Coffee Recipe

Coffee

1. 1

   Weigh and heat water

   Measure 300 ml of filtered water for brewing and 30 ml for rinsing. Heat the 300 ml to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil then let sit 30 seconds.

2. 2

   Grind beans

   Weigh 20 g of whole coffee beans. Grind to a medium-coarse grind (similar to sea salt) for pour-over or drip; a slightly finer grind for immersion methods. Grind immediately before brewing for best flavor.

3. 3

   Prepare brewer

   Place your paper filter in the dripper and pour the 30 ml of hot water through it to rinse and preheat both filter and server. Discard rinse water.

4. 4

   Bloom

   Add the ground coffee to the prewarmed dripper. Start a timer and pour 40–50 ml of hot water evenly over the grounds to saturate. Let bloom for 30–45 seconds to allow trapped gases to release.

5. 5

   Brew

   After the bloom, slowly pour the remaining hot water in a steady circular motion over the grounds, avoiding pouring directly on the filter. Aim to finish pouring by 2:15–2:30 minutes total brew time for a pour-over. Allow coffee to drain completely; total brew time should be about 2:30–3:30 minutes depending on grind and method.

6. 6

   Serve

   Remove the dripper and discard grounds and filter. Pour brewed coffee into a preheated cup. Taste and, if desired, add up to 60 ml of warmed milk or milk alternative and up to 1 tsp sweetener, adjusting to preference.

7. 7

   Optional adjustments

   If the coffee tastes too strong or bitter, use a coarser grind or slightly less coffee (reduce to 18 g). If it tastes weak, use a finer grind or increase coffee to 22 g. Adjust water temperature and brew time accordingly.