Carafe Coffee Recipe

Weigh and grind

Weigh 85 g of whole-bean coffee. Grind to a coarse, even texture similar to sea salt. A coarse grind prevents over-extraction in a large-batch brew.

Preheat and set up

Rinse and warm (or cool if making cold brew) your carafe or urn with hot (or cold) water then discard. Place a large filter or filter basket in your brewer if using a drip-style carafe. If brewing immersion (French press style) for a stovetop carafe, ensure the press is clean and dry.

Add coffee to brewer

Add the 85 g coarse coffee to the filter/basket (for drip) or directly to the carafe/press (for immersion). Distribute grounds evenly.

Add water and bloom (drip/pour-over style)

Bring 1.5 L of fresh filtered water to just off boiling (about 92–96°C / 197–205°F) for hot brew. For drip/pour-over: wet the grounds lightly with about 150 ml of water to allow degassing (bloom) and wait 30–45 seconds. Then pour the remaining water slowly and evenly over the grounds so all are saturated. For automatic drip machines, add water to the reservoir and start the brew.

Immersion method (French press / cold-brew variant)

For French-press style hot carafe: pour all 1.5 L of hot water over the grounds, stir gently to ensure full saturation, place the lid with plunger up, and steep for 4 minutes before pressing slowly. For cold brew carafe: combine grounds and 1.5 L cold water, stir to fully wet, cover, and steep in the refrigerator or at room temperature for 12–18 hours. After steeping, press (if using a press) or strain the grounds through a fine-mesh sieve and a paper filter to remove sediment.

Finish and transfer

Once brewed, transfer coffee to a clean thermal carafe to preserve flavor and temperature. If using an open carafe, serve immediately. If preparing iced carafe: fill serving carafe with ice (about 500 ml) and pour concentrated hot coffee over the ice (or dilute cold-brew concentrate to taste with additional cold water).

Set out milk/cream and simple syrup for guests. Offer approximate additions: 15–30 ml milk or cream per 240 ml cup; 1 tbs simple syrup per 240 ml cup, adjusted to taste.

For iced service, stir concentrate or hot coffee with cold water or allow coffee to cool before adding ice and milk. Taste and adjust with additional water, milk, or sweetener as desired.

Store leftover brewed coffee in a sealed thermal carafe in the refrigerator for up to 48 hours (best within 24 hours). Cold-brewed carafe concentrates can be kept refrigerated for up to 7 days; dilute before serving.