16 Oz. International House Roast Coffee Recipe
Make 16 Oz. International House Roast Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Water
Extras (optional)
Method
Coffee
- 1
Measure beans
Measure 2 tablespoons (about 10 g) of coffee or weigh about 0.45 cup of whole beans (roughly 28–30 g) if you prefer to grind fresh. This recipe yields approximately a 16-oz cup of brewed coffee using a 1:15–1:17 coffee-to-water ratio depending on strength — 10 g to 16 oz produces a medium strength; increase to 12–14 g for stronger.
- 2
Grind beans
If using whole beans: grind to a medium-fine consistency suitable for your brew method (slightly finer than drip for pour-over, coarser for French press). Aim for a consistency like granulated sugar. Use 10 g pre-ground if you skip grinding.
Water
- 3
Heat water
Heat 16 oz (about 475 ml) of filtered water to about 195–205°F (optimal 200°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.
- 4
Bloom (if using pour-over or drip cone)
Place the ground coffee in your filter and wet grounds with about 30–40 ml (1–1.5 oz) of hot water to let them bloom for 30–45 seconds. This releases CO2 and improves extraction.
- 5
Brew
Slowly pour the remaining hot water over the grounds in a steady spiral (for pour-over) or start your drip machine. Total contact time should be: 2.5–3.5 minutes for pour-over/drip, 4 minutes for French press (use a coarser grind for French press). For a 16-oz yield, pour in stages to allow even extraction until you reach 16 oz in the carafe.
- 6
Finish
Once brewing is complete, remove the filter or plunge the French press. Serve immediately to preserve aroma and flavor.
