The Best Coffee to Water Ratio: How much coffee should you use?
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- Why do coffee geeks talk about brew ratios instead of recipes?
It’s because you can scale it up and down quickly. It’s just practical.
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What's your favorite ratio?
1 : 2.5 ratio espresso
Mine is 1:16 Pour Over Kalita Filter. 14.2 grams of beans/ 228 of water Yields 200 mls of Coffee.
Perfect about of caffeine for me. This is working so far.
So many factors beyond Ratio to consider though:
Paper Filter Quality,
Grind size (Quality of Grind, Fine or Micro Particles),
Water Temp/Elevation,
Bean Roast Quality.
Thanks for the Video! I started with 1:15 for a year or so, but more recently I've gone to 1:16. I enjoy the taste more grinding slightly finer and going with the 1:16 in a V60 for now.
I like to bend the rules and push the limits of TDS in filtered coffee. This morning my TDS was 3.2% and it tasted like a very sweet and fruity juice. Delicious! Try it! (34 g : 300 ml)
1:1 ratio ristretto early morning.
1:2 espresso after lunch.
A strong Americano in the early evening using one shot of espresso.. don’t know the ratio, I just eyeball it 😅
Not a fan of filter coffee, though.
I worked for blue bottle for 3+ years during its hay day. We used between 28-29g per 350g for our blends. Our single origins were typically 21-23g per 350.
I’m a fan of bumping up the dose slightly as the coffee ages out. For example, If im brewing 1:17 1 week off roast, I might do 1:16 2 weeks off roast, 1:15 3 weeks off roast. I still implement this technique in my current position as a trainer
I'm currently enjoying a 1/18 for pourover and 1/16 for immersion. It's a bit weaker than I was used to drink but I really enjoy the more delicate cup plus I feel my cups tend to be sweeter this way.
Your comments were spot on regarding most "regular" coffee drinkers and what they consider how coffee should taste. I had a real challenge settling in the coffee station at work. There were a few people who felt coffee should taste like "cowboy coffee" dark roast over percolated so they can add tons of creamer and possible sugar. Could not please those people without offending the bulk so those folks bring their own freeze dried coffee or make their own. The others even those who felt the coffee picked was too light now like the coffee. Some even commented that they use to like dark roast but now like a medium roast. Setup a Bunn LPG / Bunn dripper and filtered water through a commercial filter for coffee machines.
1:16.6 in a drip coffee maker. I do 24 grams of coffee to 400 grams/ml of water. Once it’s actually brewed it comes out to roughly 12 ounces of coffee. My cup holds 13 ounces so it’s a good size to add just a drop of half and half to.
I think it is a good guide as for someone starting off with pour over. I am experimenting with a darker roasted coffee with lower temperature of 85C
Thanks for this video. I actually like my coffee with milk and sugar so I tend to 1:13. I also note that some aeropress users brew at much higher concentration and dilute with water after extraction.
Totally agree about the taste being the most important. after one does coffee for a while you see what you like and adjust for different coffees. I've found that over tweaking the ratio, using cloth or metal filters helps a lot more with the perception of strength and mouth feel of the coffee. Curious if you've seen differences in extraction numbers with these other filter types?
It's actually on my agenda to experiment more with the cloth and metal filter in the near future. I saw the Blue Bottle recipe for nel drip, which made me really curious. Think it's 1:5 ratio or something like that.
I use a 1:12. Then I’ll slowly dilute with water to taste. It’s hard to mess up such a heavy coffee-to-water ratio. All the good flavors are tightly and intensely packed into such a small amount of liquid. As I dilute, I take a few sips, and then I keep going until I get my desired strength.
When I do a 1:15 or 1:16 with my setup, I find it comes out muddy and unevenly extracted. I think it’s because of my grinder, as my technique is flawless (not bragging, I just used to work in a cafe). With a larger amount of coffee and a smaller amount of water, the water is in contact with the coffee for a shorter amount of time, preventing over extraction. I’m finished brewing before the fines can clog my filter.
When I do 1:15/16, the drawdown slows to a crawl at the end due to the fines, and the astringency is off the charts. So I feel like my method, while maybe not the most proper way, is best for the setup/equipment I have.
