As coffee enthusiasts in Pakistan enter the world of home brewing, one of the common questions we hear is ‘how to use’ a certain method of preparing coffee like a French Press / Moka Pot / V60 Pour over. One of the prerequisites of understanding brewing methods in coffee is understanding brewing ratio. With the variety of brewing methods now available and new ones coming up every day, it is important for coffee consumers to understand how to approach brewing to achieve quality and consistency in their daily coffee beverage. Our approach to understanding ratio in brewing coffee is approaching it as a recipe made of two basic ingredients: water & coffee grounds. For this post, we will be talking about the best ratio for common drip and immersion methods. Espresso and cold brewing are slightly different, and we will save that for another post. Most importantly, it is important to understand how brewing ratio impacts extraction and this is will allow you to apply these concepts to any brewing method. Ratio for drip and immersion methods Our general recommended ratio is 1:17 i.e. for everyone gram of coffee ground, use for 17 gram of water in most drip and immersion methods. However, for most customers we consider this to be a starting point to exploring how best they like the strength, body and cup quality of their coffee. It is possible some immersion methods do well with 1:15 ratio and some customers would like a stronger ratio of around 1:12 for some coffees. All of these are acceptable, if you are following your palate and understanding the variables of time, grind size and coffee bean quality. Drip method with Hario V60 Buono Kettle and Kalita Stainless Steel Dripper Overall, we feel 1:17 ratio allows for a best chance of an ideal extraction— the process of dissolving soluble flavours from coffee grounds in water. This ratio is optimal for manual and automatic pour over methods. There are slight differences in this standard, recommended ratio for “full immersion” brewing methods such as French presses, clever drippers, and siphons. These methods require a tighter ratio, closer to 1:15. Because the water and coffee sit together much longer in a full immersion brew method than in a drip method like the auto drip or the pour over— where water flows through the grounds rather than the grounds steeping in it— there is more time for extraction to happen, so a little less coffee helps balance out the flavour. Bialetti Moka Pot Bodum Chambord French Press As you may have noticed, we recommend our ratios based on weight in grams. To weigh your coffee, we recommend using basic kitchen scales or for those who want to be extra precise, high-tech scales from companies like Hario. For those without a scale, using tablespoons and ml to measure coffee or water, follow the ratio of 1:4. 1 tablespoon of coffee for every 120 ml of water. We hope this guide has helped to improve your brewing process and helps create better cups of coffee, and now that you’re ready to make excellent coffee. Please remember that other than brewing ratio, the size of the ground coffee particles, the temperature of your water, and brewing duration also heavily impact brewing quality and consistency. Visit our How to Brew section and learn about these in our how to brew guides specific to each brewing method.