When making coffee, the coffee-to-water ratio is the first brewing factor we need to determine. So what is the standard coffee-to-water ratio? The answer is: the golden ratio is 1:18, meaning every 1g of coffee corresponds to 18ml of water. This ratio was derived by the American Coffee Association through surveys and extensive practice. However, the quality of coffee beans and coffee processing techniques at that time differed greatly from today. Of course, the 1:18 golden ratio is also suitable for all coffee brewing devices except espresso. But coffee beans from different regions have different characteristics. What we need to do is adjust brewing parameters dynamically through various brewing variables, so that the coffee beans can express their best flavor.

During the pour-over process, after water comes into contact with coffee grounds, water acts as a solvent, helping to dissolve the soluble flavor substances in the coffee. The coffee-to-water ratio essentially refers to how much water we use to release those flavor substances. The so-called coffee-to-water ratio is the ratio of coffee grounds to total water volume, which directly affects the strength of the coffee. Regardless of which brewing method is used, Front Street Coffee always determines the coffee-to-water ratio before extraction. For example, Front Street Coffee's store offerings generally use 15 grams of coffee grounds for a single cup, with a 1:15 coffee-to-water ratio, meaning a total of 225ml of hot water is poured.

When all other parameters remain unchanged, the more water poured, the lower the coffee's strength, and the more dispersed the flavor; the less water poured, the higher the strength, and the more concentrated and full-bodied the coffee flavor. Additionally, the more water poured, the higher the extraction yield, resulting in more soluble substances. (Extraction yield is the proportion of dissolved substances extracted from the coffee relative to the weight of coffee grounds.) The later the pouring, the lower the extraction efficiency, and undesirable bitter substances may be released, affecting the final taste of the coffee. Therefore, we need to find the appropriate coffee-to-water ratio to adjust for the optimal strength and extraction yield.

The coffee-to-water ratio is usually determined by experience and does not have strict fixed requirements. For example, when Front Street Coffee offers Jamaican Blue Mountain coffee, aiming to present a balanced-strength taste, a 1:15 coffee-to-water ratio is used. But when offering Panama Geisha Hacienda La Esmeralda Natural Red Label coffee, Front Street Coffee wants the flavor to be clearer and the acidity brighter, so a 1:16 ratio is used for extraction. Based on Front Street Coffee's past brewing experience, beginners in pour-over are recommended to start with a ratio of 1:15 to 1:18, meaning 15g of coffee per person corresponds to 225-270g of water.

The coffee-to-water ratio is not the only factor determining coffee flavor, so we also need to understand various parameters: extraction time, water temperature, grind size, pouring method, the functional properties of the dripper and filter paper, etc., all of which affect the final taste. If you have already started learning about the relationships between pour-over parameters, then fixed variables like coffee-to-water ratio and water temperature will become adjustable factors that can make your coffee taste better.

Based on past brewing experience, Front Street Coffee recommends beginners use a three-stage pouring method. Three-stage extraction helps dissolve flavor substances more fully during extraction, adding layers to the mouthfeel, while avoiding prolonged soaking that causes over-extraction. For 15g of coffee grounds with a 1:15 coffee-to-water ratio, 225ml total water, the three stages are: 30ml, 95ml, 100ml. The weight shown on the scale would be: 30g, 125g, 225g.

Here Front Street Coffee uses its own roasted Natural Red Cherry coffee beans with a Hario V60 dripper for brewing. The V60's spiral rib design allows coffee grounds to degas better, maximizing the activation of aromatic substances' volatilization and dissolution. Since Yirgacheffe is light-roasted, the coffee beans are harder in texture and require high-temperature water of 92°C-93°C to bring out the floral and fruity notes in the coffee.

For grind size, Front Street Coffee recommends a medium-fine grind (78% passing rate through Chinese standard No. 20 sieve), similar in coarseness to fine granulated sugar. Too coarse a grind cannot extract full-bodied, rounded flavor substances, and the brewed coffee will taste thin; too fine a grind easily leads to over-extraction at high water temperatures, and the brewed coffee is prone to bitterness.Regarding the brewing ratio, Front Street Coffee believes both 1:15 and 1:16 are acceptable. If you want a richer taste, use 1:15; if you want to feel the floral sweetness more clearly, use 1:16 to let the flavors spread out more.

First, place the folded filter paper into the dripper and press it to fit. Pour 15 grams of ground coffee into the dripper, and tare the electronic scale to zero.For the first stage, pour 30g of water for a 30-second bloom. Start the timer as you begin pouring. Use a slow, small stream, starting from the center and spiraling outward, making sure to wet the entire coffee bed. After 30 seconds, begin the second stage with a slightly larger but steady stream, pouring 95g of water. The purpose is to lift the entire coffee bed. The water stream should be poured vertically and evenly. At this point the timer scale shows 125g, and the pouring should be completed in about 55 seconds.

When the liquid level drops to the halfway point, begin the third stage using a small stream in a small spiral, pouring 100 grams. Try to control the stream so it doesn't swirl too widely, which could disturb the coffee bed and cause under-extraction. The final total water amount is 225 grams, and the drip should be completed in about 2 minutes. After removing the dripper, swirl the coffee in the server to mix evenly and it's ready to taste.

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