Coffee Recipe

Weigh and heat

Weigh 35 g (0.035 kg) of fresh coffee beans for two 8‑oz (about 240 ml) cups or one large cup. Bring 500 ml (0.5 l) of filtered water to a temperature of 90–96°C (just off boil). If you don’t have a thermometer, bring to a boil and let sit 30 seconds.

Grind

Grind the beans to match your brewing method: medium-coarse for pour-over, medium-fine for AeroPress, fine for espresso. Aim for a grind size that produces extraction in the typical brew time for your method.

Rinse filter and preheat

Place a paper filter in the pour-over dripper and rinse it with hot water to remove paper taste and preheat the vessel. Discard rinse water from the server.

Bloom

Add the ground coffee to the rinsed filter. Pour ~60 ml of hot water evenly over grounds to saturate them and let bloom 30–45 seconds (release trapped gases).

Brew

Continue pouring the remaining water slowly in concentric circles, keeping the water level consistent. Total brew time should be about 2:30–3:30 minutes for pour-over. When finished, allow coffee to drain completely.

Espresso

For espresso, tamp about 18–20 g of fine-ground coffee (per single/double basket depending on machine) and extract a 25–40 ml shot in about 25–30 seconds. Use the rest of the brewed water to make an Americano if desired.

AeroPress

For AeroPress, use a medium-fine grind, add coffee and ~200 ml hot water, stir 10 seconds, steep 30–60 seconds, then press steadily for ~20 seconds.

For black coffee: pour brewed coffee into cups. If you prefer an Americano, add 120 ml hot water to the brewed espresso to reach desired strength.

For milk-based: heat 120 ml milk to 60–65°C and froth or steam to desired texture. Pour milk over espresso or concentrate, holding back foam with a spoon if making a flat white, or include foam for a latte.

Add sugar, sweetener, salt (a pinch can enhance flavor), or a light dusting of cinnamon or cocoa if desired. Serve immediately.