Organic Coffee Recipe

Measure and grind beans

Measure 0.36 cups (approximately 60 grams) of whole-bean organic coffee. Grind to the appropriate coarseness for your brewing method: coarse for French press, medium for drip/pour-over, fine for espresso.

Heat water

Bring 12 cups (about 2.8 liters) of filtered water to the proper temperature for brewing: 195–205°F (90–96°C). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Brew coffee

Brew the ground coffee with the heated water using your chosen method. Typical brew ratios: 1:17 to 1:18 coffee to water by weight. For the measured amounts above (60 g coffee), use ~1,020–1,080 g (ml) water; adjust to taste. If using drip or pour-over: wet the grounds (bloom) with ~60–100 g water for 30–45 seconds, then add remaining water steadily. If using French press: add grounds and water, stir gently, steep 4 minutes, then press. If using espresso: follow machine guidelines for dose and yield.

Serve hot

Pour brewed coffee into cups immediately to preserve aroma and optimal temperature. Keep the remaining brewed coffee in a thermal carafe if not serving right away to avoid bitterness from prolonged heating.

Heat/prepare milk or cream

If adding milk or cream, warm 0.25 cups milk or cream per cup of coffee (if desired) to about 150–160°F (65–70°C). For a frothed milk texture, steam or froth to taste.

Sweeten and flavor

Add sweeteners and flavors to taste: for one cup, start with 1 tsp organic cane sugar or 1 tsp organic maple syrup. Add 1/4 tsp organic vanilla extract or a pinch (1/4 tsp) ground cinnamon if desired. Stir until dissolved and evenly incorporated.

Combine and taste

Add the warmed milk/cream and chosen sweeteners/flavorings to the served coffee. Taste and adjust: add more sweetener, milk, or a sprinkle of cinnamon as preferred.

Grinder: if using whole beans, grind immediately before brewing to preserve freshness. Clean and dry equipment before use.

Scale/measuring: for best results, weigh coffee and water. Use a kettle with a gooseneck spout for controlled pour if doing pour-over.

Storage: store remaining whole beans in an airtight container, in a cool, dark place. Brewed coffee is best consumed within 30–60 minutes or stored in a thermal carafe for up to 2 hours.