tags: [] - coffee/brewing - coffee/brewing/fundamentals aliases: - Coffee brew ratio - Dose ratio - Coffee-to-water ratio

Brew Ratio¶

Tags: #coffee/brewing #coffee/brewing/fundamentals Aliases: Coffee brew ratio, Dose ratio, Coffee-to-water ratio Related: Brewing Fundamentals MOC | Extraction | TDS (Total Dissolved Solids) | Water-to-Coffee Ratio | Extraction Yield Status: ✅ Complete

Overview¶

Brew ratio is the relationship between the mass of ground coffee and the mass of water used in brewing, expressed as a ratio of coffee to water (1:X). It is one of the most fundamental variables in coffee preparation, directly controlling the strength and concentration of the resulting beverage. Brew ratio is measured by weight in grams — volume measurements are inaccurate due to the variable density of ground coffee — and is adjusted by the brewer to achieve a target strength and extraction level for a given method.

Ratio Notation¶

Brew ratio is expressed as 1:X, where: - 1 represents the coffee dose (grams) - X represents the water used (grams)

A ratio of 1:15 means 1 g of coffee per 15 g of water. A ratio of 1:2 (espresso) means 1 g of coffee per 2 g of water in the cup.

Ratios may also be written as coffee:water (e.g., 20:300 for a 15-ratio pour over with 20 g coffee and 300 g water).

Standard Ratios by Method¶

Method	Typical ratio range	Common starting point
Espresso	1:1.5 – 1:3	1:2 (double shot)
Ristretto	1:1 – 1:1.5	1:1.5
Lungo	1:3 – 1:4	1:3.5
Pour over	1:14 – 1:18	1:15 to 1:16
AeroPress	1:10 – 1:16	1:13
French press	1:12 – 1:17	1:15
Batch brew	1:15 – 1:18	1:16 (SCA Gold Cup)
Cold brew (concentrate)	1:4 – 1:8	1:5
Cold brew (ready-to-drink)	1:10 – 1:15	1:12
Moka pot	1:7 – 1:10	1:8

SCA Gold Cup Standard for filter coffee specifies a brew ratio of approximately 1:16.5 (55 g/L).

Effect on the Cup¶

Brew ratio affects two related but distinct outcomes:

Strength (TDS): A lower ratio (more coffee relative to water, e.g., 1:10) produces a stronger, more concentrated beverage. A higher ratio (e.g., 1:18) produces a weaker, more dilute beverage.

Extraction: Ratio alone does not determine extraction yield. The same ratio can produce under-extracted or over-extracted coffee depending on grind size, temperature, and contact time. Adjusting ratio while holding other variables constant changes strength; adjusting grind and time changes extraction.

For the strongest-tasting coffee at appropriate extraction, both ratio and extraction must be controlled together.

Adjusting Brew Ratio¶

When dialling in a brew recipe: - Too weak / watery: Decrease ratio (more coffee per volume of water), e.g., 1:17 → 1:15 - Too strong / heavy: Increase ratio (less coffee per volume of water), e.g., 1:14 → 1:16 - Correct strength but sour: Ratio may be fine; adjust grind finer or increase temperature to increase extraction - Correct strength but bitter: Ratio may be fine; adjust grind coarser or decrease temperature

Key Facts¶

Brew ratio (1:X) is the mass relationship between coffee and water; always measured by weight in grams
Lower ratios produce stronger coffee; higher ratios produce weaker coffee
SCA Gold Cup filter standard: approximately 1:16.5 (55 g/L)
Espresso standard: 1:2 (double shot); ristretto ~1:1.5; lungo ~1:3.5
Ratio controls strength; grind size, temperature, and time control extraction — both must be managed together

References¶

Changelog¶

Date	Change
2026-04-28	Note created
2026-04-29	Added --- separator before copyright

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