Brewed Coffee - Small Recipe

Grind beans

Weigh 10 g of fresh whole coffee beans. Set burr grinder to a medium-fine grind (slightly coarser than espresso, similar to table salt). Grind immediately before brewing and transfer grounds to the dripper.

Heat water

Bring water to a boil and let cool briefly to reach 92–96°C (195–205°F). Measure 180 ml of hot water in the kettle. If using a gooseneck kettle, it will give better control for pouring.

Prepare filter and preheat

Place paper filter in the dripper and set dripper on your mug or server. Pour 30 ml of hot water through the filter to rinse it and warm the dripper and mug. Discard the rinse water.

Bloom

Add the 10 g of ground coffee into the rinsed filter and gently level the bed. Start a timer and pour 30–40 ml of hot water evenly to saturate the grounds (about twice the coffee weight). Allow the coffee to bloom for 30–45 seconds—bubbles will form and gases will release.

Main pour

After the bloom, continue pouring the remaining hot water in slow, steady concentric circles, avoiding pouring directly on the filter. Aim to finish pouring so the total water added is 180 ml. Maintain an even pour over about 1 to 1:15 minutes from start of pour (including bloom).

Drawdown and serve

Allow the coffee to finish dripping through the filter. Total brew time should be about 2 to 2:30 minutes from first pour to last drip. Remove the dripper, discard the grounds and filter. Swirl the mug or server gently to homogenize, then pour into your cup if needed.

Finish (optional)

Add milk/creamer (about 30 ml) and sugar/sweetener (about 1 tsp) to taste. Stir and serve immediately.

Clean up

Rinse and dispose of the used paper filter and grounds. Rinse equipment and allow to dry.

If using an automatic drip brewer instead of pour-over: use 10 g ground coffee, medium grind, 180 ml filtered water, and run the machine as per manufacturer's instructions. Preheat the carafe and run a rinse cycle if desired.