Coffee Recipe

Equipment & setup

Gather equipment: burr grinder (or blade), kettle, scale, timer, filter holder (dripper) or French press or espresso machine depending on method chosen, paper filter if using pour-over, coffee mug and a spoon. Use filtered water for best flavor. Preheat your mug and brew equipment by rinsing with hot water (use the 0.1 l of water reserved for preheat/rinse). Discard rinse water.

Grind

Weigh 50 g (0.05 kg) of whole coffee beans. Grind beans just before brewing to preserve aroma. Grind size depends on method: coarse for French press (about breadcrumbs), medium-coarse for pour-over (slightly finer than breadcrumbs), fine for espresso. Aim for a grind consistent with your chosen method.

Dose & water ratio

This recipe uses approximately 1:12 coffee-to-water ratio (50 g coffee to 600 ml water) for a standard strong brew. If you prefer weaker coffee, increase water or reduce coffee slightly. Bring the 600 ml of filtered water to the appropriate temperature: 92–96°C (197–205°F) for pour-over/French press; 88–92°C (190–198°F) for delicate light roasts.

Brewing — Pour-over (recommended)

If using pour-over: place a paper filter in the dripper and rinse with hot water to remove papery taste and preheat dripper. Add the ground coffee to the filter and level the bed. Start the timer and pour 90 ml (first pour) of water evenly over grounds to saturate (bloom). Let bloom for 30–45 seconds. After bloom, pour in slow concentric circles, adding water in stages to reach 600 ml total over 2:30–3:30 minutes. Aim for an even, steady pour and keep the coffee bed immersed but not flooded. When all water has drained, remove dripper and serve.

Brewing — French press alternative

If using French press: add grounds to the carafe, pour 600 ml hot water evenly over grounds, stir gently to ensure all grounds are saturated, place lid with plunger up and let steep for 4 minutes. After steeping, press the plunger down slowly and steadily. Pour immediately to avoid over-extraction.

Brewing — Espresso alternative

If using espresso machine: dose 18–20 g fine ground coffee into portafilter, tamp evenly and extract a 30–40 ml shot in 25–30 seconds. For a larger drink, prepare 2 shots (36–40 g dose total) or dilute to taste with hot water (americano).

Milk & finishing (optional)

If adding milk: steam or heat 120 ml milk until 60–65°C (140–149°F) and texture as desired (microfoam for lattes). Pour milk into brewed coffee. Stir in sugar (use the 2 tsp as desired) and a tiny pinch of salt (0.25 tsp) if you want to round bitterness. Taste and adjust sweetness or milk volume.

Serve

Serve coffee immediately while hot. If making a larger batch, decant into a thermal carafe to preserve flavor; do not reheat on direct heat as it degrades aroma. Enjoy.