I have a pretty refined palate, and I will say, the coffee I brew at home with a 1:12 + water dilution tastes as good as a third wave cafe’s pour over. I don’t even feel like I’m compromising. Moral of the story: make what you have work for you.
Yes, ratio is very grinder dependent. It's better to work with the tools and beans you have than against it 👍
Very well explained and easy to fallow.❤
I appreciate your analysis 👍
I did not figure or calculate what this is as a ratio in consistent dimensions, but my typical "ratio" is about 14.8 cubic centimeters whole beans to make about 6 to 6.5 fluid ounces of finished brew.
I've been brewing a dark roast coffee at 65 grams per liter. That works for the bean and grind, but should I go with a different bean I'll use this ratio as a starting point and tweak based on the taste.
Thanks as always, Asser.
Waiting on your review of the 1Zpresso JE/JE Pro. Bought mine based on your reviews of the JX Pro and K series.. and since I largely brew espresso, looking for the fine tuning of the JX Pro and the luxuries of the K Plus, the JE series seems to be what I’m looking for.. hopefully.
Waiting for it to arrive via AliExpress.
I have only heard good things about it, so I'm sure you'll be happy!
I have burr grinder and a single cup coffee maker a Hamilton Beech flex brew. My coffee has been ok. I used your 1-15 ratio measuring the water then calculating the coffee and it turned out fantastic.😁
Hi Asser thanks for the video! Immediately experimented last night when you launched it Hahahah!
What do you think of the bypass method? Brewing something at like 1:12 and then diluting back up to 1:16? I found it helps to calm down unpleasant or overwhelming bitterness and also astringency in certain coffees. And when mixed with the gabi master b for the last 50% of the brew, I found that I could get more lingering clarity and notes that usually might have disappeared when doing the bypass method regularly without the gabi b.
To be honest, I have mostly been doing it with the Aeropress. But I think that it can make sense for the reasons you mention.
My preference is 1:16.6, or 60g to liter. 1:15 tastes too noisy for me personally, I prefer the more tea like flavors
I got the JX grinder based largely on your review of it. I had an Aeropress for about a year now but decided to get a V60 recently and was just looking into what the best ratio for my light roast coffee is. I would say that your video came just at the right time.
That's great to hear! The Jx is super consistent so you might want to experiment with 1:16 as well.
I have the exact same set up and have been at 1:14. But I've begun feeling it is too strong and not as tasty as it should be. Tomorrow I will go with 1:16 and report back. This video and comment was helpful!
@@robertporter2746 Hope the experiment works out well :)
@@coffeechronicler it's morning here now and I've just tried 1:16 and temperature of 92 C - perfect cup! I don't know any of the technical jargon but suffice to say it was better tasting without a sense of overpowering strength. East African coffee, JX grinder at 2 and 1/4 rotations backward. Thanks for this advice!
@@robertporter2746 That's great to hear Robert! It's around that setting and ratio I brew the majority of my cups as well.
interesting video
fwiw, I've been brewing (Clever dripper) with a ratio of 1:25., medium grind, water first, 4 minute steep. results are good.
that said, my grinder is a bit average. so I'm waiting on delivery of a Timemore mini
I have an Encore, but what other grinders are a bit more uniform?
Very helpful videos ..well done..for v60 1:18 I think is very good ratio
Again, tak for din video!
I usually start with 1:16 to 1:15 at first try and dial it in from there. Wish I could play with grind size but don’t have the money for a decent enough grinder. Yet.
Det var så lidt! A good grinder will definitely unlock some flavors and options
I started with a cheap grinder and used it for a year. But based on the CC's review I upgraded to the 1Zxpresso JX and it has been well worth it! It was about $120 US at the time.
Off topic. I don’t know if this had been brought to your attention but I wanted to put it out there. The most recent Timemore Black Mirror scales have an auto-timer option sensitive to weight changes. In my opinion, the only “necessary” thing that we were missing from high end scales.
Thanks, that's awesome to hear! Didn't know they have added this.
This was helpful. I just started with the Kalita, so still experimenting to get dialed in. I’ve tried 1:16 but my grind was too fine and the coffee too bitter. I switched to a coarser grind, tested at both 1:16 and 1:15. I think I’m still overextracting, though I have my baratza vario on a pretty coarse grind. Still searching for the right combination of the variables. Would love to hear your thoughts on water temp and brew times.
