Coffee Recipe

Coffee

1. 1

   Measure and heat water

   Measure 300 ml filtered water for brewing and 50 ml for rinsing. Heat the 300 ml to about 92–96°C (195–205°F). If you don't have a thermometer, bring water to a boil and let it sit for 30 seconds.

2. 2

   Grind beans

   Weigh 20 g of whole coffee beans. Grind to the appropriate consistency for your brewing method: for drip or pour-over use medium-fine (similar to sea salt); for French press use coarse; for espresso use very fine. Use the medium-fine grind for a typical 300 ml pour-over cup.

3. 3

   Prepare equipment

   Place your brew device (pour-over cone, filter, or basket) over the mug or server. Insert a paper filter if needed. Pour the 50 ml of hot water through the filter to rinse it and warm the mug/server; discard the rinse water.

4. 4

   Bloom

   Add the ground coffee to the filter. Start a timer. Pour just enough hot water (about 40–50 ml) to saturate the grounds evenly. Let the coffee bloom for 30–45 seconds so trapped gases escape.

5. 5

   Brew

   After bloom, pour the remaining hot water slowly and evenly over the grounds in a circular motion, keeping the water level consistent. For a 300 ml brew, pour in 2–3 additions so total contact time for pour-over is about 2:30–3:30 minutes. If using a drip machine, simply start the machine and let it complete the cycle. For French press, pour all hot water, stir gently, cover with the plunger up, and steep 3:45–4:30 minutes before plunging slowly.

6. 6

   Serve

   When brewing is complete, remove the filter or pour the coffee from the server into your cup. Taste and adjust with optional sugar or sweetener and optional milk or creamer to taste. Stir and serve immediately.

7. 7

   Notes

   This recipe yields about 300 ml of brewed coffee (~1 to 1.25 cups) and is effectively 0 calories if consumed black. Adjust bean weight to taste: increase for stronger coffee, decrease for milder. Use fresh beans and clean equipment for best flavor.