Coffee Recipe
Make 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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Coffee Base
Serving / Optional Add-ins
Equipment (not eaten)
Method
Coffee Base
- 1
Weigh and grind
Weigh 40 g (0.04 kg) of whole coffee beans. Grind to match your brewing method: medium-coarse for French press, medium for drip/pour-over, and fine for espresso.
- 2
Heat water
Bring 500 ml filtered water to the appropriate temperature: about 93°C (200°F) for drip/pour-over/French press, and 90–96°C (195–205°F) for espresso systems. If you don't have a thermometer, heat until just off a rolling boil and wait 30 seconds.
- 3
Brew
Brew the coffee according to your method using the ground coffee and 500 ml hot water. Suggested brew ratios: pour-over or drip — 40 g coffee to 500 ml water (approx 1:12.5); French press — steep 4 minutes then press; espresso — pull shots to taste (use a finer grind and appropriate dose). The result will yield about 420–480 ml brewed coffee depending on absorption and method.
Serving / Optional Add-ins
- 4
Sweeten and milk (hot)
If serving hot, pour desired amount of brewed coffee into cups (about 240 ml per serving). Add sugar or sweetener (1 tablespoon per 2 cups of brewed coffee as a starting point) and stir to dissolve. Warm 120 ml milk and add 30–60 ml per cup (adjust to taste). Stir and serve immediately.
- 5
Iced coffee option
To make iced coffee, fill a glass with ice cubes (about 6). Pour 200–240 ml freshly brewed coffee over the ice. Add cold milk (30–60 ml) and sweetener to taste. If you want less dilution, chill the coffee in the refrigerator first or brew a stronger concentrate (use more coffee per water).
- 6
Adjustments and notes
Taste and adjust: add more milk for creaminess, more sweetener to taste, or dilute with a splash of hot/cold water if coffee is too strong. Store leftover brewed coffee in a sealed container in the refrigerator for up to 48 hours; reheat gently or use for iced coffee.