Coffee Recipe

Measure and heat

Weigh 20 g of whole coffee beans. Pour 500 ml filtered water into a kettle and heat until just below boiling (about 94°C / 200°F). If using an electric kettle without temperature control, bring to a boil and let sit 30 seconds.

Grind

Grind the 20 g of coffee beans to the appropriate grind size for your brewer: medium-coarse for French press, medium for pour-over, medium-fine for drip. Aim for consistency and grind immediately before brewing.

Rinse filter and preheat

Place a paper filter in the pour-over cone and rinse it with hot water from the kettle. Discard rinse water and preheat your cup or carafe by pouring a little hot water into it, then discard.

Bloom

Add the ground coffee to the filter and level the bed. Start a timer. Pour 40 ml of hot water evenly over the grounds to saturate them. Let coffee bloom for 30–45 seconds to release trapped gases.

Main pour

After the bloom, pour remaining hot water in a slow, steady, circular motion, aiming to finish pouring at about 2:30–3:00 minutes total brew time. Target a total brewed water amount of 300 ml. Allow all water to drain through the grounds.

French press

Add 20 g ground coffee (medium-coarse) to the press. Pour 300 ml near-boiling water, stir gently to saturate grounds, place the lid with plunger up, and steep for 4 minutes. Press down slowly and serve.

Automatic drip

Place grounds in the machine's filter, add 300 ml water to the reservoir, and start the brew cycle. Use medium grind and expect a 4–6 minute brew time depending on machine.

Pour brewed coffee into a cup. If desired, add up to 60 ml milk (steamed or warmed) or 15 ml heavy cream and 1 tsp sugar to taste. Stir gently. Garnish with a pinch of cinnamon or cocoa if desired. Serve immediately.

Adjust strength by changing coffee dose: increase to 22–24 g for a stronger cup or reduce to 16–18 g for a lighter cup. Adjust water proportionally to maintain balance (recommended brew ratio 1:15 — coffee:water by weight).