Bottomless Cup Of House Blend Recipe

Measure and grind

Measure 60 g (0.06 kg) of whole-bean house blend coffee for roughly 1 liter of brewed coffee (this yields about 8–10 cups depending on cup size). Grind to the appropriate consistency for your brew method: medium-coarse for drip/batch, medium-fine for pour-over.

Heat water

Bring 1 liter of filtered water to the proper temperature: 92–96°C (197–205°F). If using a kettle, bring to a boil then rest 30 seconds.

Brew

Brew the coffee using your chosen method: - Drip/batch brewer: Add grounds to the filter, start the brew cycle and allow full extraction. - Pour-over: Rinse paper filter with hot water, add grounds, bloom with 60 ml water for 30–45 seconds, then continue pouring in concentric circles until 1 liter is reached; total brew time ~3:30–4:30 minutes. Aim for a total yield of ~1 liter of brewed coffee.

Transfer and keep warm

Transfer brewed coffee to a thermal carafe to keep it hot and fresh for continuous bottomless refills. Maintain temperature around 80–85°C (176–185°F) if possible; do not overheat to avoid bitterness.

Prepare a single serving (approximately 355 ml / 12 oz): Pour about 300–355 ml of brewed coffee into the serving cup from the thermal carafe.

If the guest prefers milk: steam or heat and froth 120 ml milk (or milk alternative) to 60–65°C (140–149°F) and add to taste. For a standard cafe-style cafe-au-lait, use a 1:1 ratio of coffee to warm milk (about 180 ml coffee + 180 ml milk for larger servings). Adjust according to cup size.

For creamier cups: add 30 ml half-and-half or cream to the cup and stir gently.

Sweeten if desired: add up to 1 tablespoon granulated sugar or 15 ml simple syrup and stir until dissolved.

Garnish: optionally sprinkle a pinch (about 0.25 tsp) of ground cinnamon on top.

Serve immediately and replenish from the thermal carafe as needed to maintain a bottomless cup offering. Keep the carafe topped up by brewing additional batches as demand requires, using the same coffee-to-water ratio (60 g coffee per 1 liter water) for consistent flavor.

Keep grinder and brewer clean: zero out old grounds before each grind and backflush or descale the brewer regularly to prevent off-flavors.

Monitor brew strength and temperature: if coffee tastes weak, increase coffee dose slightly (by 5–10%); if too strong or bitter, reduce dose or adjust grind coarseness.

For continuous service, brew fresh batches every 45–60 minutes and rotate carafes to ensure coffee served is within the optimal freshness window.