Coffee Recipe

Equipment and setup

Gather a burr grinder (or good blade grinder), a scale, kettle, gooseneck preferred, a filter and dripper (e.g., V60 or Chemex) or an automatic coffee brewer, and a server or mug. Preheat the brewer and mug with hot water to stabilize temperature.

Grind

Weigh 20 g of Capanna Coffee whole beans. Grind to a medium-coarse consistency for pour-over (similar to sea salt). If using an automatic drip brewer, grind medium.

Prepare filter and rinse

Place the paper filter in the dripper. Pour 50 ml of hot filtered water (just off boil, ~94°C / 200°F) through the filter to rinse paper taste and preheat dripper and server. Discard rinse water.

Dose and bloom

Place the ground coffee in the rinsed filter and level the bed. Start a timer. Pour 40–50 ml of the 320 ml hot water (94°C / 200°F) evenly over the grounds to saturate them, ensuring all grounds are wet. Let bloom for 30–45 seconds to allow gases to escape.

Main pour

After the bloom, continue pouring the remaining water in slow, concentric circles, aiming to finish pouring by 2:30–3:00 minutes total brew time (for pour-over). If using a drip machine, start the brew and let it finish according to machine cycle. Target total brewed volume ~320 ml (this yields one generous cup).

Drain and serve

Allow remaining water to drain through the grounds. Remove the dripper and discard the used grounds and filter. Swirl the brewed coffee in the server or mug to homogenize. Serve immediately.

Optional additions

Offer milk (60 ml) and sugar (1 tsp) on the side. Add to taste. If adding milk, heat to 60–65°C (140–150°F) and pour gently.

Cleanup

Rinse equipment, discard grounds into compost if available, and dry components for storage.