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Ingredients
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Coffee
Optional additions
Method
Preparation
Measure and heat water
Measure 12 oz (plus ~2 oz extra) of filtered water. Heat water to 195–205°F (90–96°C). If you don't have a thermometer, bring to a rolling boil and let sit 30 seconds.
Weigh/Grind beans
Measure 0.35 cups of whole beans (~21 grams; yields about 12 oz brewed coffee with a medium-strength ratio ~1:16). Grind beans to a medium-coarse setting for pour-over or medium for drip coffee (similar to granulated sugar).
Preheat brewer or cup
Pour the 2 oz of hot filtered water through your empty brewer or into the serving cup to preheat and rinse the filter if using one. Discard the rinse water.
Brewing
Add coffee grounds
Place the ground coffee in the filter or brew basket and level gently so grounds are even.
Bloom (if using pour-over/drip)
Pour about 2 oz (the reserved 2 oz) of hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to allow CO2 to escape.
Complete pour or start brew cycle
If using pour-over: slowly pour the remaining hot water in a steady spiral over the grounds until you reach 12 oz brewed volume, keeping the water level consistent and avoiding pouring on the filter. Total pour time should be 2:30–3:30 minutes. If using a drip machine: start the machine and let it run its cycle until 12 oz of brewed coffee is collected.
Drain and serve
Once brewing is complete and liquid has drained through the grounds, remove the brewer/filter. Swirl the brewed coffee gently in the server or cup to even out strength, then pour into a preheated 12 oz cup.