Veracruz - Ground Recipe

Measure and heat water

Measure 1 liter of filtered water. Heat the water to between 92–96°C (197–205°F). If you do not have a thermometer, bring water to a boil and let it rest uncovered for 30 seconds to 1 minute.

Weigh coffee

Weigh 60 g of Veracruz ground coffee (this yields about 6 cups / 8 fl oz equivalents at a 1:16 ratio). Adjust proportionally for fewer servings (see servings note). The grind is specifically matched for home and office coffee makers; if using a different brew method, adjust grind accordingly.

Set up machine

Place a paper filter or the machine's permanent filter in the brew basket. Add the 60 g ground Veracruz coffee to the filter, spreading it evenly so water passes through uniformly.

Add water and brew

Pour the heated water into the machine's reservoir (or if using the machine cold-water fill, ensure it will heat to the target brewing temperature). Start the brew cycle. The full brew should take about 6–8 minutes depending on machine; the coffee will extract best with even water flow and consistent temperature.

Finish and rest

When brewing completes, let the brewed coffee rest in the carafe for 1 minute to stabilize flavors before serving. This allows full-bodied, balanced acidity and the intense, pleasing aroma of the Veracruz roast to settle.

Pour and customize

Pour coffee into pre-warmed cups. Serve black to experience the full-bodied roundness, balanced acidity, and intense aroma. Offer sugar/sweetener or milk/creamer on the side for guests to customize to taste.

If storing extra brewed coffee, transfer to a thermal carafe and consume within 2 hours for best flavor. Reheating is not recommended as it will degrade the roast's aroma and body.