Freshly Brewed Coffee Recipe

Measure and heat water

Weigh 950 ml filtered water using the kitchen scale and pour into the kettle. Heat water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Weigh and grind beans

Weigh 60 g of the 100% Arabica whole-bean coffee. Grind to a medium grind (texture similar to granulated sugar) if using a grinder. If using pre-ground coffee, ensure it is ground for drip/pour-over and measure 60 g.

Place the paper filter in the dripper or the coffee maker basket and rinse it with hot water to remove paper taste and preheat the equipment. Discard the rinse water from the carafe or server.

Add the 60 g of freshly ground coffee to the filter and level the coffee bed so water flows evenly.

Bloom (pour-over only)

If using pour-over: start with a bloom by pouring 120 ml of hot water evenly over the grounds to saturate them. Let the coffee bloom for 30–45 seconds to release trapped CO2.

Continue pouring slowly and evenly (for pour-over) in concentric circles until reaching the total 950 ml. For an automatic drip coffee maker, start the brew cycle and let the machine draw the full 950 ml through the grounds. Aim for a total contact/brew time of about 3.5–5 minutes for pour-over or allow the machine's full cycle (typically 4–6 minutes).

When brewing is complete, remove and discard the used filter and grounds. Give the brewed coffee a gentle swirl in the carafe to even out strength.

Pour the freshly brewed coffee into four 8-oz (about 240 ml) cups — the 950 ml yield will fill four cups with a small allowance for headspace.

If desired, add optional milk: divide 120 ml of milk among the four cups (about 30 ml per cup) or add to taste.

If desired, sweeten with granulated sugar up to 1 tsp per cup (use the provided 4 tsp as up to 1 tsp per serving) or to taste. Stir and taste, adjusting milk or sugar if needed.

Serve immediately while hot to showcase the freshly roasted 100% Arabica flavor.