Brew (regular) Recipe

Measure beans

Measure 0.35 cups (approximately 60 grams) of whole coffee beans for 12 cups of brewed coffee. This yields a standard strength coffee (about 1:17 coffee-to-water by weight). Adjust for preference: more beans for stronger, less for weaker.

Grind beans

Grind the measured beans to a medium grind suitable for a drip brewer (consistency like coarse sand). Use a burr grinder for even particle size. If using pre-ground coffee, skip this step.

Prepare filter and machine

Place the paper or metal filter into the brew basket. If using a paper filter, rinse it with hot water to remove paper taste and preheat the brewer and carafe; discard the rinse water.

Add coffee and water

Add the ground coffee to the filter. Pour 12 cups (about 2.8 liters / 2880 ml) of fresh cold water into the coffee maker's water reservoir. Use filtered water for best flavor.

Start brew cycle

Turn on the drip coffee maker or begin pouring if using pour-over. For drip machines, allow the full cycle to complete (typically 6–8 minutes for a full 12-cup carafe). For pour-over, pour in stages: bloom 60 ml of water and wait 30–45 seconds, then pour remaining water slowly in concentric circles until you reach 12 cups (2880 ml). Total contact time should be about 3.5–4.5 minutes for pour-over.

Finish and serve

When brewing is complete, remove the filter with used grounds and discard. Give the carafe a gentle swirl to homogenize. Serve immediately. Offer sugar and milk/cream to taste.

To make a stronger brew, increase coffee to 0.45 cups (about 75 g) for 12 cups of water. For milder coffee, reduce to 0.25 cups (about 45 g). Store beans in an airtight container away from heat and light; grind just before brewing for best aroma.