Coffee Recipe

Measure and grind

Weigh 50 g (0.05 kg) of whole coffee beans on a scale. Adjust amount proportionally for more or fewer servings. Grind the beans to a grind size appropriate for your brewing method: medium-coarse for French press, medium for drip/pour-over, fine for espresso.

Heat water

Bring 350 ml filtered water to a temperature of about 90–96°C (195–205°F). If you don't have a thermometer, bring water to a boil and let it rest 30 seconds.

Bloom (for pour-over or drip)

If using pour-over or drip: place a paper filter in the dripper and rinse it with hot water to remove paper taste and warm the vessel. Add the ground coffee to the filter. Pour about 60 ml hot water evenly over grounds to saturate them and let bloom for 30–45 seconds.

Brew

Continue pouring the remaining water slowly and evenly over the grounds in circular motions until you reach 350 ml total (including bloom) for pour-over. For drip machines, start the brew cycle with the same 50 g coffee / 350 ml water ratio. For French press: add grounds to the carafe, pour all 350 ml hot water, stir gently, place lid with plunger up, and steep 4 minutes before plunging. For espresso machines: use 18–20 g coffee per single shot; if using espresso, adjust quantities and extraction time (25–30 seconds) accordingly.

Serve

Once brewed, transfer coffee to a pre-warmed serving cup. Add optional sugar (1 tsp) and milk or cream (30 ml) to taste, stirring to combine.

Clean up

Discard used grounds and filter (compost if possible). Rinse equipment and dry for storage.

Use a burr grinder for consistent grind size. Pre-wetting the filter improves flavor. Adjust coffee-to-water ratio to taste: a common range is 1:15 to 1:18 (coffee:water by weight).