Maru Coffee Recipe

Bloom

Place 1 cup of coarsely ground dark roast coffee in a heatproof container or French press. Pour 1/4 cup of the near-boiling water over the grounds to saturate them evenly. Let bloom for 30–45 seconds to release CO2.

Brew

After blooming, slowly pour the remaining 3/4 cup hot water over the grounds, stirring gently to ensure all grounds are saturated. Place a lid on the container (or close the French press plunger just above the grounds to trap heat) and let steep for 4 minutes for bright clarity or up to 6 minutes for a bolder flavor.

Separate

If using a French press, press the plunger down slowly and pour the brewed coffee through a fine mesh or paper filter into a clean jar to remove fines. If using another vessel, pour through a fine-mesh strainer lined with a paper filter. You now have a concentrated brewed coffee (about 1 cup).

Dilute to Drinking Strength

Transfer the concentrate to a pitcher and add 4 cups cold filtered water. Stir to combine and cool the coffee. Taste: this yields a ready-to-serve cold coffee base; adjust with more water if you prefer a lighter strength.

Sweeten

Add 2 tablespoons simple syrup (or honey) to the pitcher of diluted coffee and stir until incorporated. Start with 2 tablespoons and add more to taste — Maru Coffee is mildly sweet.

Prepare Milk

In a small pitcher combine 1 cup whole milk and 2 tablespoons heavy cream (if using). For a slightly frothy, silky texture, warm gently to about 100°F (optional) and whisk vigorously or use a handheld frother until lightly frothy. Alternatively, keep milk cold for an iced version.

Fill two tall glasses with 1 cup ice each (about 1 cup of ice per glass).

Pour the diluted coffee into the glasses, filling to about 3/4 full (roughly 6–8 oz per glass depending on glass size).

Divide the milk mixture between the two glasses, pouring slowly so it creates a layered look if desired (about 1/2 cup milk per glass). Stir gently to combine before drinking.

Garnish each glass with an optional tiny sprinkle of freshly ground black pepper (about a pinch overall) and a little orange zest or a twist of lemon peel to add a bright aromatic lift. Serve immediately.