Coffee Recipe

Measure water and beans

Weigh 15 g of whole coffee beans on a digital scale for one 250 ml cup. Measure about 300 ml of filtered water to have extra for preheating.

Heat water

Bring the 300 ml of filtered water to a boil, then remove from heat and let it cool for about 30 seconds to reach approximately 92–96°C (197–205°F). If using a kettle without temperature control, allow ~30 seconds after boiling.

Grind the 15 g of beans to the appropriate grind size for your brew method: medium-fine for pour-over (slightly finer than table salt), coarse for French press, or fine for espresso. Use a burr grinder for consistent particle size. Grind immediately before brewing to preserve freshness.

Prepare filter and preheat

Place a paper filter in the pour-over dripper and rinse it thoroughly with hot water to remove paper taste and preheat the vessel. Discard rinse water. Place dripper over your mug or server.

Add grounds and level

Add the ground coffee to the rinsed filter and gently shake or tap to level the bed of grounds.

Bloom

Start your timer. Pour 30–40 ml of hot water evenly over the grounds to saturate them (about twice the coffee weight). Let the coffee bloom for 30–45 seconds to release trapped gases.

Main pour

After the bloom, slowly pour the remaining water in a steady spiral or concentric circles, keeping the water level consistent and avoiding pouring directly on the filter edge. Aim to finish pouring by 2:00–2:30 minutes total brew time (for pour-over), with an overall contact time of about 2:30–3:00 minutes.

Drain and serve

Allow the coffee to finish draining through the filter. Remove the dripper, stir the brewed coffee in the server or mug to homogenize, then pour into your cup.

French press

For French press, use a coarse grind. Add 15 g coffee to a 250 ml carafe, pour 250 ml of hot water, stir gently, place the lid with the plunger up, steep for 4 minutes, then press slowly and pour.

Espresso (single shot approximation)

For espresso, use about 18–20 g dose (adjust machine and basket) and yield about 30–40 ml in ~25–30 seconds with a fine grind and appropriate tamping. Equipment and technique vary; adjust to taste.

If desired, add 30 ml milk or creamer and/or 1 tsp sugar to taste. Stir and serve immediately. Taste and adjust grind size, dose, or brew time for future brews to refine strength and extraction.