For years I've stuck with a 1:16 coffee/water ratio, but recently I have found that ratio to taste strangely weak. I haven't changed any parameters in my brewing and I am roasting my own coffee the same as always. However I am now finding that I prefer a higher ratio of 1:14.5. I don't know if my taste buds are changing or what..but for 480.5g of water I now use 33g of coffee instead of my usual 30.
As I experiment with different brewing parameters, my goal is to bring out the richest and best the bean can offer. What I find is that I am on an ever 'increasing' curve ...of whatever it is I'm doing. That often results in coffee that is more than reasonably intense.
To counteract that, I have coffee several times a week at a coffee-bar that is not great but is consistent. Always the same bean ...grind ...brew time, etc.
For years I've stuck with a 1:16 coffee/water ratio, but recently I have found that ratio to taste strangely weak. I haven't changed any parameters in my brewing and I am roasting my own coffee the same as always. However I am now finding that I prefer a higher ratio of 1:14.5. I don't know if my taste buds are changing or what..but for 480.5g of water I now use 33g of coffee instead of my usual 30.
On the surface this sounds like you are enjoying the taste of your roasts and look to bring out even more of that flavor - a good thing!
I start with the 1:16 ratio for a new bean but do go stronger too. I brew a lot of 500mL or less pots and cups - I think these seem to benefit more from the higher ratios than larger pots.
I chew coffee beans with my teeth while gargling with 195 F water to enjoy coffee. What is this "coffee brewing" device you speak of?
I agree with JKaplin and EricBNC -- I too usually go with a stronger ratio than 1:16 of coffee to water. For probably the same reason, the more I like a coffee the more flavor I want out of it, so I tend to increase the dosage. Especially when the coffee has a lot of body, I like to load up with a higher dosage.
Evan, are you using the same brew ratio for multiple brew methods?
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
The immersion/infusion/steep methods: *French Press/Press Pot *Clever *Eva Solo *Vac Pot/Siphon (especially since the result is partially diluted) *AeroPress
All require about 2 points stronger brew ratio to yield the same STRENGTH at the same extraction as the percolation methods:
*Pourover *Auto and Semi Auto drip *Staged immersion (a method I described over a year ago using the AeroPress)
I know that people drink Moka pots straight, and many drink AeroPress straight (strengths varying from 2.5% to 5%). It's all in the strength of the coffee at consumption.
Lockhart's old studies used to say 1.15%-1.35% for preference of strength. European standards are a bit higher, 1.20%-1.45%, and the Nordic standards are higher yet - 1.30%-1.55%.
Iced coffee can range (without ice, as produced) from 1.7 to 2.5%, and Moka has a fairly strong range as well.
Strength is less important than extraction - strong coffee can be diluted with little effect on taste (provided the dilution is clean water, of course). There are exceptions, of course. At 5% concentration, the proportion of some flavor compounds (with different taste sensitivity) can alter the overall taste. Strong coffee can trend toward overextraction, where you might not pick up on the bitterness because of taste saturation and the higher concentration of good-flavored stuff. Diluted, it might not be as nice.
Where do the "gold cup" standards lie in the universe of coffee?
I've measured typical McDonald's coffee at 0.70-1.05% Speedway (gas station) 0.6% to as high as 1.4% - extremely variable. Starbucks standard Americano: about 0.80% Well done pourover at semi-standard or slightly stronger brew ratios: maybe 1.2%-1.5% (like at an artisan shop). Starbucks and Caribou Coffee Press Pot: about 1.4% Starbucks brewed coffee: Pike Place sampled at 1.45%, another day sampled 1.22%, Veranda was somewhere around 1.15% on another day another shop. Sumatra at 1.20% another day. Had one Veranda "Starbucks dump and drain" aka their poor version of a POORover at 0.75%. Standard Starbucks Espresso (half dozen samples) approximately 5%-7% depending on the day.
By changing your brew ratio - you're simply changing the strength at which you consume your coffee. You aren't really changing the extraction per se - unless your brew method is sensitive to brew ratio. Example would be if changing the coffee amount by 10% significantly changes the percolation rate of the grounds bed. It isn't likely. If you change the amount of brew water in an auto drip, you DO change the contact time, though, so there's an example of how a change in one variable may affect extraction.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
I was referring to pour-overs in my original post. I've been using a high ratio with full immersion methods ever since you originally posted about it and I've had great results. However I am now preferring the same high dosage in pour-overs as well.
At this rate, I predict a Moka Pot in your future sometime next February.
LOL
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
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