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Coffee Recipe

Inspired by Willow

Time10m

Serves1

Make Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee Base

0.042 cups freshly ground medium-coarse coffee beans8 oz hot water (195–205°F / 90–96°C)

Optional Additions

2 tbsp milk or cream1 tsp sugar or sweetener1 tsp flavored syrup (vanilla, caramel, etc.)1/8 tsp ground cinnamon or cocoa (for garnish)

Equipment & Extras

1 to taste coffee maker or French press / pour-over cone1 to taste kettle1 to taste filter (if using drip or pour-over)

Method

Prepare Coffee Base

Measure and grind

Measure 0.0417 cups (about 1 tablespoon, ~7–8 g) of whole coffee beans per 8 fl oz cup. Grind to a medium-coarse texture for French press or medium for drip/pour-over. Use a burr grinder for consistent particle size.

Heat water

Bring fresh water to a boil, then let stand 30–45 seconds to reach 195–205°F (90–96°C). If you have a thermometer, target that range for optimal extraction.

Brew (French press)

Add the ground coffee to the French press. Pour half of the hot water (about 4 oz) to bloom the grounds for 30 seconds, then pour the remaining 4 oz slowly. Stir gently to ensure all grounds are saturated. Place the lid with plunger up and let steep 3.5–4 minutes. After steeping, press the plunger down slowly and evenly.

Brew (pour-over/drip alternative)

Place a filter in the pour-over cone and rinse with hot water. Add ground coffee to the filter. Pour a small amount of water (about 1–2 oz) to bloom for 30 seconds, then slowly continue pouring in a circular motion until you reach 8 oz total. Allow coffee to fully drip through.

Finish & Serve

Pour the freshly brewed coffee into a warmed cup. Taste and add optional additions as desired: 1–2 tbsp milk or cream for creaminess, 1 tsp sugar or sweetener for sweetness, or 1 tsp flavored syrup for flavor. Stir gently to combine.

Garnish with a light dusting of ground cinnamon or cocoa if desired. Serve immediately.

Notes on adjustments: For a stronger cup, increase coffee to 1.25 tablespoons (about 10 g) per 8 oz. For a larger batch, scale proportionally (roughly 1:15–1:17 coffee-to-water ratio by weight).