It's all about proportions, proportions, proportions. Learn how much of this and that you need to use.
When you see coffee from the perspective of composition solely, it’s just ground coffee beans mixed with water. Whether it’s a sweet, complex, balanced and aromatic coffee, or a sour or bitter one, what can tell you how good it tastes, will depend on two things: the quality of both the coffee beans and water of choosing, as well as how we decide to mix them.
The element of mixing (or brewing) can get pretty elaborate. The grind size, brew time, water temperature and brewing device are all determining factors for the success or failure of coffee preparation. It’s all so subjective, yet with a scientific twist.
The topic of discussion on this particular article is the brew ratio. This is nothing more than the ratio of ground coffee that comes in contact with water, as simple as that’s also something that will affect your beverage’s strength, mouthfeel, and caffeine content.
The importance of rating:
All coffee brews flavors vary according to the recipe. And just as in baking a cake, there are specific coffee recipes. The amount of each ingredient does matter. If you increase or decrease the amount of water (or coffee grounds), you can not only alter the coffee’s taste but its concentration and thickness too.
This is why many baristas and coffee lovers all over the world use implements like scales and timers when brewing.(If you need any equipment pm the page and we can look at your requirements )
The Ideal Ratio: Myth or Reality?
A tip from Local Hero Coffee Works .
The rate of extraction (which is the speed of the grounds as they enter the brew from the grounds), and the brew time (this means how much time the water and coffee grounds spend together) might sound similar, but are very different, nonetheless. Never to be confused.
It’s always good to learn about how different cultures prefer their coffee. Some countries take more fine brews; while other ones, go for intense brews.
On a second note, many people will recommend different brewing ratios, but it always depends on the coffee.
Let us explain with some examples:
A filter coffee made at 1:20 would be a rather weak and diluted cup, while a 1:10 would be incredibly intense. These are the two ends of the scale; the balance is ideal. The idea is to be able to perceive the fragrances, aromas, flavors, and acidity, and all the notes that a refined palate can taste.
Also, some people brew their coffee with a relatively small amount of water to get the intensity desired. Then, to avoid a heavy mouthfeel, they proceed to dilute the coffee with more water.
Some Other Important Notions:
Your coffee brew ratio is a determinant factor, but there are other things you should consider such as the type of water, grind profile, temperature, etc.
If your coffee isn’t tasting as you’d like it to, you could start by changing one variable at a time and keeping everything else with consistency. The easiest one to start with is the grind size.
If your coffee is sour, salty, or lacking body, then grind the beans finer, as this will increase the contact area, thus increasing the speed of coffee extraction, resulting in the desired flavor. This gives an extra BUZZ of caffeine as well.
On the other hand, if your coffee is slightly bitter, grind it coarser. This will decrease the contact area, thus reducing the speed of extraction, and preventing all of the bitterness from entering the brew.
If you have any comments or want to add some other useful tips, please do so on the comment section below. Alternatively share the post with your coffee friends .
There's a fine line between "too little" and "too much," and it can radically change the flavor of your coffee.
