We're gonna talk about ratios for coffee brewing.

How much coffee should I use to brew a cup of coffee in terms of filter coffee?

Now, I'm gonna talk about this in three separate stages.

I'm gonna talk about why I'm going to recommend a certain type of ratios of using grams per liter, and then I'm gonna talk about kind of finding your ideal ratio.

And finally, I'm gonna talk about why I might recommend a different ratio for different brewing methods.

So first thing, why would I recommend grams per liter?

There's a number of different ways people do recipes and ratios.

The most common one still is to recommend scoops perk up.

There's no international standard for scoops.

A scoop contain about seven grams.

It could contain about 10 or 12 grams.

Now the problem I have with scoops or cups or tablespoons or teaspoons, All of that sort of stuff is that they're volumetric measurements, which means that they'll have massive fluctuations in actual weight, depending on a few different factors.

For example, if I were to use, let's say a dark roast medium ground coffee and I have a perfect level scoop of that that might weigh around 77 and 1/2 grams if I went for a light roast phone the grounds coffee that might weigh 88 and 1/2 grams well over 10% Maur on.

That's me being really careful in loading the same volume each time.

It's very easy to have small variances in that volume.

Result in pretty big variances in the gram weight you're using in the day to day morning coffee brewing.

Using scoops will mean some days you coffee is good and some days it's not, even though you seemingly did the same thing but volumetric measurements there just not very reliable.

Then there's the other commonly used ratios of like 1 to 14 1 to 15 1 to 16 thes break my head.

I can't deal with these.

They kind of work completely backwards.

To me, those kind of ratios are pretty useful.

If you know how much ground coffee you have on, you wanna work out how much coffee you can make.

That is never a problem I have in the mornings.

Usually I have a desired amount of coffee that I want a brew on.

I wanna work out how much ground coffee I need?

How do you know what weight of coffee I need to start with?

So, using a 1 to 15 ratio, I can't do the math on that.

If I need, I need 500 mils of coffee.

I'm not dividing 500 by 15 1st thing in the morning.

However, if you give me a grams per liter, well, if I'm bring half a liter than I need but 60 grams later than I need half that, which is 30 that's not.

I don't need my phone and a calculator for that.

I could just do a quick little bit of maths.

I like it also because typically, a cup on average cup is about 250 mils brewing, or about eight ounces.

And that scales really nicely with our making one or two or three or four orm or two to their grams per liter ratio.

You know, amusing half a liter a full liter, 3/4 of a litre.

The maths is never complicated, and there's one other kind of ratio that deserves a special place in health.

The mixed unit ratio.

If you are recommending grams per ounce.

Get out, Get out, Go away!

You do not belong.

Just get that's what are you doing?

That's the worst thing in the world.

Don't are.

I mean, you know the imperial.

I have no time for that to begin with.

But don't be mixing imperial and metric.

That is no, stop it.

Rant aside, We end up at that grams per liter.

I think it's a really nice, neat way toe work.

So if it's a 60 grams per liter doing the mass with that, that's very, very easy.

It's very, very usable, and this leads us into the second part of this video.

What is the right amount of coffee per liter of water?

And this is a really important point that becomes a little bit complicated.

There is no correct ratio.

There is only preference.

The ratio of coffee towards you use is really going to determine how strong the end cup of coffee is.

How strong you like your coffee?

It's up to you, right?

That's that's your decision.

I shouldn't get a say.

I'll give a good starting point, right?

Like I think 60 grams per liter is a pretty good one.

Size fits all.

Most people are happy with the resulting strength of a good brew, but you can choose 55 50 75.

That's that's up to you.

But there's one complicating factor in the world of coffee brewing, and that is extraction.

I'll give a very quick primer on extraction in ground coffee about approximately ish, about 1/3 off it is soluble material.

It could be dissolved by water.

2/3 of it pretty much is insoluble, its cellulose.

It's kind of wood.

You could steep that coffee.

Brew that coffee forever.

You still have some grounds leftover that you would throw away afterwards.

You don't want everything that is soluble and available in coffee.

