Coffee Recipe

Measure

Weigh or measure 35 grams (0.035 kg) of coffee beans for roughly 2 standard cups (about 2 mug servings). This yields a brew ratio close to 1:15 (coffee to water).

Grind

Grind the beans to the appropriate grind size for your brew method: coarse for French press, medium for drip or pour-over, fine for espresso. Aim for uniform particles. Grind immediately before brewing for best freshness.

Heat Water

Bring 500 ml (0.5 l) of filtered water to the proper temperature. For most methods, target 90–96°C (195–205°F). If you don’t have a thermometer, bring to a boil and let sit 30 seconds.

French Press (if using)

Add the coarse ground coffee to the French press. Pour a small amount of hot water to bloom the grounds (about double the weight of coffee, ~70 ml). Wait 30–45 seconds. Pour the remaining water evenly, stir gently, place the lid with plunger up, steep 4 minutes, then press slowly and serve.

Pour-Over / Drip

Place a filter and add medium-ground coffee. Pour a small amount of hot water to wet the grounds (bloom) and wait 30–45 seconds. Continue pouring in slow concentric circles until you’ve added 500 ml. Allow the brew to finish dripping (total brew time ~3–4 minutes).

Espresso (if using machine)

Use a fine grind and dose appropriate for your machine (this recipe’s 35 g can make multiple shots). Tamp evenly and pull 25–30 second shots into your cup.

If using milk: heat or steam 125 ml (0.125 l) of milk to 60–65°C (140–150°F) and add to the brewed coffee as desired (for a latte or to lighten).

Add sugar or sweetener to taste (start with 1 teaspoon). Stir until dissolved.

For a flavored finish, sprinkle grated dark chocolate or 1 tsp cocoa powder and a pinch (0.25 tsp) of ground cinnamon on top or stir into the cup.

Serve immediately in warmed cups. Store leftover brewed coffee in a thermal carafe for up to 1–2 hours; reheating will alter flavor.