Gold Brew Coffee Recipe

Time15m

Serves4

Make Gold Brew Coffee Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Weigh and grind beans
Weigh 50 g (0.05 kg) of freshly roasted whole coffee beans. Grind to a medium-fine consistency — similar to granulated sugar if using a pour-over; slightly coarser (similar to sea salt) if using a French press. The grind should suit your chosen brew device.
2
Heat water
Heat 500 ml of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, bring water to a boil and let it rest 30 seconds.

3
Prepare brewer and bloom
Place the ground coffee into your chosen brewer (pour-over cone, AeroPress, or French press). Start by pouring 60–80 ml of the heated water evenly over the grounds to saturate them, creating the bloom. Let bloom for 30–45 seconds to allow trapped gases to escape and improve extraction.
4
Complete the pour/extraction
After bloom, continue adding the remaining heated water in slow, steady spirals (for pour-over) or a controlled plunge/immersion (for French press/AeroPress) until you reach a total of 500 ml of water. Aim to finish pouring within 2:00–2:30 minutes for pour-over. For French press, steep 3:30–4:00 minutes from the start of the bloom before plunging. For AeroPress, follow your preferred recipe but target comparable strength (about 2:00–2:30 total contact).
5
Separate grounds
If using a paper filter or metal sieve, allow the coffee to drain fully into the carafe. If using a French press, press down gently and pour immediately to avoid over-extraction. This yields roughly 420–450 ml of brewed coffee (concentrated) depending on absorption and device.

6
Adjust strength and sweeten (optional)
Taste the brewed coffee. If desired, add up to 1 tablespoon simple syrup (or to taste) and stir until dissolved. This preserves temperature better than granulated sugar. If the coffee is too strong, add a small amount of hot water (10–30 ml) to reach your preferred strength.
7
Add milk or alternative (optional)
For a classic smooth style, warm or steam 120 ml milk or milk alternative to about 60–65°C (140–149°F) and add to the brewed coffee. You can pour the milk directly for a cafe au lait style or foam it for a lighter textured finish.
8
Garnish and serve
Serve the Gold Brew Coffee in pre-warmed cups. Optionally dust with 1/4 teaspoon ground cinnamon on top. Enjoy immediately while hot.