Nat's Own Coffee Recipe

Grind beans

Measure 60 g (0.06 kg) of freshly roasted whole-bean coffee for 1 liter of water. Grind to a medium-coarse grind appropriate for a drip brewer or automatic coffee machine (similar to coarse sand).

Heat water

Bring 1.0 L of filtered water to between 90°C and 96°C (195–205°F). If using an electric coffee maker, ensure it is filled with 1.0 L of filtered water and preheated.

Dose and brew

Load the ground coffee into the filter basket (use paper or metal filter as your brewer requires). Use a brew ratio of roughly 60 g coffee per 1 L water (equivalent to ~1:16 by weight). Start the brew cycle on your drip machine, pour-over, or commercial brewer and allow the coffee to fully extract. Total contact time for drip/auto should be ~4–6 minutes; for pour-over aim for 3–4 minutes of drawdown.

Hold warm (for bottomless service)

Transfer brewed coffee to an insulated thermal carafe or the brewer’s airpot to keep it hot and fresh. If offering bottomless refills, keep the brewing device or carafe replenished and replace every 30–45 minutes to maintain flavor, or brew a fresh batch as needed.

Prepare additives at the service station. If a customer requests milk, heat or steam 60 ml of milk (if hot) or pour cold if requested (for iced coffee). Stir in 1 tsp of sugar or preferred sweetener to taste. For a richer cup, add 1 tbsp cream.

For hot service: Pour freshly brewed coffee into an 8 fl oz (240 ml) cup. Offer milk, sugar, or cream on the side. For iced service: Fill the cup with 1 cup of ice, pour chilled or freshly-brewed coffee over ice, and offer milk or sweetener as desired.

Bottomless policy: When refilling, pour from the thermal carafe or airpot into the customer's cup. Monitor carafe freshness; discard and replace coffee after 30–45 minutes or when flavor becomes noticeably stale. Clean and sanitize serving equipment between batches.