Coffee Recipe

Measure and grind

Measure 36 g of whole coffee beans (this yields about 480 ml/2 cups of brewed coffee using a 1:14 ratio). Grind beans to the appropriate coarseness for your brewing method: medium-coarse for pour-over, medium for drip, fine for espresso, or coarse for French press.

Heat water

Heat 480 ml filtered water to about 93°C (200°F). If you do not have a thermometer, bring to a boil and let sit 30 seconds.

Rinse filter (if using paper)

If using a paper filter in a pour-over or drip brewer, place the filter in the dripper and pour a little hot water through to rinse and preheat the vessel. Discard rinse water.

Bloom (for pour-over or immersion methods)

Place the ground coffee in the dripper or French press. Pour about 60-80 ml of hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to release CO2.

Continue pouring or start brew cycle

For pour-over: continue pouring the remaining water slowly and evenly in concentric circles until you reach 480 ml total. Aim for a total brew time of 2.5–3.5 minutes for pour-over. For French press: pour all water, stir gently, cover and steep 4 minutes then press. For drip/automatic brewer: start the brew cycle and let the machine finish.

Finish and transfer

When brewing is complete, remove the grounds (or press the plunger) and immediately transfer the brewed coffee to a carafe or cups to avoid over-extraction and bitterness.

Heat and add milk

If you want milk, heat 60 ml milk to around 60–65°C (140–150°F) and either steam or warm gently on the stove. Pour into cups with brewed coffee to taste.

Sweeten & season

Stir in sugar or sweetener (start with 1 tsp) and a pinch of salt if desired to balance bitterness. Adjust to taste.