Coffee Recipe

Measure coffee

Weigh 35 g (0.035 kg) of whole coffee beans for a medium-strength brew yielding about 450–500 ml finished coffee. The ratio used here is roughly 1:15 (coffee:water) by weight.

Grind

If using whole beans, grind to the appropriate coarseness for your method: medium-coarse for French press, medium for drip/pour-over, fine for espresso. Aim for an even grind.

Heat water

Bring 500 ml filtered water to just off boil (about 92–96°C / 197–205°F). If you don't have a thermometer, let water sit ~30 seconds after boiling.

Pre-wet filter (if applicable)

If using a paper filter (drip or pour-over), rinse it with hot water to remove paper taste and preheat the brewer. Discard rinse water.

Bloom (for pour-over/drip)

Place the ground coffee in the brewer. Pour ~70–80 ml hot water evenly over grounds to saturate them and let bloom for 30–45 seconds to release CO2.

Continue pouring

Slowly pour the remaining water in a steady spiral (for pour-over) or start the drip machine. Aim for a total brew time of 3–4 minutes for pour-over/drip, 4 minutes for French press, or per your espresso machine's timing for espresso shots.

Press (if French press)

If using a French press, after 4 minutes gently press the plunger down and immediately pour to avoid over-extraction.

Serve

Transfer brewed coffee to your cup or carafe. If using espresso, pull desired number of shots and serve immediately.

Milk

Heat 60 ml of milk if desired (scald to ~60–65°C for latte-style). Froth or steam if making a milk-based drink. Pour into coffee to taste.

Sweetener and salt

Add 1 tsp sugar or preferred sweetener and a pinch of salt if desired; stir until dissolved. Adjust to taste.

Discard used grounds or compost them, rinse equipment, and store remaining beans in an airtight container away from heat and light.