A Nice Cup of Coffee
Most mornings I wake up, put on a record, and make myself a cup of coffee. I grind my beans by hand—a morning ritual I thoroughly enjoy despite sometimes enduring some snide comments from friends. Whether you grind your coffee the old-fashioned way or not, I recommend investing in a high-quality grinder as the coffee will extract differently depending on the size of the grounds.
Ingredients
- Serves 1
- 20 grams coffee
- About 350 grams boiling water
Instructions
- It helps to know: This recipe requires a scale, a brewing device (such as a V60 or small dripper; I use a Kalita Wave), and a paper filter.
- Though not necessary, a spouted kettle also helps with accuracy.
- Grind the coffee for a paper filter; it should look about the size of a fine sand.
- Set the paper filter in your brewing device over your mug.
- Pour boiling water over the filter, heating your mug and rinsing off any papery taste from the filter.
- Discard the water.
- Spoon the coffee into the filter, shaking to level the grounds.
- Tare your scale so it reads 0.
- Start a timer and slowly pour around 50 grams of boiling water into the center of the coffee, being careful not to touch the sides of the filter.
- Wait 30 to 45 seconds as the coffee rises and bubbles, releasing its carbon dioxide.
- Slowly pour boiling water in a circular motion starting in the center and moving outward until the filter is three-quarters full, still being careful not to touch the side of the filter (or the water will go straight through to the cup).
- Wait as the water drips through the coffee into your mug, and a darker crust forms around the perimeter of the grounds.
- Continue with this process until you’ve added about 300 grams of boiling water and the timer reads between 3 and 4 minutes.
- (If it takes more time, your grind is likely too fine.
- If it takes less time, your grind is likely too coarse).
- Serve.
