Coffee Recipe

Weigh and grind beans

Measure 30 g (0.03 kg) of freshly roasted whole coffee beans. Grind to match your brewing method: medium-coarse for pour-over, medium for drip, fine for espresso. Aim for a consistent grind size for even extraction.

Heat 500 ml (0.5 L) of filtered water to the proper brewing temperature: about 92–96°C (197–205°F). If you don’t have a thermometer, bring to a boil then let sit 30 seconds.

Pour-over or Drip

Place paper filter in your dripper and rinse with hot water to remove paper flavor and preheat equipment. Add ground coffee to the filter. Start by pouring a small amount of hot water (about twice the weight of coffee, ~60 ml) to bloom for 30–45 seconds. Then pour remaining water slowly and evenly in circular motions until you reach 500 ml. Total brew time should be 2.5–4 minutes for pour-over; drip machines will manage timing automatically.

Immersion (French Press)

Add grounds to the French press. Pour all hot water over grounds, stir gently to saturate, and place the lid with the plunger up. Steep 4 minutes, then press the plunger down steadily and serve immediately.

Espresso-style (if using espresso machine)

Use a fine grind and tamp 18–20 g into the portafilter for a single shot or adjust for double. Pull a shot of about 30–40 ml in ~25–30 seconds. For 500 ml total, prepare multiple shots and dilute with hot water (americano) or mix with steamed milk as desired.

Pour brewed coffee into cups. If using milk, steam or heat 50 ml and add to taste. Stir in sweetener (1 tsp) and a pinch of salt if desired. Taste and adjust milk/sweetener to preference.

Serve immediately while hot. Leftover brewed coffee can be stored in a thermos for a few hours but is best fresh.