I like lower temperatures and longer extraction times. So 92 c, 3:30+ & coarse grinds are usually a good combination if you feel the coffee is bitter or astringent
The Coffee Chronicler interesting. I’ve always kneejerked towards hotter water. I will give the lower temp a try. It will be a first. Thanks for nudging us outside the box.
@@redderpom You're welcome! I usually only use boiling water for those extremely light Scandinavian roasts that are difficult to extract otherwise.
I love 1:17 ( medium strength) when brewing medium to dark roasted 100% arabica coffee! I would drink this straight, nothing added.
If I plan to add milk to it then 1:15 ratio ( strong )is great when using medium to dark roasted 100% Arabica.
* drip coffee preparation
I strongly agree with you about that topic, I tried from 1:10 up to 1:17. Now I'm settling at 1:15 after years at 1:17, it's much better and consistent.
Ps instant subscribe, btw from the accent are you from Denmark?
Much love from Italy ❤️
Yes, good guess. I'm happy you didn't say Dutch :)
@@coffeechronicler nothing wrong with Dutch 😏
6cup moka pot usually for me is around 1:12 ~ 1:14 depending on the roast
Thanks for sharing an interesting topic! I'm currently brewing 1:16 ratio with my V60, I have access to only locally grown and roasted coffees so I'm not experimenting hugely. But I'm really surprised by the variety I can taste even with this small sample of properly roasted specialty coffee. I still struggle with uniform grind size but hopefully I will rectify that soon.
Even with a bad grinder, you can experiment ;) Try French press coarse and 1:14 for interesting flavors.
@@coffeechronicler Yes thanks for the advice, I used to brew only in a french press for almost a year but I used to get pre-ground coffee in small quantities. I'll try this with some medium roasts, thank you!
"locally grown"..? May I ask where are you from? this is kinda intriguing haha.
@@SlimBarista I was referring to Indian coffees 👍
@@DistilledStills Interesting. Enjoy your cup!!
For French press (in a somewhat peculiar ESPRO P7), I use as little as 1 : 20, but I'm grinding perhaps a bit finer than the usual French press grind?
If it tastes good then no problem. But I think the majority of people would prefer a stronger ratio, especially for immersion.
@@coffeechronicler Oh, yes, I agree, that's a recipe that's working for me, but your analogy with butter is quite on point!
Hi Asser,
New subscriber here, have been enjoying your videos very much lately. I have been drinking coffee for over a year, I own a Baratza Encore grinder, I have a V60, a Kalita Wave, a Syphon, an Aeropress, a Chemex, a Cloth V60, a French Press, an ibrik etc. But the thing is, I cannot stand coffee stronger than a 25g per litre(1:40 ratio) at most I have enjoyed a syphon at 36 grams per litre, but I find the cup looses it's sweetness and only becomes bitter after it cools down, and over all I just prefer a finer grind, lower ratio. I almost exclusivey use light roasted coffee, though sometimes, if the roast is darker I just adjust the grind size a couple of clicks on the Encore. I have tried V60s at 60 grams per litre, and syphons at 75 grams per litre, and I just can't stand how bitter they seem to me, no matter the grind size. I am really considering buying a refractometer just to see my extraction level. I have never drank an espresso I have enjoyed, either horribly bitter, or sour, or slightly metallic. I am so curious to the point that I want to buy a Cafelat Robot just to see if there is such a thing I might enjoy. I know the coffee sounds really weak, but I swear it isn't watery. Sure it isn't diner-like in terms of texture, but I just prefer it this way.
What could be the cause of this?
I also would like to mention that I brew with 85C water, though I have used 100C, I just find the coffee produce is less velvety, dryer in finish, less sweet and more bitter... So I know this might all sound horrid and strange, but that is what I enjoy. If you do have any suggestions as to the why of it, I would love to know.
Hi Bardamu, thanks for the kind words. To be honest, I have never hear about anybody with those preferences before. But just because, it's not normal it doesn't mean that it's bad. It seems that you have a good grasp of coffee extraction and the right equipment, so if you enjoy this kind of coffee, why not just embrace it? There are some people who prefer tea over coffee, and I imagine coffee brewed at this ratio will be more close to that experience.
