Filtered Coffee (iced/hot) Recipe

Measure beans

Weigh 60 g of freshly roasted whole coffee beans. This recipe yields roughly 1 liter of brewed coffee; adjust proportionally for different volumes.

Grind beans

Grind the beans to a medium-coarse grind appropriate for pour-over or drip (similar to sea salt). Aim for a consistent grind size to ensure even extraction.

Heat water

Bring filtered water to between 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and rest for 30 seconds before brewing.

Prepare equipment

Place a paper filter in your cone or machine basket and rinse with hot water to remove paper flavor and preheat the brewer and carafe. Discard rinse water.

Bloom

Add the ground coffee to the filter. Pour about 120 ml of the hot water evenly over the grounds to saturate them (about twice the coffee weight). Allow the coffee to bloom for 30–45 seconds to release CO2.

Continue pouring

After bloom, pour the remaining water in slow, concentric circles or allow the drip machine to complete. Aim for a total brew time of 3:00–4:30 minutes for pour-over; for drip machines, follow the machine's cycle. The final yield should be about 1000 ml of brewed coffee.

Finish

When brewing is complete, remove the filter with spent grounds and discard. Swirl the carafe gently to homogenize the brew.

Pour approximately 200 ml of the freshly brewed coffee into a preheated mug. Add milk (60 ml) and/or sweetener (15 ml) if desired. Serve immediately.

To make iced coffee, fill a tall glass with 2 cups of ice. Pour 200–250 ml of the brewed coffee over the ice. If you want to offset dilution, stir in 50–100 ml of the brewed coffee chilled or 100 ml cold water to adjust strength. Add milk or simple syrup to taste. Stir and serve.

Alternatively, for cold brew-style clarity, cool the brewed coffee to room temperature, refrigerate until cold, then pour over ice. Adjust dilution with cold water if the coffee tastes too strong after chilling.