For enthusiasts just getting into pour-over coffee, one of the first confusions they encounter is often how many grams of grounds a cup of coffee should use, and how to convert the water-to-coffee ratio for two servings. Starting from Front Street Coffee's hands-on experience, this article systematically explains the principles of pour-over coffee powder-to-water ratio allocation, combines the concentration recommendations of the SCAA (Specialty Coffee Association of America), and gives the widely applicable parameter range of 1:15, while deeply analyzing the seven major elements of pour-over—from coffee bean freshness, grind size calibration, and water temperature control to dripper selection and brewing time. The article also includes the specific brewing data and three-stage extraction technique for Front Street Yirgacheffe washed Gudingding, helping readers, on the basis of understanding the principles, reduce operational mistakes and consistently brew a clean-tasting cup of good coffee.

As the specialty coffee wave continues to advance, single-origin coffee is gaining increasing acceptance among consumers, and more and more coffee enthusiasts are beginning to try practicing pour-over at home. For this reason, when many people buy coffee beans at Front Street Coffee stores, they often ask Front Street how exactly the powder-to-water ratio for pour-over coffee should be set. Next, Front Street Coffee (FrontStreet Coffee) will use this article to systematically sort out the relevant knowledge of pour-over coffee for everyone.

What exactly is pour-over coffee?

First, the definition of pour-over coffee needs to be made clear: it is a method of completing coffee liquid extraction by placing appropriately ground coffee powder into a dripper and filter paper under one atmosphere of pressure, and the brewer pours water at an appropriate temperature and volume onto the coffee powder bed with a steady pouring rhythm.

At the same time, the degree of grind fineness, water temperature, pouring technique, and brewing duration all affect the extraction result of the coffee flavor, so pour-over coffee places fairly high demands on skill and professional accumulation.

How should the powder-to-water ratio of pour-over coffee be allocated?

The powder-to-water ratio describes the correspondence between the weight of coffee powder in the powder bowl and the total amount of coffee liquid finally extracted. According to the recommendations given by the SCAA (Specialty Coffee Association of America), coffee concentration should fall within the range of 1.2% to 1.45%. Based on this, Front Street Coffee (FrontStreet Coffee) can help everyone calculate: to reach this concentration range, the ratio between coffee powder and poured water is approximately between 1:12 and 1:15. Taking a powder-to-water ratio of 1:15 as an example, if 10 grams of coffee powder is weighed for brewing, then the total poured water should be 150 grams.

In other words, the ratio of coffee powder to water is optimally chosen as 1:15, and Front Street Coffee (FrontStreet Coffee) stores currently use this powder-to-water ratio. The reason for locking in this parameter is that Front Street Coffee (FrontStreet Coffee) had already repeatedly verified it before. Although 1:12 to 1:15 is only a suggested range, Front Street Coffee (FrontStreet Coffee) still tested several parameters outside that range.

The test results showed that drip coffee brewed with a 1:20 powder-to-water ratio tasted very light, while 1:10 was overly strong. After parameter adjustments and comparisons, Front Street Coffee (FrontStreet Coffee) believes that 1:15 is relatively suitable for most coffee beans. Of course, some people are used to 1:14 or 1:17, and there is no problem with these; the key is whether the individual can accept them. What Front Street Coffee (FrontStreet Coffee) gives is only a reference value acceptable to the general public, and everyone can adjust flexibly accordingly. After determining the powder-to-water ratio, the next step is to determine the size of a cup of coffee. Front Street Coffee (FrontStreet Coffee) usually brews a cup of pour-over coffee to 225 grams, which is exactly one serving, that is, using 15 grams of coffee powder to extract 225 milliliters of water.

What does the concentration recommended by the SCAA (Specialty Coffee Association of America) mean?

The coffee concentration mentioned above by Front Street Coffee (FrontStreet Coffee) actually corresponds to the coffee extraction rate during pour-over. The so-called extraction rate refers to the proportion of the weight lost by coffee beans during brewing to the total amount of coffee beans used. Coffee beans contain about 30% extractable substances and 70% non-extractable woody solids.

