The Perfect Coffee-to-Water Ratio for Your Best Cuppa Coffee
Determining the perfect combination of coffee and water when brewing is a matter of personal preference, and there is no universal answer.
Typically, a good ratio is 1:15 coffee to water, but this can vary greatly depending on individual taste. Some may prefer a stronger coffee and use more grounds, while others may prefer a milder flavor with less.
Ultimately, the best way to find the ideal coffee-water ratio is through experimentation and adjusting to your own personal taste.
WHY USE A BREW RATIO?
Why do coffee enthusiasts use ratios instead of recipes? The reason is practicality - ratios can be easily scaled up or down, regardless of whether you use grams or ounces. You only need a precise digital scale, and then you can effortlessly follow a ratio. While some math is required, it's simple enough to be understood at an elementary school level.
- It is essential to utilize a digital scale for measuring the coffee and brewing it, as the density of coffee beans can vary significantly due to the conditions in which they are grown and roasted.
- Over time, the scoops may become less accurate.
- Approximating the amount of water visually is generally not precise.
THE COFFEE GOLDEN CUP RATIO
The Golden Cup Standard is a well-known ratio developed in the 1950s by Professor Lockhart from MIT. Although it is not based on chemical principles, the ratio is based on people's preferences, which were surveyed. A popular simplified version suggests using fifty-five grams of coffee per liter of water, which makes into a brewing ratio of 1:18. For each unit of coffee, you need eighteen units of water.
The Specialty Coffee Association has conducted studies that support the 1:18 ratio. However, it may be too simplistic. The SCA's research shows a margin of error of plus or minus 10%. So, increasing the amount of coffee to 60 grams per liter of water is still within the acceptable range, resulting in a ratio of 1:16.6.
The Golden Cup normal focuses on explaining the brewing process and extraction rather than providing a specific ratio. The whitepaper states that coffee should have a brew strength between 11.5 and 13.5 grams per liter of Total Dissolved Solids. It corresponds to 1.15 to 1.35 % on the SCA Brewing Control Chart and results from an extraction yield of 18 to 22 %.
THE PROBLEMS WITH THE GOLDEN CUP STANDARD
Although there are no issues with the Golden Cup Standard, it's not practical for regular individuals.
1. TDS may be unfamiliar to most people, and measuring it at home is impossible without specialized equipment.
2. The coffee may not taste good if you use a 1:18 ratio, especially with darker roasts or cheaper low-altitude coffees. It is better to use a higher concentration.
3. It is common in most parts of the world to dilute milk with water, but the Milk: The Golden Cup Standard does not consider this practice.
If you want to enjoy a ratio like 1:18, having a skilled barista who can brew it properly is important. However, this also requires access to the appropriate water, a semi-professional grinder, high-quality beans, and the correct pour-over technique.
WHAT IS THE BEST COFFEE-TO-WATER RATIO?
If you're wondering about the best brew ratio, there isn't a one-size-fits-all answer. It depends on various factors. However, here are some general guidelines to consider.
- To brew regular coffee for general consumption, use a 1:15 ratio of coffee to water. This ratio works well with black and white coffee and can handle adding milk without losing flavor.
- If you're making coffee using immersion/infusion methods like cowboy coffee, Aeropress, or French press, use a coffee-to-water ratio of 1:14, meaning 71 grams of coffee per 1 liter of water, for a stronger cup.
- For a person new to pour-over coffee using an entry-level grinder like Hario Slim or Baratza Encore, a medium grind and a 1:15 ratio of 66 grams of coffee per 1 liter of water would be suitable.
- Are you an experienced home barista with a high-end grinder and specialty coffee beans? If so, you might want to try a wider ratio, like 1:16 or 1:17, using 60 grams of coffee per liter.
Coffee strength is subjective and varies based on individual tastes and habits. This ratio allows you to enjoy the distinct characteristics of each coffee while maintaining balance. However, when making coffee for someone who may not have the same preferences.
Most people who are not in the specialty coffee industry prefer strong coffee with a thick texture and full-bodied taste. There is nothing wrong with that. You can brew your coffee a little stronger if that is your preference.
COFFEE RATIO CHART: THE GEEKY EXPLANATION
It is inaccurate to assume that a specific coffee-to-water ratio is the best since it does not consider the coffee grind size and brewing efficiency. A more precise method involves evaluating the "total dissolved solids" (TDS), which measures the amount of extracted coffee in the final drink. This factor is also known as "strength" and is assessed scientifically.
