CookEat Recipe
Artusi’s Coffee Blend
Freshly brewed coffee with Artusi’s three-origin blend and his separate-roasting instructions.
Method
Steps
Step 1
Gather the ingredients: 15 g roasted coffee beans: 7.5 g Puerto Rico, 3 g Santo Domingo and 4.5 g Mocha; 200 ml fresh water, a working amount for one generous cup.
Step 2
For a convenient prepared blend, combine separately roasted beans in the proportion 250 g Puerto Rico, 100 g Santo Domingo and 150 g Mocha, then weigh 15 g for this cup. Keep the unused beans in a tightly closed opaque food-safe container and grind only what is needed.
Step 3
Grind the measured coffee very finely. Put it with the water in a small long-handled coffee pot with ample headroom. Heat gently until foam rises, then remove from the heat before it overflows. Let the foam subside and repeat this rise-and-withdraw cycle six or seven times. Let the grounds settle briefly and pour carefully into a cup, leaving most sediment behind. The brewing cycle comes from the historical preparation quoted in the entry; the water amount is a modern working estimate.
Step 4
Two-origin blend: use separately roasted beans in the proportion 300 g Puerto Rico to 200 g Mocha. For the same generous cup use 9 g Puerto Rico and 6 g Mocha with 200 ml water, finely grind and brew by the same gentle foam-rise method. For smaller cups, use 10 g blend per person and about 130 ml water per cup; brew in a suitably larger pot when making several.
Step 5
To roast the blend yourself, use food-grade green coffee beans: 250 g Puerto Rico, 100 g Santo Domingo and 150 g Mocha, or the full alternative of 300 g Puerto Rico and 200 g Mocha. Roast each origin separately in a purpose-built coffee roaster, in small batches within its rated capacity, following its ventilation and operating instructions. Increase heat gradually and keep the beans moving. Watch and listen continuously as cracking and some smoke begin. Stop at an even chestnut-brown colour before visible oil appears on the beans, then use the roaster’s cooling cycle or a heatproof metal colander to cool them promptly in moving air. Never leave roasting beans unattended or seal them hot between plates.
Step 6
Let freshly roasted beans cool fully and rest for about 12–24 hours in a clean vented coffee container before sealing and blending. Roast yield varies; the historical 500 g to 400 g yield is an estimate, not a required endpoint. This roasting, cooling and resting time is additional to the 15-minute brewing time. Store the cooled blend airtight and grind fresh.
Step 7
For the optional roasted-chicory or barley variation, replace about 3 g of the 15 g coffee with ready-to-brew roasted chicory or roasted barley, grind to a compatible size if necessary, and use the same water and brewing method. Adjust this estimated small proportion to taste; it is a flavour variation, not a medical treatment.
Cooked it? Rate it.
Cooked 0 times