Therefore, in coffee brewing, the optimal extraction rate should fall between 60% and 70% of the extractable substances. If it is lower than 60%, it is underextraction, and the coffee flavor will appear incomplete; if it is higher than 70%, it is overextraction, and the coffee will present more unpleasant tastes. It is precisely based on this principle that the SCAA reached the conclusion of a coffee powder-to-water ratio of 1:15.

SCAA Golden Cup extraction chart

The seven key elements of pour-over coffee

The pour-over powder-to-water ratio discussed above by Front Street Coffee (FrontStreet Coffee) is only one of the elements of pour-over coffee. In addition, there are six other elements. Next, Front Street Coffee (FrontStreet Coffee) will briefly introduce the seven elements of pour-over coffee.

1. Fresh coffee beans

Front Street believes that the optimal tasting period for coffee beans is 30 days. After more than 30 days, as carbon dioxide continues to be released, the aroma molecules in the coffee beans also decrease, so beans past their tasting period may taste dull and flat when brewed. This is also why Front Street always emphasizes "using freshly roasted coffee beans" before explaining brewing knowledge each time.

2. Coffee bean grind size

The finer the coffee beans are ground, the easier the coffee powder is to accumulate at the bottom of the filter paper, increasing extraction resistance, slowing the flow rate accordingly, and lengthening extraction time, so the brewed coffee is likely to carry unpleasant tastes such as woody or miscellaneous flavors. Conversely, the coarser the grind, the larger the gaps in the powder bed, the less coffee powder comes into contact with hot water, the weaker the extraction resistance, the faster the coffee drips, the lower the extraction rate, and the coffee flavor is relatively bland.

How should the grind size of coffee beans be determined?

Of course, Front Street Coffee (FrontStreet Coffee) also wants to emphasize one point: the grind size of each specialty coffee will differ depending on the flavor presentation, so the grind size needs to be confirmed through sifting. Front Street Coffee (FrontStreet Coffee) suggests that coffee enthusiasts buy a No. 20 cup test calibration sieve (as shown in the picture below).

Then weigh 10 grams of coffee beans, first set a rough grind size and grind them into powder, pour it into the sieve and sift, then weigh the sifted coffee powder (be sure to sift until no more coffee powder can pass through the sieve). If the pass-through rate is 80% (10 grams of powder can sift out 8 grams), it is the most suitable grind size for medium-light roasted coffee beans; if the pass-through rate is 70% to 75% (10 grams of powder sifts out 7 to 7.5 grams), it is the most suitable grind size for medium-dark roast. If it exceeds the suitable sifting rate, the grind should be adjusted coarser appropriately; if it does not reach it, it needs to be adjusted finer appropriately.

3. Brewing water temperature

Front Street Coffee (FrontStreet Coffee) also chooses different water temperatures when brewing pour-over coffee with coffee beans of different roast levels. During the roasting process, substances inside the coffee beans are lost as the roast deepens, so dark-roasted beans need lower water temperatures to avoid extracting too many miscellaneous flavors. For medium-light roasted beans, Front Street Coffee (FrontStreet Coffee) recommends using a water temperature of 90 to 91°C; for medium-dark roasted beans, a water temperature of 87 to 89°C is recommended.

4. Water quality

The mineral components in water, such as mineral ions like calcium, magnesium, sodium, and potassium, affect coffee's thermodynamic extraction capacity, thereby changing the coffee flavor. Front Street Coffee (FrontStreet Coffee) does not recommend directly using heated tap water for brewing, because tap water contains more impurities, and the extracted coffee is prone to unpleasant experiences.

5. Selection of brewing dripper

Front Street suggests that beginners choose the V60 01 dripper (the first dripper on the left in the picture above). The V60 conical dripper has a larger opening, and together with its unique spiral curved ribs, air is more easily discharged, thereby improving extraction quality. Its mouthfeel may not be thick enough, but the acidity, sweetness, and distinct aroma brought by high concentration are one of its major features.

