It’s easy to make bad coffee. I used to do this all the time. There was one delicious cup every so often, but the majority were terrible.

Things changed when I learnt about coffee ratios and proper measurement techniques. I used that knowledge to find the ratios that worked best for my taste.

What is a coffee ratio?

The coffee ratio is the amount of coffee grounds that you add to water for your brew. The ratio is effectively a coffee recipe, like a recipe in a cookbook. “This much coffee grounds, with that amount of water, and a dash of time will make a cup of coffee that tastes/smells/looks like… that.”

You have to measure the coffee and water to ensure you are complying to the ratio you have chosen. 

How do I find my golden ratio?

The golden coffee ratio is the one that tastes best to you.

Finding that golden ratio is a little bit of trial and error at first but, with some tracking of the measurements, you’ll hone in on your preferred ratios for your brew methods.

There are standard recipes that you will start with but perfecting them for your taste requires incremental changes to each brew and for each batch of coffee beans. Finding your golden ratio(s) is an exercise in managing the details.

Accurate measurement of the coffee dose and water dose as you make changes is key to finding and repeating your favourite ratios.

What is so important about accurate measurements?

Consistency and repeatability are important with coffee ratios. If you enjoyed that cup of coffee, then you will want to be able to repeat it again at some point. You may never be able to recreate it if you didn’t measure and record your ratio (recipe).

Which method should you use?

There are only 2 methods you can use to measure water and coffee – volume or weight.

Which method are you using? Tells us in the comments

Which method is better?  

My opinion - if you are brewing coffee and enjoying the experience, then the method you are using is the best option, as long as you are using reasonable tools and you know how to get the best coffee out of it.

The popular (and probably correct) opinion - by weight.

Is there a line to be drawn between volume and weight?

Yes, there is. That has to do with the brewing method. Before we draw that line, let’s explore both options.

The tools for measuring can be a high accuracy digital scale, or a basic digital kitchen scale or measuring spoons, cups and jugs.

With scales, you can measure out the coffee grounds and water while monitoring the live read out. The benefit is accuracy and control, making scales the ideal tool for methods that require both. 

For example, drippers (pour overs) require accurate coffee and water ratios, however the water is often poured from the kettle over the grounds while monitoring the scale read out against a timer.

Another example is espresso. The maximum espresso basket dosing should not be exceeded, and is typically stated in weight. And espresso shots are measured to ensure the correct ratio is achieved, and again, a timer is used while monitoring the weight.

Live read outs of the weight are important in these cases.

However, with immersion style brewers like the French press, there is no need to monitor the water input over the brew time. It all goes in at the start so if you can accurately measure the grounds and water by using volume, then a scale would not be required.

The decision is up to you; however, the volume method does have its challenges with accuracy when measuring the grounds and therefore can affect repeatability.

There is some guidance that says to assume that 1 measured tablespoon of coffee is around 5 grams. If this is assumed, it will be challenging to get correct or even repeat the same measure because ground sizes will vary, compaction of the grounds in the spoon will vary, and visual confirmation of the amount will vary.

How to measure your coffee and water doses 

Scales:

1. Place a cup or small bowl or brewing vessel onto the scale and tare the scale (zero the scale using the tare button).

2. Measure the required coffee amount based on the selected ratio.

3. Place the brewer (with the coffee in it) onto the scale and tare the scale.

4. Add water while monitoring the scale, until the required water weight is reached as per the ratio.

Volume:

1. Measure out the coffee using measuring spoons or cups – be consistent each time, attempt to load the spoon with the same volume of grounds each time.

a. If using a heaped spoon, aim for the same amount.

b. If using a flat spoon (i.e. clearing away the “heap” with a knife so that what’s left is flat to the spoon edge) then do that consistently.

2. Place the portioned-out coffee grounds into your brewing vessel.

3. Measure out the boiled water using heat-proof measuring cups or jugs.

4. Add the measured-out boiled water to the brewer.

How to get it right on repeat

The first step is to keep a notebook with you when brewing. Take note of the ratio, the measuring technique and the weight or volume used in the brew. When done, also make tasting notes, and record the changes you would like to make for the next time you brew.

The next step is to refine your technique by being more intentional when you measure out the grounds and water.

Whichever measurement method you choose to apply, remember the critical factors: be consistent and keep track of your doses.