Ratio & Matter
- 1 cup (240 ml) freshly brewed drip coffee
- 1 shot espresso (30 ml)
- Optional: 1–2 tsp sugar or sweetener Milk or cream (15–30 ml, optional)
Apparatus
- Coffee maker or pour-over setup (drip coffee)
- Espresso machine (or moka pot / manual espresso maker)
- Coffee mug (300–350 ml capacity)
- Coffee grinder (if using whole beans)
- Kettle (if manual brewing)
- Spoon for stirring
A simple guide to making Red Eye coffee at home using clear steps, basic equipment, and easy preparation for one strong serving.
The Process
Brew the Drip Coffee: Add 15–18 g coffee grounds to your drip brewer or pour-over. Pour 240 ml hot water (92–96°C). Brew normally (about 3–5 minutes). Pour brewed coffee into your mug. This becomes the base of the Red Eye.
Pull the Espresso Shot: Add 18–20 g finely ground coffee into espresso portafilter. Tamp evenly. Extract 30 ml espresso for 25–30 seconds.
Combine: Slowly pour the espresso shot directly into the brewed coffee. Stir gently. Add sugar, milk, or cream if desired.