Regular Coffee Recipe

Measure and grind

Weigh 60 g (0.06 kg) of whole coffee beans for about 8–10 cups (1 L) of brewed coffee. Grind the beans to a medium-coarse to medium consistency depending on brew method: medium-coarse for pour-over or French press, medium for drip machine.

Heat water

Bring 1 liter of fresh cold water to a temperature of 90–96°C (just off a rolling boil). If using an electric kettle without temperature control, bring to a boil and rest 30 seconds.

Bloom (for pour-over or immersion methods)

If using pour-over or French press: place the ground coffee in the filter or press. Pour just enough hot water to saturate the grounds (about twice the weight of grounds, ~120 ml). Let bloom 30–45 seconds to release gases.

Brew

Pour the remaining hot water over the grounds in a steady, even manner (for pour-over, pour in circles avoiding the edges). For a drip machine, add grounds to the basket and pour water into reservoir and start cycle. For French press, add all water, stir gently, place plunger assembly on top and steep 4 minutes, then press slowly. Aim for a total brew time of 3.5–5 minutes depending on method.

Separate grounds

If using pour-over or drip, allow all water to pass through the grounds into the carafe. If using French press, press the plunger down slowly and evenly. Discard used grounds and rinse equipment.

Adjust strength

Taste the brewed coffee. If it is too strong, dilute with a little hot filtered water to taste. If too weak, use more coffee next time or brew to a slightly longer extraction time.

Pour freshly brewed coffee into warmed cups.

Add milk and/or sugar as desired: typically about 60 ml milk and 1 tsp sugar per 240 ml cup, but adjust to taste.

Serve immediately. Keep any leftover coffee in a thermal carafe for up to 1–2 hours; avoid reheating on the stove or microwave to prevent bitter flavor.