Coffee Recipe

Prepare equipment and water

Bring 0.5 liters of filtered water to a boil, then remove from heat and allow to sit 30 seconds to 45 seconds to reach a brewing temperature of ~92–96°C (197–205°F). Meanwhile pour the 0.1 liters of hot water into the serving server or mug to preheat, swirl and discard that water.

Grind beans

Weigh 35 grams (0.035 kg) of freshly roasted whole coffee beans. Grind to the appropriate grind size for your brewing method: medium-coarse for pour-over or Chemex, medium for drip, fine for espresso, coarse for French press. Grind immediately before brewing to preserve aroma.

Pre-wet filter (if using pour-over or drip)

If using a paper filter, place it in the dripper and pour some of the hot preheated water through it to rinse and warm the dripper. Discard the rinse water. This removes papery flavors and stabilizes temperature.

Dose and bloom

Place the ground coffee in your brewer. For a standard strength use a coffee-to-water ratio of roughly 1:14 (35 g coffee to 500 ml water). Start by pouring about 70–80 ml of the hot water evenly over the grounds to saturate them (the bloom). Let the coffee bloom for 30–45 seconds — this releases trapped gases and improves extraction.

Continue pouring and brew

After the bloom, slowly pour the remaining hot water in a steady spiral or pulses, keeping the water level consistent and avoiding pouring directly onto the dripper walls. Total brew time should be approximately: 2.5–3.5 minutes for pour-over, 3–4 minutes for drip, 4 minutes for French press (steep then press), and ~25–35 seconds for espresso (using appropriate dose and grind). Adjust grind size if brew time is outside these ranges.

Finish and serve

Once brewing is complete, remove the brewer or press the plunger. Pour the brewed coffee into your preheated mug or server. Taste and adjust: add up to 1 teaspoon sugar (or to taste) and a small pinch (¼ tsp) of salt if desired to round flavors. If you want a milk-based drink, steam or heat 120 ml (0.12 l) of milk and texture to preference, then add to the coffee for a latte or cappuccino. Serve immediately.

Notes and adjustments

If coffee tastes sour, extract longer or use a finer grind. If it tastes bitter, extract less or use a coarser grind. Adjust coffee-to-water ratio to preferred strength (1:15 weaker, 1:12 stronger). Use fresh, filtered water and fresh beans for best results.