Coffee Recipe

Measure Beans

Weigh 30 g (0.03 kg) of whole coffee beans for approximately 2 standard 240 ml cups (480 ml brewed coffee). This yields a strength around 1:16 coffee-to-water ratio (adjust to taste).

Grind

Grind the beans just before brewing. For pour-over or drip brew use a medium grind (similar to granulated sugar). For French press use coarse; for espresso use fine. Aim for even particle size to improve extraction.

Heat Water

Bring the filtered water to a temperature between 90–96°C (195–205°F). If using a kettle, remove from heat once it reaches the target and let sit ~30 seconds if it boiled.

Prepare Filter & Rinse (for pour-over/drip)

Place your paper filter in the dripper and rinse it with hot water to remove paper taste and preheat the brewer and carafe. Discard rinse water.

Bloom

Place the ground coffee in the filter or brewer. Start a timer and pour about 60–70 ml of hot water (twice the weight of the coffee) evenly over the grounds to saturate them. Let bloom for 30–45 seconds to release trapped gases.

Brew

Continue pouring the remaining water in slow, concentric circles (if pour-over) or start the machine (if drip/automatic). Total brew time should be: pour-over ~2:30–3:30 minutes, drip machine according to its cycle, French press 4 minutes before plunging, espresso ~25–30 seconds extraction. Aim for even extraction and final volume of ~480 ml.

Heat & Froth Milk (optional)

If adding milk, warm 120 ml of milk to 60–65°C (140–150°F). Froth with a steam wand or hand frother if desired. For a latte, use more steamed milk; for a cappuccino, use more foam relative to liquid.

Sweeten & Flavor

Stir in sugar or sweetener (2 tsp) and/or 1 tbsp flavored syrup to taste. Add 1–2 tbsp heavy cream if you prefer richer mouthfeel.

Assemble

Pour brewed coffee into a mug or divide between cups. Add warmed milk, cream, or syrups as desired. Spoon foam on top if using. Sprinkle a pinch (0.25 tsp) of ground cinnamon or cocoa on the surface for garnish if desired.

Serve coffee immediately while hot. Store leftover brewed coffee in a sealed container in the refrigerator for up to 24 hours for iced coffee; reheating will change flavor. Store unused whole beans in an airtight container in a cool, dark place and grind fresh before brewing.