Inverness Coffee Roasting Company is a name associated with roasted coffee, not a distinct dish or standardized recipe. For a dependable cup at home, use freshly roasted whole beans, filtered water and a pour-over dripper; this simple method lets the coffee’s own flavor come through and is easy to adjust to your taste.
Ingredients
- 30 g (about 5 tablespoons) freshly roasted whole coffee beans
- 500 ml (2 cups plus 2 tablespoons) filtered water
Instructions
- Heat the water to about 200°F (93°C). If it has just boiled, let it stand off the heat for 30 seconds. Bring the dripper and serving vessel to a comfortable working temperature by rinsing them with hot water; discard the rinse water.
- Grind the coffee immediately before brewing, aiming for a medium grind resembling coarse sand. Use a little finer grind if the coffee tastes weak and a little coarser grind if it tastes harsh or bitter.
- Set a paper filter in the dripper and rinse it with hot water to remove any papery flavor. Empty the water from the serving vessel, then add the ground coffee and gently level the bed.
- Place the dripper over the vessel and start a timer. Pour about 60 ml (¼ cup) of water evenly over the grounds, just enough to wet them. Wait 30 seconds for the coffee to bloom.
- Pour the remaining 440 ml (1¾ cups plus 2 teaspoons) of water slowly in small circles, keeping the stream off the filter walls. Aim to finish pouring at about 2 minutes. Let the coffee drain; brewing should finish around 3 to 4 minutes after the first pour.
- Remove the dripper, swirl the brewed coffee gently to even out its strength, and serve promptly. Taste before adding milk or sweetener, then adjust to preference.
Tips
- Use coffee that is fresh, not necessarily just roasted. Beans are often best after a short resting period following roasting. Follow the roaster’s guidance; very freshly roasted coffee can release extra gas and brew unevenly.
- Measure by weight when possible. A tablespoon’s volume changes with bean size and grind, while 30 g of beans gives you a repeatable starting point. A digital kitchen scale is helpful but not essential.
- Keep the pour steady. Pouring too quickly can leave the coffee under-extracted; repeatedly stopping for long periods can make the brew inconsistent. If the bed drains much faster or slower than four minutes, adjust the grind slightly next time.
- Change one variable at a time. If the coffee is too strong, use less coffee or more water; if it is sour or thin, try a finer grind. If it is bitter and drying, try a coarser grind or slightly cooler water.
Serving Suggestions
Serve the coffee black in warmed mugs to appreciate its aroma and finish. For a softer cup, add a splash of milk or a small amount of cream. Sugar, honey or a simple syrup can sweeten it, though adding sweetener gradually makes it easier to find the right balance.
Pair it with a plain buttered pastry, toast, shortbread or a lightly sweet breakfast. If serving a group, brew into a prewarmed insulated carafe rather than leaving the coffee on a hot plate, which can make the flavor taste stale or scorched.
Variations
- Make a stronger cup: Use 33–36 g (about 5½–6 tablespoons) coffee with 500 ml (2 cups plus 2 tablespoons) water. Keep the pour method the same and adjust to taste.
- Make a gentler cup: Use 25–27 g (about 4–4½ tablespoons) coffee for the same amount of water. This gives a lighter brew without changing the equipment or timing.
- Try another dripper: A flat-bottom or cone-shaped pour-over brewer works with the same basic ratio, though the shape and filter can change the drawdown time. Follow the brewer’s directions and use taste and timing to refine the grind.
- Make iced pour-over: Put 150 g (about ⅔ cup) ice in the serving vessel and brew with 30 g coffee and 350 ml (1½ cups) hot water. The melting ice dilutes the concentrated brew; serve as soon as brewing is complete.
Storage and Reheating
For the best flavor, brew only what you plan to drink and serve it soon after it drains. If you have leftover black coffee, transfer it to a clean covered container and refrigerate within 2 hours. Use within 1–2 days for better flavor; it remains a brewed beverage, not a shelf-stable product. Do not leave it at room temperature for extended periods.
Reheat a single serving gently in a microwave-safe mug or in a small saucepan, stopping once it is hot; avoid boiling, which can concentrate bitter flavors. Refrigerated coffee can also be poured over ice. Do not reheat coffee that has been left out overnight.
Frequently Asked Questions
What does the coffee-to-water ratio mean?
It is the amount of dry coffee used for a given amount of water. This recipe uses 30 g coffee to 500 ml water, or 1:16.7 by weight. A scale makes the ratio more consistent than measuring beans by volume.
Can I use pre-ground coffee?
Yes. Choose a medium grind intended for pour-over or drip coffee, and keep the bag sealed between uses. Pre-ground coffee loses aroma faster than whole beans, so use it while it is fresh and adjust the amount to suit its flavor.
Why does my coffee taste sour?
Sourness can mean the water did not extract enough flavor. Try grinding a little finer, pouring more evenly or checking that the water is hot. Make only one change per brew so you can tell what helped.
Why is my coffee bitter?
A grind that is too fine, water that is too hot or a slow, prolonged drain can make a cup taste bitter. Use a slightly coarser grind, keep the water near 200°F (93°C), and check that the filter is not clogged or pressed against the dripper.
Do I need a gooseneck kettle?
No. A gooseneck kettle makes a controlled pour easier, but an ordinary kettle can work if you pour slowly and carefully. Avoid splashing water against the filter or pouring all the water in at once.
How should I store whole coffee beans?
Keep them in an airtight container in a cool, dry cupboard, away from sunlight, heat and strong odors. Buy an amount you can use while it remains aromatic. Avoid repeated refrigeration, which can expose beans to moisture and odors.
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