Java Etc. Recipe
Make Java Etc. 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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Brewed Java
Milk & Foam (optional)
Finishes & Garnish (optional)
Method
Brewed Java
Measure and heat
Measure 1 cup (240 ml) fresh water and heat to between 195–205°F (90–96°C). If you don't have a thermometer, bring water to a near-boil and let sit 30 seconds.
Grind coffee
Grind 1 tablespoon (0.0625 cup) of coffee beans to a medium-coarse grind. The amount specified yields one standard cup of brewed coffee; adjust proportionally for more servings.
Brew
Use your preferred brew method (French press, pour-over, Aeropress, or drip). For a pour-over: place filter, add ground coffee, pour a small amount of hot water to bloom for 30–45 seconds, then pour the remaining water slowly in a circular motion until you reach 1 cup. For French press: add grounds, pour hot water, stir, steep 4 minutes, then press. If using instant espresso powder for extra strength, dissolve it into the hot water before pouring over grounds.
Serve
Pour the brewed coffee into a pre-warmed mug. Taste and adjust strength next time by increasing or decreasing coffee amount or grind size.
Milk & Foam (optional)
Heat and sweeten milk
If you want a milk-based coffee, heat 1/2 cup (120 ml) milk gently in a small saucepan over medium-low heat until steaming (do not boil). Stir in 1/8 tsp vanilla extract and 1 tsp sugar, if using, until dissolved.
Froth
Froth the hot milk using a handheld frother, French press (pump up and down 30 seconds), or by shaking vigorously in a sealed jar for 20–30 seconds. Spoon foam on top of brewed coffee or pour steamed milk for a latte-style drink.
Finishes & Garnish (optional)
Top the finished cup with a dollop of whipped cream (about 2 tablespoons) and dust with 1/8 tsp ground cinnamon or cocoa powder for aroma and visual appeal.