Regular Coffee Recipe

Measure and prepare beans or grounds

If using whole beans: measure 0.083 cups (about 14–15 g, roughly 2 tablespoons by weight) of whole beans for a 12 fl oz (about 355 ml) pot. If using pre-ground, measure 2 tablespoons (medium grind).

Heat water

Pour 0.5 cup filtered water into the kettle and bring it to a near-boil to warm the kettle and discard; then refill the kettle with 12 fl oz filtered water and heat to 195–205°F (just off a full rolling boil). If you don't have a thermometer, bring to a full boil and let sit 30 seconds.

Grind beans (if needed)

If you started with whole beans, grind them to a medium grind suitable for drip or pour-over (consistency like granulated sugar). Use the measured amount from step 1.

Prepare brewer

If using a drip coffee maker, add the grounds to a paper or metal filter in the basket. If using a pour-over, place a paper filter in the cone and rinse it with hot water (discard rinse water) to remove paper taste and preheat the cone. If using a French press, add the grounds directly to the carafe.

Bloom (for pour-over or hand-brew)

For pour-over: pour just enough hot water (about twice the weight of the coffee; ~30–40 ml) to saturate the grounds and let bloom 30–45 seconds to release gas. For drip or automatic machines, this step is handled automatically.

Brew

Slowly pour the remaining hot water over the grounds in a steady spiral if using pour-over, finishing within about 2:30–3:30 minutes total brew time. For drip coffee makers, start the brew cycle and let it finish. For French press, pour the hot water, stir gently, place the lid with plunger up, and steep 4 minutes before pressing slowly.

Serve

Once brewed, pour coffee into a 12 fl oz mug. Add milk or cream (about 2 tablespoons) and sweetener (about 1 teaspoon) if desired, stirring to combine. Taste and adjust to preference.

Cleanup

Discard spent grounds and rinse brewing equipment. Rinse or wash the carafe, filter holder, and any utensils used.