House Coffee

Ingredients

• 2.5 ounces medium-roast coffee beans – freshly ground medium-coarse
• 32 ounces cold water – filtered if possible
• granulated sugar – for serving, optional
• milk – for serving, optional (any dairy or plant-based milk)

Instructions

1. Measure 32 ounces (4 cups) of cold water into the reservoir of a drip coffee maker or into a kettle if using a manual brewer.
2. Weigh or measure about 2.5 ounces ground coffee, which is roughly 3/4 cup of medium-coarse grounds, and place them into the coffee maker's filter basket or a paper filter set in a pour-over dripper.
3. Level the coffee grounds gently in the filter so they are evenly distributed, without packing them down.
4. If using an automatic drip machine, place the filter basket in the machine, close it, and start the brew cycle, allowing all the water to pass through the grounds until dripping stops, 5–7 minutes.
5. If using a manual pour-over, heat the 32 ounces of water to just off the boil, about 200°F, then pour enough hot water over the grounds to saturate them evenly and let bloom for 30–45 seconds.
6. Continue pouring the remaining hot water over the grounds in a slow, steady spiral, keeping the water level just above the coffee bed until all the water is used and the dripping slows to an occasional drip, 3–5 minutes more.
7. Once brewing is complete, remove and discard the filter and used coffee grounds so the coffee does not over-extract and become bitter.
8. Swirl or gently stir the brewed coffee in the carafe to mix the stronger and weaker layers, then taste and adjust strength next time by slightly increasing or decreasing the amount of coffee used.
9. Pour the hot coffee into mugs and serve immediately, offering granulated sugar and milk for serving, optional, on the side.
10. For best flavor, enjoy the house coffee within 30–45 minutes of brewing, keeping it warm on a low warming plate or in a thermal carafe rather than reheating.