Coffee / Decaf Recipe

Preheat and measure

Pour 1/2 cup filtered water into the empty coffee carafe or French press to preheat it. Swirl and discard the water. Measure 4 cups fresh cold filtered water and set aside.

Measure coffee

Measure 1/2 cup (about 56–60 g) coarsely ground decaffeinated coffee. For a standard strength use a coffee-to-water ratio of about 1:15 by weight (approximately 1 tablespoon per 4 ounces). Adjust to taste if you prefer weaker or stronger.

Bring water to temperature

Heat the 4 cups (about 950 ml) of filtered water to just off boil, about 200°F (93°C). If you don't have a thermometer, bring to a boil and let stand for 30 seconds.

Brewing (Drip brewer)

If using an automatic drip brewer: place a paper filter in the basket and add the measured decaf grounds. Pour the heated water into the machine reservoir and start the brew cycle. Ensure the carafe is warm so the coffee stays at proper temperature.

Brewing (French press)

If using a French press: add the grounds to the empty press. Pour half the hot water over grounds, gently stir to wet all grounds, wait 30 seconds (bloom), then add remaining water. Place the lid with plunger up and let steep for 4 minutes. Slowly press the plunger down evenly.

Brewing (Pour-over)

If using a pour-over: place a paper filter in the cone and rinse with hot water. Add grounds and discard rinse water. Bloom with 60–90 ml hot water for 30–45 seconds, then slowly pour remaining water in steady concentric circles until you reach 4 cups total. Allow coffee to drain fully.

Finish and season

Taste the coffee. If desired, add up to 2 teaspoons sugar or sweetener and a pinch (1/8 tsp) of salt to round flavors. Stir until dissolved. For creamier coffee, add 2 tablespoons heavy cream and/or 1/2 cup warmed milk. Adjust to taste.

Serve

Pour into warmed cups and serve immediately. Store any leftover coffee in a thermal carafe to preserve flavor for up to 2 hours; refrigerated coffee can be reheated gently but will be flatter.