Coffee Large Recipe

Measure and heat

Measure 3 tablespoons of freshly ground coffee (medium grind). Heat 480 ml of water to just off boil (about 92–96°C / 197–205°F).

Brew (pour-over method)

Place a paper filter in your pour-over dripper and rinse with hot water to remove paper taste and preheat the dripper. Add the ground coffee to the filter and level the bed. Pour 60 ml of hot water over the grounds evenly to bloom for 30–45 seconds, then slowly pour the remaining water in steady concentric circles until you reach 480 ml total. Allow coffee to draw down so the brew finishes in about 3 to 4 minutes.

Alternative brew methods

If using an automatic drip brewer: add the grounds to the basket and pour 480 ml of water into the reservoir; brew normally. If using a French press: add grounds, pour 480 ml hot water, stir gently, steep 4 minutes, then press and decant. If using single-serve espresso-style: pull a double or triple shot and top with hot water to reach approximately 480–600 ml total liquid for a large americano.

Heat or steam milk (if using)

If adding milk, steam or heat 120 ml until it reaches about 60–65°C (140–149°F). For a latte-style large coffee, froth lightly and pour over brewed coffee. For a simple addition, warm milk in a microwave or on the stove until steaming but not boiling, then add to the brewed coffee.

Sweeten and flavor

Stir in sugar or sweetener (start with 1 tsp) and / or 1 tablespoon flavored syrup to taste. Mix thoroughly with a spoon or stirrer until dissolved.

Top (optional)

If desired, add 2 tablespoons of whipped cream on top and optionally dust with cocoa or cinnamon.

Pour the brewed coffee into a large mug or to-go cup (approximately 16–20 fl oz / 480–600 ml). Add any milk, sweetener, syrup, or toppings prepared. Stir with a spoon or stirrer to combine. Serve immediately while hot.