Coffee Recipe

Weigh and grind beans

Weigh 19 g (0.019 kg) of whole coffee beans for a 300 ml cup (ratio ~1:16). Grind to a medium-fine consistency appropriate for your brewing method (similar to table salt for pour-over; slightly coarser for French press).

Preheat and rinse

Bring about 300 ml of filtered water to a boil, then let it rest 30 seconds so temperature is about 92–96°C. Pour ~50 ml of the hot water through your empty brewer (or into the cup and filter) to preheat and rinse any paper filter; discard the rinse water.

Bloom

Place the ground coffee into the filter or French press. Pour 40–60 ml of hot water evenly over the grounds to saturate them and start the bloom. Wait 30–45 seconds to allow gases to escape.

Continue pouring / steep

After the bloom, slowly pour the remaining hot water (to reach 300 ml total) in a steady spiral or pulse pours if using pour-over, keeping the water level consistent. If using a French press, pour all water, stir gently, place the lid and steep for 3:30–4:00 minutes.

Finish and serve

When brewing is complete (drip finished or French press plunged), discard grounds and transfer coffee to a warmed cup. Taste and adjust concentration if needed (if too strong, add a splash of hot water).

Heat milk (optional)

If you want milk or cream warmed, heat 60 ml gently on the stove or with a steam wand to about 60–65°C. Do not boil. Froth if desired.

Sweeten and flavor (optional)

Add 1 tsp sugar or sweetener to taste. For flavor, add 1 tsp vanilla extract or a pinch of ground cinnamon or cocoa; stir until combined.

Pour the hot coffee into your cup, add milk/cream and sweetener or flavorings as desired, stir, and serve immediately.