Coffee Recipe

Measure and grind

Weigh 20 g of whole coffee beans (a standard medium-strength ratio ~1:15). Grind the beans to a medium-coarse grind if using pour-over or drip (similar to rough sand); if using a French press, grind coarser; for an espresso machine use a fine grind (adjust quantity and water accordingly for espresso).

Heat water

Heat 300 ml filtered water to about 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil then let rest 30 seconds.

Bloom (pour-over / drip method)

Place ground coffee in your brewer (paper filter rinsed if using). Pour 40–50 ml of the hot water evenly to wet all grounds and let bloom for 30–45 seconds to release CO2.

Brew

After the bloom, continue pouring in slow, concentric circles until you reach 300 ml total water (or start the drip machine). Total brew time for pour-over should be about 2:30–3:30 minutes. For French press, add all water, stir gently, steep 4 minutes, then press. For drip or automatic brewer follow the machine cycle.

Serve

Once brewed, pour the coffee into a warmed cup. Consume immediately for best flavor.

Heat and froth milk

If using milk, heat 60 ml to about 60–65°C (140–149°F). Froth with a milk frother or whisk until microfoam forms. For cold milk, froth cold and add cold coffee over ice for iced coffee.

Sweeten and garnish

Stir in sweetener if desired (start with 1 tsp). Pour frothed milk over brewed coffee (for latte-style) or add a splash (for café au lait). Sprinkle a pinch of ground cinnamon or cocoa on top if desired.