Midwest Brew Coffee "golden Roast" Recipe

Measure and heat water

Measure 1 cup (240 ml) of filtered water. Heat the water to 195–205°F (90–96°C). If you don't have a thermometer, bring the water to a boil and let it rest 30 seconds.

Prepare grounds

Use 1 tablespoon (approximately 0.0625 cups) of coarsely ground medium-dark Golden Roast coffee. Place the grounds into your chosen brew vessel (French press, pour-over cone with filter, or drip basket).

Bloom (for pour-over or drip)

Pour about 2 tablespoons (30–40 ml) of the hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to release CO2 and develop aroma.

Complete the brew

Slowly pour the remaining hot water over the grounds in a steady circular motion (if using pour-over) until you reach 1 cup total. If using a French press, pour all the water, stir gently, and steep for 4 minutes, then press. For automatic drip, start the cycle and let it finish.

Serve

Once brewed, immediately transfer coffee to your cup to avoid over-extraction from sitting on grounds or a hot plate.

Sweeten

Stir in 1 teaspoon simple syrup or liquid sweetener to taste while the coffee is hot so it dissolves fully.

Add milk or cream

Add 2 tablespoons milk or cream (or more to taste). For a latte-style drink, steam or froth 1/4 cup milk and pour over brewed coffee, holding back foam with a spoon if you prefer more latte and less foam.

Garnish

Optionally dust the top with a light sprinkle (about 1/8–1/4 tsp) of ground cinnamon for aroma and visual appeal.

Use a clean filter appropriate to your brew method. Pre-rinse paper filters with hot water to remove any paper taste and to warm the brew vessel.

Adjust grind, dose, and brew time based on taste: if coffee tastes weak, use slightly finer grind or a bit more coffee; if it tastes bitter, try coarser grind, slightly cooler water, or shorter contact time.