If the TDS is 1.35%, 98.65% of the cup is water, and the remainder is coffee. You can use either a 1:15 or a 1:18 ratio to achieve this, depending on your grind size and technique.
EXPLANATION OF TDS AND EXTRACTION YIELD
According to the SCA, extracting too much from the coffee may result in unwanted flavors. To avoid this, they recommend an 18-22% extraction yield for a good cup. Though it may sound exact, it is a broad range.
To bring out more floral notes and less bitterness, It prefers coffees with higher TDS and lower extraction, which can be achieved by sticking to the upper range of SCA's suggested specifications. It requires you to use coarser grounds and maintain a 1:15 ratio.
It is similar to brewing tea. The taste will be good if you steep the tea bag for a few minutes. However, if you leave the tea bag in the cup for several hours, the liquid will extract undesirable flavors increasing total dissolved solids. Consuming too much of these dissolved solids can lead to an unpleasant taste. It's important to only extract the desired flavor.
If you surpass a certain point, coffee undergoes a similar process as tea. While they regulate the extraction of coffee with the coffee-to-water ratio and grind size, there are additional methods they can employ to complicate the process even further.
· Pressure
· The shape of the brewing device
· Agitation
· Brew time
· Temperature
FRENCH PRESS WATER TO COFFEE RATIO
There are some exceptions to the rules they just discussed regarding coffee brewing. Immersion or infusion methods require a different strength calculation than drip coffee or pour-over. Although steeped coffee, like French press, may appear more efficient than drip coffee, it's the opposite. When you prepare filter coffee, some water remains in the coffee grounds, typically around 2.2 times the weight of the grounds.
When you brew coffee with 1 oz of coffee grounds, they absorb 2.2 oz of water, which won't be part of the final cup. The extracted coffee compounds would have been more concentrated if all the water had remained in the final brew. But in a French press, the liquid in the grounds becomes part of a coffee.
Therefore, you need to increase your coffee dosage. Use a 1:14 brew ratio when using your French press to achieve this. For instance, you can use 71 grams of coffee for 1 liter of water. It should be adequate for you. For a 32 fl.oz French press, you'll need roughly 2.32 oz of coffee, but it's better to use a scale and grams for greater accuracy.
ESPRESSO COFFEE GROUNDS TO WATER RATIO
Espresso differs from other types of coffee in that they measure the final beverage by weight instead of the amount of water used. So, when they mention that a 1:2 ratio is used in espresso, they mean that for 18 grams of input, 36 grams of output are obtained.
It is because it's tough to accurately measure the amount of water used to brew coffee in most machines. Hence, it's easier to weigh the cup containing the coffee to determine the quantity of liquid. Coffee professionals know the unique calculation method for espresso ratios and therefore don't face any issues. Espresso enthusiasts focus more on the total dissolved solids and extraction yield than the brew ratio.
Using brew ratio is an easy and fast method to describe an espresso shot. For example, a 1:2 shot usually has a thick and syrupy consistency, while a 1:3 shot can highlight delicacy and subtlety.
Frequently Asked Questions
Why is it difficult to accurately measure the amount of water used for brewing coffee in most machines?
It is difficult to accurately measure the water used for brewing coffee in most machines. A measuring cup isn't always accurate due to evaporation and factors such as air bubbles. Hence, it's easier to weigh the cup containing the coffee to determine the quantity of liquid.
How does the brew ratio help espresso enthusiasts?
Brew ratio is an easy and fast method to describe an espresso shot which helps espresso enthusiasts focus more on the total dissolved solids and extraction yield rather than the brew ratio.
What is the output for 18 grams of input in espresso?
For 18 grams of input in espresso, 36 grams of output are obtained. It means that a 1:2 ratio is used in espresso.
What should be kept in mind while calculating the espresso ratio?
While calculating the espresso ratio, coffee professionals should remember that it is measured by weight instead of the amount of water used. Therefore they don't face any issues. Additionally, espresso enthusiasts should focus more on the total dissolved solids and extraction yield than the brew ratio.
How can different espresso ratios be identified?
Different espresso ratios can be identified by their consistency. For example, a 1:2 shot usually has a thick and syrupy consistency, while a 1:3 shot can highlight delicacy and subtlety. The total dissolved solids and extraction yield are also used to distinguish between different espresso ratios.
Why should the espresso cup be weighed to determine the quantity of liquid?
Espresso cups should be weighed to determine the quantity of liquid, as it is difficult to accurately measure the amount of water used for brewing coffee in most machines. It helps obtain an accurate measurement and also keeps other factors, such as evaporation and air bubbles, into account.