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Ingredients
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Brewed coffee
To serve (optional)
Method
Brewed coffee
Grind beans
Measure 0.05 lbs (approx. 22 g) of whole coffee beans per 12 cups of water total (this yields a medium strength: about 1.8–2.0 g coffee per 100 ml). Grind to a medium-coarse consistency if using a drip coffee maker or medium-fine for pour-over. Aim for uniform grind size to ensure even extraction.
Prepare brewer and water
Fill the coffee maker’s reservoir with 12 cups (about 2.8 liters) of fresh cold water. If using a pour-over or French press, bring the water to a near boil (195–205°F / 90–96°C) and then let it rest for 30 seconds before pouring.
Load coffee
Place a filter in the brewer and add the ground coffee. For a drip machine, add the grounds to the basket. For pour-over, place grounds in the cone. For French press, add grounds directly into the carafe.
Brew
Start the brew cycle on a drip machine and allow the full 12-cup cycle to complete (typically 10–12 minutes). For pour-over, bloom the grounds with about twice the weight of water for 30–45 seconds, then slowly continue pouring in a steady spiral until you reach 12 cups worth of brewed coffee. For French press, pour hot water over grounds, stir gently, steep for 4 minutes, then press slowly.
Serve
Once brewed, transfer coffee to a thermal carafe or serve immediately into cups to preserve temperature and flavor. Leave brewed coffee on a warming plate only briefly (no more than 30 minutes) to avoid degrading taste.
To serve (optional)
Prepare additions
If desired, warm milk or cream gently (do not boil) or froth a small amount for texture. Spoon sugar into individual cups to taste—start with about 1/2 tablespoon per cup and adjust.