Start here, then follow your palate. The roaster’s recipe is always worth trying first.
A starting recipe: 20 g of coffee to 320 g of water, with a medium grind. Rinse the paper filter, add coffee, and pour enough water to wet the grounds. Pause about 30 to 45 seconds, then slowly add the remaining water in stages. Aim for roughly 3 to 4 minutes total.
If the result is harsh, try a coarser grind. If it feels thin or sour, try finer. Change one thing at a time.
Start with 30 g of coffee to 500 g of water and a medium-coarse grind. Add hot water, stir gently to wet the grounds, and steep for about four minutes. Press slowly and decant into a separate vessel.
Let the cup cool a little before judging flavor. Leaving coffee in the press can continue extraction.
For a starting concentrate, combine 100 g of coarsely ground coffee with 500 g of cold water. Cover and steep in the refrigerator for 12 to 18 hours, then strain well. Dilute the concentrate with water or milk to taste.
Keep refrigerated. Start with a small batch and follow food-storage guidance appropriate to your setup.
Roast words vary between roasters. Read the current tasting notes and brew recommendations rather than relying on a single light, medium, or dark label. Buy an amount you can enjoy fresh and keep beans sealed away from heat, light, and moisture.
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