Pittador Brews Coffee & Teahouse Recipe
Make Pittador Brews Coffee & Teahouse Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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House Coffee (Pour-over - Single Serving)
Optional Additions (per cup)
Tea Service (Loose Leaf — Single Pot for 2 cups)
Method
House Coffee (Pour-over - Single Serving)
Grind and prepare
Measure 20 g of whole-bean coffee and grind to a medium-coarse grind (like kosher salt). Position a pour-over dripper over a 350–400 ml cup or server. Place a paper filter in the dripper and rinse it with 50 ml of hot filtered water to remove paper taste and warm the vessel; discard rinse water.
Bloom
Place the ground coffee into the rinsed filter and gently tap to level the bed. Start a timer and pour 40–50 ml of water (about double the coffee weight) evenly over the grounds to saturate them. Allow the coffee to bloom for 30–45 seconds to release CO2.
Pour
After the bloom, continue pouring the remaining water in slow, concentric circles, avoiding pouring directly on the filter. Keep the water level consistent and do the pour in 2–3 increments until you reach a total of 300 ml. Aim for a total brew time of 2:30–3:30 minutes.
Serve
When dripping finishes, remove the dripper and discard the grounds and filter. Gently swirl the brewed coffee in the cup/server to integrate. Serve immediately. Offer optional milk, syrups, or spices at the table.
Optional Additions (per cup)
Milk: Steam or heat 60 ml of milk to 60–65°C (140–149°F) for a warm add-in. For lattes, use 150–200 ml milk and a double espresso instead of pour-over. Simple syrup/vanilla: Add 10 ml simple syrup or 5 ml vanilla syrup to the brewed cup and stir to dissolve. Cinnamon: Sprinkle 1/4 tsp on top or stir into the cup. Adjust quantities to taste.
Tea Service (Loose Leaf — Single Pot for 2 cups)
Heat water
Heat 500 ml filtered water to the appropriate temperature for your tea: 95–100°C for black tea, 80–85°C for green tea, 90–95°C for most oolongs, and 95–100°C for herbal tisanes.