yields a brew strength using a ratio of about 1:16 (coffee to water) for a 16 fl oz (473 ml) cup. Adjust to taste.

Grind beans

Grind the measured beans to a medium grind for drip coffee or a medium-fine for pour-over. The grind should resemble sand — not too coarse, not powdery.

Heat water

Bring 16 fl oz (473 ml) of filtered water to 195–205°F (90–96°C). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Prepare brewer

If using a paper filter, rinse it with hot water to remove paper taste and preheat the brewer and carafe. Discard rinse water.

Brew

Place ground coffee in the filter. Pour a small amount of hot water (about 30–40 g) to bloom the grounds for 30–45 seconds, allowing gases to escape. After blooming, slowly pour the remaining water in even concentric circles or steady pulses, keeping the water level consistent until you've added all 16 fl oz. Total contact time should be 3.5–4.5 minutes for drip/pour-over.

Finish

Allow the coffee to finish dripping into the carafe or mug. Remove the filter and discard grounds.

Serve

Pour the brewed coffee into a large 16 fl oz mug. Serve black or add milk, sugar, or other condiments to taste. For iced coffee: fill glass with ice, then pour hot-brewed coffee over ice immediately and stir to cool.

Use the grinder to grind beans just before brewing. Use the kettle to heat water and the brewer (drip or pour-over) to brew. Use the scale to measure coffee and water accurately. Pre-wetting the paper filter and preheating the carafe improves flavor and temperature stability.