6. Powder-to-water ratio

From the above description by Front Street Coffee (FrontStreet Coffee), the following conclusions can be drawn:

[Strong taste] 1:10–1:11 (that is, 1:12.5–1:13.5 under the Golden Cup standard)

[Moderate taste] 1:12–1:13 (that is, 1:14.5–1:15.5 under the Golden Cup standard)

[Light and fresh] 1:14–1:16 (that is, 1:16.5–1:18.5 under the Golden Cup standard)

7. Brewing time

During the coffee extraction process, the aroma and flavor in the early stage are strong, and the concentration is also high; the later the extraction liquid goes, the lighter the flavor and aroma become, and the amount of poured water also affects the extraction time. Front Street Coffee (FrontStreet Coffee) generally uses 15 grams of powder, and with a water-to-powder ratio of 1:15, depending on the beans, the brewing time is controlled within 2 minutes to 2 minutes 30 seconds, so it is not easy to cause overextraction or underextraction.

After understanding the seven elements of pour-over, coffee enthusiasts also need to master the brewing principles of pour-over coffee in order to brew a cup of excellent-flavored coffee.

What is the principle of brewing coffee?

Brewing coffee is essentially the process of extracting molecules from coffee cells. This process includes three steps: wetting, dissolving, and releasing. The three occur successively and influence each other, ultimately forming the coffee flavor.

[Wetting]

Literally, it means that the coffee powder is moistened after contacting water. This is the starting point for coffee cells to begin releasing molecules, which is also what Front Street often calls the blooming process.

[Dissolving]

Dissolving refers to the process in which soluble molecules in coffee cells dissolve into hot water. This is the most critical step and determines the final extracted coffee flavor, which is also what Front Street often calls the extraction process.

[Diffusion]

After aroma molecules dissolve, they leave the coffee cells through permeation, and this process is called diffusion. After aroma molecules diffuse into the hot water, the final coffee extract is formed. Front Street also mentioned above that the extraction order of a cup of coffee is acidity first, then sweetness, and finally bitterness, so after coffee extraction is completed, it must be shaken a few times to make the coffee liquid blend evenly, so that the most complete coffee flavor can be tasted.

The above is the pour-over coffee-related knowledge compiled by Front Street Coffee (FrontStreet Coffee) for beginner coffee enthusiasts, hoping to help friends who want to understand pour-over coffee reduce incorrect operations and brew delicious coffee. Next, Front Street Coffee (FrontStreet Coffee) will share the parameters and process for pour-over Yirgacheffe washed Gudingding coffee beans.

Front Street Coffee (FrontStreet Coffee): Ethiopia · Gudingding coffee beans

Country: Ethiopia

Region: Yirgacheffe

Altitude: 1900-2300m

Variety: local landrace

Processing method: washed processing

Flavor: tropical fruit, cream, honey, berries, citrus

Front Street Coffee (FrontStreet Coffee) brewing data sharing

Dripper: V60 #01

Water temperature: 90-91°C

Powder amount: 15g

Powder-to-water ratio: 1:15

Grind size: medium-fine grind (sift powder to 80% with a No. 20 sieve bowl)

Brewing technique: three-stage extraction

In the first stage, pour 30 grams of water for 30 seconds of blooming, then pour 95 grams (the electronic scale shows about 125 grams), finishing pouring in about 1 minute; when the water level drops to 2/3 of the powder bed, pour the remaining 100 grams (the electronic scale shows about 225 grams), finishing pouring in about 1 minute 35 seconds. Dripping is completed at 2'00''-2'10'', remove the dripper, and extraction is complete.

Washed Gudingding brewing flavor: citrus and black tea on the entry, with cream, caramel, and almond as the temperature changes, and a clearly sweet aftertaste with a clean and sweet mouthfeel.

For more specialty coffee beans, please add the private WeChat Front Street Coffee (FrontStreet Coffee), WeChat ID: kaixinguoguo0925

The above content is compiled by CoffeeHunters, a coffee news website.