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Coffee Brewing Guides

Ratios, grind, water and time — the four dials that decide how a cup tastes.

Almost every complaint about home coffee — bitter, sour, thin, harsh — traces back to one of four variables: how much coffee you used, how finely it was ground, how hot the water was, and how long the two were in contact. Change one and the cup changes predictably.

These guides start from a 1:16 ratio by weight (about 60 g of coffee per litre of water) and 200°F water, then explain what to move when the result is wrong. Where a method needs no machine at all, we say so and give the ratio anyway.

What you'll learn

  • A baseline ratio you can measure with a kitchen scale, plus a scoop equivalent if you have no scale
  • How to read a bad cup: which of the four variables produced bitterness, sourness or thinness
  • Methods that need no coffee maker — saucepan, sieve, mug steep and cloth filter
  • Why water temperature between 195°F and 205°F matters more than the brewer you own

6 articles on brewing

Common questions about brewing

What is the standard coffee-to-water ratio?

About 1:16 by weight — 60 grams of coffee per litre of water, or roughly 2 level tablespoons per 6 oz cup. The Specialty Coffee Association's brewing standard sits in this range, and it is a sensible place to start before adjusting to taste.

Does water temperature really matter?

Yes. Below about 195°F extraction slows and the cup tastes sour and thin; above 205°F you pull more bitter compounds. Water taken off a rolling boil and left 30 seconds lands in range without a thermometer.

Do I need a scale to make good coffee?

No, but it removes the biggest source of inconsistency. Ground coffee varies in density with grind size and roast level, so a tablespoon of dark roast weighs less than one of light roast. A $15 scale fixes that permanently.

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