Hot Brewed Coffee Recipe
(12 oz)
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Ingredients
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Coffee
Optional additions
Method
Preparation
Heat the water
Pour 12 oz (about 355 ml) of filtered water into a kettle and heat it until it reaches 195–205°F (90–96°C). If you don't have a thermometer, bring the water to a full boil and let it sit for 30 seconds.
Measure the coffee
Measure 2 tablespoons of medium-coarse ground coffee (roughly a 1:16 coffee-to-water ratio). Use a level tablespoon for consistency. Adjust to taste in future brews.
Prepare the brewer
If using a drip coffee maker, paper pour-over cone (Chemex/Hario), or French press, place the ground coffee in the filter or carafe. For paper filters, rinse briefly with hot water to remove paper flavor and preheat the vessel; discard rinse water.
Brewing
Start the brew
Slowly pour a small amount of the hot water (about 30–40 ml) over the grounds to saturate them evenly and allow them to 'bloom' for 30–45 seconds. This releases trapped gases and improves extraction.
Complete the pour
After blooming, slowly pour the remaining hot water over the grounds in a steady circular motion, keeping the water level even. Total contact/brew time should be: - Pour-over: 3–4 minutes - French press: 4 minutes (then press) - Drip machine: follow machine cycle which approximates these times.
Finish
If using a pour-over or drip, allow all water to pass through the grounds into the carafe. If using a French press, let steep for 4 minutes, then press the plunger down slowly and steadily.