Black coffee

If you’re referring to how to make black coffee at a cafe, here’s a basic guide:

Ingredients:

• Freshly ground coffee beans (medium to coarse grind)
• Hot water (around 90-96°C or 194-205°F)

Method:

1. Brewing Equipment: You can use a drip coffee maker, pour-over method, French press, or espresso machine depending on the equipment available at the cafe.

Pour-Over (manual method):

1. Place a coffee filter in a dripper (like a V60 or Chemex).
2. Add freshly ground coffee (around 15-18 grams for a single cup, adjust for multiple cups).
3. Pour hot water in slow, circular motions, wetting the grounds evenly.
4. Allow the coffee to “bloom” (expand) for 30 seconds, then continue pouring the water until you have brewed the full amount (typically 240 ml or 8 oz).
5. Let it drain and serve.

Drip Coffee Maker:

1. Place a filter in the coffee basket.
2. Add ground coffee, typically 1-2 tablespoons per 6 oz of water.
3. Turn on the coffee maker and allow it to brew the coffee directly into the pot.

French Press:

1. Add about 1 tablespoon of ground coffee per 4 oz of water into the French press.
2. Pour hot water over the coffee grounds, stirring to ensure they are evenly saturated.
3. Place the lid on and let it steep for 4 minutes.
4. Press the plunger down slowly, then serve.

Espresso Machine (for a stronger black coffee):

1. Use 18-20 grams of finely ground coffee for a double shot.
2. Tamp the coffee grounds firmly into the portafilter.
3. Lock the portafilter into the machine, start the shot, and brew until the espresso has finished.
4. Serve in a small cup, typically 1 oz per shot.

Optional:

• If you’d like to customize it further for a cafe-style experience, you can add a splash of milk or sweetener, though traditional black coffee is served without.

Does this answer your query? Feel free to clarify if you’re asking for something specific!