Coffee Recipe

Measure and heat water

Measure the required filtered water for your chosen method (960 ml for 4-cup drip batch; 40 ml per espresso shot). Heat water to 92–96°C (197–205°F) for drip/ pour-over, or ensure your espresso machine is fully warmed according to manufacturer instructions.

Grind beans

Weigh coffee beans. For drip coffee, grind to a medium grind (consistency of table salt) — about 0.5 cups whole beans yields ~72–80 g depending on bean density; adjust to taste. For espresso, weigh 18 g and grind fine (powdery but not floury) immediately before brewing to preserve aroma.

Preheat brewer and cup(s): rinse paper filters and brewer with hot water or run a blank shot through the espresso grouphead to stabilize temperature. Discard rinse water.

Coffee-to-water ratio

Use approximately 1:16 coffee-to-water by weight. For 960 ml water, use about 60 g coffee (adjust between 1:15–1:17 to taste). If using volume measure above (0.5 cup), verify with a scale if precise.

Set up filter and add grounds

Place a filter in the brewer, add the measured medium-ground coffee, and level the bed by gently shaking.

Bloom (if using pour-over technique)

Pour just enough hot water (about twice the weight of the coffee grounds) to saturate the grounds, let bloom for 30–45 seconds to release CO2. For drip machines this step is handled automatically but blooming in a manual pour-over improves extraction.

Complete pour/extraction

Slowly pour the remaining hot water in a steady spiral if pour-over, keeping water level consistent and avoiding pouring directly onto the filter paper. For automatic drip machines, start the brew cycle and let it complete.

Serve

When extraction finishes, remove the filter with spent grounds and serve coffee immediately. Taste and adjust for next brew if needed (grind finer for stronger, coarser for weaker; adjust dose to taste).

Dose and distribute

Weigh 18 g of finely ground espresso into the portafilter basket. Distribute grounds evenly and use a tamper to compress the bed with consistent pressure (about 20–30 lb of force) to create an even surface.

Brew

Lock the portafilter into the machine and start extraction immediately. Aim for a 25–30 second extraction yielding 30–40 ml of espresso (includes crema). If extraction time is too short, grind finer or increase dose; if too long, grind coarser or reduce dose.

Adjust and serve

Taste the shot: sour/under-extracted indicates shorter extraction or too coarse grind; bitter/over-extracted indicates too long extraction or too fine grind. Adjust accordingly. Serve straight or combine with steamed milk for drinks (see Optional additions).

Steaming/heating milk

For milk-based drinks, pour cold milk (about 1 cup per drink) into a chilled pitcher. Use a steam wand to stretch and steam milk until it reaches 60–65°C (140–150°F) for lattes, or 65–70°C (150–158°F) for cappuccinos. Aim for microfoam (silky texture) by positioning the wand tip just below the surface to incorporate a small amount of air, then submerge to heat.

Combine espresso and milk

For a latte, pour 1 shot (30–40 ml) of espresso into a cup, then add steamed milk, finishing with a thin layer of microfoam. For a cappuccino, use roughly equal parts espresso, steamed milk, and foam (~1–2 tbsp foam). Add flavored syrup or sugar to taste.

Serve and enjoy

Serve immediately. Clean equipment: knock out spent puck, purge and wipe the steam wand, and discard used filter or rinse reusable filter.