Coffee Recipe

Grind beans

Weigh 35 g (0.035 kg) of coffee beans. Grind to the appropriate size for your brewing method: coarse for French press, medium-coarse for drip/pour-over, fine for espresso. Aim for a consistent grind.

Heat water

Bring 500 ml (0.5 l) of filtered water to the proper temperature: 92–96°C (197–205°F) for most methods; 96–98°C for French press, slightly lower (about 92°C) for light roasts in pour-over. If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Prewet filter (if applicable)

If using a paper filter for pour-over or drip, place the filter in the cone and pour a small amount of hot water through to rinse and preheat the brewer and cup. Discard rinse water.

Dose and bloom (pour-over/hand-brew)

Place the ground coffee in the brewer. Start a timer. Pour about 60–70 ml of hot water (twice the weight of coffee) evenly over grounds to saturate them and allow a 30–45 second bloom for degassing. If using a French press, add grounds then pour all water; for espresso, tamp and pull shot according to machine instructions.

Complete extraction

After bloom, continue pouring in slow, concentric circles for pour-over until you reach 500 ml total. For drip machines, start the brew. For French press, let steep 4 minutes then gently press plunger. For espresso, extract the shot (typically 25–30 seconds). Aim for total brew time of about 2.5–4 minutes for pour-over, 4 minutes for French press, and 20–30 seconds for espresso.

Serve

When brewing is complete, transfer coffee to your mug. For French press and pour-over, remove spent grounds immediately to avoid over-extraction.

Heat milk (optional)

If you want milk added, heat 120 ml (0.12 l) of milk to about 60–65°C (140–149°F) on the stovetop or with a milk steamer. For iced coffee, skip heating and use cold milk or milk on ice.

Sweeten and season

Stir in sugar or sweetener to taste (start with 1 tsp). Add a pinch of salt (about 0.25 tsp) if desired to round flavor. Taste and adjust.

Combine

Pour the heated or cold milk into the brewed coffee (typical ratio: 1 part milk to 3–4 parts coffee) or add a splash for black coffee. Stir to combine and serve immediately.

Discard used grounds (compost if possible). Rinse and wash the grinder, brewer, kettle, and any utensils promptly to prevent oil buildup and stale flavors.