Coffee Recipe
Make Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Beverage
Equipment & Extras
Method
Coffee Beverage
Measure and grind
Weigh 20 g of whole coffee beans on a scale. Grind beans to a consistency appropriate for your brewing method: medium-fine for pour-over (similar to table salt), coarse for French press (crumbly), or very fine for espresso.
Heat water
Heat 350 ml total filtered water in a kettle. Stop heating when temperature reaches roughly 92–96°C (195–205°F). Reserve 50 ml separately for pre-wetting/bloom and use 300 ml for the main brew.
Prepare brewer
If using a pour-over: place a paper filter in the dripper and rinse it with hot water (this preheats the dripper and removes paper taste). Discard rinse water. If using French press, warm the carafe with hot water and discard. If using espresso, preheat the portafilter and machine.
Bloom (for pour-over & some manual methods)
Place the ground coffee in the filter or brew basket. Start a timer and pour the reserved 50 ml hot water evenly over the grounds to saturate them. Allow coffee to bloom for 30–45 seconds; gases will escape and grounds will swell.
Brew
Pour the remaining 300 ml of hot water over the grounds in slow, concentric circles (for pour-over) until you reach the total brew water. Aim for a total brew time of 2.5–4 minutes for pour-over, 4 minutes for French press (steep then plunge), or 20–30 seconds extraction for espresso. If using French press, pour all 300 ml, steep for 4 minutes, then press slowly. For espresso, use the appropriate dose/settings on your machine.
Finish and taste
When brewing is complete, pour coffee into your mug or server. Add 1 tsp sugar (adjust to taste) and a pinch (0.25 tsp) of salt if desired to brighten flavor. If making a milk coffee, steam or heat 120 ml milk to about 60–65°C (140–149°F) and texture/foam as desired, then pour over espresso or brewed coffee. Stir gently and taste; adjust sweetness or milk to preference.
Equipment & Extras
Grinder: Use a burr grinder for consistent particle size. Grind immediately before brewing for best freshness.
Scale & timing: Use a scale to measure coffee and water for consistent strength. Time your brew to hit recommended extraction windows (see brew step).
Kettle & temperature: A gooseneck kettle provides control for pour-over. Use a thermometer if unsure of water temperature; 92–96°C is ideal.
Filters & preheating: Rinsing paper filters removes paper taste and preheats the dripper. Warming serving vessels helps maintain brew temperature.