Home Brewing 101: The Perfect Coffee-to-Water Ratio
If your coffee tastes “fine” but never phenomenal, fix the ratio first. Scales beat scoops. Fresh grind beats pre-ground. Start with the baselines below, then tweak by taste and brew time.
Quick Ratios by Method
| Method | Ratio (coffee:water) | Baseline Dose |
|---|---|---|
| Pour-Over (V60/Chemex) | 1:16 | 22 g → 350 g water (≈12 oz) |
| French Press | 1:13.5 | 24 g → 325 g water (≈11 oz) |
| AeroPress (classic) | 1:12 concentrate → top up | 18 g → 216 g water, then dilute to taste |
| Espresso | 1:2 (brew ratio) | 18 g in → 36 g out in 25–32s |
| Cold Brew (immersion) | 1:8 concentrate → serve 1:2–1:3 | 200 g → 1600 g water; dilute to taste |
| Drip Machine | 1:17 | 63 g → 1 L (≈34 oz) |
The 60 g/L Rule (and how to use it)
Most filter coffee sings around 60 g per liter of water (that’s 1:16.7). For a single mug (350 g water), start with 21 g coffee. For a 1 L batch, 60–65 g coffee. Adjust ±2 g until sweetness and clarity lock in.
Grind Size & Extraction Cheatsheet
- Under-extracted (sour, sharp): grind finer, increase brew time, or slightly raise ratio (more water per gram).
- Over-extracted (bitter, hollow): grind coarser, shorten brew time, or lower ratio (less water per gram).
- Body vs clarity: more coffee (lower ratio) boosts body; more water (higher ratio) boosts clarity.
Method Notes
Pour-Over (V60/Chemex)
Bloom 30–45s with ~2× coffee weight in water. Total brew 2:30–4:00. Start 1:16. If fruit is muted, go 1:15; if heavy/dull, try 1:17.
French Press
Medium-coarse grind. 4 minutes total. Break crust gently and skim oils before plunging for a cleaner cup. Start 1:15.
AeroPress
Grind fine-medium. 1:12 concentrate; plunge ~1:00–1:30. Top up with hot water for an “Americano”-style cup.
Espresso
Think in brew ratio, not “shots.” 1:2 is a great anchor. If shots run fast and sour, grind finer; if slow and harsh, grind coarser.
Cold Brew
Coarse grind. 12–16 hours in the fridge. Start with a 1:5 concentrate; serve 1:2–1:3 with water or milk over ice.
Water Quality (your invisible ingredient)
- Target TDS: ~75–150 ppm. Hard water mutes acidity; ultra-pure water tastes flat.
- Use filtered water. If in doubt, bottled “spring” water often beats tap.
Dial-In Workflow (5 steps)
- Weigh coffee and water (grams). Start at the table above.
- Grind fresh. Burr grinder. Match grind to method.
- Bloom (for filter): 30–45s with ~2× dose in water.
- Control time: hit the target window for your method.
- Taste & tweak: tiny changes (±2 g/L or grind clicks) win.
Ready to taste the difference? Shop our single origins and brew gear, then lock in your ratio and enjoy the upgrade.