Using coffee and water ratio for flavor.

Welcome back to my coffee talks. This time let’s think about coffee to water ratios and how to change your ratio to maximize your coffee’s flavor. I will also address when and why you will change your coffee to water ratio.

Let’s make coffee!

First, let me tell ya how to determine the amount of coffee and water you should use.  When making a pour over, I usually use a 1:16 (coffee: water) ratio. So, I will use 17 grams of coffee and 272 grams of water (17x16=272). Conversely, you can start with a known quantity of water and divide it by 16 to determine the amount of coffee to use. If you choose to divide the water weight by the desired ratio, you can round up if the weight is at or above .5 grams.

Now, why would I change the amount of coffee or water in a coffee drink that may seem fine? That is an honest question. My answer is because I AM CRAZY. I’m crazy for coffee and the many flavors that await discovery. I bring this subject up as I’m working on dialing in Christmas Cheer for drip coffee in our café at Reverie Roasters.  We were having trouble with the fruit flavors not presenting in the cup. I made a pour over using the same coffee and it was fabulous, so I knew it wasn’t a bad roast. The baristas and I discussed what we tasted and how the coffee was lacking body. With that perspective, I decided it was appropriate to try a 1:15 ratio. That change is exactly what the coffee needed. Out of nowhere, we were suddenly tasting cranberries and mulled wine! Those flavors were always waiting there, so it wasn’t out of exactly nowhere, but I think you get the picture.

With the picture outlined, let’s add some color to our scene. Sometimes coffee can have a heavy or light body. A coffee’s body can be described by how the coffee rests in the mouth and how the flavors last or dissipate.   With a heavy body, some delicate flavors may not open up in a 1:16 ratio. The inverse also holds true: In a light bodied coffee some flavors may not shine unless you decrease the water content to promote more body. I use the body of the coffee to inform me of what ratio I should try. I usually stay with 1:16 on the first brew, then try 1:15 or 1:17 depending on if I need more or less body.

Changing ratios is also good to experiment with on different types of roasts. So far, I have discovered darker roasted coffees taste better with a 1:15 ratio and a coarse grind setting. A coarse grind setting is the key with a 1:15 ratio and dark coffee because more developed beans extract more readily than light roasted coffee. I have also found that some Ethiopian coffees taste better at a 1:17 ratio. The blueberry notes of Yirgacheffe coffee also shine more at that ratio. The rule is if I think the coffee should have more flavor and changing grind setting is not positively impacting the flavor, try altering the ratio for more or less body.

What do you think about coffee and water ratios? Have you tried different ratios and have had success? Let’s talk and learn from each other. Most importantly, to better coffee.

Until next time my friends. Salud.