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Ingredients
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Brew
Optional Add-ins
Method
Brew
- 1
Measure beans
Measure 0.375 cups (about 21 grams) of whole coffee beans. This amount yields approximately 12 fl oz of brewed coffee at a 1:17 coffee-to-water ratio.
- 2
Heat water
Pour about 16 oz of filtered water into a kettle and heat until it reaches 200°F (just off a full boil). If you don't have a thermometer, bring to a boil and let rest 30 seconds.
- 3
Grind beans
Grind the measured beans to a medium grind — similar to granulated sugar — appropriate for a drip brewer, pour-over, or French press (slightly coarser for French press). Use a burr grinder for consistency.
- 4
Prepare brewer
Set up your brewing device (drip machine, pour-over cone with filter, or French press). If using paper filter, rinse it with hot water to remove paper taste and preheat the brewer and cup; discard rinse water.
- 5
Dose and bloom (pour-over method)
Place ground coffee in the filter or brewer. Start a timer and pour 2 oz (about 60 ml) of the hot water evenly over the grounds to saturate them (the bloom). Allow to bloom for 30–45 seconds to release trapped CO2.
- 6
Continue pouring / brewing
After the bloom, slowly pour the remaining hot water (about 10 oz) in a steady spiral over the grounds until you reach 12 oz total liquid in the carafe/cup. For drip machine, start the machine and allow it to finish. For French press, add all hot water, stir gently, steep 4 minutes, then press slowly.
- 7
Serve
Once brewing is complete, immediately pour the coffee into a preheated 12 oz cup to preserve temperature and aroma.