Mastering Coffee Extraction Ratios
Most kitchen scales have a grams setting for a reason. By moving away from scoops and toward weighing your coffee and water, you stop guessing and start brewing with precision.
Consistency starts with a scale.
If you don't weigh your coffee and water, you are playing a game of chance. Use a digital scale that measures in grams.
- digital kitchen scale
- coffee grinder
- brewing device
- kettle
What goes in.
- 20gfreshly roasted coffee beans
- 300gfiltered water (heated to 200°F)
Calibrating Strength
Start with a 1:15 ratio (1g coffee to 15g water). If the cup feels too intense or bitter, increase the water to 1:16 or 1:17; if it feels thin or watery, pull the ratio back toward 1:14.
The method.
Weigh your beans
Place your brewing vessel on the scale and tare it. Weigh out exactly 20 grams of coffee beans.
Calculate your water
Multiply your coffee weight by your desired ratio. For 20g of coffee at a 1:15 ratio, you need 300g of water.
Prepare the brew
Grind the beans to the size appropriate for your device. Place the dripper on the scale and tare again.
Pour with intent
Pour the water until the scale hits 300g. Observe the coffee bloom; the water weight is the final authority, not the volume in the carafe.
When it doesn't go to plan.
Always zero out your scale between adding coffee and adding water.
Keep a small notebook to track your ratio alongside the specific coffee origin.
A 1:10 ratio creates a concentrated base suitable for iced coffee or long drinks when diluted later.
The ones that keep coming up.
Does grind size change the ratio?
The ratio dictates strength, but grind size dictates extraction time. If you change your ratio, you may need to adjust your grind size slightly to compensate for flow rate.
Why use grams instead of ounces?
Gram-to-gram conversion is seamless, as 1g of water is exactly 1ml. It removes the need for complex conversions.
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