Water & Ratios
Water & Ratios
Coffee is 98% water. This matters.
The Ratio
1:15 means 1 gram of coffee for every 15 grams of water. That's the standard starting point for most brew methods — it produces a balanced cup. 1:17 is lighter. 1:12 is stronger. Use a kitchen scale if you care about consistency.
| Ratio | Strength | Notes |
|---|---|---|
| 1:10–1:12 | Strong | French press and AeroPress concentrate |
| 1:14–1:16 | Balanced | Standard drip and pour-over — start here |
| 1:17–1:18 | Lighter | If you prefer a less intense cup |
No scale? Use this: 2 tablespoons of ground coffee per 6 oz of water. Not exact, but close enough to get in the ballpark.
Water Temperature
The target range is 195–205°F. Below 195°F, the water doesn't extract enough — you get sour, flat coffee. Above 205°F, you scorch it and get bitter, harsh notes.
No thermometer: boil the water, then let it sit off heat for 30–45 seconds. You'll land in the right range.
Your Water
Coffee is over 98% water. If your tap water tastes like chlorine or minerals, that flavor goes directly into your cup. Filtered water is the simplest upgrade you can make — it costs nothing if you already have a filter, and it's more impactful than most gear upgrades.
You also don't want water that's been stripped completely of minerals. Distilled water makes flat, lifeless coffee. A light mineral content helps extraction. Most filtered tap water is perfect.
If your coffee tastes worse at home than somewhere else and you haven't changed anything — check your water. That's usually the culprit.