Handcrafted Coffee Recipe
Make Handcrafted Coffee Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brew
Equipment & extras
Method
Brew
- 1
Weigh and grind
Weigh 40 g (0.04 kg) of freshly roasted whole beans using your scale. Grind to the appropriate size for your chosen brew method: medium-coarse for French press, medium for drip, medium-fine for pour-over, and fine for AeroPress (if inverting or short brew). Aim for consistency in grind to ensure even extraction.
- 2
Heat water
Bring 700 ml of filtered water to a boil, then let it rest until it reaches 92–96°C (195–205°F). You’ll use 600 ml for brewing and about 100 ml to rinse the filter and preheat equipment.
- 3
Prepare filter and equipment
If using a paper filter, place it in the cone and pour about 100 ml of hot water through it to rinse out paper taste and warm the brewers and serving cup. Discard rinse water. If using a French press, preheat the carafe with the rinse water and discard.
- 4
Add grounds and bloom
Place the ground coffee in the brew device. Start your timer and pour 80–100 ml of hot water evenly over the grounds to saturate them (this is the bloom). Let the coffee bloom for 30–45 seconds. The bloom releases CO2 and improves extraction.
- 5
Continue pouring
After bloom, pour remaining water in slow, controlled spirals (for pour-over) or in two or three additions (for other methods) to reach a total of 600 ml. Aim to finish pouring by about 2:30–3:00 minutes for pour-over; total contact time will vary by method: 3:30–4:30 minutes for French press, 2:30–3:30 for pour-over, and 1:00–2:00 for AeroPress depending on recipe. Adjust to taste.
- 6
Allow drawdown or plunge
Let the coffee draw down into the server. For pour-over, wait until dripping stops (about 3–4 minutes). For French press, place the lid on and gently plunge after 4 minutes. For AeroPress, follow your chosen inversion or standard technique and press when the timer indicates.
- 7
Serve
Pour the brewed coffee into the serving cup. Taste it black first to evaluate extraction. If desired, add up to 120 ml of warmed milk or milk alternative and/or 1 tablespoon sweetener to taste. Stir gently and serve immediately.
Equipment & extras
- 8
Use the burr grinder for a consistent grind; avoid blade grinders. Use a scale and timer for repeatable results. A gooseneck kettle gives more control when pouring for pour-over. Clean equipment after use to preserve coffee flavor.