Coffee brewing notes 🏅

Fundamentals:

  • 1 milliliter (ml) of water = 1 gram (g)
  • strength = dissolved solids / water (ideal: 1.25%)
  • extraction = dissolved solids / grounds (ideal: 20%)
  • Cold-brewed: ground coffee steeped in cold water for 12-24h then strained
  • Iced coffee: ground coffee brewed hot and poured over ice

Extraction:

Under extracted coffee:

Sour, acidic, salty: Grounds too coarse or brew time too short.

Over extracted coffee:

Bitter, hollow: Grounds too fine or brew time too long

Ratio, the -nonexistent- Golden rule:

  • 6g coffee per 100g of water, approx 5,6%, ratio 1:17
  • Specialty Coffee Association of America recommends: 1:18
  1. 1:4 highly concentrated, recommended mostly for cold brew concentrate
  2. 1:5 highly concentrated, recommended mostly for cold brew concentrate
  3. 1 : 12.5 recommended for cold brew ready to drink (RTD) coffee (see this)
  4. 1:15 – 1:18 generally preferred range
  5. 1:30 weak, over extracted cup

A method to find your favorite ratio can be found here.

For more info, see also the SCAA brewing chart

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