Best Day Brewing N/a Recipe

Measure and grind

Weigh 24 g (0.024 kg) of whole coffee beans. Grind to a medium-fine to medium consistency: slightly finer than table salt for pour-over/Chemex or medium-fine for AeroPress. Aim for grind uniformity.

Heat water

Bring 420 ml total filtered water to a temperature of 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let rest 30–45 seconds.

Prepare filter and preheat

Place the paper filter in your brewer (or insert metal filter). Pour about 60 ml of the hot water through the filter into the server or mug to rinse the paper and preheat the brewer; discard rinse water.

Bloom

Place ground coffee in the filter. Start a timer. Pour 48–50 ml of hot water evenly over the grounds to saturate them (about twice the coffee weight). Allow to bloom for 30–45 seconds — you should see gases release and the grounds swell.

Main pour

After the bloom, continue pouring water in a slow, steady spiral or concentric circles, avoiding pouring directly on the filter paper. Add water in increments to reach a total of 360 ml brewed water (including the bloom water). Aim to finish pouring by 2:15–2:30 minutes and let the brew finish draining by 3:00–3:30 minutes for pour-over. For AeroPress, follow device-specific timing: press gently after a 1:00–1:30 total steep.

Serve

Remove the brewer, discard grounds and filter. Swirl the server or mug to blend the brew before pouring. Taste and adjust if desired with optional sugar or milk/creamer to taste.

Rinse and dry the grinder, server and kettle after use. Clean the brewer and discard wet grounds into compost if available. Wipe scale and store equipment in a dry place. Replace paper filters as needed.