Coffee professionals use a simple formula to brew consistent coffee: the golden ratio. This isn't some exclusive secret—it's just a solid starting point to help you achieve a balanced, flavorful coffee.
The ratio of coffee to water is the basis of good brewing. Too much coffee makes the cup bitter and overpowering, and too little makes the drink weak and tasteless. Once you understand the basic ratio, you can adjust it to suit your preferences and brew coffee you really enjoy, day after day. You'll also waste less beans in the process because you'll know exactly how much you need to achieve great results.
If your morning cup tastes different every day, inconsistent measurements are likely to blame. Without a standard ratio, it is difficult to reproduce the results you like or troubleshoot problems.
To better understand the variables that influence coffee brewing and best practices, I spoke with Java expert Kalina Teoh, the company's director of education Coffee Project New York.
Theo's advice applies to those who use a drip coffee maker, French press or pour-over system: learning the basics of balance will help you get better coffee.
(Editor's note: If you use K-cups or other capsule based coffee system, the ratio is controlled by the machine, so this lesson is not applicable. And those that are boiling espresso There's a slightly different set of brewing standards to consider.)
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What is the golden ratio?
If you're aiming for the golden ratio, use one ounce of coffee for every 15 or 16 ounces of water.
The so-called golden ratio refers to the ideal proportions of water and coffee grounds at the beginning of the brewing process, resulting in a balanced and rich cup.
” Specialty Coffee Associationthe international organization that largely regulates the guidelines we use suggests between Ratio 15:1 to 20:1“It literally refers to the amount of water compared to the amount of coffee grounds. And then the final volume can vary completely depending on what kind of system it is (whether it’s an automatic dripper, a French press or a pour-over).”
The golden ratio is based on weight, not volume.
It's worth noting that this ratio is based on weight, not volume. While coffee spoons can be calibrated to a specific grind size for a specific machine type, the effectiveness of the ratio depends on a more precise measurement. A tablespoon can potentially hold different weights of coffee, whether you're talking about fine espresso powder, regular coffee grounds, or coarse cold brew grounds.
The goal of this precise ratio is flavor and enough strength to taste like real coffee without too much acidity, which indicates under-extraction, or astringency, which indicates over-extraction, and which may support additives such as milk or sugar.
“Personally, I use a ratio of 16 to 1,” Teo said, “which is often said to be an ideal ratio of 15 to 20. I think that's pretty good, not too strong, and a good starting point.”
This ratio ensures that you will taste the coffee even if you add anything.
The higher the number in the water ratio, the softer (or weaker) the drink is. So, if you drink your coffee black, you might want to use a slightly different ratio, like 18 to 1. If you drink it light and sweet, try a 15 to 1 ratio for a stronger coffee.
Other factors influence the effectiveness of the ratio.
There is no shortage of nuances in making coffee.
Ratio alone is not enough to provide an optimal cup. The following elements also play a significant role in the outcome of coffee preparation.
Grind size
Grind size plays a vital role in the coffee extraction process. Regular pre-ground coffee usually has a “medium” grind, tailored to most drip coffee machines, but this is not always suitable for all methods. According to Teo, a French press typically requires a coarser grind, “like sea salt,” while a pour-over can use a slightly finer grind than what you might find on supermarket shelves.
Temperature
The temperature of the water should reach the ground coffee somewhere between 195 and 205 Fahrenheit.
Temperature also affects how coffee is extracted. “The moment the water hits the coffee, it will begin to extract, whether it’s cold or hot,” Teo said.
Cold beer is magic in itselfsure, but when it comes to hot coffee, there's an ideal temperature range, and—breaking news—it doesn't boil.
SCA suggests temperatures ranging from 195 to 205 degrees Fahrenheit, or temperatures that allow extraction to maximize specific flavor compounds in the coffee while maintaining a suitable drinking temperature, she said.
Agitation
Mixing refers to the movement of soil during extraction. “The more you stir the coffee during extraction, the more concentration occurs during brewing,” Teoh said. Stirring is limited in standard coffee brewers, but plays a role in French press and pour over methods.
Let's say you've experimented with different drip coffee machines and coffee grounds, but you've always been a little underwhelmed by the results. In this case, it might be time to consider doing something like a pour over, which can be fussy but can help with this aspect of the brewing process.
Filter
The filter you use has a significant impact on the final result.
The filter you use is the final barrier between what happens during the extraction process and what ends up in your cup.
“Different filters have different pore sizes, which allows certain elements to pass through or not,” Teo said. “Metal filters will capture all the solubles and some insolubles, while a paper filter will be able to capture all the insolubles, resulting in a very clean cup.”
Insoluble substances can refer to the tiny granules of ground coffee and the natural oils present in coffee.
One is not necessarily better than the other; it's a matter of preference. Butter can add extra body to coffee, but it's not always desirable for everyone, either visually or texture-wise, she said.
Best practices from a coffee expert
To make the most of the golden ratio, Teoh offers techniques that can make a big difference to your daily diet.
Measurement
To achieve the golden ratio, use weight, not volume, to measure your coffee.
The Golden Ratio is based on weight, so it is recommended to use a scale to achieve the ideal water to coffee grounds balance of 16:1.
“Most coffee shops weigh everything to make sure it has a certain consistency,” Teoh said, noting that this includes the ground coffee, the water and, in the case of espresso, the resulting drink.
If you're serious about improving the quality of your coffee, a scale is an important investment, and it doesn't have to be expensive.
Barring that, “any unit of measurement that makes sense to the brewer, having some consistency in the process of brewing beer from day to day is better than nothing,” Teoh said.
That's bad news for the eyeball method, but good news for those who find the kitchen scale too much to handle, she said. However, if you're looking to measure volume, whether using a tablespoon or a coffee spoon, Theo advises experimenting and being precise to determine what works best for you.
Coffee quality
Naturally, a better cup of coffee starts with better coffee, no matter the measurement system.
“Fresh beans will always taste better,” Teo said, advising caution when purchasing freshly roasted coffee.
“Review the tasting notes, talk to the roastery staff and try different blends to determine if you like something bright and acidic, as with a light roast, or more floral and fruity notes, as with a darker roast,” she said.
Grinder
According to Theo, a burr grinder is a worthy and good investment.
More than a scale, and even more than the coffee maker itself, Teoh recommends one device that can really make a difference in the quality of your coffee.
“The best investment is actually a coffee grinder,” she said. “Buy a coffee machine that can get the job done. It doesn't have to be the most expensive. But a burr grinder is actually a great investment.”
Ideally, as with the cheaper model, you need meat grinder with settings This takes the guesswork out of determining grind fineness.
“If you just bought ground coffee and moved on to fresh grinding, you'll see a pretty big difference in the cup,” Teo said.
Subsequence
Finally, the most important factor in combination with all of the above is consistency and not using products or processes that you cannot do regularly.
“Just use a method that you're comfortable with and that you can use every day, because if it's too much and too difficult, you'll eventually stop,” she said.
“Pick something that you're comfortable with and can do consistently,” whether with a certain ratio, certain components or specific devices, Teo said. “And then play with it. Experiment until you find something you like.”