You want broadly speaking, for the sake of easy maths in the video to come about 20%.

Some would prefer a little bit more 22 maybe 23 maybe even more.

But let's say for the sake of argument, about 20%.

If you do a good job brewing your coffee, that will have a nice, resulting strength.

But if you didn't do a good job room coffee that 60 grams later would produce a week, a couple, etc.

Under extracted it, you ground it to course, you brood too quickly.

However it happened, you end up with a weak cup, So if you're trying to change your ratio, if you're trying to work out your ideal ratio, you only want to change the ratio once you're really happy with the taste.

If you brew a cup of coffee and you think that was delicious, I just wish it was a fraction stronger.

That's the time to change your ratio if you broke up of coffee and you think that's a bit weak and two bit so it's not really delicious.

Don't change your ratio.

Change your extraction.

Grind a little fine, a steep a little longer.

Agitate a little bit more.

Those things need to be fixed first before you mess with your ratio.

Once you're happy with taste, Sure experiment.

In my life, I kind of wandered around in terms of what I prefer in terms of the end strength of my cup of coffee.

It's personal thing.

Whatever you like is okay.

There is no one answer to this question.

This brings us into the third part of this video, which is why I might recommend using a different ratio for different brewing methods.

Now you can broadly divide all coffee brewing methods into two camps.

Percolation and infusion.

Now, with percolation, water is passing through a bed of coffee, infusion, all of the water and all of the coffee hanging out together during the brew time, a pore over his percolation, a French press and air oppress.

Those are in fusion methods.

Now I would recommend using a little bit more coffee for an infusion method than I would for a pore over for a percolation method.

I'll explain why?

Let's imagine, For the sake of argument, we're gonna brew a liter of coffee.

We're gonna use 60 grams per liter.

That's a good starting point.

And in this theoretical brew, we're gonna extract 20% of the coffee, right?

So it means that off those 60 grams, about 12 grams were dissolved and brought into the liquid coffee.

Now, when you brew a percolation when you broke, pour over not all of the water that you pour in ends up in the brew.

Typically about two grams per gram of coffee get absorbed by the ground coffee.

That bed still contains a good amount of water on that water never really got involved in the brewing process.

So what you have in the resulting brew is 12 grams of coffee dissolved in round, about 880 grams of water.

If you take a French press and he'd do the same thing, you brew 60 grams per liter.

Those 12 grams of solid walls that we've extracted that 20% extraction that's now dissolved into 1000 grams of water all 1000 grams were involved in the brewing process.

On those syllables are distributed amongst the whole thing.

That makes that brew weaker, even though it's the same extraction.

That's why if you want a similar extraction on a similar strength, I would recommend using more coffee in my infusions 70 grams, maybe 75 grams per liter of water.

If you dive into extraction theory and you start playing refract emitters, you'll notice that the software does ask you to specify if it's an immersion or a percolation, because it does affect your extraction calculations.

But more than that, it really just affects the strength and the taste.

So that's why, with any infusion brew, any brew where all of the ground coffee is in contact with all of the brew water for a period of time, even if, in the case of a new era press, you're gonna push that liquid through the bed of coffee.

At the end, it was still an infusion.

Any pour over, I would recommend about 60 grams later any infusion brew and recommend about 75 grams later.

I think there's a both great starting points, but they're not the answer.

Don't take it as gospel.

Find your own way.

Find your own preferences.

If they're too weak, too strong, we'll change them being consistent and how you brew.

And that means wearing the amount of coffee going in and ideally weighing the amount of water to means that you actually understand what's affecting your morning coffee.

You don't have to make decisions.

You don't have to guess to make the amount of water you port in or the amount of coffee you're brewing, especially frankly, before you've had coffee, so get a set of scales.

This is a great starting point.

I'd love to hear what you're brewing at home.

I'd love also to hear more about your journey.

Has this changed for you over time?

have you gone weaker?

Have you gone stronger?

You kind of bouncing around all over the place.

I'd be really interested to hear what you're doing as always.

Thank you so much for watching you.

Have a great day.

Damn it.