Coffee Recipe

Measure and heat water

Measure 480 ml filtered water. Heat water to the appropriate temperature: 92–96°C (just off boil) for drip or French press, or as required by your espresso machine.

Grind beans

Weigh 36 g whole beans. Grind to the correct grind size for your chosen brew method: coarse for French press, medium for drip, fine for espresso. Grind immediately before brewing for best freshness.

Add grounds to carafe

Add the 36 g of medium-coarse grounds to a clean French press.

Bloom

Pour just enough hot water (about 60–80 ml) over the grounds to saturate them and let bloom for 30–45 seconds. This allows trapped gases to escape and improves extraction.

Pour remaining water

Slowly pour the remaining hot water up to the 480 ml mark, stirring gently with a spoon or paddle to ensure even saturation.

Steep

Place the lid on the French press with the plunger pulled up. Let the coffee steep 3 minutes 30 seconds to 4 minutes total depending on desired strength.

Plunge and serve

Slowly press the plunger down with steady pressure. Immediately decant the brewed coffee into a cup or thermal carafe to avoid over-extraction.

Drip method

Use 36 g medium grounds in a paper or permanent filter. Pour 480 ml water heated to 92–96°C over the grounds in a steady stream or use an automatic drip brewer. Brew time should be 3–4 minutes. Serve immediately.

Espresso method

Use 18–20 g finely ground coffee and pull a double espresso (about 36–40 ml) with your espresso machine. Use the remaining water only as needed for Americano (add hot water to taste, e.g., 120 ml for a longer drink).

Add milk or sugar (optional)

If desired, warm 120 ml milk and add to the brewed coffee, or add 2 tsp sugar, or 2 tbsp cream. Stir to combine. For a spiced option, sprinkle 1 tsp cinnamon on top or stir into the milk before adding.

Taste and adjust: if too strong, add hot water (120 ml) to make an Americano-style drink; if too weak, use a finer grind or more coffee next time. Serve immediately.