Perfect Cup of Coffee

Depending on what type of coffee making device you use, the measurements to obtain a perfect cup while vary. My recipe has been tested several times to provide a consistent taste. I use the Melitta Cone Drip that holds a #4 Melitta coffee filter.


My Perfect Cup of Hot Coffee
This is for 1 serving


Bring cold water to an almost boiling temperature.

Grind your beans.

Place the filter in the cone.

Scoop 4 level tablespoons of fresh ground coffee beans.

Grab a glass measuring cup to fill with the hot water. Careful not to burn yourself. It will be hot.

Pour 1 1/3 cups of water over the grounds.

Very important to let it drip until all the water is gone. This helps bring an overall balance to the cup of coffee. The concept to keep in mind is that coffee should have the proper dilution of water and coffee.

I like to enjoy my coffee with homemade chocolate chip cookies!





For ice cubes of coffee:


12 scoops of coffee

4 cups of hot water


Let the coffee finish brewing. As it still warm, you can add sugar or flavored syrup. (See recipes below for ideas.)

Then pour the coffee into a clean ice tray.

Let it cool to room temperature.

Then place it in the freezer.

Let it sit for at least a day.


Here's what it looks like. One thing to note is there is a high probability that this might discolor
the ice tray and add a flavor to it.

Add these ice cubes to cooled coffee in the summer for an ice coffee drink.

Simple Sugar Syrup

1 cup of sugar

1 cup of water

Combine the water and sugar in a saucepan.

Simmer over low heat until sugar has dissolved.

Cool and store in the refrigerator for later use.

I found this recipe in the back of a mystery novel that has to deal with coffee and totally want to try it.

Homemade Caramel-Chocolate Syrup

Ingredients Needed:

1 cup of heavy cream

1 cup of light Karo syrup

1/2 cup of sugar

1/2 cup of brown sugar

1/8 teaspoon of salt

8 oz of chocolate milk or 1 cup of milk chocolate chips

4 tablespoons (1/2 stick) of salted butter

Combine the cream, syrup, sugars, and salt.

Stir over medium heat until smooth.

Bring to a rolling boil and maintain for 8-10 minutes.

Remember to keep stirring to prevent burning the bottom of the sugar mixture.

If you stop here then you will have a caramel sauce.

If you continue then grab another pot.

Melt the butter and chocolate to stir until smooth.

Pour the chocolate mixture into the saucepan with the caramel syrup to blend.

This sauce can be served warm or placed into a plastic squeeze bottle for future use.

You can use this sauce blended with coffee ice cubes and vanilla ice cream for a frozen coffee drink.