Coffee Recipe

Measure beans and water

Weigh 52 g (0.052 kg) of whole coffee beans for approximately 4 servings (about 4 standard 6-oz/180 ml cups). Measure 900 ml filtered water and bring to just below boiling (about 92–96°C).

Grind beans

Grind the beans to the grind size appropriate for your brewing method: coarse for French press, medium-coarse for pour-over, medium for drip, and fine for espresso. Aim for a consistent grind.

Prepare brewer

If using a pour-over or drip machine, place a paper filter in the dripper and rinse it with hot water to remove paper taste and preheat the brewer. Discard rinse water. If using a French press, preheat the carafe with hot water and discard. For espresso, follow your machine's preheat routine.

Bloom (for pour-over or drip)

Place ground coffee into the filter. Pour about twice the weight of coffee in hot water (approx. 100 ml) evenly over the grounds to saturate them and let bloom for 30–45 seconds. This releases CO2 and improves extraction.

Continue pouring / start brew

For pour-over: in slow, concentric circles add the remaining hot water, aiming to finish pouring in about 2:30–3:30 minutes total brew time. For drip: start the machine and let it complete. For French press: add all hot water, stir gently, steep 4 minutes, then press slowly. For espresso: pull a 25–30 second shot (use ~18–20 g fine grounds for a double shot).

Serve brewed coffee

Once brewed, transfer coffee to a server or cups immediately to prevent over-extraction and bitterness. Keep coffee warm but avoid prolonged heating on a hot plate if possible.

Add milk or cream: pour about 60 ml of warmed milk or cream into the coffee if desired.

Sweeten: stir in sugar (about 2 tsp) or flavored syrup (about 15 ml) to taste.

Taste and adjust: taste the coffee and adjust additions as desired. If coffee is too weak, use a higher coffee-to-water ratio next time; if too strong, dilute with hot water or add more milk.