Coffee Recipe
Make 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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Coffee (per serving)
For stovetop / French press (alternate method)
For espresso (small concentrated shot)
Method
Coffee (per serving)
Measure and grind
Measure 2 tablespoons of whole coffee beans per 12 oz of water. Grind to a medium grind if using a drip brewer or pour-over. Use a coarser grind for French press and a finer grind for espresso.
Heat water
Heat fresh cold water to about 195–205°F (90–96°C). If you don’t have a thermometer, bring to a boil and let sit 30 seconds.
Prepare filter and coffee
Place a paper filter in the dripper or ensure the metal basket is clean. Add the measured ground coffee to the filter and level the bed.
Bloom (for pour-over / drip)
Pour just enough hot water to saturate the grounds (about double the weight of coffee; roughly 40–50 ml). Wait 30–45 seconds to allow gases to escape and the coffee to bloom.
Brew
Slowly pour the remaining hot water in a circular motion over the grounds for pour-over, or start the drip machine. Total contact time should be about 3–4 minutes for drip/pour-over. For French press, pour all water, stir gently, place plunger top on but don’t plunge, and steep 4 minutes; then plunge slowly.
Serve
Remove the filter with spent grounds (or pour coffee out of French press). Pour coffee into a cup. Add milk/cream and sugar to taste if desired.
Cleanup
Discard grounds (compost if possible), rinse the filter basket or French press, and wipe equipment.
Stovetop / French press (alternate method)
Bring water to a boil and remove from heat. Add coarsely ground coffee to French press, pour hot water to saturate grounds, stir to ensure all grounds are wet.
Place lid with plunger up and let steep for 4 minutes. After steeping, press plunger down slowly and steadily.
Pour into cup immediately to avoid over-extraction and enjoy. Add milk/sweetener as desired.
Espresso (if using an espresso machine)
Dose 18 g of finely ground coffee into a clean portafilter and tamp evenly with about 30 pounds of pressure.
Lock the portafilter into the machine. Start extraction and aim for about 25–30 seconds to pull roughly 1 oz (30 ml) of espresso. Adjust grind and dose if extraction time is outside this range.
Serve immediately. Add steamed milk for lattes or cappuccinos, or enjoy as a straight shot.