The Golden Ratio
In specialty coffee, the "Golden Ratio" is generally considered to be 1:15 to 1:18 (1 part coffee to 15-18 parts water). This range ensures proper extraction where the sweetness and acidity are balanced. Adjusting this ratio is the easiest way to make your coffee stronger or weaker without changing the grind size.
Why weigh your coffee?
Coffee (g) = Water (ml) / Ratio
Measuring by spoons or scoops is inconsistent because coffee beans vary in density. Darker roasts are less dense (bigger beans, less weight) than lighter roasts. Using a scale ensures your coffee tastes exactly the same every single morning.
Brewing FAQs
Should I use boiling water?
Rarely. Boiling water (100°C) can scorch the coffee and bring out bitter notes. Aim for 92°C to 96°C. If you don't have a thermometer, let the kettle sit for 1 minute after boiling.
Does the roast level affect the ratio?
Yes. Light roasts are harder to extract, so you might use a higher ratio (1:17). Dark roasts extract easily, so a lower ratio (1:15) can help avoid bitterness.
What water should I use?
Coffee is 98% water. If your tap water tastes bad, your coffee will too. Use filtered water for the best results, but avoid distilled water as it lacks the minerals needed for extraction.
Pro Tip
Always rinse your paper filters with hot water before brewing to remove any papery taste and to pre-heat your brewer and vessel.