If you already find a 16.6 ratio way too strong, I wouldn't suggest espresso. In the first place, it's a low ROI brewing method compared to manual brewing, and if you're preferences are already leaning in a completely different direction, then it seems unlikely that it be will worth the effort. If you want a gratifying coffee hobby I think roasting makes a lot more sense than espresso :)
@@coffeechronicler Thanks so much for the swift reply. I appreciate your input, and roasting coffee might be very interesting, though honestly I wouldn't know where to start, if you have any suggestions, please feel free to tell me... I used to be a tea drinker, so that might be why, I still drink Oolongs and White Teas, with the ocassional Japanese steamed tea, and Black and Pu Erh.. But the coffee is much much less watery than the tea... Maybe my taste buds are just different or more sensitive to bitterness. The bitterness my coffee has is just very slight and very pleasant. And there is plenty of sweetness and acidity. I just made a Geisha coffee that tastes beautifully of aged rum, cocoa and dried prunes... Very flavourful and delicious... An absolute delight.
I did have one last question to ask. I bought 4 88 g bags of Panama Geisha from the Hartmann farm from a local roaster. Same coffee, 4 different ways of processing: deep fermentation(the one that tastes like rum), dark fermentation, blue fermentation and CG Anaerobic Natural(tastes much more like fresh fruit: bananas, lychee, melon, cherries, delicious, but very different). They didn't mention what each process entails, nor was I able to find out more, do you have any ideas as to what they each mean? Have you heard of any of them? Would love to know... Thanks again, and keep up the good work...
@@davidmunteanu2146 A good place to start is with some washed Yirgacheffe and an oven or popcorn roaster. You should probably check out some of Sweet Maria's guides beforehand because it does require a bit of technique :)
About the Geisha processing, it's probably a matter of changing the fermentation (water soak) slightly. Farmers can use different kind of yeast, temperature, time and oxygen deprived (anaerobic) to get very different flavors. But there's no standard way to describe these techniques yet like there is with honey proces (yellow, red, black) or more general processing terms like natural and washed.
@DavidMunteanu please see my reply in the top level pinned question by @The CoffeeChronicler think you'll find some similarities. Also, I've read where some shops in the American northwest and Australia are doing very high ratio espresso as high as 1:15 and even 1:20 as a regular coffee.
@@coffeechronicler Hi Asser, I just wanted go give you an update on my coffee journey and the strange turn it has taken. I was still very curious of espresso, and so I bought a Cafelat Robot. Of course with the Baratza Encore it was horrible. The only way I would enjoy it was with milk or doing a Cafe Cubano(which was great). And then like a mad man, instead of saying "Clearly espresso is not for me, I will just stick with my weak coffee" I went ahead and pulled a trigger on a Ditting 807 Lab Sweet Grinder, with which I could easily start a coffee shop. I had it aligned, and afterwards tried making some espresso. And it was AMAZING. Just unbelievable. Sweet and well balanced, and not at all bitter. And I have been drinking espresso ever since. I have been to plenty of coffee shops and only one rivals the espresso I make at home. I seem to enjoy Ristrettos and 1:1.5s, or Allonges 1:5-6 ratio. After that I started enjoying Turkish Coffee(1:10) as well. What is really strange is I like my weak coffee(1:40) and my super strong one(1:1), but cannot stand any filter coffee ratio, even if done in a french press, or a syphon, or a chemex, or just as a weaker turkish coffee, I find it horribly bitter and sour(even though by all accounts it is well extracted). So that is where I am at right now, everyday drinking espressos and my weak infusion brew. I still haven't looked into Roasting, but I might buy a small roaster soon enough. I just thought you should know...
What ratio do you use for moka pot? Thanks
Hard to give guideline for moka pot, since you can go anywhere from espresso and up to drip coffee/ameriano-ish concentration. So really depends on your preference.
This is probably a stupid question. The water volume in the ratio includes the amount absorbed by the coffee, correct? So the amount of brewed coffee will be less than the volume of the ratio.
