Coffee Recipe
Make Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Brew
Optional Additions
Method
Coffee Brew
- 1
Measure and grind
Weigh 35 g (0.035 kg) of fresh whole coffee beans. Grind to medium-coarse for pour-over or drip, medium-fine for Aeropress, or fine for espresso. Adjust grind based on brew method: coarser for longer extraction, finer for faster extraction.
- 2
Preheat and rinse
Heat about 100 ml (0.1 l) of water to near-boil (95–98°C). Use it to preheat your brewer (dripper, French press, carafe) and cup by pouring through and discarding. If using a paper filter, rinse it with hot water to remove paper taste and to warm the vessel.
- 3
Bring water to brew temperature
Bring the remaining 500 ml (0.5 l) of filtered water to 94–96°C (just off boil). If you don't have a thermometer, bring to a boil and let sit 30 seconds.
- 4
Bloom (for pour-over / drip / Chemex)
Place the ground coffee in the filter or brewer. Start timer and pour just enough hot water to saturate grounds (about 60–70 ml) and allow coffee to bloom for 30–45 seconds. This releases trapped CO2 and improves extraction.
- 5
Complete the brew
Continue pouring water in slow, steady spirals (for pour-over) or pour the remaining water and let steep (for French press) following these guidelines: - Pour-over / drip / Chemex: Pour remaining water in increments to reach 500 ml total, keeping brew time 2.5–4 minutes depending on method and grind. - French press: Pour all hot water, stir gently, place lid, steep 4 minutes, then press slowly. - Aeropress: Use appropriate water and pressure technique; total brew time ~1–2 minutes. - Espresso: Use 18–20 g dose, ~25–30 seconds extraction (not covered by this general recipe). Aim for total contact time suitable to method to avoid under- or over-extraction.
- 6
Serve
Once brewed, immediately pour coffee into your cup or a preheated carafe to stop extraction and preserve flavor.
Optional Additions
- 7
Heat and froth milk (if using)
Heat 120 ml (0.12 l) milk to 60–65°C (do not boil). Froth with a steam wand or handheld frother until velvety microfoam forms. For a lighter latte, use more milk; for a cortado, use less.
- 8
Sweeten and flavor
Stir in sugar or sweetener (about 2 tsp) and flavored syrup (1 tsp) to taste while coffee is hot so they dissolve evenly. Adjust amounts to preference.
- 9
- 10
Finish
Top with a dash of cinnamon or cocoa (about 1/4 tsp) or a tablespoon of heavy cream for richness. Serve immediately.