Coffee Recipe

Measure and grind

Weigh 20 g of fresh whole coffee beans. Grind to the appropriate coarseness for your brew method: medium-coarse for pour-over, coarse for French press, medium for drip.

Heat water

Bring 300 ml of filtered water to a temperature of 90–96°C (just off boil). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Bloom (for pour-over or drip)

Place ground coffee in filter/bed. Pour 40–60 ml of hot water evenly over grounds to saturate (about twice the coffee weight). Let bloom 30–45 seconds to release CO2.

Continue pour

Slowly add the remaining hot water in a steady spiral or pulses until you reach 300 ml. Total brew time should be about 2.5–4 minutes for pour-over, 4 minutes for French press (with immersion), or as per your drip machine's cycle.

French press specific

If using a French press, after adding all water, stir gently, place the lid with plunger up, steep for 4 minutes, then press the plunger down slowly and steadily.

Serve

Pour brewed coffee into a mug. If using a French press, decant immediately to avoid over-extraction.

Sweeten

Stir in sugar or 10 ml simple syrup to taste while the coffee is hot so it dissolves fully.

Milk or latte

For a long black/americano style, add 60 ml warmed milk to the brewed coffee. For a latte, steam or heat 120 ml milk and froth; pour over espresso-strength coffee (use about 40–60 ml coffee) and top with frothed milk.

Finish

Top with a dollop of whipped cream if desired.

Discard used grounds (compost if possible). Rinse and clean equipment after use. Adjust coffee-to-water ratio to taste: increase coffee for a stronger cup, decrease for milder.