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Ingredients
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Coffee (brew)
Extras / optional
Method
Coffee (brew)
- 1
Measure and grind
Weigh 30 g (0.03 kg) of freshly roasted whole coffee beans. Grind to a medium-coarse consistency if using a pour-over or French press; grind slightly finer for drip machines. Aim for a consistent grind size for even extraction.
- 2
Heat water
Heat 500 ml filtered water to between 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let sit for 30 seconds.
- 3
Prepare brewer
Place filter in your chosen brewer (pour-over cone, drip basket, or French press). Rinse the paper filter with hot water to remove paper taste and preheat the vessel; discard rinse water.
- 4
Bloom (for pour-over/drip)
Add the ground coffee to the filter or brewing vessel, level the bed. Start a timer and pour about 60–70 ml of the hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to release trapped gases.
- 5
Continue pour / brew
After the bloom, slowly pour the remaining water in a steady spiral for pour-over until you reach 500 ml total. For drip machines, start the brew cycle. For French press, pour all the water, stir gently, place the lid (without plunging) and steep for 4 minutes.
- 6
Finish
For pour-over/drip: allow all water to pass through the grounds (total brew time ~2.5–3.5 minutes for pour-over, adjust to taste). For French press: after 4 minutes, press the plunger down slowly and steadily.
- 7
Serve
Transfer the brewed coffee immediately to a preheated carafe or cup to avoid over-extraction and bitterness from sitting on spent grounds.
Extras / optional
- 8
Sweeten and add dairy
If desired, add up to 1 tsp granulated sugar to the hot coffee and stir until dissolved. Add 60 ml milk or cream (or to taste) and stir. Taste and adjust sugar and milk to preference.