yakster Senior Member Joined: 25 Feb 2009 Posts: 1,042 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Tue Oct 2, 2012, 3:22pm Subject: Re: Drip/ pour over coffee to water ratio
The very simplistic way that works well for me for pour over is to use weight ratios of 16:1 finished coffee beverage weight to ground coffee weight and assume that the coffee grounds will absorb about twice their weight.
If I want a 400 ml finished beverage to drink, I'll use 400/16 = 25 grams of coffee.
Working backwards from this, I know that the 25 grams of coffee will absorb about 25 x 2 = 50 grams of water so I weigh out 450 grams of water for my pour-over or tare my scale and pour in 450 grams of water for a resultant 400 ml batch.
I know that there are errors inherent to this method but it's simple enough for me to calculate on the spot wherever I happen to want to brew coffee.
You should modify the 16:1 ratio to taste, measure in grams, and get a scale, it makes it all so much easier.
This method is for pour-over not for full-immersion brew methods such as press pot. In a pour-over, the coffee grounds are washed of their solubles and the absorbed water has a lower concentration than the coffee extracted in the beginning. In a full-immersion brew, the coffee and water are in contact the whole time and the coffee is only removed from the grounds at the end so the retained water has a higher coffee concentration so you will need to increase the coffee dose (use a lower water : coffee ratio) to get the same strength of coffee.
All the chart tells you is the strength of the coffee for a given extraction and brew recipe. It doesn't tell you what the extraction is. That depends on grind, temperature, and more. The absorption is built into the chart. You can figure it out from the slope of one of the lines.
The chart is just a way to figure out the recipe while avoiding arithmetic. Getting the extraction right is the tricky part.
Posted Wed Oct 3, 2012, 4:50am Subject: Re: Drip/ pour over coffee to water ratio
I am going to need a TDS meter regardless for measuring the hardness of the water going into my machines. I did find a few cheaper ones on Ebay. Not sure if they will be accurate enough. I already know the home water I use is at least 200ppm. I also already have a scale (not the best one) as well as a $18 manual drip brewer that works amazing. I find that 25g per large cup works well. The reason I was trying so hard to figure the chart out is to determine the cost per cup, per pound I would spend on coffee. I plan to use manual drip commercially so. In any case 16:1 gives my answer I already had.
I will try 16:1 ratio as well as 18:1 and work around both. Maybe I will do a public cupping to see what customers prefer down the road.
Posted Wed Oct 3, 2012, 4:56am Subject: Re: Drip/ pour over coffee to water ratio
Have you checked out the clever coffee dripper? It allows you to stop the drip and allow steeping of the coffee. Also the size allows to you to fill the cone with all of the water needed for a large cup. I personally have had no problem repeating my cup with manula drip (nothing fancy just water over grounds) as long as I measure the grounds. click here
I found without the steeping option with the current manual drip cone I use all I had to do was adjust to a finer grind to get the brew right.
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