Hot Coffee Recipe

Gather gear

Gather a kettle, coffee maker or pour-over cone (or French press), filter (if needed), coffee scoop or tablespoon, grinder (if using whole beans), mug, and a timer or clock.

Measure coffee: use 2 tablespoons (approx. 10–12 g) of ground coffee per 12 oz (355 ml) of water for a standard-strength cup. Adjust later to taste.

Heat water: bring water to a boil and remove from heat. Let it sit 30 seconds to 45 seconds so temperature falls to about 195–205°F (90–96°C).

Prepare filter and coffee: if using a paper filter in a pour-over or drip machine, rinse the filter with hot water to remove paper taste and preheat the brewer and mug; discard rinse water. Place 2 tablespoons of ground coffee into the filter or French press.

Bloom (pour-over or manual drip only): pour just enough hot water (about twice the weight of coffee; here ~30–40 ml) to wet all grounds evenly. Start timer and let the coffee bloom for 30–45 seconds to release trapped CO2.

Continue pouring (pour-over) or add remaining water (drip/French press): pour the remaining hot water slowly and evenly in a circular motion over the grounds until you reach 12 oz total. For drip machines, simply start the machine and let it brew. For French press, pour all water, stir gently, and place the lid with plunger up.

Brew time: aim for total contact time of 3 to 4 minutes for pour-over or drip. For French press, let steep 4 minutes before plunging slowly and steadily.

Serve: once brewing is complete, remove the brewer or pour the coffee into your mug. If using a French press, press the plunger down slowly and pour immediately to avoid over-extraction.

Add optional ingredients: stir in milk or cream (about 2 tablespoons) and sugar (about 1 teaspoon) to taste. Add a pinch of salt if desired to reduce bitterness.

Adjust and enjoy: taste the coffee and adjust strength next time by changing the coffee-to-water ratio (more coffee for stronger, less for weaker) or grind size (finer = stronger/extracted faster). Serve hot.