Brewing ratios, written down so we stop guessing
We've had some version of this conversation about a dozen times: "how much coffee did you use for this?" followed by a shrug. So here's what we actually reach for, by method, mostly so future-us has something to check against.
| Method | Ratio (coffee : water) | Notes |
|---|---|---|
| Pour-over | 1 : 16 | Closer to 1:15 for darker roasts, they can taste thin otherwise. |
| French press | 1 : 14 | Coarser grind than you think you need. |
| Moka pot | 1 : 8 (approx.) | Fill the basket, don't tamp it, that's basically it. |
| Cold brew concentrate | 1 : 8 | Diluted 1:1 with water or milk to drink. |
None of these are gospel — they're the starting point we adjust from once we've tasted a given bag. A very fresh, very light roast usually wants a little more coffee than the table says; something darker and more soluble usually wants a little less.
The part we actually ignore half the time
In practice we eyeball it more often than we should, especially first thing in the morning. The ratios matter more when we're trying to figure out why a new bag tastes off than they do for the everyday cup — at that point we're just adjusting to taste, one variable at a time, same as everyone else who's been doing this a while.
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