Clean Coffee Recipe

Measure beans and water

Weigh 30 g of whole bean coffee and 500 ml of filtered water. This yields roughly 2 standard cups (about 2 servings) at a brew ratio of 1:16. Adjust proportionally for more or fewer servings.

Heat water

Pour the measured water into the kettle and heat to 92–96°C (197–205°F). If you don’t have a thermometer, bring water to a boil then let it sit 30–45 seconds.

Grind beans

Using a burr grinder, grind the 30 g of whole beans to the grind size appropriate for your brewing method: pour-over (medium-fine; texture of granulated sugar) or French press (coarse; rough sand). Grind immediately before brewing to preserve freshness.

Set up dripper and rinse filter

Place the paper filter in the dripper and set the dripper on your carafe or mug. Rinse the filter with hot water from the kettle to remove paper taste and preheat the dripper and vessel. Discard rinse water.

Bloom

Place the dripper and carafe on the scale, tare to zero, add the 30 g of ground coffee to the filter and level gently. Start the timer and pour 60–65 ml of hot water evenly over the grounds to saturate them (about twice the coffee weight). Allow to bloom for 30–45 seconds — this releases trapped gases and improves extraction.

Continue pouring

After the bloom, pour in slow, controlled concentric circles to reach a total of 320 ml at about 1:30–1:45 on the timer, then continue pouring to reach the full 500 ml by 2:30–3:00. Aim for a total brew time of 2:30–3:30 minutes. Adjust pour speed and grind size if extraction is too fast or too slow.

Finish and serve

When dripping slows to a near stop, remove the dripper and give the carafe or mug a gentle swirl to mix. Serve immediately to enjoy peak freshness and purity.

Preheat and add grounds

Preheat the French press with hot water, then discard the rinse water. Add the 30 g coarsely ground coffee to the press.

Add water and bloom

Start the timer and pour all 500 ml of hot water over the grounds, saturating them evenly. Stir gently to ensure all grounds are wet and allow to steep (bloom) for 30–45 seconds.

Steep and plunge

Place the lid with the plunger lifted on the French press and steep for a total of 4 minutes. After 4 minutes, press the plunger down steadily and evenly.

Serve

Pour the brewed coffee into your mug or carafe immediately to avoid over-extraction. Enjoy fresh.

If the brew tastes sour or under-extracted, try a finer grind, increase water temperature slightly, or lengthen contact time. If the brew tastes bitter or over-extracted, try a coarser grind, lower temperature, or shorten brew time. Always store whole beans in a cool, dark place in an airtight container to preserve the clean, mold-free quality.