House Coffee Recipe
Make House Coffee Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Optional additions
Method
Preparation
Equipment and water
If using a drip brewer, French press, or pour-over, preheat the carafe and brewing vessel by rinsing with the 1 cup of hot filtered water. Discard the rinse water. This helps keep final brew temperature steady.
Weigh and grind beans
Measure 40 grams (0.04 kg) of fresh whole beans for roughly 12 cups of brewed coffee (ratio ~1:15 by weight). Grind beans to the appropriate coarseness for your method: medium-coarse for drip and pour-over, coarse for French press. Use a burr grinder for consistency.
Heat brewing water
Heat the 12 cups (about 2.8 L) of filtered water to 92–96°C (198–205°F). If you don’t have a thermometer, bring to a boil then let sit 30 seconds.
Brewing (Drip brewer or Automatic coffeemaker)
Place a paper filter (or permanent filter) in the basket and add the ground coffee. Use the entire 40 g of grounds for the 12 cups indicated. Start the machine and allow it to brew fully. The machine will evenly pour hot water over the grounds and drip the brew into the carafe.
When brewing finishes, discard the used grounds and filter. Pour brewed coffee into a preheated carafe or thermal server to maintain temperature.
Brewing (Pour-over alternative)
Set a pour-over dripper (V60, Chemex, etc.) over a carafe with a rinsed filter. Add all grounds. Start a timer and bloom with 90–120 g of hot water for 30–45 seconds. Continue pouring in slow, concentric circles until you reach the total water weight corresponding to 40 g coffee at a 1:15 ratio (~600 g water for a stronger brew or ~640–660 g for regular strength); for a multi-cup pour-over, aim to finish pouring within 3.5–4 minutes. Adjust to taste.
When dripping is complete, remove the dripper and serve coffee immediately into preheated cups or a carafe.
Brewing (French press alternative)
Add the 40 g coarsely ground coffee to the press. Pour in about 600–660 g (ml) of hot water to reach a 1:15–1:16 ratio. Stir gently to saturate all grounds. Place the lid with the plunger up and steep for 4 minutes. After steeping, press the plunger down slowly and evenly. Pour into a carafe and serve immediately to avoid over-extraction.
Serving and finishing
Serve coffee black, or offer optional additions: warm 1/4 cup milk per cup if requested (heat to 60–65°C/140–149°F), or steam/froth milk for a creamier texture. Provide sugar, simple syrup, or cream to taste. Stir before serving.
Store leftover brewed coffee in a thermal carafe for up to 2 hours for best flavor; avoid reheating on the stove or microwave as it will become bitter.