Hi Gene, no stupid questions here :) Yes, the brew volume wil be smaller - the coffee grounds will retain around 2.2 x their weight in coffee if we're talking about drip coffee.
What's slightly confusing is that when we're talking espresso we're actually basing the ratio on the brew volume. So when we say 20g in/40g out (1:2 ratio) that refers to the brew volume.
@@coffeechronicler Got it, much appreciated!
@@coffeechronicler I agree it is very confusing as is the coffee industry's mixing of weight and volume measures. Water weight in grams converted to milliliters is pretty close, but coffee weight in grams vs milliliters can be way, way different so they really don't convert especially when it comes to espresso and immersion brew methods. Here's a chart that takes into account water in versus yield for pourover and drip. goodcalculators.com/coffee-to-water-ratio-calculator/
in the morning, i usually go with 1:15, while for my night cup, I go with 1:16 or 17
Never thought about special ratios for the night cup, but that actually makes a lot of sense somehow :)
Am I crazy for using a 1:8 ratio?
I think post process also plays important role. For instance, I find natural & anaerobic process coffees are best in 1:16~1:18 ratio.
Agreed, especially for anaerobic. Or a very coarse grind size.
@@coffeechronicler thank you for your reply. It is a journey that never end like you said. 😍
I made coffee with a 1:16.6 ratio for a non-coffee nerd and he said it was way too strong for him and is used to what I would describe as more watery than tea! Everyone has different tastes 😅
How is the grind? You could try using the same ratio but grind the beans into smaller pieces.
Here's a tip: Grinding the beans finer allows you to use less beans to get "a good" brew for the same volume of brew yielded.
I find very awkward that ratio measures. That will be very useful if you were going to brew 67 liters or gallons of coffee but 99.99% of the time that's not the case. I understand is a standard but is an awkward and un practical standard. It will make much more sense to say how much grams of coffee for every 100 ml of water. As in your example that will 6.7g of coffe/100 ml of water. These its very easy to calculate if you want 200, 300 or 500 ml of brew coffee. You don't need a calculator for that. Just an opinion. Thanks for you great videos.
At about five minute fifty seconds you explained my "tip" which I gave a little while ago.
Important to add: If you are using 33g coffe with 500g of water (to have the 1:15 ratio), you have to pour until the scale shows 533g, not 500g ;) In the beginning I thought that the ratio means the ratio of coffee beans to the finished coffee, what is wrong.
I do cold brew, 1:10 😊
How much coffee need to 5 liter water
300g
What’s with the time stamp in the comments section?
It's not a monumental task. In fact, it's pretty much subjective: How strong do you want your coffee to be? My ratio is always 1/8 of a cup to one cup (8 OZ). If I want my coffee to be stronger, I add a little more. For those who's new to drinking coffee, it takes a few trial and errors.
My happy place is a 1/18 ratio.
I finally settled on 1:18 as well. Just a bit lighter, I found it didn't leave quite the strong lingering after taste.
I like coffee stronger re: I use half and half. So 1:15 seems right.
Why is it so difficult
I don't understand this. On one hand more water = more extraction (since obviously more water takes more time to pass through coffee). So if you would take 20g and 300 ml of water and then lower the amount of coffee to 17g and still use 300ml of water you would extract more of this coffee?
But you say that you should grind coarser if you have more coffee. So you would extract less than with stronger ratio and then the coarser grind would make you extract even less? It is counter-intuitive to me. Or maybe grind size depends really of number of g of coffee and not the ratio? What is really the variable here? 🤔
You extract more by using more water, because water acts as a solvent. But by adding more water you also decrease the TDS (aka coffee strength), so to counteract that you have to grind finer and introduce more agititaion.
But if you have a bad grinder that approach will lead to more bitterness sooner. So extraction is a balancing act, where a particular grinder or roast, also influences what you can do.
This gentleman knows more than 90% of so called experts............However, there is no such thing as ratios, only what an individual like and ratios can be all over the place depending of the darkness or Arabica, Robusta ETC. For 100 people there could be 100 preferred ratios.
I came for coffee advice, but subscribed your sexy ASMR voice. 😍
Many people can measure their coffee to use with a measurement spoon, meaning, by volume. This can work very well in practice.
People really nerd out over anything these days.