Brewed Coffee - Medium Recipe

Measure beans and water

Measure 35 g (0.035 kg) of medium-roast whole coffee beans and 500 ml of filtered water. This yields about 2 medium cups (serves 2). The coffee-to-water ratio is approximately 1:14 (by weight) for a medium-strength brew.

Heat water

Bring the filtered water to a temperature between 92–96°C (197–205°F). If you don't have a thermometer, bring to a full boil and let sit for 30 seconds.

Grind coffee

Grind the 35 g of beans to a medium grind size (roughly the texture of granulated sugar). Use a burr grinder for consistent particle size. Grind just before brewing to preserve freshness.

Prepare brewer and filter

Place a paper filter in your pour-over dripper (or ensure the drip machine's filter basket is clean). Rinse the paper filter with hot water to remove paper taste and to preheat the brewer; discard rinse water.

Add coffee to brewer

Place the ground coffee into the rinsed filter and level the bed gently so grounds are evenly distributed.

Bloom

Start a timer. Pour just enough hot water (about 70–80 ml) to saturate the grounds evenly — roughly twice the weight of the coffee. Let the coffee bloom for 30–45 seconds to release trapped CO2; you should see bubbling and expansion.

Continue pouring

After the bloom, pour the remaining water in slow, concentric circles, avoiding pouring directly on the filter. Keep the water level steady and pour until you reach 500 ml total. For pour-over, pour in 2–3 additions over 2–3 minutes. For an automatic drip machine, simply start the cycle after adding grounds and water to the reservoir.

Drawdown and serve

Allow water to fully drain through the grounds. Total contact time (from first pour to drawdown finish) should be about 3–4 minutes for pour-over, 4–6 minutes for some drip machines. Once finished, remove the brewer and discard used grounds and filter.

Serve

Pour brewed coffee into mugs. Add milk/creamer (about 30 ml) and sugar (about 2 tsp) as desired. Stir and taste; adjust additions to preference.

Enjoy your medium-strength brewed coffee while hot. Store any leftover coffee covered in the fridge and consume within 24 hours; best fresh.