![]() But that means you need to adjust the other ingredients accordingly.īaristas who value consistency have recipes too. You can adjust the size of your cake by adding more flour. And that’s where the coffee to water ratio comes in. You want to experiment with the few variables you can control. The next day it stinks.īut that isn’t you. ![]() Since there aren’t that many ingredients, many people just throw coffee and water together haphazardly and never wonder about the results. Too much, though, and it could be overpowering and even muddy. If you don’t use enough coffee, the result will be thin and watery. It allows for more TDS in the cup without over-extraction. The more scientific folks in the world of coffee will use a refractometer to accurately measure the number of solid particles in a brew to judge its extraction.įor most of us, though, we can tell by the taste.įor a stronger cup, with a bold flavor, you generally need more coffee. Strengthįirst of all, strength refers to flavor more than the caffeine content.Īnd the flavor of coffee is largely determined by the amount of Total Dissolved Solids (TDS), which I mentioned above. Not enough, and it will be over-extracted, which isn’t good either. Too much coffee, and you’ll likely have an under-extracted drink. While brew time, temperature, and grind will all affect extraction. ![]() Over-extracted coffee goes too far, pulling more acidic, bitter flavors out than you want, which isn’t pleasant either. Basically, the citrus notes of the coffee are extracted first, and they are not balanced by the sweet and slightly bitter flavors that come later. Under-extracted coffee is often sour without much sweetness. (This can change with brew method and grind size as well.) It’s the process of pulling the soluble compounds (like caffeine, carbohydrates, lipids, acids, and sugars) out of the coffee, which gives it the flavor we all love.īrew ratio is important because affects how much of the good stuff is pulled out of the coffee without getting too much of the bad. ExtractionĮxtraction is really the magic that makes coffee possible. Aside from water temperature, brew time, grind, and brew method, you don’t really have that much to control.Īt its most basic, the drink is ground coffee and hot water.īecause of that simplicity, you can make a significant difference by changing the ratio of coffee to water. The Importance of Brew Ratio for Making Great Coffeeīrewing coffee is a relatively simple process, even if you get super scientific or fancy. That is, of course, depending on a consistent grind quality. A ratio of 1:2-3 is normal, and a 1:4 ratio is a lighter, lungo shot. In general, a 1:1 ratio is typically considered a ristretto shot. Since a shorter pull requires less water, you end up with a stronger shot (like the ristretto). The difference comes in the length of pull. Also, you will be using the same amount of coffee for each shot. Since espresso machines can vary so much, it is difficult to really nail down a ratio. It also creates an altogether different type of brew, one with much less volume and bolder flavors. But it also is very different from drip coffee because of the pressure involved. Using a french press is a great way to get all the flavor! Special Mention: EspressoĪgain, espresso is technically an infusion brew. Make sure the ground coffee is not too granulated. This is a case where experimenting is key, especially since brew times (and whether you brew at room temperature or in the fridge) can make a big difference.Ī personal favorite is using the french press method for a cold brew. This means a greater chance of saturated grounds, so you’ll need plenty to get an acceptable flavor.įor a full-flavored cold brew, you can use a 1:5 coffee to water ratio, and for a lighter brew, 1:8. That means we need to adjust ratio, or you’ll end up with brown water, not coffee.Ĭold brew is a much less volatile process, and it takes more time. But it’s a bit different than standard methods because the water is not heated.
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