16 Oz Coffee Recipe
Make 16 Oz Coffee Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brewed Coffee
Method
Brewed Coffee
Measure and grind beans
Weigh or measure 24 grams (about 0.44 cups whole beans by volume) of fresh whole coffee beans. Grind to a medium-coarse grind for drip or pour-over; use a medium grind for a drip machine. Aim for consistency to ensure even extraction.
Heat water
Bring 473 ml (16 oz) of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a full boil and rest 30 seconds.
Prepare brewer
If using a drip machine, place a filter and add the ground coffee to the basket. If using a pour-over (V60/Chemex), place a filter in the dripper, rinse the filter with hot water and discard the rinse water, then add the grounds. For a French press, add grounds directly to the carafe.
Bloom (pour-over / pour method)
For pour-over or manual methods: pour about 50–60 ml of the hot water evenly over the grounds to saturate them and let bloom for 30–45 seconds. This releases trapped CO2 and improves extraction.
Complete the brew
Slowly continue pouring the remaining hot water over the grounds in a circular motion (pour-over) until you reach 473 ml total. Aim for a total brew time of 2.5–3.5 minutes for pour-over, 4–5 minutes for French press, or follow your drip machine's cycle. If using a French press, let steep for 4 minutes then press slowly.
Serve and customize
Once brewing is complete, pour the coffee into a 16 oz cup. Stir in optional 0.25 tsp ground cinnamon if desired. Add optional 1 tsp sugar and 2 tbsp milk or cream to taste. Serve immediately.
Notes on grind and ratio
This recipe uses a coffee-to-water ratio of about 1:19 (24 g coffee to 473 ml water). Adjust grind size finer for stronger extraction (but avoid over-extraction) or coarser for weaker. Increase or decrease coffee by 1–2 g to taste.