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Ingredients
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Coffee Preparation
Method
Coffee Preparation
- 1
Weigh and grind beans
Weigh 20 grams (about 0.75 cups whole beans by volume) of freshly roasted coffee beans. Grind to a medium-coarse texture for drip or pour-over brewing (similar to sea salt). Use a burr grinder for consistent grind size.
- 2
Preheat equipment
Bring at least 415 ml of filtered water to a boil, then allow it to cool to about 92–96°C (197–205°F). Pour 60 ml of the hot water through the empty brew basket or pour-over cone and into the serving carafe or cup to preheat equipment; discard preheat water.
- 3
Rinse filter
Place a paper filter in the dripper and pour hot water through it to rinse and remove paper taste; discard rinse water from the carafe.
- 4
Bloom
Add the ground coffee to the filter. Start a timer and pour 40–60 ml of hot water (about twice the coffee weight) evenly to saturate grounds. Let coffee bloom for 30–45 seconds to release gases.
- 5
Continue pouring / Brew
After the bloom, pour the remaining hot water in slow, concentric circles, keeping the water level consistent and avoiding the edges. Aim for a total brew time of 3:00–3:30 minutes for 355 ml yield. If using an automatic drip machine, use the same grind and water ratio (20 g coffee : 355 ml water) and start the cycle; total brew time will typically be similar.
- 6
Serve
When brewing is complete, remove the dripper and discard grounds and filter. Swirl the carafe gently to homogenize. Pour brewed coffee into a 12 oz (355 ml) cup.
- 7
Optional finishing
If desired, add up to 30 ml of milk or dairy alternative and up to 1 tsp of sweetener to taste. Stir gently and serve immediately.