Pot Of Coffee Recipe

Measure beans

Measure 6 tablespoons (about 30 g / 0.06 cups) of whole coffee beans for 1 liter of water. This yields a medium-strength pot (roughly 6 cups brewed). Adjust to taste: more grounds for stronger coffee, less for weaker.

Grind beans

Grind the beans to a medium grind suitable for drip coffee (similar to granulated sugar). If using pre-ground coffee, skip this step and use the 6 tablespoons of grounds.

Heat water

Heat 1 liter of filtered water to just below boiling, about 90–96°C (195–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Prepare filter and coffee maker

Place a paper filter or the permanent filter into the coffee maker's basket. Rinse a paper filter with hot water to remove paper taste and preheat the brewer; discard rinse water.

Add grounds

Add the 6 tablespoons (or the ground-equivalent of the measured beans) into the filter, leveling them so the bed is even.

Bloom (optional for manual drip/pour-over)

If using a pour-over or manual brewer, pour about 60–80 ml of hot water evenly over the grounds to wet them completely and let bloom for 30–45 seconds. For automatic drip machines, this step is handled during the brewing cycle.

Brew

Slowly pour remaining hot water over grounds in a circular motion if manual, or start the automatic drip machine and let it brew the full liter. Total contact time for manual drip should be ~3.5–4.5 minutes; automatic machines will take a similar duration.

Finish and rest

When brewing finishes, remove the filter with spent grounds. Let the coffee sit in the carafe for 1 minute to allow grounds to settle and flavors to even out.

Taste the coffee and add milk/creamer and sugar to preference. A pinch of salt (1/8 tsp) can reduce bitterness. Stir well and serve immediately in warmed cups.

Keep leftover coffee warm on a hot plate or thermal carafe. Avoid reheating repeatedly; store in a sealed thermos for best flavor up to 2–3 hours.