Wildflyer Coffee Recipe

Warm and set up

Place the carafe or mug on the scale and tare it. If using a pour-over dripper, place the filter in the dripper and rinse it with hot water to remove paper taste and to warm the vessel; discard rinse water.

Ensure your kettle is filled with fresh filtered water and bring it to a near-boil, then let cool slightly to about 94°C (200°F) — ideal for medium-roast coffee.

Weigh 55 g of whole-bean Wildflyer medium-roast coffee on the scale. This amount with 900 ml water yields approximately 4-5 standard 8-oz (240 ml) cups total (servings listed below).

Grind the beans to a consistency appropriate for your brew method: medium-coarse for pour-over (similar to sea salt), medium for most drip machines, or slightly finer for AeroPress. Adjust grind to taste in future brews.

Bloom

Place the ground coffee in the prepared filter. Tare the scale with the loaded dripper and carafe. Start the timer and pour 100 ml of hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to allow trapped gases to escape.

Main pour

After the bloom, continue pouring in slow, controlled concentric circles. Pour to reach 300 ml by 1:30–1:45, then to 600 ml by 2:30–2:45, and finally to 900 ml by 3:30–3:45. Aim for a total brew time of 3:30–4:00 minutes. Adjust pour pace to keep the water level steady and avoid flooding or drying the bed.

Finish

When the water has fully drained through the grounds (aim for ~4 minutes), remove the dripper and discard the used grounds and filter. Swirl the carafe gently and serve immediately.

Drip machine: use the same 55 g coffee to 900 ml water ratio. Use medium grind and run a normal cycle. Extraction time will be determined by the machine.

AeroPress (inverted or standard): use ~17–20 g coffee for a single 240 ml serving. Adjust grind finer and shorten water volume; steep 60–90 seconds depending on recipe.

Pour brewed coffee into cups. Add optional milk (about 120 ml per cup if making lattes) or sweetener to taste. Wildflyer medium roast is balanced and will pair well with milk or black.

Store any leftover brewed coffee in a thermal carafe for up to 2 hours for best flavor; avoid leaving on a hot plate which will degrade taste.