Coffee Recipe

Measure beans

Weigh or scoop about 0.33 cups (approximately 30–35 g) of whole coffee beans for roughly 3-4 standard (240 ml) cups of brewed coffee. Adjust quantity to taste: more beans = stronger coffee.

Grind beans

Grind the beans to the appropriate consistency for your brewing method: medium-coarse for pour-over or drip, medium for automatic drip, coarse for French press, fine for espresso. Aim for uniform grounds.

Heat water

Bring about 700 ml of filtered water to a boil, then remove from heat and let it rest 30 seconds to reach about 90–96°C (195–205°F). Use slightly lower temperature for light roasts and slightly higher for darker roasts.

Prepare filter and pre-wet

Place a paper filter in your dripper or use the reusable filter. Pour a small amount of hot water through the filter to rinse it and preheat the brewer and carafe; discard the rinse water.

Bloom (pour-over or drip)

Place the ground coffee in the filter. Pour about twice the weight of the grounds in hot water (≈60–70 ml) evenly over the grounds to saturate them and allow to bloom for 30–45 seconds. This releases trapped CO2 and improves extraction.

Continue pouring

Slowly pour the remaining hot water in concentric circles over the grounds, keeping the water level consistent. Total brew time for pour-over/drip should be about 2.5–4 minutes. For drip coffee makers, simply start the machine and let it complete the cycle.

French press alternative

If using a French press: add coarse grounds to the press, pour hot water to saturate, stir gently, place the lid with plunger up, steep 4 minutes, then press down slowly and evenly.

Espresso alternative

If using an espresso machine: use finely ground coffee (about 18–20 g for a double shot), tamp evenly and pull a 25–30 second shot yielding about 30–40 ml of espresso.

Pour and adjust strength

Pour the brewed coffee into cups. If coffee is too strong, add up to 100 ml hot water to make an Americano-style drink.

Add milk or sweetener (optional)

Add milk (about 30–120 ml depending on preference) or a sweetener (start with 1 tsp) and stir. Froth milk if desired for lattes or cappuccinos.

Season (optional)

Add a tiny pinch (about 0.2 tsp) of salt to cut bitterness if needed. Taste and adjust sugar/milk to preference.

Serve

Serve immediately while hot. Store leftover brewed coffee in a thermal carafe for up to 12 hours; do not leave on a hot plate for extended periods to avoid burned flavor.