Counter Culture Coffee Recipe

Weigh and Grind

Weigh 60 g (0.06 kg) of Counter Culture-style light-medium roast beans. Grind according to your brew method: for espresso 18–20 g dose at a fine grind (if making two shots), for pour-over use a medium-fine grind (about 16–18 on a typical grinder). Adjust grind to target extraction time.

Heat Water

Heat 1 liter of filtered water to the appropriate temperature: 92–96°C (197–205°F) for pour-over or 93–96°C for espresso machine boiler readiness. If using pour-over, allow water to settle a few seconds after boiling.

Brew (Pour-Over Method)

Place a filter in the dripper and rinse with hot water. Add the 60 g ground coffee to the dripper. Start a 30–45 second bloom by pouring 120 ml of water evenly over grounds. After bloom, pour remaining water in slow concentric circles to reach desired total brew volume (roughly 900–1000 ml of brewed coffee if making a batch). Aim for 3:30–4:30 total brew time. Serve immediately.

Brew (Espresso Method - single/double shots)

For espresso, dose and tamp the ground coffee into the portafilter (typically 18–20 g for a double). Pull a shot with a yield of ~36–40 g in 25–30 seconds. If making two shots for milk-based drinks, repeat. Use freshly brewed espresso directly into serving cup.

Prepare Milk

Pour 300 ml of whole milk (or milk alternative) into a chilled steaming pitcher. Position steam wand tip just below the surface of the milk and introduce air for 3–5 seconds to create microfoam (for latte) or 5–10 seconds for more textured foam (for cappuccino). Lower the pitcher so the wand stays deeper and continue steaming until milk reaches 60–65°C (140–149°F) for latte or 65–68°C (149–154°F) for cappuccino. Wipe and purge wand.

Texture & Pour

Swirl the milk to integrate foam and microfoam, tapping gently on the counter to remove large bubbles. For a latte, pour steamed milk gently into espresso creating a smooth surface; for cappuccino, pour with a bit more height to deposit foam on top. If serving pour-over black, skip this step.

Rinse Pitcher

Rinse the steaming pitcher with 50 ml cold water to remove milk residue and keep equipment clean.

Sweeten or Flavor

If desired, add 15 ml simple syrup or flavored syrup to the brewed coffee or espresso before adding milk. Stir gently to combine.

Garnish

Dust the finished latte or cappuccino with 1 tsp cocoa powder or 1/2 tsp ground cinnamon for a finishing touch. Serve immediately.

Serve brewed Counter Culture-style coffee black in pre-warmed cups for best flavor, or as a latte/cappuccino with textured milk. Taste and adjust: if coffee tastes sour, try a finer grind or slightly hotter water; if bitter, try a coarser grind or slightly lower temperature. Use fresh beans roasted within 7–21 days for balanced flavors. Clean equipment after each use.